Contents

Kitchen Essentials Crab Cakes

Blackened Salmon Alfredo Bang Bang Lobster

Jerk Snapper Fried Catfish

Lobster Mac & Cheese Chimichurri Shrimp

Seafood Paella Linguine w/ Clams

Crab Stuffed Salmon Seafood Lasagna

Beer Battered Fish Lobster Claws in Garlic Sauce

King Crab Grilled Cheese

Kitchen Essentials
Below is a short list of Kitchen Essentials that will get you started on your culinary
journey. This is by no means a complete list, but aim to have at least the below in
your kitchen!

Food Thermometer

Chef’s Knife (+Knife Sharpener)

Stainless Steal Cookware Set (Pots and Pans)

Non-Stick Pans

Cast Iron Skillet

Baking Sheet

Tongs, Whisk, Spatulas (Metal and Rubber)

Deep Fryer
Bang Bang Lobster
 Ingredient Amount

Lobster Meat (Langostino or Lobster Tail etc) 1 Lb

Mayo 1/2 cup

Sriracha 1/4 cup

Sweet Chili Sauce 1/4 Cup

Soy Sauce 1 Tbsp

Corn Starch 1 cup

Buttermilk 1 cup

Oil for frying

salt, pepper, garlic, onion powder to taste

Green Onion to Garnish

 Directions

1. Cut Lobster meat into bite size chunks and season.

Soak in buttermilk for 30 minutes.

2. Season your corn starch and get your oil up to 350

degrees.

3. Shake off excess buttermilk and coat each piece of

lobster in your corn starch. Place on a plate or wire
rack for 10-15 minutes or until your oil is up to temp.

4. Fry Lobster for 3-5 minutes or until fully cooked and

golden brown. Remove from oil and coat in your
bang bang sauce.

5. For the sauce, mix together mayo, sriracha, chili

sauce, and soy sauce in a mixing bowl. You can
adjust the sweet to spicy ratio to your preference by
adding more or less of the ingredients. Taste as you
go and adjust as needed.

6. Toss lobster in bang bang sauce and plate. Garnish

with diced green onion. Serve over rice, with tacos,
etc.
Beer Battered Fish
Recipe - Ingredients
Ingredient Amount

Cod or Catfish 1 lb

Mexican Beer 1 can

All Purpose Flour 1 1/2 cups

Goya Sazon 1 packet

Oil for Frying

salt, pepper, garlic, onion powder, chili powder, cayenne pepper to Taste
Directions

1. Cut your fish filets into bite sized pieces or into

desired size filets. Season with salt and pepper.

2. Prepare your batter by seasoning the flour with

salt, pepper, garlic, onion powder, sazon, chili
powder, and cayenne. (to taste)

3. Next, whisk in 1 can of Mexican beer until it forms

a pancake batter consistency.

4. Submerge your fish into the batter and then place

directly into 350 degree oil or deep fryer.

5. Fry for 3-5 minutes or until golden brown and fully

cooked.

6. Remove from oil and place on a wire rack to cool

before serving. Sprinkle a touch of kosher salt
over each filet If desired along with some fresh
lemon juice.
Linguine w/ Clams
 Ingredient Amount

Linguine Noodles 1 lb

Littleneck Clams 2 lbs

Olive Oil 4-5 Tbsps

Fresh Garlic 5 cloves (diced)

Shallot 2 diced

Dry White Wine 1 Cup

Red Pepper Flakes, salt, pepper, garlic, onion powder to taste

Butter 4 Tbsps (unsalted)

Lemon 1 Tbsp (juice)

Parsley 1/4 Cup (diced)

Butter 3 tbsps
Directions

1. Soak clams in cold water for 15 minutes (brush any

dirt/sand off as needed)

2. Boil noodles to package instructions in heavily

salted pasta water.

3. In a large pan, over medium heat, add your oil,

shallots, and garlic. Cook for 30-60 seconds (do not
burn garlic). Next, add in lemon juice, red pepper
flakes, and wine. Bring to a simmer and then add in
your clams. Simmer for 5-8 minutes or until the
clams begin to open.

