Entertaining
Friday dinner made easy: seafood

Friday dinner made easy: seafood

To kick off your vacation, what’s better than a seafood-inspired menu, paired with a glass of bubbly or refreshing cooler!? When you want to take things easy, stick to simple recipes that can sit in the middle of the table for all to share!

Lobster rolls

A New England classic, the lobster roll is a great way to enjoy in-season Québec crustaceans. Some people are fans of the traditional recipe—a hot-dog bun stuffed with lobster meat, mayonnaise, celery and lemon juice—while others prefer mixing in curry, Tabasco sauce or fresh herbs.

Lobster rolls

Preparation: 10 minutes
Cooking: 8 to 10 minutes
Makes 4 rolls

1 lobster of 750 g (1 1/2 lb.) or 200 g (7 oz.) of canned lobster flesh
30 ml (2 tbsp.) celery, finely chopped
45 ml (2 1/2 tbsp.) chives, finely chopped
45 g (1 1/2 oz.) romaine lettuce hearts, thinly sliced
1 tomato, drained and seeded, diced (no seeds or juice)
1/2 ripe avocado, coarsely diced
60 ml (4 tbsp.) mayonnaise
15 ml (1 tbsp.) lemon juice
Salt and freshly ground black pepper
A few drops of Tabasco
4 hot dog buns
40 g (1 1/2 oz) butter, softened

1. Cook the lobster in highly salted boiling water for 8 to 10 minutes depending on lobster weight. 2. Set aside to cool in the refrigerator. 3. Once the lobster has cooled, cut open the lobster shell, extract the flesh and cut it into large pieces. 4. In a salad bowl, place all the ingredients except the buns and butter. 5. Stir gently with a wooden spoon. 6. Butter the outside of each bun. 7. In a skillet, brown the buns on both sides over high heat. 8. Stuff the buns with the lobster mixture. 9. Serve with french fries or chips and a green salad.

What to drink with this lobster roll ?

Opt for a laid-back pairing such as Black Fly Vodka, a vodka-and-grapefruit cooler. Made with real grapefruit juice, it’s great in a cocktail or served as-is in a glass filled with ice.

Black Fly Vodka Grapefruit

$10.60$11.20

Black Fly Vodka Grapefruit

Spirit-based cooler4 X 400 mlCanada
Black Fly Vodka Grapefruit

Black Fly Vodka Grapefruit

$10.60$11.20

Spirit-based cooler4 X 400 mlCanada, OntarioSAQ code : 13248646
Not available onlineSee quantity in stores

 

Salmon bites

For a fresh and festive 5 à 7, swap the classic charcuterie and cheese platter for salmon rillettes. Given that there are so many recipe variations to choose, opt for whatever you have in your kitchen: cream cheese, yogourt, mustard, capers, chives, dill or lemon juice. Plus, it’s a great way to use leftover cooked salmon!

Salmon rillettes

Preparation: 15 minutes
Cost per serving: about $3.50
4 servings

225 g (1/2 lb) salmon, cooked
125 mL (1/2 cup) Greek yogurt
1 small grey shallot, finely diced
30 mL (2 tbsp) green onions, diced
30 mL (2 tbsp) olive oil
5 mL (1 tsp) spicy sauce (sambal oelek or sriracha)
Zest and juice of 1 lemon
Salt and pepper

Accompaniments
Toasted bread croutons, crackers, or dried seaweed sheets.

1. On a cutting board, pull cooked salmon apart using a fork. 2. Place in mixing bowl. 3. Add the remaining ingredients to the bowl, and mix until well combined. 4. Season with salt and pepper. 5. Serve with crackers, toasted bread croutons, or dried seaweed sheets.

What to drink with salmon rillettes?

A new all-natural ready-to-drink beverage, Romeo’s Gin Fizz combines Québec’s own Romeo’s gin with fresh flavours of cucumber and lemon. Just like spring itself, this drink promises to be cool and refreshing—and it pairs perfectly with salmon rillettes.

Romeo's Gin Fizz Cucumber Lemon

$14.80

Romeo's Gin Fizz Cucumber Lemon

Spirit-based cooler4 X 250 mlCanada
Romeo's Gin Fizz Cucumber Lemon

Romeo's Gin Fizz Cucumber Lemon

$14.80

Spirit-based cooler4 X 250 mlCanada, QuebecSAQ code : 13991675
Not available onlineSee quantity in stores

 

Québec shrimp

Northern shrimp is a very popular springtime staple. Delicious in salads, spring rolls, sandwiches, as a canapé or simply tossed in a bit of lime juice, Québec shrimp is loved for its delicate flavour and tender texture.

Avocado with nordic shrimp

Preparation: 10 minutes
4 servings

300 g (10 oz.) Matane shrimp
1/4 red bell pepper, diced
1/2 celery stalk, diced
15 ml (1 tbsp.) chives, finely chopped
60 ml (4 tbsp.) mayonnaise
2.5 ml (1/2 tsp.) curry powder
Salt and freshly ground black pepper
2 ripe avocados
Juice of 1/2 lemon

1. Squeeze the shrimp to extract as much water as possible. 2. Place the shrimp in a bowl. 3. Add the red bell pepper, celery, chives, mayonnaise, curry powder, salt and pepper. Stir gently. 4. Refrigerate the preparation for 1 hour so the flavours combine well. 5. Cut the avocados in half and remove the pits. 6. With a spoon, remove the avocado flesh and cut into 1.5 cm (3/4 in.) dice. Set the peels aside. 7. In a bowl, place the diced avocados and sprinkle with lemon juice. Season. Stir gently. 8. Add half of the shrimp mix and stir. 9. Stuff the avocado peels with the avocado and shrimp mix and garnish with the rest of the shrimp. 10. Serve chilled as an appetizer.

What to drink with this shrimp-stuffed avocado?

 

For an elegant entrée, serve your shrimp-stuffed avocado with a glass of sparkling wine. We recommend Luxembourg’s Bernard-Massard, Cuvée de l’Écusson, a refreshing bubbly with notes of toasted almonds, citrus and pear.

Bernard-Massard Cuvée de L'Écusson Brut

$18.65$19.65

Bernard-Massard Cuvée de L'Écusson Brut

Sparkling wine750 mlLuxembourg
Bernard-Massard Cuvée de L'Écusson Brut

Bernard-Massard Cuvée de L'Écusson Brut

$18.65$19.65

Sparkling wine750 mlLuxembourgSAQ code : 00095158
  • Grape variety(ies):
  • Chardonnay, 
  • Pinot blanc, 
  • Pinot noir, 
  • Riesling

 

 

Photos: David De Stefano

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