For full disclosure, my daughter and I received a complementary lunch from Phillips Seafood in Atlantic City. I was not compensated for this post. As usual, all opinions are my own.
About two weeks ago, my daughter and I experienced seafood heaven. We were invited as guests to one of Phillips Seafood’s Cook, Crack and Eat class. The talented Chef Paul Drew showed us how to make an over the top clam bake. He also gave us tips on shopping for and selecting the seafood. This chef demo and lunch was one of the best we’ve ever had. My daughter called it foodie heaven.
Not only was the food delectable, the wine pairings were great too. Every course came with wine and our clams course came with a Corona. Not for my teenage daughter though. She concentrated on the food.
First, Chef prepared some delicious mussels that were soaked in wine and then grilled. He showed us how to clarify butter. A seafood dinner is not the same without butter.
Next was the clams course. This might have been my favorite aside from the main lobster event. The clams were soaked in Corona beer and Chef made a delicious Mojito butter for the tender clams. It included garlic, rum, lime, cilantro, ginger and scallions. Could the presentation have been any cuter?
After enjoying my little Coronita, it was time for some shrimp. We loved the shrimp that were threaded on a rosemary skewer. It gave them such great flavor. I am planning on grilling some shrimp on rosemary skewers this summer.
We took a little seafood break to have some grilled potatoes and corn. Both were delicious. The potato wedges were crispy and my grill will be seeing some soon.
We had two kinds of crab legs. Both the snow crab and king crab legs were wonderful. These were seasoned with Phillips seasoning and olive oil. So simple but so good.
Now what can I say about grilled lobster? If you saw my opening photo, you were probably drooling, right? The lobster was pure bliss. If I close my eyes, I can still taste the sweet rich meat with lemon and clarified butter. It was just perfect!