OK! Magazine USA – July 31, 2019

44 JULY 29, 2019 OK!

CELEB COOKBOOK

For Lobster:

1.Prepare a pot of boiling water,

heavily salted; add some herbs

and lemon, if desired.

2.Prepare an ice bath of 90

percent ice and 10 percent

water; set aside.

3.Remove the claws/knuckles

from the lobsters; add them and

the bodies/tails to the pot.

Remove the bodies/tails after 3

minutes; plunge into ice bath until

cold (5 to 10 minutes). Remove

claws/knuckles after 9 minutes

and put in ice bath until cold.

For Bake:

1.In a heavy pot with lid, add the

butter, shallots, garlic and

fennel, and sweat until soft.

2.Add the cherry tomatoes,

clams, mussels, potatoes, corn

and white wine; let the sauce

reduce by half.

3.Add clam juice and tomato

sauce.

4.While the sauce is cooking

and shellfish are opening up,

season the shrimp and scallops

with sea salt and sear in a

separate small pan.

5.Separate the lobster tails from

the bodies. Add lobster tails and

claws/knuckles, seared scallops

and shrimp and herbs to the pot.

Cover with a lid and cook over

medium heat for 10 minutes.

6.Remove lid and garnish with

lemon, melted butter, parsley and

basil. Serve hot in the same pot.

DIRECTIONS

• 2 live lobsters,
  approx.11/4 lb each


• 2 tbsp butter


• 3 shallots, thinly sliced


• 5 garlic cloves, thinly
  sliced


• 1 bulb of fennel,
  chopped, including
  fronds


• 1 lb cherry tomatoes,
  halved


• 2 lb littleneck clams,
  cleaned


• 2 lb mussels, cleaned


• 1 lb small red bliss
  potatoes, parcooked
  until tender


• 2 ears corn on the cob,
  shucked, cut into small

rings and parcooked

until tender

• 1/2 bottle crisp white
  wine


• 4 cups clam juice


• 2 cups crushed
  tomato sauce


• 1 lb jumbo shell-on
  shrimp


• 4 jumbo scallops


• 2 tbsp sea salt


• 1 bunch fresh thyme,
  tied


• 1 bunch fresh dill, tied


• 2 fresh bay leaves


• 4 lemons, cut into
  wedges, melted
  butter, fresh parsley
  and basil, for garnish

INGREDIENTS

SERVES:

2–3

TOTAL TIME: 50 MIN

SKILL LEVEL

Legasea Lobster Bakeasea L b

JASON HALL’S

CELEB

L

L

obsters,

mussels and

shrimp, oh my!

Chef Jason

Hall’s seafood

extravaganza is the

one-pot wonder you

need in your arsenal

this season. “A lobster

bake is an easy dish

that encompasses the

best of summer all in

one,” says Jason, who

serves as executive

chef at celeb hotspot

Legasea Seafood

Brasserie at Moxy

Times Square in NYC.

“Start with high-quality

seafood, fresh corn

and tomatoes and

then finish it off with

some of your favorite

crisp white wine.” The

final product is not

only tasty, adds Jason,

“it’s the perfect meal

to bring friends

together this

summer.”