As I’ve gotten older, annual traditions make me rebel. It’s been years since we’ve sat down together for the customary over-indulgence of turkey. Daughter, husband, and I almost developed a tradition of making seafood paella for the holiday. But when she went to live in Spain, paella seemed too much. You could say we’ve settled on seafood of some sort for the celebration…
- 9 ounce lobster tail
- 8 ounces boned and skinned salmon
- 5 ounces large shrimp
- 4 cups dashi
- 1 sprig fresh dill
- 1 Tablespoon olive oil
- ½ cup diced carrot
- ½ cup diced daikon
- ½ cup diced potato
- ½ cup diced celery
- ½ cup diced onion
- ½ cup Saikyo miso (sweet white miso)
- 1 Tablespoon akamiso (brown miso)
•• Place the lobster tail underside up on a cutting board, and use culinary shears to cut the shell left and right sides. It’s like struts or ribs rather than solid. Remove the shell from the underside then use a knife to release the flesh. Cut the tail meat into quarters. Save the shell for serving.
•• Peel and devein the shrimp
•• Put the shrimp and lobster shells into a medium pot with some dill and the dashi. Bring the mixture to a boil over medium heat, and simmer for 5 minutes, skimming any emerging foam.
•• Strain the broth through a sieve lined with a finely woven cotton cloth. Reserve the shell.
•• Cut the salmon into 1 ½-inch squares.
•• Heat the olive oil in a large pot over medium heat. Add all the diced vegetables, and cook for 2 minutes, stirring. Add the stock, and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the vegetables are soft, about 15 minutes.
•• Add the salmon, and cook for 3 minutes. Add the miso, lobster tail, and claws (and shrimp). Cook for 2 – 3 minutes.
•• Serve immediately in individual bowls, with the seafood prominently displayed on the shell. Use chopped dill for color.
Thanksgiving includes: turkey, dressing, two kinds of cranberry sauce, the green bean-canned mushroom soup casserole, mashed potatoes, gravy, cloverleaf rolls, relishes, crudites, candied yams, those canned black olives with the holes that we used to put on our fingertips, pumpkin pie, apple pie, and days and days of leftovers with recipes to disguise the turkey that everyone is bored with. I’m exhausted and overstuffed just thinking of it!
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