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Mike's Seafood School 101 Recipe

Mike's Seafood School 101 Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Mike's Seafood School 101 in your home. Then, follow these steps below to serve Mike's Seafood School 101 for your family or friends.

Ingredients: Mike's Seafood School 101

  • 4 Lobsters
  • 8 large King Crab Legs
  • 24 large Shrimp Or Prawns
  • 24 large Fresh Mussels
  • 24 large Clams
  • 16 Fresh Oysters

How to Make Mike's Seafood School 101

If you have prepared the ingredients needed, now time to start cooking. There are 75 steps you must follow to make Mike's Seafood School 101 in your home by yourself.

    Step 1
  • Cooking information on Lobsters, Alaskan King Crab Legs, Shrimp, Scallops, Oysters, Mussels and other Hard Shelled Clams.
  • Step 2
  • LOBSTER
  • Step 3
  • Preparation and Handling
  • Step 4
  • Bring a large pot filled with water deep enough to submerge the lobster by about 3 inches to a strong boil.
  • Step 5
  • Place lobsters head first into the pot, completely submerging them.
  • Step 6
  • Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.
  • Step 7
  • Boil lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 1/2 pound lobster should boil for 11 1/2 minutes.
  • Step 8
  • Lobsters are done when the outer shell is bright red, when the meat is white, or when the two front antennae pull out easily. Do not overcook.
  • Step 9
  • Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Set in a large bowl for five minutes to cool before cracking.
  • Step 10
  • ALASKAN KING CRAB LEGS
  • Step 11
  • Preparation and Handling
  • Step 12
  • Properly wrapped Alaska King Crab can be stored in the home freezer at 0 degrees F or lower up to 4 months. For optimum quality, thawed crab or crab meat can be stored in the refrigerator 1 to 2 days.
  • Step 13
  • Cooking:
  • Step 14
  • Be careful not to overcook your king crab as it will reduce the king crab's prized texture and taste.
  • Step 15
  • Chilled:
  • Step 16
  • Place frozen crab legs in a shallow pan or on a tray. Cover with plastic wrap or foil and thaw, refrigerated, 8 to 10 hours or overnight. Simply cut up and eat chilled with fresh lemon and lime wedges.
  • Step 17
  • Steam:
  • Step 18
  • Place steam basket in large pot; fill pot with boiling water to depth of 3/4 inch.
  • Step 19
  • Place Alaska King crab legs in basket; reduce heat and steam, covered, about 5 minutes or until crab is thoroughly heated. Serve with plenty of melted butter and lemon.
  • Step 20
  • Broiled:
  • Step 21
  • Place Alaska King crab split legs in broiler pan, shell-side down; brush with butter or favorite sauce.
  • Step 22
  • Place pan about 4 inches from heat; broil 3 t
  • Step 23
  • SHRIMP OR PRAWNS
  • Step 24
  • Preparation and Handling
  • Step 25
  • To Peel & Devein Shrimp:
  • Step 26
  • Using your thumbs, split open the thin shell along the concave side, between the two rows of legs. Peel the shell away. Using a small knife, make a shallow slit along the back to expose the dark, veinlike intestinal tract. With a knife tip or your fingers, lift up the vein and discard.
  • Step 27
  • Boiled:
  • Step 28
  • Wash the fresh shrimp and peel & devein under running cold water.
  • Step 29
  • Salt the water lightly. You can also add some lemon juice and Old Bay Seasoning, if desired. 
  • Step 30
  • Immerse in enough boiling water to cover the shrimp.
  • Step 31
  • Begin to calculate the cooking times as soon as water boils again.
  • Step 32
  • Reduce the heat.
  • Step 33
  • Simmer 3 to 5 minutes until shrimp turn pink and firm. Do not overcook, as it is extremely easy to do.
  • Step 34
  • Drain immediately and cool rapidly in cool water or a bowl of ice to prevent further cooking.
  • Step 35
  • SCALLOPS
  • Step 36
  • Preparation and Handling
  • Step 37
  • Plan to cook fresh-shucked scallops soon after they arrive.
  • Step 38
  • Keep shucked scallops in their own sealed container. They can be refrigerated for up to 2 days.
  • Step 39
