Lobster Crab and Shrimp Cocktail

This is a super delicious twist on the classic shrimp cocktail that adds lobster and crab to the mix along with radishes, peas, carrot, celery and capers topped with a dressing of olive oil and lemon juice.

  • 1 lb of large cooked shrimp, peeled, deveined, tails removed, halved cross wise
  •  1/2 lb lump crab meat (or king or snow crab meat)
  • 1/2 lb fresh cooked lobster meat
  • 1/4 cup finely diced carrot
  • 1/4 cup peas
  • 1/4 cup sliced radishes
  • 1/4 cup finely diced celery
  • 1 tbs capers, drained and rinsed
  • kosher salt and fresh cracked black pepper to taste
  • 2 tbs parsley, chopped
  • 1 tbs red onion, minced
  • 1 tbs jalapeno pepper, minced
  • 1/3 cup extra virgin olive oil
  • 3 tbs fresh lemon juice
  • zest from 1 lemon
  • Place the shrimp, crab, lobster, carrot, peas, radishes, celery, capers in a large non reactive bowl.
  • Gently fold together the ingredients.
  • Season with salt and pepper.
  • Add the Jalapeno, pepper, parsley and lemon zest.
  • Add the lemon juice and olive oil.
  • Gently mix again.
  • Divide mixture into wine or martini glasses.
  • Serves 6-8.

Clams with Fermented Black Beans


  • 2 dozen little neck clams
  • 2 tbs peanut or vegetable oil
  • 1/2 tbs fresh ginger, grated
  • kosher salt and black pepper to taste
  • 1 tbs fermented black beans, rinsed (Available at Asian Markets)
  • 4-5 scallions, sliced on a bias, white and green parts
  • 4 cloves garlic, thinly sliced
  • 2 tbs dry sherry
  • Assemble all ingredients and be ready to go as this dish cooks quickly.
  • Add some oil to a hot wok or frying pan, then add the garlic and ginger. Stir fry for about 30 seconds.
  • Add the clams in the shell and toss the in the oil.
  • Cover and allow them to steam until opened. 2-4 minutes.
  • Once the clams have opened add the fermented beans, sherry and sliced scallions.
  • Toss to evenly combine.
  • Serves 4-6.

Chinese Chicken Stock

Chinese chicken stock is much lighter than the traditional stock that most Americans are accustomed to. It can be used as a soup along with dumplings and vegetables or in most any way you can imagine.


  • 3 lbs chicken necks and backs
  • 3 slices of ginger
  • kosher salt to taste
  • Place the chicken pieces in a large stock pot and cover completely with water, and bring to a light simmer. Do not boil.
  • When scum begins to form on the water, drain the pot completely and rinse the chicken pieces.
  • Cover the chicken with fresh cold water, and the ginger and a little salt.
  • Bring to a light boil, then simmer for 2 hours.
  • Pour the stock through a cheese cloth lined wire strainer, allow to come to room temperature, then refrigerate or freeze and use as needed.
  • Makes about 3 quarts.