Recipes
Recipe of Creamy Lobster Bisque
Ingredients: 2 lobsters (about 1 ½ lbs each) 4 tbsps unsalted butter 1 medium onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 garlic cloves, minced ¼ cup tomato paste ¼ cup all-purpose flour 1 cup dry white wine 4 cups seafood or vegetable broth 2 cups heavy cream 1 bay leaf ½ tsp paprika powder salt and pepper, to taste fresh chives, for garnish Instructions: Fill your SENSARTE Nonstick Stock Pot with water and bring it to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Set aside. In another large SENSARTE Nonstick Sauce Pan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften. Stir in the tomato paste and flour, and cook for an additional 2 minutes to cook off the raw flour taste. Deglaze the pan by adding the white wine and scraping the bottom to release any browned bits. Cook until the wine has reduced by half. Add the seafood or vegetable broth, heavy cream, bay leaf, and paprika to the pan. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally. Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth and creamy. Season with salt and pepper to taste. Return the soup to the SENSARTE Nonstick Sauce Pan and add the chopped lobster meat. Cook for an additional 5 minutes, allowing the flavors to meld together. Serve the lobster bisque hot, garnished with fresh chives. Pair it with crusty bread or oyster crackers for a delicious meal. Enjoy!
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Recipe of Surf and Turf
Ingredients: 1 pound steak (sirloin or filet mignon) 1 pound shrimp, peeled and deveined ¼ cup olive oil ¼ cup soy sauce 2 tbsps honey 2 tbsps Worcestershire sauce 2 garlic cloves, minced sea salt and pepper, to taste lemon wedges, for garnish chopped parsley, for garnish Instructions: In the SENSARTE Nonstick Deep Frying Pan Skillet, heat 2 tbsps olive oil over medium-high heat. Add the steak and cook for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing it into thin strips. In the same skillet, add 1 tbsp olive oil and the peeled and deveined shrimp. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside. Combine the remaining 1 tbsp olive oil, soy sauce, honey, Worcestershire sauce, garlic, sea salt, and pepper in the SENSARTE Nonstick Frying Pan. Cook over medium-high heat until the mixture starts to thicken, about 5-6 minutes. Add the sliced steak and cooked shrimp to the pan with the sauce, and stir to coat. Cook for another 2-3 minutes until everything is heated through and coated with the sauce. Serve the Surf and Turf with lemon wedges and chopped parsley for garnish. Enjoy!
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