Recipes

Lobster and Crab Stew

Place one 64 oz unopened bag of Bay Shore™ Lobster Bisque in a large pot of boiling water. Heat for approximately 40 minutes if frozen and approximately 25 minutes if fresh. Carefully remove the bag from boiling water, shake the bag, cut open a corner of the bag and pour the bisque into a large covered sauce pan and place on stove over medium heat. Add 1 lb. Blue Crab Meat (claw meat works just fine). Heat until crab warms, about 5 minutes. Serve immediately. Serve 1 ounce Sherry on the side, if desired.

Baked Fish with Shrimp sauce or Scallop sauce
(Serves 8)

Place 1 64 oz unopened bag of Bay Shore™ Shrimp and Roasted Corn Chowder in a large pot of boiling water. Heat for approximately 40 minutes if frozen. Carefully remove the bag from the boiling water. While the soup is heating, roll each of 8-10 flounder fillets, secure with a tooth pick and place in a casserole dish. Carefully open the bags of soup and pour over the rolled fillets. Bake at 425 for 15 minutes.

Variation: Use 4 lbs. Cod and bake for approximately 20 minutes or until fish flakes.

Mediterranean Fish Stew/ Bouillabaisse/ Cioppino
(Serves 8 as main course)

Use one 64 oz bag Bay Shore™ Manhattan Clam Chowder.

Heat one unopened 64 oz bag of Bay Shore™ Manhattan Clam Chowder in a large pot of boiling water for approximately 40 minutes if frozen and approximately 25 minutes if fresh. Carefully remove bag from boiling water, cut open and pour into a large covered sauce pan and place on stove over medium heat.

Add 8 little neck clams, 8 mussels, 2 pounds of any type of fish, 8 large shelled and deveined shrimp, 8 sea scallops and 1/4 pound calamari rings. Cook until clams open and fish is tender.

For Cioppino, add diced Chorizo.

For Mediterranean Fish Stew, add diced smoked sausage.

Seafood Newburg

Place one 64 ounce unopened bag of Bay Shore™ Lobster Bisque in a large pot of boiling water. Heat for approximately 40 minutes if frozen and approximately 25 minutes if fresh. Carefully remove the bag from boiling water, shake the bag, cut open a corner of the bags and pour the bisque into a large covered sauce pan and place on stove over medium heat.

Add 1/4 Cup Dry Sherry or Madeira, 2 cups lobster meat, and 2 cups any type of cooked seafood (shrimp, scallops, calamari). Serve over rice or in a puff pastry shell.

Use Bay Shore™ Chowders as sauces

Bay Shore™ Lobster Bisque is excellent as a sauce over crab cakes, fish or over your favorite lobster ravioli, tortellini or pasta. Bay Shore™ Shrimp and Roasted Corn Bisque is delicious over pasta.

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