By Andrew Zimmern There’s nothing more iconic to the state of Maine than the insanely delicious lobsters pulled from the cold ocean. If you can’t hop in the car and drive the Maine coast in search of the best lobster roll—although I’d highly recommend you put that on your bucket list—don’t worry. They’re easy to… Read More →
Lobster Salad with Brown-Butter Vinaigrette By Andrew Zimmern Lobster with brown butter vinaigrette is a combination I first fell in love with after a meal at Eventide Oyster Co. in Portland, Maine. Their untraditional lobster roll is a Chinese-style steamed bun stuffed with warm lobster coated in a beautiful brown butter vinaigrette. It’s what put… Read More →
Lobster Rolls, Two Ways By Andrew Zimmern Here are two easy recipes for everyone’s favorite summer sandwich, the lobster roll. Do you prefer mayonnaise or brown butter? I couldn’t decide, so I’m showing you how to make both. A buttered and toasted bun stuffed with fresh lobster is essential, after that dress it up the… Read More →
How to Kill a Lobster Dispatching a lobster is most likely what’s preventing you from cooking it at home, but learning the proper and most humane way to do it will make it less intimidating. I believe the most humane way to kill a lobster is to first put it in the freezer for 5… Read More →
How to Shell a Lobster Buying a live lobster, dispatching it, cooking it properly and then extracting all of the meat can be an intimidating process. I totally get it. However, if you love lobster—or are trying to impress someone with a luxurious meal—cooking it at home is easier than you think and far more… Read More →
This recipe is beautiful in its simplicity. By Richard Blais Lobster, meet mayo. Who could have predicted that this personal introduction that I made years ago would have evolved into such an amazing marriage of flavor? I’m such a mensch . . . and a liar, obviously! This outstanding combo goes way, way back, before… Read More →
Almejas y Langosta Enchilado By Andrew Zimmern This Floribbean-Cuban-inspired enchilado is especially delicious on a cool summer evening when the shellfish is at its peak. It’s typically served over rice, but I always serve it over rigatoni, ditali or other similarly shaped pasta to soak up all the sauce. Take note: this recipe makes a… Read More →
A New Way to Eat Lobster By Andrew Zimmern Here is a fun recipe that engages all of the senses, takes advantage of the boiled lobster boredom and is simply delicious any time of year.
Grilled “Chicken of the Sea” with Dried Shrimp Salsa By Andrew Zimmern In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus.
A Tangy, Sweet and Luscious Combination By Andrew Zimmern When I entertain, my guests won’t stand for me making every dish ahead of time. Friends love to gather in the kitchen and watch me pull something together. This easy recipe is a great compromise: the components can be prepped ahead of time, plus the final… Read More →
Hong Kong-Style Seafood Fishman Lobster Clubhouse is the best Hong Kong-style seafood restaurant in North America. Whole king crabs, fish, eels, and massive lobsters are all cooked family-style with such finesse and in so many styles that I think about this place every day. Made from a single crustacean, the 13-pound lobster tower with chiles… Read More →
Wok-Tossed Lobster By Andrew Zimmern
My Favorite Lobster Roll Located on the island of Georgetown, Maine at Five Islands wharf, this seafood shack serves the best lobster roll around. Pulled from the surrounding waters and never tanked, these lobsters couldn’t get any fresher. Their “big boy” lobster roll is my idea of the perfect sandwich, served on a buttered and… Read More →
Salty Umami Elegance For 20 years, I’ve made a hot miso sauce by beating egg yolks, miso, sugar, dashi, soy and a few secret ingredients in a double boiler. It’s my go-to sauce for grilled meats and fish—I love the salty umami elegance of it. But why it took me so long to figure out… Read More →
I’ve been making versions of this shrimp toast recipe for years. To my surprise I have never ever made them “covered” with two pieces of bread surrounding the shrimp mixture! So I am making this for the fam one day, and my kid who loves the crunchy bread says I should make it crunchier and… Read More →
Garlic Butter Shrimp Po’Boy By Andrew Zimmern I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together… Read More →
Do you really need a quality chef’s knife? I think so. A quality knife works better, is safer to use, and— with the right care— will last a long time. There are a few easy things that you can do to ensure you get the most out of your knives. I’m discussing all this in…
The Easiest Way to Cook Asparagus By Andrew Zimmern It’s springtime and asparagus is abundant in the markets. I like to toss it in a wok with an umami-rich black bean sauce, serve it as a salad with poached lobster, blitz it into a springy pesto and shave ribbons of it for classic fettuccine primavera.… Read More →
Wok-Tossed Crab Legs By Andrew Zimmern This is a classic Chinese salt and pepper crab dish, made with beautiful Dungeness crab legs that are steamed, fried and then wok-tossed with ginger, scallions and plenty of hot chiles. You can also try this technique with lobster, shrimp or soft-shell crab.
