Only the Best Seafood for Your Guests


When you’re cooking to impress, you have to break out the seafood.

Romantic dinners for two, special celebration and holiday feasts are golden opportunities to purchase and prepare some truly high-quality catches.

You’ll want big, bountiful lobsters — a treat for the eyes as well as the tastebuds.

Don’t be squeamish about purchasing more than you’ll need. Most people can eat one to one-and-a-half, and those leftovers won’t go to waste.

Not everyone has a huge lobster pot in their kitchen. Don’t worry. A top-notch seafood market, like Atlantic Seafood Market, can cook it for you.

From there, pair your lobster with some nice drawn butter for a mouth-watering main course. Or pair it with corn for a real New England flavor. Green beans, asparagus and salads also work well.

To showcase some rich flavor, pick up with sashimi-grade yellowfin tuna.

Fish considered sashimi-grade are so fresh that they can be eaten raw and thinly-sliced, accented with only a dipping sauce.

You can also pan-sear your tuna for some heat on the outside, but that rich, natural texture inside. Or, if you’re cooking it, add simply oil, peppers and bread crumbs.

Less is more when it comes to the freshest fish. That goes for sides, too. You want mild flavors and greens, so you can show off the fish.

If you’re aiming for crab, aim high. While a classic crab cake is a nice meal in and of itself, try serving a crab bisque. If you make it yourself, don’t skimp on the white wine, dry sherry and heavy cream. Crab bisque isn’t supposed to be light!

Maybe you want oysters. You can steam your oysters like the pros do.

Why choose? You can have an good, old-fashioned clam bake.

Gather up a little bit of everything and invite over lots of friends. You can spice things up and have a great time.

Like a fine steak, seafood can be a high-class meal full of flavor and value. Choosing the right Old Saybrook seafood can take your celebration to the next level.

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Categories : Blog,Clams,Crab,Fish,Lobster,Oysters,Tuna

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