Lobster and Crab with Sweet Corn Ravioli

I do make ravioli from scratch sometimes, but this not one of those posts. Today's ravioli were store bought from the one & only Trader Joe's. I've tried pretty much every fresh stuffed pasta they carry and have yet to be disappointed (with a few of my personal favorites being the Butternut Squash Triangoli and Ricotta and Lemon Zest Girasoli). I'm weirded out by the bright red stripe on their Lobster Ravioli, but the yellow one on this Sweet Corn, Burrata, & Basil version didn't bother me a bit. It was really good.

I may used pre-made pasta but I did pick the crab meat myself. (Only one shortcut per meal.) I used 2 frozen clusters and steamed them for 8-10 mins in a steamer basket. Remove the clusters from the pot and let cool some before picking the meat. Make sure to get all body meat as well as the meat from the legs, claws, and knuckles. Yes, you can buy lump crab already picked at your local seafood market and most grocery stores, and I admit I have done this before, and though it is a less messy time saver, it honestly is not quite as good nor is it cheap. But whatever you do, DO NOT substitute imitation crab. It may be delicious in/on sushi rolls, but that is the pretty much the only place it belongs.

Use the same steamer for the lobster tails. Usually lobster tails are frozen when purchased. Thaw them in the fridge or in a baggie in a bowl of cool-room temp (not warm). To prep them, just cut down the top of the shell with a pair of kitchen shears (this will allow you to rinse the meat itself before cooking as well as make it easier to remove the meat once cooked), rinse, and stick a skewer down in length-wise to keep them from curling up while they cook. Steam them for 6-8 mins.

While the lobster is steaming lightly boil the ravioli according to the package (make sure to salt the water). At the same time, melt the butter, add the garlic, peas, and white wine. Cook over medium 3-5 mins then add the crab meat and seafood seasonings. Scoop the raviolis into the sauce & stir to coat them, cooking them another minute or so in the sauce before serving. Pop the lobster meat out of the top of the shells and put a 1/2 tbsp of butter on top of each to melt into the meat. Serve the tails over the ravioli. 

Lobster and Crab with Sweet Corn Ravioli

2 servings, 520 calories per serving

20 mins prep, 10 mins cooking time

• 2 medium lobster tails
• 2 clusters snow crab legs
• 1 package sweet corn, burrata, & basil ravioli
• 2 tbsp butter, divided
• 1 cup green peas, fresh or frozen
• 1/8 cup white wine
• 1 tbsp chopped garlic
• 1/2 tsp old bay 
• 1/2 tsp seafood magic seasoning

Blackened Triggerfish with Jalapeno Creamed Corn & Roasted Okra

I was in the mood for fish and hadn't taken anything that hubs had caught out of the freezer so I had to do the unthinkable... buy fish! He doesn't like for me to pay for food that we can get for "free" but this Triggerfish looked soooooo good and was both fresh & local at my neighborhood Harris Teeter (aka my favorite grocery store). Triggerfish is a flaky white fish that is relatively dense and the meat is much sweeter than it is "fishy". If you have the opportunity to try it, you should! But, if you can't find Triggerfish, any white fish could be used in this recipe (flounder, trout, redfish, seabass, grouper, snapper, even Tilapia - if you are into eating farm raised fish which we do not do in our house!) Just brush it with olive oil or cooking spray and season pretty heavily (I could have gone a little more in hindsight) with any combination of blackening or creole seasoning. I used Seafood Magic, Tony Chachere's Spices & Herbs blend which I have found is better for blackening (I usually have the original blend on hand, which is an excellent go-to seasoning salt - sooo good in scrambled eggs, etc.), & Zatarain's Big & Zesty Creole seasoning (this stuff is a must in gumbo!). Let it sit out for 10-15 mins at room temp before you cook it.

If you like fried okra & you haven't tried roasted okra, you are really missing out! It is just as crispy and flavorful without all the mess of frying (also without the carbs from the breading and calories from being completely submerged in oil). Just rinse it, cut off the ends, and cut it in half long ways. Then drizzle it with olive oil and season with salt, pepper, and Tony's. Put it in a 425 degree oven for 20-25 minutes, stirring once. It will shrink as it cooks. (Also, try not to crowd the pan like it did, it keeps it from getting quite as crispy.)