4. Strain your pasta noodles but reserve about 1 cup

of pasta water. Add your noodles directly to your
clams and toss. Add chopped parsley and season
to taste. Add some of the pasta water as needed to
ensure the noodles are well coated in your sauce.
Finally, add butter and toss until melted and
emulsified in your sauce

5. Add additional lemon juice or lemon zest if desired

and serve with garlic bread. Enjoy!
Seafood Paella
 Recipe - Ingredients
Ingredient Amount

Large Shrimp 1/2 lb

Chorizo 8 oz

Bay Scallops 1/2 lb

Mussels (cleaned) 20 Mussels

Arborio Rice 1 1/2 cups

Seafood Stock 3 Cups

Sherry 3 tbsps

Garlic 1 tbsp

Onion and red pepper 1/2 each Diced

Saffron (optional) 1 pinch

Smoked Paprika 1 tsp

Lemon 1 Lemon

Salt, Pepper, Garlic, Onion Powder to Taste

Parsley & Green Onion (diced) to Garnish

Directions
Preheat oven to 400. Remove the pan from the oven and return it to your stove top. Put
the heat on medium-high and burn off any additional liquid, if
Seafood Stock necessary. Check the rice for seasoning and doneness and adjust
flavor as needed. Start light with your salt, as the chorizo and your
You can do this completely from scratch if you have the time.. OR
stock will have plenty of flavor for the rice to absorb.
you can use this method to “Cheat”
Garnish with chopped green onion, parsley, and lemon wedges.
Use 1.5 containers of chicken stock and add in 1/2 an onion, thyme,
the shells of your shrimp, 1 bay leaf, and about a teaspoon of
Spanish saffron. uSimmer this for 30-60 minutes and allow the stock
to absorb all of the flavors. Taste it and add salt if needed. Strain the
stock into a large bowl for later use.

Paella

In a Paella Pan or large skillet, add olive oil and begin cooking
Chorizo. Once fat is rendered (3-4 minutes) from the Chorizo, add
onions, peppers, and garlic and cook until softened (6-8 minutes)

Next, add your rice and mix everything together. You want to toast
the rice a bit before adding your seafood stock.(2 minutes) Now
add in your saffron infused seafood stock. Once the liquid has been
added, you want to stop stirring the rice. Give the pan a shake to
ensure nothing is stuck to the bottom and add the pan to your oven
and bake for 10 minutes. (Shake the pan every few minutes to
ensure nothing is burning on the bottom)

Once the rice begins to puff up, start to test it for doneness. Rice
should be firm but tender…after 10-12 minutes in the oven, it
should be about half-way done. Now add in your seafood. Season
your shrimp and scallops and then Arrange your shrimp, mussels,
and scallops around the pan evenly. Place pan back in the oven for
another 8-10 minutes. (Still shaking the pan occasionally to ensure
even cooking)
Seafood Lasagna
Recipe - Ingredients
Ingredient Amount

Lasagna Noodles 1 lb

Fontina Cheese 2 cups

Ricotta Mixture:

Sour Cream and Whole Fat Ricotta 8 Oz (each)

Garlic Paste 1 tbsp

Parmesan 1 cup

Fresh Chopped Parsley 1/2 cup

Cajun Seasoning/Red Pepper Flakes/ Salt/ Black Pepper to taste

Seafood Blend

Lobster Meat (or bay scallops, crawfish etc) 4 Oz

XL Shrimp (Raw, Peeled, Deveined) 8 Oz

Crab Meat 1 lb
 Ingredient Amount

Butter 2 Tbsp (for cooking she shrimp and

lobster)

Cajun Seasoning to Taste

Alfredo Sauce

Butter 2 Tbsp

Flour 2 Tbsp

Better than bouillon lobster base (can use vegetable or chicken or garlic) 1-2 Tbsps

Heavy Cream 2 cups

Chicken Stock 1/4 Cup (as needed to thin sauce)

