Thursday, October 20, 2011

Crab cocktail in abundance at New San Remo - Marseille

This crab cocktail was the only dish we liked at New San Remo in Marseille

I flicked through old photos, and I found this crab cocktail as served at New San Remo in Marseille. This was the only dish we had there, as the entrecôte was tough, and the dessert was served out of a box taken out of the freezer.
New San Remo is located by the Vieux port or the old harbour, a beautiful spot in Marseille. It is not a place I would recommend for a meal, even though we were pleased with the crab cocktail.

But the location is terrific. Do have a glass, or two (or even three) of good wine at New San Remo or another bar along the old port, when visiting Marseille.  Bear in mind that the area around the Vieux Port is a tourist trap, where you pay much for food, often of lower quality than in other areas of the city. Do ask your hotel for advise on where to dine in the city. 

See bar, restaurants and sights of Marseille on this map


Vis Marseille and its surroundings i et større kart

Wednesday, October 19, 2011

Baked lobster with scallops

Baked lobster with scallop - a delicious dish
On and off you are given a special offer at the supermarket that is hard to resist - three small frozen Canadian lobster for NOK 99 ($16 / €12). This summer I prepared baked lobster with scallops as appetizer at my summer home.
Brightly coral coloured lobster and snow white scallops
These small frozen lobsters are best if prepared in hot dishes.

Cut them in half, along the head and tail. Remove the poisonous stomach. Pluck the lobster meat from the tail. Crush the claws with a hammer. Remove meat from both.

Rinse head and tail and place on an oven proof dish, as they will hold the lobster meat and scallops later.

The small lobsters do not hold enough meat to fill the shell, so you will need additional seafood for the filling. You can use raw or boiled prawns, or shrimps. Boiled seafood (including our lobster meat) must only be heated for a short while in order not to get tough.

I sliced two scallops per lobster, and placed them on top of the lobster meat. 
Sprinkle white truffle oil an an extra touch of luxury
I love to immerse seafood in smooth bechamel sauce. I used fish stock, double cream and ketchup to add sweetness and colour. I am not ashamed to say that I use ketchup. It is a terrific ingredient!!

I placed the oven proof dish in a medium oven, i.e. 175 C (345 F) for 20-25 minutes. It is important not to over cook. Scallops may be served raw, and even under cooked, whereas boiled lobster meat may end up tough as rubber if left to simmer too long. 

As an extra touch of luxury I sprinkled white truffle oil on top of the sauce. 

The final result - baked lobster with scallops

Tuesday, October 18, 2011

The New England Lobster Roll

New England lobster roll as served in my cousin Ann's house in Salisbury MA
One of the best foods served in New England are lobster rolls. Soft, fluffy wheat rolls filled with soft, sweet lobster meat immersed in Cain's mayonnaise. Lobster rolls are simple and easy to make, but a truly glamorous dish.

The lobster meat in question is caught by my cousin Billy outside the Northern Massachusetts coastline, and boiled and plucked by Ann. She knows my passion for lobsters, and had frozen enough for me and my nephew. She used hot dog bread, very fluffy, soft, and slightly sweet. Besides mayonnaise she added spring onion, but earlier she has also used finely chopped celery. The secret, however, is generous heaps of lobster meat.

About Cain's mayonnaise
Cain's regular and light mayonnaise. Photo: company website
Hellmann's mayonnaise is my favourite. According to my cousin citizen in New England should prefer Cain's to Hellmann's as it is a genuine New England brand.

The mayonnaise goes back to 1924, and it was launched by the cheese merchant John Cain at Faneuil Hall in downtown Boston.

Seeing the Cain's mayonnaise in the shop, I just wonder who's copying who, as Hellmann's and Cain's mayonnaise looks like each other. The shape of the glass, the brightly coloured blue lid and the label. This is the case with both the regular and the turquoise coloured  light version.

The Cain's mayonnaise was equally good as Hellmann's. I have no idea whether it is cheaper, but I have no objection to the support given to local brands. I, however, have to stick to the Hellmann's as it is the only brand available here in Europe

Did you know that there is a buttered lobster roll?


This YouTube film from CloseHarbourSeafood.com shows how easy it is to make a delicious hot buttered lobster roll at home.




Other lobster stories on Enjoy Food & Travel

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