I had leftover corn dip from the Super Bowl (yay- shortcut!). This dip is super easy to make. Just soften cream cheese, stir in frozen sweet corn (fresh is best when in season), diced jalapeno peppers, and shredded cheddar. (You can also include the bell pepper, green onion, and chorizo or cooked bacon, but I didn't because not everyone likes them.) Bake it in a casserole dish at 375 for 30 minutes if you are making as dip and serve it hot with Fritos scoops (the chip of all chips in my opinion). 

Or if you are making this creamed corn without having leftover dip, skip the oven step. Start by chopping up some orange bell pepper (red is prettier, I just didn't have any), chorizo sausage (or you can use bacon), and green onions and throw them in a sauce pan over medium heat. You don't need oil or butter, some fat will render out of the chorizo. After about 5 minutes add the corn dip ingredients (all but the shredded cheese) and milk. Note: you can leave out the sausage if you have a non-meat eater & use a tbsp of butter. Also the jalapenos can be omitted if you don't like spice or the seeds left in if you really do!






Cook over medium heat, stirring occasionally to prevent sticking and burning on the bottom, for about 20 minutes. Add the shredded cheese and cook for a few minutes more until melted well incorporated. Salt and pepper to taste.




I used to try not to cook fish inside to avoid my house smelling like it, but: 1. this fish isn't fishy smelling, & 2. Rewined candles  can conquer pretty much all less-pleasant aromas (man they smell so good- personal favs are currently Rose and Merlot)! You can grill the fish, but then it's grilled and not blackened and you miss on some of that flavor from that crust forming in the hot pan. When your okra and corn are about 5 minutes from being done, melt a tbsp of butter in you cast iron. Once its hot, put your fish in. It should sizzle pretty good. Using a metal spatula, flip it over after about 2-3 minutes depending on the thickness of the fillets. Let the fish sear another 2-3 minutes on the other side then remove it from the pan. Throw a small dollop of butter on top while the fish rests and you plate up the rest of your meal.

Now all that is left is to enjoy this delicious fish, creamy corn with a kick, and crispy okra! You will have leftover corn which is best reheated on the stove with the addition of a splash of milk and stirring often, but you can use the microwave. I garnished with a few fresh chopped green onions because I love them and cut a few too many for the corn. Like most meals, I pair it with a glass of Pinot Grigio because that is my favorite (Cupcake since its been on sale at the Teeter for $8), but any white wine you choose will go nicely (I'd just avoid a super oakey Chardonnay).

Blackened Triggerfish with Jalapeno Creamed Corn & Roasted Okra 
Serves 2 (corn serves 4), 475 Calories per serving
Prep : 10 minutes, Cook time: 25 minutes

• 2 Triggerfish fillets or similar white fish
• creole/blackening seasoning of choice
• 1 tbsp oil or spray 
• 2 tbsp butter, split

• 3/4 lb. fresh okra
• 2 tbsp olive oil
• salt & pepper to taste

• 1 bag frozen sweet corn (or the kernels from 4 large ears)
• 1/2 block Neufchatel or cream cheese, softened 
• 1/3-1/2 cup milk
• 1/3 cup shredded cheddar cheese
• 3 fresh jalapenos
• 1 green onion
• 3 or 4 slices of chorizo sausage or 1-2 slices of bacon
• 1/8-1/4 cup bell pepper

Seafood Zucchini Lasagna

I'm sure you've all heard about the low-carb veggie option of replacing pasta noodles with "zoodles", or zucchini squash cut to resemble noodles. I personally am not a huge fan of the curly ones cut with a spiralizer, but I do like them in more of a flat or ribbon form, made using either a mandoline slicer or a peeler, depending on the dish. Obviously they do not taste the same, or have the same texture as pasta (because, well, its a vegetable and not comforting fattening dough), but they are a great way to save on calories in an otherwise rich meal and honestly, hubs and I don't even miss the pasta when I substitute zoodles! (Disclaimer: do not use them when you are craving a simple pasta dish like fettuccine alfredo which literally consists of noodles and sauce- you will be disappointed!)

