Recipes - View Some of Our Favorite Seafood Recipes

The recipes on the above pages are a selection of our seafood favorites representing Santa Monica Seafood’s family heritage, as well as contributions from some of the many chefs who use Santa Monica Seafood’s products in their daily recipes.

As much as we cherish these recipes as written, please feel free to modify or embellish them to make them your own. If the recipe calls for Albacore tuna and you have a piece of Ahi tuna, go ahead and substitute.

Each recipe focuses on simple presentations meant to highlight the seafood you buy.   Above all else, we want you to feel at ease in the kitchen and relaxed at the table. Mangia, mangia!

Featured Recipe

Poached and Sautéed Lobster (Serves 2 people)

• 2 ea 1½ pound east coast lobsters
• 10 quarts of water
• 2 ½ cups of white wine
• 2 lemons cut in half
• 10 each white peppercorns
• 4 cups of ice
• 2 quarts of water
• 2 tablespoons olive oil
• 2 tablespoons of room temperature butter
• 1 teaspoon of rough chopped tarragon
• Salt and pepper to season

In a large pot add the water, 2 cups of white wine, lemons, peppercorns and a pinch of salt. Bring to a rolling boil.  Drop the lobsters in the boiling water and cover. Cook for 6 minutes and place in ice bath (see below).

Prepare an ice bath by combining ice and water in a large bowl.  Place the lobster in the ice bath to cool for 10 minutes.  Split the lobsters from head to tail and remove the meat, rinse the inside of the shell. Save 2 halves of the shells for presentation.

Cut the lobster into bite size pieces. Heat the olive oil in a sauté pan and sauté the lobster pieces for 2 minutes.  Add the remaining white wine and reduce by ½.  Turn off the heat and stir in the butter and tarragon, season with salt and pepper.

Divide the lobster between the two shells for presentation and serve with simple steamed asparagus.