  • Sea Scallops freeze better than most seafood. Simply place scallops in a plastic container and top with milk before freezing.
  • Step 40
  • Though they may be large, sea scallops still cook quickly, so keep a close eye on them. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.
  • Step 41
  • Remove the little tab-like [tough] muscle on the side of the scallop before cooking. Rinse scallops under cold running water to remove any sand or grit and pat dry using a paper towel. 
  • Step 42
  • Serving Suggestions:
  • Step 43
  • 1 pound would be an appetizer serving four. Or a main course for two.
  • Step 44
  • Don't microwave scallops - they will explode at higher settings.
  • Step 45
  • Sautéd:
  • Step 46
  • Heat 2 tbs olive oil in a heavy nonstick skillet over medium high heat.
  • Step 47
  • Add scallops, and salt
  • Step 48
  • OYSTERS Preparation & Handling Store oysters at 33°-40° in a damp cold. Oysters can be kept in a bowl draped with a damp towel, but they should be arranged carefully so they lie flat. Otherwise their briny liquid may drain out. Stored properly they should remain alive for 5 to 7 days, but know that freshness deteriorates with each day. Oysters still in the shell are best eaten soon after they arrive. An oyster that doesn't close when you press on its shell is dead and must be discarded. Shucked oysters and their juices should be wrapped airtight and can be stored under refrigeration for 4 to 5 days or frozen for up to 2 months.°Do not store oysters where they could freeze, or where temperatures will fluctuate widely or reach over 40° F. °Do not store oysters submerged in melted ice water or other standing water. °Do not store oy
  • Step 49
  • MUSSELS
  • Step 50
  • Preparing & Handling
  • Step 51
  • Plan to cook fresh [live] mussels soon after they arrive.
  • Step 52
  • Store mussels in a mesh bag if possible. This will help keep the shells closed.
  • Step 53
  • Healthy mussels will gape slightly, but if you tap two together they should close quickly
  • Step 54
  • Discard any broken or open mussels, or ones that will not close when runner banded together.
  • Step 55
  • Do not suffocate mussels by sealing them in a plastic bag or airtight container.
  • Step 56
  • Never keep mussels in a bowl with melting ice. NEVER eat a mussel whose shell is unopened AFTER cooking.
  • Step 57
  • Serving Suggestions:
  • Step 58
  • Generally 1/2 to 3/4 pound per person is served as an appetizer and 1 1/2 pounds would be a main course for 1 person.
  • Step 59
  • Cooking:
  • Step 60
  • Steaming:
  • Step 61
  • Just before cooking mussels in the shell, they should be scrubbed under cold water.
  • Step 62
  • Place one to two inches of water, wine or a combination of these, and steam over high heat about five to seven minutes until shells open widely.
  • Step 63
  • For extra flavor add a dash of wine, garlic and/or butter.
  • Step 64
  • Dis
  • Step 65
  • LITTLE NECKS AND OTHER HARD SHELLED CLAMS
  • Step 66
  • Preparing & Handling
  • Step 67
  • Keep live clams cold in the refrigerator, covered with wet kitchen towels or paper towels until you are ready to cook and serve them.
  • Step 68
  • Shucked clams should be kept in tightly covered containers, immersed in their liquor; they, too, should keep for up to a week.
  • Step 69
  • You can freeze shucked raw clams in their liquor in airtight containers. Most types of frozen raw or cooked clams will keep for two months if the freezer is set at 32° or colder. Be sure to thaw frozen clams in the refrigerator and never at room temperature.
  • Step 70
  • Serving Suggestion:
  • Step 71
  • Serve 1/2 dozen clams on the half shell per person.
  • Step 72
  • Do not put clams in an airtight container or submerge them in fresh water, or they will die. Never expose clams to sudden temperature changes.
  • Step 73
  • Cooking
  • Step 74
  • Little necks are the best served raw on the half shell. They are also delicious steamed, [see steamer clam directions above] used in chowder or sautéed with sauces or in a favorite past
  • Step 75
  • Enjoy!
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