Parmesan Cheese 1 Cup

Cajun Seasoning As needed

Directions
1. Preheat oven to 350.
2. Start by making your ricotta mixture. Mix all of the
above ingredients in a mixing bowl and season to
taste - set aside until needed later.
3. Next, Prep your seafood (clean, peel, etc). You can
use just crab and shrimp if you want or feel free to
add whatever you prefer. I like to use crawfish or
bay scallops in place of the lobster sometimes.
Melt butter in pan and add all seafood except the
crab meat. Partially cook your shrimp and lobster
(or scallops/crawfish) and season lightly with cajun
seasoning. Add to a large mixing bowl with crab
meat and mix. Season to taste and set aside.
5. Boil your water and add salt or lobster base to
infuse flavor into the noodles. Boil lasagna
noodles to package instructions. Once noodles
are done, begin assembling your lasagna. First,
add a thin layer of cream sauce and then noodles
- then ricotta mixture - seafood - cheese - sauce -
repeat. Repeat until your dish is full. I used a
13x9.5 inch dish that was 3 qts. Top with one last
layer of seafood and cheese and bake for 30-40
minutes or until brown and bubbly. Remove from
the oven and rest for at least 20-30 minutes
before cutting into it.

4. Next, start on your sauce by making a roux. Add

butter and lobster base (optional). Once butter
has melted, add flour and mix until it forms a
paste consistency. Next, add in your stock and
heavy cream. Bring to a boil and then reduce to a
simmer. Remove from heat and mix in your
cheese a little at a time, being careful to ensure
sauce is nice and smooth. Season to taste as
needed.
Chimichurri Shrimp
 Recipe - Ingredients
Ingredient Amount

Large Shrimp 1 lb

Parsley 1/2 Cup (chopped)

Cilantro 1/2 Cup

Olive Oil 1/2 Cup

Garlic 2 Cloves (diced)

Shallot 1 Diced

Lime 2 juiced

Red Wine Vinegar 1 tbsp

Smoked Paprika 1 pinch

Jalapeno 1 Optional (seeds removed)

salt, pepper, garlic, red chili flakes to Taste

Directions
1. Make Chimichurri by combining all
ingredients (except for the shrimp) in a food
processor or blender. Add more olive oil as
needed if the consistency is too thick.

2. Next, season shrimp with salt, pepper, and

garlic. Cook shrimp in a skillet with a tbsp of
cooking oil or butter.

3. Add Chimichurri Sauce and toss to coat

shrimp. Sauce until shrimp are fully cooked.

4. Serve over rice, pasta, or with Tacos (good

on salads, or along with steak for a surf and
turf dinner)

5. This sauce can be used with other proteins

as well. *Pairs great with steak
Blackened Salmon Alfredo
Recipe - Ingredients
Ingredient Amount

Salmon Filets 2-4 Filets (skin removed)

Fettuccine or Tagliatelle Noodles 12 oz

Lobster, Crab, or Shrimp 8 oz

Butter 4 Tbsp

Flour 1-2 tbsps

Heavy Cream 2 cups

Parmesan Cheese 2 cups

Shallot or Onion 1/4 Cup diced

Cajun Seasoning to taste

Chili Powder To taste

Pepper, garlic, onion powder to Taste

Directions
1. Boil your noodles per box instructions. (Make
sure to salt your pasta water thoroughly) Once
noodles are done, strain and set aside and add a
little olive oil or butter to ensure they don’t stick
together.
2. Begin by making your Alfredo Sauce. Add 4 tbs
of butter to your pot. Once the butter begins to
melt, add in your diced shallots and minced
garlic and cook until fragrant. Next, add 1 tbs of
flour (this is optional but it’ll help thicken your
Alfredo sauce a bit) - Cook this mixture for 2-3
minutes to cook off the flour taste.
3. Next, add in your heavy cream and bring to a
boil. Whisk thoroughly to ensure everything is
smooth. Once it reaches a boil and a smooth
consistency, add your creole seasoning a little at
a time. (Taste as you go to ensure you get the
proper balance of salt and spice)
4. Now, turn the heat down to a low simmer and
add in your cheese a little at a time. Mix
constantly to incorporate the cheese and allow it
to melt. - About 8 minutes. Now, add in your
lobster or crab meat and mix together. Taste for
seasoning and adjust as needed.
5. In a separate frying pan, cook your salmon with
the same salmon technique from previous
recipes. Season the salmon with salt and pepper,
Tony’s or Emeril’s Essence and some chili
powder. (Couple minutes per side depending on
thickness.. finish in the oven if need be at 400
degrees until salmon registers 130 degrees
interval temp.
6. Once the salmon is down, set it aside and begin
to mix your pasta noodles with the Alfredo sauce.
If it tastes too rich, add some fresh lemon juice -
otherwise, mix the pasta with the sauce and plate
your noodles. Then plate the salmon on top of
the Alfredo pasta and top with parsley. Enjoy!
Crab Cakes
Recipe - Ingredients
Ingredient Amount