I have made zucchini lasagna with traditional tomato meat sauce multiple times very successfully, so this time I thought I'd try a seafood variation (since we'd just had spaghetti squash bolognese- we LOVE "Italian" food but are really trying to keep meals a little lighter most of the time). One thing you really have to use for any version of this meal is a mandoline to ensure consistency in the zoodle thickness. If you don't have one, you should get one! It's not something I use all that often, but when I do it makes slicing veggies, potatoes, etc. super quick and easy and also have the option to julienne. They are relatively inexpensive and you can get one off Amazon or at most stores (mine is from TJ Maxx judging by the sticker that is still on the box). Biggest word of advice: USE THE GUARD! I may have learned this lesson the hard way & earned a big "I told you so" from my husband. And don't let your kids play with it (obviously) because the blades are sharp!

Start by washing your zucchini and cutting the ends off. Using the guard, slice the zucchini long ways on the 1/8th inch setting. Discard the first and last slices which are mostly skin. Lay the slices in a single layer on paper towels.

Lightly salt them and leave them to sit so the salt will draw out the excess water until time to assemble the lasagna. See how the water just starts to come right out of them? (You will need to blot them dry with paper towels before assembling lasagna layers.)





Gather the rest of your ingredients. I forgot my shallot. And I left the seafood in the fridge til needed.

 

Put the ricotta into a medium size mixing bowl. Squeeze the water out of the thawed frozen spinach (using paper towels if you don't have a cheese cloth) and add to the ricotta. Also add egg, fresh parsley, and Italian cheese blend and mix well.

Melt the butter over medium heat. Add the chopped leeks, shallots, and garlic and saute 3-5 minutes until softened. Add the flour and mix until well incorporated. Let cook stirring often another 3-5 minutes. Gradually wisk in the wine, broth, and milk and  bring to a low boil, stirring occasionally, and let boil 5-10 minutes until the sauce begins to thicken. Meanwhile, preheat the oven to 350 degrees and quickly saute the shrimp in another tbsp of butter until pink. I seasoned them lightly with "seafood magic" seasoning because I was out of Tony Chachere's (my go-to all purpose seasoning for shrimp, fish, pork chops, etc.). 

Once the sauce begins to thicken, remove from heat and stir in the shrimp, crabmeat, and lemon juice. Now it is time to assemble the lasagna! Start with a few scoops of sauce on the bottom. Next make a layer of zucchini, followed by a layer of the cheese mixture, then another zucchini, another seafood sauce, another zucchini, another cheese mixture, one last layer of zucchini, then finish with the creamy seafood sauce. 

Top the lasagna off with the shredded mozzarella cheese (we don't skimp here - my husband lives for cheese!) then cover with foil if your casserole dish doesn't have a top and pop it in the oven for 20 minutes. Remove the cover and continue cooking for another 20 minutes. If you like that cheesy topping browned nice and crispy, turn the broiler on low for the last 5 minutes. 

Remove from the oven and let it set for 15 minutes. (If you can... it smells so good that we didn't make it but 10 before having to dig in!) Believe me, this is NOT burnt on top. This brown layer adds so much flavor. Plate it up and garish with a sprig of parsley. Enjoy with a glass of the wine you used in the cream sauce for a nice compliment (if you haven't finished the bottle while cooking). And yes,  the leftovers reheated well in the microwave the next night for dinner!

This is not the quickest meal, but there are a few substitutions that could be made to the recipe to save a little time, a few more calories, or use other seafood options that you may have on hand or like better!

• Instead of making the sauce from scratch, jar Alfredo sauce could be used. 
• Frozen peeled shrimp can also be used if you don't have access to fresh or feel like peeling them yourself, just make sure you thaw them first. 
• You could use bay scallops, chopped lobster meat, or even flaked white fish to change it up. You also can easily omit the leeks and shallots or use finely chopped sweet onion to be more budget friendly.
• Both the Mozzarella and the Italian cheeses can be cut in half to cut out a few more calories. 

Seafood Zucchini Lasagna
6 servings, 500 calories
1 hour prep, 45 minutes cook time

• 1 lb. medium shrimp (peeled)
• 1 lb. crabmeat 
• 5 zucchini squash
• 15 oz. Skim milk Ricotta
• 1 cup shredded Italian cheese blend
• 1 cup shredded 2% Mozzarella 
• 1/4 cup butter plus 1 tbsp
• 1/4 cup AP flour
• 2 cups 2% milk
• 1/3 cup dry white wine
• 1 cup chicken or vegetable broth
• 2 tbsp garlic
• 1 large shallot
• 1 leek (white parts only) or 6 pieces frozen
• 1 egg
• 1-2 tbsp lemon juice
• 1/3 cup fresh parsley