[cape chef]

What's everyones favorite seafood,And how do you like to prepare it?
I love Diver scallops from maine, fresh North carilina shrimp...rare charred tuna.
I love black bass,stripped bass,monk fish and snapper. And being from new England I enjoy Lobsters,Chathom cod and flounder to.
What do you guys like?
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[momoreg]

Well oysters on the half shell will always be #1, but I also love swordfish on the grill with olive oil, s+p. Just a second tto long on the grill, though, and it's like sawdust. Lobster, simply steamed, or in a salad, in nice big chunks, with celery and mild radish. And skate. I wish more places sold it.

[cape chef]

I forgot about skate wings...They really are good. I like them crisp sauteed with Brown butter and caper's
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Momo:

I am with you:

Oysters on the half-shell
Swordfish on the grill with hickory smoke

Shrimp...cocktail style with a NO style sauce.

However, I will eat just about any kind of seafood.

Predictable, I guess, but I've gotta go for lobster. I had a woman who used to work for me whose husband was a lobsterman out of Gloucester and he'd sell me lobster at his ex-vessel price, which hovered around a buck and a half at the time. I at more lobster than I would have thought possible and never lost my taste for it.

Even though it's far from native to New England, I've really developed a taste for Chilean Sea Bass - it seems like you can do anything with it and it's virtually impossible to overcook it. I would think in would be popular in restuarants but I don't see it on many menus.

[Mezzaluna]

I'm with Dick: I love lobster, too. We were in Maine in July and I ate one every day. My last meal there was a double lobster dinner- just lobster and lots of butter. I follow a low carb diet, so it was perfectly on plan for me! I cheated by eating fried clams and washing them down with a glass of Sebago beer. Mmmmmm... a lovely summer memory.

Mezz:

Too bad the Great Lakes don't have lobsters, eh?

[cape chef]

Mezz,

You just brought back a memory for me.
The first time my wife and I went to the Cape we went to the Eastham Lobster pool we sat down and each had there "lobster in the ruff" Dinner,You no CHOWDER,Steamers,corn,cole slaw,boiled red potatoes and a big red Lobby lob!!!That's what we call them Well I ordered some chardonnay and we cracked and dipped and slurped our way through a true New Enland Dinner.We never turned back. Now we go once or twice each summer to the Lobster pool. I can't wait till july.
I also love Chilian sea bass...But unfortunatly it is being over fished and what we are seeing in the markets is not the real deal...it is a black speckled bass,quite a bit larger then the Sea bass that we became acustmed to a few years back, although it is very good in it's own right,it does not have the same depth of flavor. But it is a great neutral fish.
If any of our friends from Plitt can help with this clarification that would be great.
You know what else I love? A big plate of fried Calamari fri Diovlo with an icy cold one
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PS. Dick I think the reason you are not seeing it on the menu's as much is because it's just not availible...so the speckled bass as good as it is cannot be called Chilian

[ 02-09-2001: Message edited by: cape chef ]

[Isa]

My favourite without hesitation is lobster. I'll do just about anything for a lobster. When I was a kid, because I was always sick during car ride, whenever the family had to go out of town for the day, my dad would say if you're nice and stay at your friend's house I'll get you a lobster tommorow. It worked everytime.

Everytime I have lobster with my dad, once or twice every summer, he likes to remind me that when I was two I could eat a lobster on my own, without help to craw the shell. I still have trouble believing that it's true, but my dad loves to say this to anyone who'll listen.

Well, since this is turning into a lobster thread, I will tell my lobster story:

A few years back (actually a lot of years ago), I was visiting my best friend Jean-Claude in Montreal. On the day I arrived, he had received a shipment of 200 lbs. of fresh lobster from Gaspe. Needless to say, he, being a French Canadian, had to observe that the Gaspe lobsters were superior to the Maine lobsters. He had a chef friend of his cook them all up and he and I set upon ourselves to eat all the lobster we could that evening. To accompany this, we had what Jean-Claude called "cider". This was a very nice dry apple wine made by the local monks, of which we drank copious quantities. Jean-Claude ate 3 whole lobsters, but I could only manage two. Afterwards, he commented that that was the first time in his life that he had eaten all the lobster he wanted in one sitting.

On a previous occasion wherein he and I had consumed all we could of a particular dinner, we came up with the expression, "I can't eat anymore, but I sure could taste some more." I have used that expression on many occasions since.

[SeattleDeb]

Dungeness Crab, plain and simple.

[cape chef]

Seattle I'm from the east and I have used dungeness crab only a couple times, But when I was in San fran last year with my wife we went to fishermans wharf and just walked around taking in the sights. It seemed like everywhere we went they had little portions of the delicasy to buy and enjoy as you walked. Well Jill and I sucked down as many as we could buy. It really is an incredible flavor...so sweet
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Shucks, I left out crabcakes.

[cape chef]

Crudeau,

theres always room for those tasty morsels
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CC:

Always...you betcha!