Lump Crab Meat 1 lb

Mayo 1/2 cup

Egg 1 egg

Dijon Mustard 1 tbsp

Worcestershire Sauce 1 Tsp

Hot Sauce 1 tsp

Lemon 1 lemon

Sweet Pickle Juice 1 tbsp

White Sugar 1 pinch

Old Bay to taste

Saltine Crackers 20-25 Crushed into bread crumbs

Directions
1. Preheat oven to 400 degrees. 6. Once this is achieved (roughly 1-2 minutes) add
them to the oven for about 10 minuets. For the
2. Mix in wet ingredients first (not the egg yet) and final 3-4 minutes, turn your oven to Broil and
taste. If the mixture tastes too acidic, add your brown the tops if needed. Once they reach about
pinch of sugar. (Mayo, pickle juice, and hot sauce, 155 degrees internal temperature, they’re done.
all carry some acidity.. the goal of using the sugar
is to provide a balanced flavor profile) – Once 7. Garnish them with some lemon juice and some
you’re done with that, whisk in your egg. diced chives or parsley – serve with your favorite
sauce.
3. Next, add in your crab mixture and fold it in.
Begin to mix in your bread crumbs and be gentle
with the crab meat. Season with Old Bay.
Continue to fold ingredients together until the
mixture begins to take shape and has texture.
4. Cover the mixture and refrigerate for about 30
minutes. (This will help your crab cakes to hold
form)

5. Next, patty them up to your preference of size

and get your cast iron skillet nice and hot. Dust
them again with some Old Bay. Add butter and
oil and place your crab cakes down into the
skillet. The goal here is to get a beautiful, golden
brown crust.
Jerk Snapper
Recipe - Ingredients
Ingredient Amount

Whole Red Snapper 2 Whole Fish

Lime 1 Lime

Olive Oil 2 Tbsps

Walkerswood Jerk Paste (Spicy or Mild) 2-4 Tbsps (the more you use, the spicier the
fish will be)

Lemon 1 lemon

Green Onion 4 sprigs

Thyme 1 bundle

Salt, Pepper, Garlic, Jerk Seasoning to Taste

Butter 4 Tbsps
 Directions
5. Bake for about 15 minutes and then flip
1. Ask your butcher to make sure the fish is and bake for another 8-10 minutes. You can
gutted, cleaned, and scaled completely finish the fish on Broil to make the skin and
before purchase. (Or do it yourself, if you’re tail a bit more crispy if you’d like. Make sure
up for it) the internal temp registers at least 145
2. Preheat oven to 400 degrees. degrees.

3. Begin by cutting 3-4 slits into the flesh of 6. You can bake these in a cast iron skillet ((if
the fish. This will help the marinade to you do, then there’s no need to flip them)
penetrate. Next, season both sides and the or on a baking sheet/wire rack.
cavity with salt, pepper, garlic, and jerk 7. Serve with a salad or alongside rice and
seasoning. peas & cabbage.
4. In a separate bowl, mix together the juice
of 1 lime, olive oil, and jerk marinade and
then brush the mixture onto each side of
the fish. Next, stuff the cavity with sliced
lemon, thyme, and a couple sprigs of green
onion.
Lobster Mac & Cheese
Recipe - Ingredients
Ingredient Amount

