The Fishy Blog

A wise man once said that lobster is really just an excuse to eat butter, and while we don't entirely agree with this sentiment, we do believe that lobster makes butter better. If you’ve ever had garlicky, butter-drenched snails in France (or in a French restaurant), then you’ll get why this pairing works so beautifully. If you haven’t, make it yourself to see what all the fuss is about. 1 cup (2 sticks) unsalted butter at room temperature 1 small shallot, peeled and chopped  4 cloves garlic, peeled and chopped  2 tablespoons cognac  ½ cup coarsely chopped parsley  Sea salt...

Scallops are a fast and easy way to get a restaurant quality meal at home. These cook in a matter of minutes, and this quick pan sauce comes together while they rest. Serve with a fresh salad and a roasted veggie side, and you’ll never have to go out for scallops again. If your pan isn’t big enough to sear all the scallops at once, simply work in batches.  Ready in 30 minutes Makes 2 servings   1 pound (about 8) scallops  Salt and pepper  2 tablespoons olive oil  ¼ cup minced shallots ½ cup dry white wine  2 tablespoons lemon...

This is a simple and elegant way to prepare fresh, local lobsters. If you don't have all the herbs, lemon and butter work just fine.  Ready in 45 minutes Makes 2 servings  2 California Spiny Lobster Tails* ½ cup (1 stick) unsalted butter, softened 2 cloves garlic, minced 1 tablespoon minced parsley, plus more for serving  1 tablespoon minced chives 1 tablespoon minced fresh tarragon  ¼ teaspoon sea salt or more to taste  1 lemon, halved  1  Arrange California Spiny Lobster tails on a rimmed baking sheet and set in the fridge. Preheat the oven to 350°F. Make the compound butter...