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Lobster Rolls

Ingredients

• Kosher salt
• 3 1 ¼-pound live lobsters
• 1 celery stalk, finely chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh chives
• 2–3 tablespoons mayonnaise
• Freshly ground black pepper
• 6 New England–style split-top hot dog buns
• 2 tablespoons unsalted butter, room temperature

Instructions

 Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

 Crack lobster shells, pick meat from tail and claws, and cut into ½-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.

  Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.

Seafood Paella

Instructions

 Purée chile, parsley, and 6 Tbsp. oil in a food processor until smooth; season chile-parsley oil with salt and set aside.

 Heat 1 Tbsp. oil in a 13" paella pan or a 12" cast-iron skillet over medium-high. Cook pancetta, stirring occasionally, until browned and crisp, about 5 minutes. Add yellow onion and bell pepper and cook, stirring occasionally, until soft, 8–10 minutes. Add garlic and both paprikas and stir until fragrant, about 1 minute. Carefully add Sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Stir in broth, orange zest, and saffron; season with salt. Bring broth to a boil, reduce heat, and simmer until rice is nearly tender, 12–15 minutes.

  Pluck out zest. Nestle clams into rice in center of pan and cook until clams begin to open, 12–15 minutes. Cover pan with foil and simmer until rice is al dente and clams open (discard any that don’t), 8–10 minutes. Remove from heat (keep covered) and let rice steam 10 minutes.

 While paella cooks, heat a grill pan over medium-high. Separately, toss spring onions, haricots verts, and prawns with 1 Tbsp. oil each in bowls; season with salt and pepper. Grill spring onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Next, grill haricots verts, turning occasionally, until lightly charred and tender, about 2 minutes, then grill prawns until cooked through and shells are charred, about 3 minutes per side. Finally, grill lemons until charred, about 1 minute per side.

 Arrange spring onions, haricots verts, and prawns over paella. Drizzle dish with reserved chile-parsley oil and squeeze some juice from grilled lemons over. Place remaining wedges on top of paella and serve.

• 6 cups low-sodium chicken broth
• 3 wide strips orange zest
• ½ teaspoon saffron threads

• 12 littleneck clams, scrubbed
• 8 spring onions, trimmed
• 8 ounces haricots verts, trimmed
• 12 large head-on, shell-on prawns or shrimp
• Freshly ground black pepper 3 lemons, quartered

Ingredients

• 1 serrano chile, coarsely chopped
• ½ cup chopped fresh parsley
• 10 tablespoons olive oil, divided
• Kosher salt
• 8 ounces pancetta (Italian bacon), cut into ½-inch pieces
• 1 large yellow onion, finely chopped
• 1 red bell pepper, cut into ½-inch strips
• 4 garlic cloves, thinly sliced
• 2 teaspoons paprika
• ½ teaspoon hot smoked Spanish paprika
• ½ cup dry Sherry

• 3 cups short-grain rice

Grilled Salmon fillet

Ingredients

• 1 large, (1½ to 1¾ pounds) fillet of salmon (skin on)
• 1½ teaspoons coarse sea salt
• 2 teaspoons dried dill weed
• 2–3 tablespoons brown sugar
  
  

Instructions

 To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh.

 In a large pan, sprinkle the sea salt over the meat side of the salmon fillet. Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar. Cover the pan and refrigerate the salmon for 2–3 hours, allowing the salmon to cure and dissolve the brown sugar.

  Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: This means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cover the grill and cook for 10–12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking.

Pork Chicken Beef