Lobster Tails 4-5 Lobster Tails

Elbow or Cavatappi Noodles 1 lb

Shredded Cheddar 1 1/2 cups

Shredded Monterey Jack 1 1/2 cups

Havarti 1 1/2 cups

Boursin Garlic & Herbs 2 1/2 Oz (about half a box)

Parmesan Cheese 1 cup

Garlic 1 Tbsp

Shallot 1 tbsp

Heavy Cream 2 cups

Whole milk 2 cups

Flour 1/4 Cup

Recipe - Ingredients
Ingredient Amount

Butter 1/4 cup

Better than bouillon lobster base (can sub chicken, veggie, or garlic base) 2 Tbsps

Chopped Parsley 1/4 cup

Sour Cream 1/4 Cup

Onion Powder, Garlic, Cayenne Pepper to taste

Cajun Seasoning to Taste

 Directions
1. Prep lobsters with sharp kitchen scissors. Cut a bit at this point. Mix in your sour cream and
down each side of the tail and remove the lobster Boursin cheese. Mix until smooth.
meat. (remove the vein and clean as needed)
6. Once the heat is back on low, begin to slowly mix
2. Precook the Lobster meat until about halfway in your shredded cheese a little at a time. Once
cooked in some butter and season with cajun the cheese melts and the sauce is smooth, season
seasoning. Chop into bite sized chunks and set to taste. Add in 2/3 of your chopped lobster and
aside. mix this sauce with your noodles.

3. Boil noodles to package instructions. Salt your 7. Fill your baking dish with this mixture and top with
pasta water heavily. remaining Lobster Meat. Add a layer of cheese on
top and bake at 375 degrees for about 30 minutes
4. Begin making your cheese sauce by adding butter
or until browned and bubbly. You can use some of
and a touch of oil to your pot. Add the shallot and
the lobster shell for garnish (place it around the
garlic and cook on medium low for 1-3 minutes or
edges of your baking dish)
until fragrant. Don’t burn the garlic!
8. Garnish with parsley and enjoy.
5. Next, Add in your lobster base and mix to
combine. Add flour and mix constantly for about 2
minutes. Next, add in your heavy cream and milk
and increase the heat to bring this to a boil. Once
it reaches a boil, reduce heat to low (stirring
occasionally). The sauce should have thickened up
King Crab Grilled Cheese
Recipe - Ingredients
Ingredient Amount

Brioche Bread Varies 2 slices per sandwich… duh! lol

King Crab, or Lump Crab or Lobster or Shrimp etc 8-10 Oz

Mayo 1/4 Cup

Celery 2 Stalks (diced)

Fresh Dill 1-2 Tbsps

Havarti or Gruyere Cheese 2-4 Slices

White Cheddar Cheese 2-4 Slices

Lemon 1-2 Tbsps lemon juice

White Sugar 1 pinch

Old Bay Seasoning to Taste

Butter 2-4 Tbsps

 Directions
1. Begin by cooking your desired seafood
and removing it from it’s shell and setting it
aside to cool.
2. Add remaining ingredients (except for
cheese, bread, and butter) to a mixing bowl
and whisk to combine. Taste and adjust
seasoning to your preference.
3. Toss your seafood in the above mixture
until well coated and all ingredients
combined. Taste again and make any
necessary adjustments to seasoning.
4. Get a skillet hot over medium high heat
and add butter. Next, add 1 piece of bread,
followed by a slice of cheese. Then add
your crab salad. Add the other piece of
bread to the skillet as well and place 1 slice
of cheese on that one. Cook for about 1
minute or until the bread begins to get
golden brown.
5. Place the second piece of bread on top of
the bread with the crab meat and press
down. Flip carefully so that nothing falls out
of the sandwich and then cover with a lid or
aluminum foil until the cheese melts.
6. Once the cheese has melted and the bread
is golden brown and buttery, remove and
rest for a minute or two before slicing.
Enjoy!
Fried Catfish
Recipe - Ingredients
Ingredient Amount

