Neptune Strip Recipes

Steps:

• Place the steaks between sheets of plastic wrap.
• Pound with the flat side of a mallet until they are of an even thickness (about ¼" or so).
• Sprinkle with salt and pepper.
• Place some crabmeat on one end of each steak and then sprinkle with lemon juice.
• Roll the steaks up to encase the filling.
• Roll the steaks in cornstarch, coating heavily.
• Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly.
• Remove the steaks from pan and keep them warm.
• Add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly.
• Stir in the flour and add the wine.
• Heat to boiling, stirring up the browning.
• Add the cream and boil, stirring, until the sauce is thickened and smooth.
• Add the steaks to the pan and simmer for 5 minutes longer.
• Serve garnished with chopped parsley.

Steps:

• Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
• Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
• Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
• Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the pasta, crab, onions and oranges. In another bowl, combine the sour cream, mayonnaise, orange juice , salt and dill. Add to the pasta mixture; toss to coat. Cover and refrigerate until serving.

Steps:

• Combine all 8 ingredients.
• Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
• Bake at 375ºF for 15 minutes or until slightly browned.

Steps:

• Cut 1/4-inch stem from each tomato.
• Scoop out pulp to make a shallow cup; be sure to reserve pulp.
• Saute green pepper, carrots and onion in 1/4 cup melted butter for about 5 minute.
• Stir in the flour, salt, sugar, and pepper.
• Add reserved pulp.
• Cook and stir over medium heat until mixture thickens & boils.
• Add seafood, sherry (optional), and parsley.
• Pile into tomato cups.
• Place in shallow baking pan.
• Sprinkle with bread crumbs and dot with butter.
• Bake at 375°F until thoroughly heated.

Steps:

• Season Steaks With Desired Amount of Salt and Pepper.
• Allow Steaks To Sit at Room Temperature For at Least 30 Minutes Before Cooking
• Prepare Bearnaise Sauce and Set Aside.
• Leaving The TAIL ON, Peel and Devein Shrimp
• Check For Any Bits of Shell in The Crab Meat.
• Grill or Broil Steaks Just Under Desired Wellness Allowing For Warming Time While Preparing The Topping
• Heat Butter and Minced Garlic Over Medium High Heat In a Sautee Pan.
• Add Prepared Shrimp and Lemon Juice Sautee For 2 Minutes
• Add Wine And Crab Sautee Until Wine Has Reduced And Shrimp Are No Longer Pink.
• Spread 1/4 C Bearnaise Sauce on Each Serving Plate.
• Place Steaks On Sauce and Top With Shrimp and Crab Mixture.
• Double Ingredients For 4 Servings.