I come from the east coast of Canada - aka, the lobster capital of the world. I usually wait until I go home for a visit to indulge in a lobster feed - it's easier to get lobster there than in Tipperary, and it's not as expensive if you're visiting during lobster season (May to the end of July). The pandemic has made lots of food businesses shift to online sales, though, and seafood has been no different. You can now get beautifully fresh, sustainably sourced seafood delivered right to your door - even live lobster!

I recently purchased some seafood online at SSI (Sustainable Seafood Ireland, sustainableseafood.ie), but you can also get seafood delivered from Gannet Fishmongers in Galway (eatmorefish.ie). Some of the seafood I grew up eating on the shores of Cape Breton island would include fresh Atlantic lobster, snow crab, mussels, oysters, haddock and big Digby scallops. Today, I'm sharing a how-to on steaming whole, live lobster, de-shelling and a recipe for a from-scratch lobster roll. I'm also sharing a favourite preparation for fresh haddock, which is fried in an egg batter. Preparing seafood sometimes takes a bit of planning, but it's never overly complicated. Happy cooking!

East Coast Lobster Rolls

Serves two hungry people or four not-so-hungry people

Ingredients

Lobster meat from two lobsters (tail, claws and knuckles, see video for how-to)

1 recipe basic brioche (see below; store bought is also fine)

2 Tbsp Hellmann's full-fat mayonnaise

Juice from 1/2 lemon

Finely chopped chives

Salt and pepper, to taste

Tender leaf lettuce

Potato crisps, to serve

Directions:

1 In a bowl, combine the (chilled) lobster meat, lemon juice, mayonnaise, chives and salt and pepper. Mix well and set aside.

2 Slice the brioche rolls in half, spread the insides with butter and gently toast in a hot pan. Add the lettuce and then pile on the lobster.

3 Serve with potato crisps and garnish with more finely chopped chives.

Basic Brioche

Serves eight to 10

Ingredients:

1 package dry active yeast

125g granulated sugar

400ml milk, warmed slightly

125g butter, room temperature

2 eggs

500g strong flour

2 tsp salt

Directions:

1 Place the sugar and yeast in the bowl of a stand mixer. Add the warmed milk and let the yeast activate for 5 minutes (you should see it start to bloom).

2 Add the eggs and butter. Mix using the paddle attachment until everything is well-combined.

3 Add the flour and salt. Replace the paddle with the hook attachment and mix for 5-10 minutes, until the dough is elastic and comes away from the sides of the bowl (if the dough is too sticky, add some more flour).

4 Let the dough sit, covered, for at least an hour or until doubled in size. Punch it down, then put it in a plastic food storage bag (a large one) and refrigerate overnight.

5 The next day, preheat your oven to 190°C and bring the dough out. Shape it into 8-10 rolls and let rise for another 1.5 hours, or until once again doubled in size. Slash the tops and brush with beaten egg.

6 Bake for 20-25 minutes, until dark brown on top and golden on the bottom of the rolls. Allow to cool before using for lobster rolls.

Egg Battered Haddock with Brown Butter Gremolata Sauce

Serves six

Ingredients:

2 large fillets of fresh haddock (or any firm, white fleshed fish)

3 large eggs

125g plain flour

2 tsp salt

1/2 tsp black pepper

250ml vegetable oil, for frying

For the brown butter gremolata sauce:

150g butter

2 heaping Tbsp capers, roughly chopped

Rind from one lemon

Juice from 1/2 lemon

1 shallot, finely minced

Chives, finely chopped

Salt and pepper, to taste

Directions:

1 For the haddock: remove skin (if any; see video for how-to) and portion each fillet into 3-4 pieces. Set aside on a lined baking tray (chill until ready to use).

2 In two separate dishes, add the eggs and flour. Mix the flour with the salt and pepper, then set aside. Mix the eggs with a fork and set beside the flour. This is your dredging area, so set these dishes up close to where you'll be frying your fish.

3 Heat the vegetable oil in a large skillet on medium-high heat. Test to see if the oil is hot enough by adding a small bit of the egg mixture - it should bubble up and crisp right away.

4 Fry the fish: take each piece of haddock and lightly dredge in the flour mixture (tap the piece of fish to remove any excess) then dip in the egg before placing in the hot oil. Repeat this with the other pieces of fish, but make sure you don't overcrowd the pan - I can never fit more than four pieces in at a time.

5 Fry the fish until light golden brown on both sides, then remove from the pan and place on a tray lined with parchment and some kitchen towel (to absorb the excess oil).

6 Make the brown butter gremolata sauce: in a saucepan, melt the butter and let it cook, swirling occasionally, until it turns brown and starts to smell nutty. Add the shallots, capers, lemon rind and juice and cook gently for 1-2 minutes, until the shallots are softened. Season with salt and pepper, to taste.

7 The haddock can be kept warm in a low oven for about 10 minutes while the sauce is being made. Serve immediately with roasted tomatoes, roasted baby potatoes and wilted spinach.