Author Archives: lobsterlife.admin

Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Scallops are delicious, simple and they cook very quickly which is why we have chosen this Pan-Seared Scallops with Cilantro-Celery Mayonnaise dish for this week’s recipe. We found this recipe on and its recipe yields four servings, if four is not enough then just double up on each ingredient to double your yield! Let’s get started!

Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Prep Time: 15 minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

• 1/4 cup low-fat mayonnaise
• 2 tablespoons minced celery
• 2 teaspoons minced fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 pounds sea scallops
• 1/4 cup Italian-seasoned breadcrumbs
• 4 lime wedges

1. Combine the first five ingredients
2. Heat the oil in a large nonstick skillet coated with cooking spray over medium to high heat
3. Cover the scallops in breadcrumbs
4. Add scallops to pan
5. Cook for 4 minutes
6. Turn scallops, and cook 3 minutes or until done
7. Serve with mayonnaise mixture and lime wedges
8. Enjoy!

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Salmon with Red Pepper Pesto

Hello all! In our latest installment of seafood recipes on this blog, we have Salmon with Red Pepper Pesto. A great dish to dazzle your guests this Friday night that takes less than twenty minutes to cook that will leave them begging for your secret due to its simplicity and deliciousness. After clicking through about a dozen different recipes, this recipe found on struck us as the perfect choice not only because it is easy to make but is also due in part to its sustainable option listed for all of you environmentalists reading this entry. This recipe should serve four.

Salmon with Red Pepper Pesto
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes

• 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
• 3/4 teaspoon salt
• Cooking spray
• 1/3 cup chopped roasted red bell peppers
• 1 tablespoon tomato paste
• 1 teaspoon extra-virgin olive oil
• 7 whole blanched almonds
• 1 garlic clove

1. Heat grill pan over medium-high heat
2. Sprinkle fish evenly with 1/2 teaspoon salt
3. Coat pan with cooking spray
4. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until done
5. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth.
6. Serve pesto over fish
7. Enjoy!
Note: If you don’t like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

That just about wraps up our seafood recipe entries this week. We hope these recipes suffice your needs whether they may be having a solid meat replacement dish during Lent or you just want a quick and easy seafood recipe to switch things up in your household.

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Salmon and Bok Choy

Tis the season to not eat meat on Friday! In order to help our Traditional Catholic friends get through Lent this year we have decided we will be posting two seafood recipes a week until Easter’s arrival. First up this week is a Salmon and Bok Choy dish we came across on and figured it would be perfect to fit our “quick and easy” criteria for a party of four. Let’s get to it!

Salmon and Bok Choy
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1/2 teaspoon garlic powder
• 1 pound baby bok choy or bok choy
• 4 (6-ounce) sustainable salmon fillets
• 1/4 cup diagonally cut green onions

1. Preheat broiler
2. Combine the soy sauce, honey, fresh ginger, dark sesame oil and the garlic powder in a small bowl
3. Stir the mix well with a wisk
4. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan
5. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan
6. Place salmon, skin side down, in a single layer on top of leafy greens
7. Pour half of soy sauce mixture evenly over salmon
8. Pour remaining half evenly over bok choy stems
9. Broil for 5 minutes; stir stems
10. Broil an additional 4 minutes or until done
11. Arrange 1/3 cup bok choy on each of 4 plates
12. Top each serving with 1 fillet and 1 tablespoon green onions
13. Enjoy!

We hope this recipe satisfies your family and friends for at least one meal this Lenten Season! Next recipe this week, Salmon with Red Pepper Pesto!

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Lobster Life Systems Patent Pending Raintray Bio Filtration

Our patent pending design provides maximum water disbursement for hyper oxygenated water, and the most rapid healthiest harvest of bacterial colonization. We have the largest bio-bed in the industry enabling you to reach total capacity faster, and easier.

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LLS Tilapia Tank Promo

Check out our Tilapia Tank Promo.

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Lobster Life Systems Reservoir Design

In the event of a power failure all the water will drain into the reservoir ultimately keeping the lobsters alive. Lobsters can not survive in stagnant non oxygenated water.

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Lobster Life Sytems Self Contained Purging Tank

This is a demonstration shot in our exposition booth during a trade show in 2010. Many improvements have been made since the production of this video, but the visual is impactful

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Waterfall Tank

Check out our new waterfall tank.

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Lobster Bisque; Best Lobster dish around?

Many brag about their Lobster Bisque recipes and argue about whether or not their recipe tastes better than their rival Aunt Patty’s that she seems to be equipped with every time she travels to a friend’s house, ready to whip it out and receive praise for its deliciousness.

What is the reason for this? Because Lobster Bisque can be a fairly simple dish to prepare and has the three check points anyone looks for in today’s incredibly busy day and age: quick to prepare, quick to cook and it will leave your guests wanting seconds.

After reading over a few different recipes, this recipe from is our favorite:

Lobster Bisque

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 Minutes


  • 1⁄2 lb lobster meat, cut into small chunks
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped green onions
  • 3 garlic cloves, crushed
  • 1⁄4 cup white wine
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Tabasco sauce
  • 1 teaspoon dried thyme
  • 6 tablespoons dry sherry
  • 1 teaspoon paprika
  • 1 cup hot water
  • 1 teaspoon lobster base (better than boulion)
  • 4 ounces tomato paste
  • 2 bay leaves
  • 2 cups heavy whipping cream
  • 4 tablespoons butter


  1. In a sauté pan heat a little oil over med-high heat and sauté shallots, onions, and garlic for one minute.
  2. Deglaze the pan with the white wine.
  3. Add the Worcestershire, tabasco, and thyme and sauté for another minute.
  4. Deglaze the pan with the sherry.
  5. Add the paprika, hot water and lobster base and combine well.
  6. Stir in tomato paste and add the bay leaves.
  7. Simmer for 10 minutes.
  8. Whisk in heavy cream and the butter and bring to a boil.
  9. Add the lobster and simmer until cooked through.
  10. Serve with crusty garlic bread.

Now that you have added this dish to your arsenal, stay tuned for all of the best recipes from around the way.

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New Website Launch


After weeks of careful planning and preparation, we would like to present to you our new LLS website! We’ve updated just about every nook and cranny of the site with the help of our IT team. We are very excited to open our new site up to the public with our new display features. If you are reading this, you must have found our new “Blog” tab that will be updated with company news and tasty recipes. We also had our contact link fixed, making contacting us here as LLS easier than it has ever been. With that being said, we are glad you have shown interest in both our company and new website! Go take a look around!

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