Salmon-Tomato Aspic By Andrew Zimmern My grandmother would whip this out for VERY special occasions. Now I make this all the time and as we head into the holiday season this is an easy way to impress guests. You can make it for an intimate dinner for two or for a large gathering.
Crab Remoulade By Andrew Zimmern The secret to this classic Creole dish is in the sauce. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. I’m making this recipe with crab, but you can use shrimp, lobster or crawfish—really, the sauce is good on anything.
My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a… Read More →
Recipes for a Father’s Day Grill Out Being a father is my life’s greatest joy. Parenthood is the best gift of all, and spending time by the grill or in the kitchen teaching my son the ropes is my favorite way to spend Father’s Day. Here are 10 recipes to inspire you to fire up… Read More →
The Best Recipes for a Memorial Day Barbecue From lobster rolls and baby back ribs to homemade baked beans and an easy mixed berry crumble, here are a few delicious ways to help you welcome summer this weekend. Lobster Rolls, Two Ways Here are two easy recipes for everyone’s favorite summer sandwich, the lobster… Read More →
Tune in for The Zimmern List in Las Vegas, May 15 9/8c on Travel Channel! I love Las Vegas. Don’t hate me. For decades, Vegas was essentially food negligent. There were some decent steakhouses and lousy casino buffets. Folks went to Vegas to gamble, see a show and lower themselves slowly into the hot tub… Read More →
Eventide’s Brown Butter Lobster Roll A city that’s tethered to the ocean and everything it produces, Portland, Maine is the pearl of New England. Fresh seafood is the heart and soul of all the great restaurants in this town, from casual dockside butter-drenched lobster rolls to wood oven-roasted Maine mussels at local stalwart Fore Street.… Read More →
The Ultimate Seafood Tower By Andrew Zimmern This is Plateau de Fruits de Mer 101. First, learn how to dispatch a lobster and cook it in a court bouillon, and then how to steam crab, mussels and shrimp in a multi-tiered bamboo steamer. I’ll teach you how to shuck oysters and clams with the proper… Read More →
Homemade Shellfish Stock By Andrew Zimmern Always, always, always save your leftover shells and bones in bags in your freezer to make rich, homemade stocks and broths. It’s an ingredient that is guaranteed to take your cooking to the next level. Today, I’m making a shellfish stock with leftover lobster and shrimp shells for my shrimp… Read More →
Martina Located in Linden Hills in the old Upton 43 space—which got stripped of its sterile Scandinavian decor for a more inviting dining room modeled after traditional estancias, or Argentinian ranches—Martina may be new, but its seafood-centric menu has earned its place among the city’s great restaurants. It’s the first solo endeavor of chef Daniel… Read More →
How to Prepare Artichokes The edible bud of a thistle plant, artichokes can be intimidating to prepare and cook. Covered in an armor of spiky bracts and filled with a fibrous inedible choke, their defense system is on point. Cleaning, trimming and prepping them for cooking is easy once you learn a few simple tricks.… Read More →
