Eats: Out of the wild and onto the plate — Moose Creek Grille brings ...
Fruits de Mer
Ingredients:
Four puff pastry shells, each 3 inches in diameter
10 ounces fresh swordfish
1 pound (21 to 25) raw shrimp
10 ounces scallop pieces
8 ounces clear meat lobster
2 pounds fresh mussels
2 cups heavy cream
2 ounces butter (for sauteing)
Flour for dredging
1 small shallot, minced
1 teaspoon white pepper
1 pinch kosher salt
2 teaspoons lobster base
2 ounces cognac
fresh chopped parsley
Directions:
Heat a 12-inch saute pan. Add two ounces butter. Dredge the swordfish, shrimp and scallops in flour and add to saute pan. Season with white pepper and salt and saute for about two minutes. Add mussels and one teaspoon minced shallots. Saute an additional two minutes, making sure not to overcook scallops and shrimp. Gently add two ounces cognac. Deglaze pan. Add two teaspoons lobster base, two cups heavy cream and lobster meat. Cook for another three minutes until liquid is reduced by half — sauce should be creamy and silky in texture. Remove from heat. Place heated puff pastry shells on plate and divide seafood mixture evenly over tops of puff pastry. Garnish with fresh chopped parsley.
Note: To heat puff pastry shells, put in a 350 degree oven for about three minutes. Serves four.
Moose Creek Grille
757 Main St.
Lewiston
207-376-4990
Open seven days a week from 6 a.m. to 9 p.m.
A moose and two businessmen walk into a bar . . .
OK, well not exactly a bar, but the bourbon steak tips, fresh Mako shark, St. Louis-style BBQ ribs and lobster club sandwiches on thick-cut bread at Moose Creek Grille are just as intoxicating, and the two businessmen who own it, brothers Mike and Claude Cloutier, clearly want you to let your hair down and just have at it.
Located on the former Little Dan’s BBQ site across the street from Lewiston landmark Marden’s, and a convenient mile from RC & Sons Paving — the Cloutiers’ family business since 1976 — the brothers conceded they opened the restaurant in May largely because they like to eat. They’re also deeply inspired by the sight of a good moose now and then (hence the name) at their family camp in Rangeley, and in fact have been known to drive around scouting for them. A stuffed toy moose trophy hangs over the back bar.
Shark Steak Recipes - News
OK, well not exactly a bar, but the bourbon steak tips, fresh Mako shark, St. Louis-style BBQ ribs and lobster club sandwiches on thick-cut bread at Moose Creek Grille are just as intoxicating, and the two businessmen who own it, brothers Mike and
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