Why I want to be mentor in this category: Because I have a great deal of knowledge pertaining to shellfish and seafood preparation.
What inspires me in this category: Seafood is a way of life here at Lobster Gram. The possibilities are endless!
Experience: Resident Food Blogger and Chef for Lobster Gram. Spent the last several years preparing all of our great Seafood products in various ways and blogging about them. I also prepare all sample products and meals at Lobster Gram.
Biggest Lesson Learned: How to shuck any shellfish, how to prepare lobster in a million delicious ways, How to prepare seafood without drying it out. How to prepare any seafood,
Books, classes, teachers that have helped me: Nancy- The Creative Director of Lobster Gram and the best home cook I have ever met. Dan the Lobster Man Zawacki- Owner and Founder of Lobster Gram- Taught me everything I know about lobsters and how to prepare them.
Be careful when cooking frozen seafood. It's usually already cooked and only needs to be flavored and heated through
DO NOT BUY LOBSTERS FROM A TANK! They are kept for weeks starving away and sitting in dirty water. You are better off ordering live lobsters to your home
Replacing your regular EVOO with lemon EVOO will enhance the flavor of almost anything you prepare
When purchasing frozen crabs, make sure that the legs don't dangle down. This is a sign that the crab was dead before cooked
When purchasing fresh whole fish, be sure the fish's eyes are not cloudy. This is a sign of spoilage.
Shucking a Dungeness Crab is gross. Do it over the sink.
Clarified butter is great for cooking because the milk solids have been removed and it won't brown or burn