Live Lobster Cooking Directions
prep: 5 minutes
cook: depends on the weight of the lobster

you’ll need…
4 live lobsters
4 sprigs fresh thyme
4 bay leaves
2 teaspoons salt for each quart of water

serves 8, 1½ lobster each

let’s get to it…
Fill a large stock pot with enough water to cover the lobsters;  add the spices to the water. (If you don’t have a pot large enough to cook them all at the same time, you’ll have to cook them in batches.) Bring the water to a boil.
Hold the upper body of the lobster firmly and clip the rubber bands off the claws. Place it (don’t throw it!) in the boiling seasoned water, head first. Cover. Make sure the water returns to a boil.
Cook according to the weight of the lobster. The lobsters are cooked when the shell turns red, the tail is curled and an antenna comes out easily. Don’t overcook or they’ll be chewy!

• 1 lb. – 5 to 7 minutes
• 1¼ lb. – 8 to 10 minutes
• 1½ lb. – 10 to 12 minutes
• 2 lbs. – 12 to 15 minutes

Lift the cooked lobsters out of the water and cool enough to handle.
Twist off the claws and crack with a hammer or nutcracker to remove the meat.
Gently pull the tail from the body. Cut the cartilage on the tail with scissors and remove the meat.
Cut down the center of the body with a sharp knife or scissors and pick through to remove any remaining meat.
Serve with lemon and melted butter.

Fabio Viviani’s Seafood Cioppino

prep: 30 minutes
cook: 40 minutes

you’ll need…
3 tablespoons butter
1 onion, diced
4 leeks, rinsed well and sliced into thin rounds
salt
¼ teaspoon red pepper flakes
1 bay leaf
2 sprigs thyme
20 mussels, scrubbed
20 clams, scrubbed
¼ cup dry white wine
3 cups chicken or vegetable stock, hot
1 cup squid, whole or cut in half
1 cup large shrimp (about 8), shelled and deveined, tails on, heads on or off
1 15-oz. can whole tomatoes, diced
1 cup heavy cream
¼ cup parsley, minced

let’s get to it…
Heat the butter in a large stockpot and sauté the onions and leeks with a pinch of salt until translucent. Add the red pepper flakes, bay leaf and thyme sprigs.
Place the mussels and clams in the pot, give them a stir, then add the wine. Cook until the wine has disappeared, then add the stock.
Bring to a gentle simmer, cover with a lid, and cook for about 10-minutes until all the shells have opened (discard any that have not). Add the squid, shrimp, tomatoes and cream and let the soup simmer for 5 to 6 minutes.
Remove from heat, adjust seasoning, and ladle soup into one large bowl to serve family style, or individual bowls. Serve with minced parsley.

Cuban Mojo Marinade 

prep: 15 minutes
cook: 15 minutes
makes: 2 cups marinade

you’ll need…
2 cups orange juice
1 cup lime juice
1 cup grapefruit juice
½ cup olive oil
6 garlic cloves, finely minced or pushed through a garlic press
2 tablespoons fresh oregano, finely minced
1 tablespoon salt
20 black peppercorns

let’s get to it…
Combine orange juice, lime juice and grapefruit juice in a large saucepan over high heat. Bring to a boil; reduce heat to medium low and let simmer until reduced by half. Remove from heat and let cool to room temperature.
Whisk in the olive oil, garlic, oregano, salt and peppercorns. Pour into a resealable container or plastic bag and refrigerate until ready to use.

make-ahead: Prepare the recipe as directed and pour into ice trays; freeze. When frozen, pop out Mojo cubes and place in a gallon-size Ziploc® Brand Freezer Bag until needed.