Recipe: Lemon Brulee

This isn't so much a recipe, but rather a technique to take a classic pairing and tweak it a bit for something to spice up your bivalves. Charring or caramelizing the lemon lessens a bit of the sharp acidity, while deepening the aromatics of the oils into a toasty and smoky property. Once burned, these lemons can be squeezed onto shucked oysters, chopped into a mignonette with ample black pepper for razor clams, or folded into an aioli to accompany crab or shrimp.

lemon brulee Aioli

lemon brulee Aioli

2 lemons, cut in half
Fruity olive oil
Raw sugar (optional)

Grill; brulee torch, broiler

Grill: Rub the cut side of each lemon with olive oil and place over high heat. Leave the lemons on until they have black marks, but the whole lemon is still intact. set aside to cool before using. 

Torch: Set lemons cut side up on either crumpled foil or salt (so they don't roll away), and slowly blacken the lemon from the rind inward. For a sweeter effect, sprinkle a few granules of raw sugar onto the lemon, allowing the sugar to burn. (The sugared burnt lemon combined with some heat like chile flake or sriracha would be a great addition to a cocktail sauce). Cool completely before using.

Broil: If you don't have a grill or torch handy, simply place your lemons on a sheet tray with some crumpled foil (so they don't roll away), and broil on high until the color of the edges of the lemon start to darken. Again, allow to cool before using.

Be creative and as always, eat more oysters! (and clams, and crab, and mussels...)

Lemons charred with brulee torch

Lemons charred with brulee torch

Meet the New Guy

Introducing Stu Meltzer, Sales and Marketing

Stu started in the seafood business in his native Chicago. After a short break, he's excited to be in Boston supporting oysters and environmentally responsible shellfish aquaculture with Pangea. We are so excited to have him here to round out our diverse oyster-loving team! 

How did you first become interested in oysters?

Working for a seafood distributor in Chicago - I thought merroir was super cool. 

What were you doing a year ago?

Working for a design consulting company focused on helping big companies innovate and improve their customer experience. 

What is your favorite oyster and why?

Race Point, Provincetown, MA - hard shells which are indicative of refined craftsmanship, silky smooth brine, and overall, meaty and sweet!

What is you drink of choice?

Decaf Coffee and Bota Box  

If you had a superpower, what would it be?

The powers of Captain Planet and the Planeteers 

What song are you digging at the moment?

Grateful Dead - any song, anytime! 

Recipe: Pomelo-topped Hamersley Inlet Oysters

by Bekah Angoff

For every New Year, we ritualistically look to symbols for heath, wealth, peace and strength. For the Chinese, their entire New Year celebration revolves around foods that have specific and powerful meanings. One of these foods, the pomelo, is a symbol of many things. Fresh fruits in the New Year beckon a new beginning filled with luck, while the large citrus is given as a reminder to stay large, whole, and united with your family. Other implications for the impressive fruit is that it promotes abundance, prosperity, good health, hope for good fate, and most importantly, it wards off bad luck.

What better way to celebrate the first part of this New Year and this fruit by pairing it with oysters! Winter citrus pairs effortlessly with a bold yet sweet Pacific oyster, such as a Hammersley from the southern part of Puget Sound, WA. The oyster has a gentle brine with a bold, creamy meat and a pleasant melon-like finish that is sweeter on the palate than many oysters from the same area. The grapefruit-like sweetness of the pomelo cuts through the creamy meat, creating a satisfying balance, just like one would hope for in the New Year.

·         12ea Hammersley Inlet oysters
·         ½ pomelo, peeled and membranes removed (see picture)
·         3 large mint leaves, sliced thinly
·         1 bird chili, sliced thinly, seeds removed
·        1/8 t. candied ginger, finely minced
·         1-2 drops good olive oil


Combine all items and let sit or at least one hour before topping oysters.

composed Hammersley.JPG

Outlook on Oysters 2017

Outlook on Oysters 2017

This year was a roller coaster of events. We had a mild winter which alleviated some stress from ice outs of years past yet we were more susceptible to algal blooms, recalls and closures from the summer’s drought. We saw more oyster bars popping up all over the country as the Nation’s appetite for bivalves is becoming more insatiable. Here is the start of what may be in store for 2017. 

Read More

Recipe: Maine Uni Butter

Uni butter on seared short rib in the pangea office

Uni butter on seared short rib in the pangea office

by Bekah Angoff

During the holiday season, we tend to elevate everyday fare in order to impress. There are restaurant buy-outs, cocktail parties, house warmings, and family mosh pits that require a certain level of entertaining. Now, how can we do this without putting ourselves out, over and over, and leave some money our pockets? This compound butter is a simple way to dress up anything from roasted oysters, to seared meats, or even just simple crostini. We served it with rare short rib, satsuma oranges, and radishes. A little goes a long way, and remember, pinkies up!


Maine Uni Butter

¼# unsalted cultured butter – room temperature
1 tray (60g) Maine Uni
3 Lime leaves, fine chiffonade
1 Scallion (green only) fine chiffonade
1t. chili powder
½ lime; juiced
Kosher Salt
Amber Agave nectar

·         Press the uni through a fine sieve and set aside in the refrigerator

·         In a mixer, whip the crap out of the butter until it is light in color and fluffy

·         Add in the lime leaves and scallions, still whipping at high speed until thoroughly combined

·         At low speed, add in the uni, chili powder, a splash of lime juice, a heavy pinch of salt, and a drop or two of agave

·         Taste and re-season as needed

·         Transfer the butter to sheet of saran wrap, arranging it in a log shape.

·         Roll the wrap over the butter log and tie off at either end, making a tight tube

·         Chill the butter overnight so all the flavors can meld

·         The chilled butter can be sliced or re-whipped, depending on your application