Catfish Filets 4 filets

All Purpose Flour 1 cup

Yellow Cornmeal 1/2 cup

Sazon, Old Bay, Cayenne Pepper, Garlic Powder to taste

Milk 1/4 cup

Eggs 2 eggs

Oil For Frying

Lemon For garnish

 Directions

1. Whisk together eggs and milk and set

6. Squeeze a little fresh lemon juice on the
aside. Season Catfish with garlic and old
finished product and enjoy! Serve with fries,
bay.
Cole slaw, or potato salad.
2. Combine flour and cornmeal and season
generously. Heat oil to 350 degrees.

3. Dredge fish in the egg mixture and then

directly into the flour/cornmeal. Place on a
plate until oil is up to temp.

4. Fry in batches if needed so that you do not

overcrowd your frying pan. Fry 3-4 minutes
per side or until golden brown and fully
cooked

5. Remove and drain on a wire rack (not a

paper towel! Paper towels make fried foods
get soggy!)
Lobster Claws in Garlic Sauce
Recipe - Ingredients
Ingredient Amount

Lobster Claws, Tails, etc 2 lbs

Better Than Bouillon Roasted Garlic Base 1 tbsp

Rice Wine Vinegar 2 tbsps

Soy Sauce 2 tbsps

Sriracha 1 tbsps

Brown Sugar 1/4 cup

Corn Starch 1 1/2 tsp

Minced Garlic 1-2 tbsps

Water 1 Tbsp

Bell Pepper and Onion 1/4 Cup each

Jalapeno 1 Diced
 Directions
1. Whisk together all ingredients (except
peppers & onions, Lobster, corn starch and
4. Serve with pasta, potatoes, or over rice
water) to make your garlic sauce. Mix your
cornstarch and water together in a
separate bowl.

2. Stir fry your peppers and onions until

tender in a little cooking oil. Next, add in
your garlic sauce. Bring to a simmer and
then add in your water/corn starch mixture
(this is to thicken the sauce a bit). Bring to a
boil and then reduce to a simmer. Season
to taste with salt and pepper as needed.

3. Add your desired protein (lobster, crab,

shrimp etc) and cook - tossing in the garlic
sauce.
Crab Stuffed Salmon
Recipe - Ingredients
Ingredient Amount

Salmon 1 lb (cut into equal filets)

Crab Meat 8 oz

Butter 2 tbsps

Cream Cheese 8 oz

Sour Cream 1 tbsps

Worcestershire Sauce 2 tsp

Hot Sauce 2 tsp

Lemon 1 lemon

Bread Crumbs 1/2 cup

Frozen Spinach 1 Cup

Cajun Seasoning, Salt, Pepper, Garlic, Onion Powder, Chili Powder to Taste
 Directions
1. Preheat oven to 375 degrees.
2. Season salmon on both sides (preserving the chili
powder for the flesh side) with salt, pepper, garlic,
onion powder, and cajun seasoning.
3. Place your frozen spinach in the microwave for
about 90 seconds and then dry thoroughly with
paper towels. Make your crab stuffing mixture by
mixing your room temperature cream cheese with
sour cream, crab meat, spinach, Worcestershire
sauce, hot sauce, and seasoning. Then begin to
slowly fold in your bread crumbs until the stuffing
begins to take get some texture.
4. Take a sharp knife and gently cut a pocket into the
side of your salmon. Use your fingers to ensure the
pocket is even. Take a spoon and stuff the salmon
with your crab mixture.
5. Next, get your skillet hot and add enough oil to
coat the bottom. Sear your salmon skin side down
for 1 minute and then flip to the flesh side to get
some color. After 1-2 minutes on the flesh side,
add some butter and baste the fish.
6. Next, place the skillet into the oven for about 10
minutes or until the fish reaches an internal
temperature of at least 130. You can finish the
salmon on broil for 3-4 minutes if you need to
develop additional color. Squeeze fresh lemon
juice onto the salmon once finished.
7. Serve with fresh lemon and garnish with parsley,
dill, or diced green onion.