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By Sarah McLellan Mee
If you're not following Colu Henry (@coluhenry) on Instagram, now's the time to get inspired. She's an award-winning cookbook author (check out Back Pocket Pasta) and New York Times recipe contributor and lives in Hudson, New York where she frequently shares her favorite recipes with a bevy of loyal followers. We partnered with Colu to try some of our beautiful fish and seafood and see what she created. From seared squid salad to succulent scallops with fregola and salsa verde, shellfish feasts, simple weeknight salmon, and an incredible pasta recipe using lobster—Colu is set to inspire your next seafood meal.
Roasted Salmon with Just the Right Amount of Heat
Love King Salmon but find yourself preparing it the same way over and over? Colu created a seriously simple yet oh-so-good roasted salmon recipe using the Middle Eastern spice paste harissa, brown sugar, along with a citrus kick from grapefruit. The salmon roasts in the oven, gently caramelizing and intensifying all those beautiful flavors. Easy to whip up and serve with rice, pasta, or even a simple green salad—it's a dish we're definitely adding to our weeknight rotation. Watch the recipe HERE>
We've Never Met a Scallop We Didn't Love!
Scallops are one of our favorite mollusks to enjoy. The beauty of our fresh "dry" scallops is they've not been treated with phosphates making them even tastier and perfect for searing. Colu created a delicious meal using fregola—a small Italian pasta from Sardinia. The scallops got a perfect pan-sear before topping the slow-cooked fregola and tomato and being drizzled with a verdant salsa verde. Yes, please!
A Shellfish Feast Fit for a Crowd
Our members were thrilled to hear we were starting a Shellfish Lover's Box direct from our fisherman partners in MA. With live Maine Lobsters, Wellfleet oysters, Sea Scallops shucked by hand, and sweet, salty Quahog Clams, it's available for delivery nationwide and perfect for any special occasion or family feast. Colu indulged in her shellfish a la naturel—sharing the bounty with a group of friends at her home in Hudson, NY but you can also use the shellfish in a variety of recipes from stews, soups, pasta, and more.
Squid so Fresh You Won't Believe How GOOD it Tastes
You know we love to wax poetic about how fresh our squid is but there's honestly nothing like it. Unlike most squid in the U.S., that's been shipped overseas for processing before returning to your grocer or seafood market, ours never travels far from the ocean it was landed in. Colu couldn't believe how good this sustainable squid was and created a dish that truly showcases its flavor in all its glory. She whipped up this mouthwatering seared squid salad with Gigante beans, pea shoots, and a preserved lemon aioli. Yum!
The Spicy Tomato-y Lobster Pasta You'll Be Obsessed With
If you're a fan of Colu's award-winning book, Back Pocket Pasta you'll know that she is a die-hard lover of easy-to-make but flavor-packed pasta dinners. Here, she used the sweet lobster meat from her Shellfish Lover's Box to whip up a spicy, tomato-based pasta sauce perfect for any night of the week. Lucky for us, Colu shared her full recipe so you're able to recreate this Lobsta Pasta Fra Diavolo at home.
Colu Henry's Lobsta Pasta Fra Diavolo
This might be the best pasta I've made in a very long time. In fact, it is. I opted to slightly caramelize the shallot, fennel and cayenne and if you have the time, you should. It intensifies the flavor and offers additional sweetness. If you don't have time, the pasta will still be great if you cook your mirepoix for 3 to 5 minutes, but I wanted you to know you have options. I realize lobster pasta on a weeknight could be extravagant, but it really doesn't have to be. There is always something to celebrate. Serves 4
12 ounces pasta such as
calamarata or paccheri
2 tablespoons olive oil
3 tablespoons unsalted butter
1 large shallot finely chopped
1 medium fennel bulb finely chopped
1 fresh cayenne pepper, thinly sliced or ½ -1 teaspoon red pepper flakes
6 cloves garlic, finely chopped
½ cup dry white wine
1 14-ounce can cherry tomatoes in their juices, such as Mutti
1 pint sungold tomatoes
1 pound lobster meat
A handful of basil for serving
1. Bring a large pot of well salted water to a boil and cook two minutes short of al dente according to package directions. Drain, reserving 1 cup pasta water.
2. Meanwhile, in a 12-inch pan, heat the oil and melt 2 tablespoons of the butter over medium-low heat. Add the shallot, fennel and cayenne and cook, stirring frequently until they begin to caramelize and turn golden around the edges, about 15 to 20 minutes. Add the garlic to the pan and cook for 30 seconds more. Season with salt.
3. Turn heat to medium and add the wine to the pan. Simmer until it is reduced by half, 2 to 4 minutes. Stir in the canned cherry tomatoes as well as the sungolds and simmer for 10 minutes until they begin to slightly lose their shape. Season with salt and pepper.
4. Add the lobster to the pot and stir to coat, followed by the pasta, ½ cup of the pasta water and remaining butter. Toss together until the lobster is warmed through and the pasta is glossy with sauce adding more pasta water as needed.
5. Plate in bowls and scatter with basil.