View Details Let's cook this bounty! The day after @mattymatheson and I went Spearfishing we're back at my house to cook up our catch. And we're makin' Seafood Soup!

Check out the Local Legends Episode to see us huntin' and gatherin' these fresh local ocean ingredients: https://youtu.be/1teExWh80W0?feature=shared

Thanks to Local Legend Charlie Nutting @CharlieLikesWater and Crew for lubing us up, showing us how to catch some fish, and most importantly, getting Matty and I home safe so we can make some soup with you!

🦞 STEP #1: Crustacean Station
- Steam crustaceans in a double boiler for 7-14 minutes depending on total pounds — or until lobster tails curl
- Check out this handy chart for optimal timing & technique: https://www.mainelobsternow.com/cooking/how-to-cook-live-lobster

🦞 STEP #2: Fish Head Tea (Soup Broth)
- Simmer the Seafood discards & veg to make a light stock
Tip: Cut the gills out before adding the fish racks for better taste and color

🦞 STEP #3: Acid Bomb Soup Topper Drizzle Garnish Dank Dank
- Baby tomatoes
- Garlic
- Shallots
- Rosemary
- Shrooms
- Crab tomalley!!!

🦞 STEP #4: Soup Base Mirepoix
A "mirepoix" or "sofrito" -- a mixture of sautéed diced vegetables in fat to create the base of our soup
- Leeks
- Green onion
- Soupy
- Bacon
- Onion
- Pep
- Tomato paste

🦞 STEP 5:
Strain your broth
🦞 STEP 6:
Add your broth & freggy to your base
🦞 STEP 7:
Pick your seafood chunkers and lay em in your bowl
🦞 STEP 8:
Pour your broth on top
🦞 STEP 9:
Drizzle your acid bomb
🦞 STEP 10:
Shove it right in your faces

INGREDIENTS:

Surf:
- Scallops
- Lobster
- Jonah crab
- Crab tomalley (insides of crab)
- Cunner fish
- Bacon
- Soupy ( Rhode Island dried cured pork salami)

Turf:
- Garlic
- Tomatoes
- Rosemary
- Maitake mushrooms
- Shiitake mushroom stems
- Red onion
- Scallions
- Shallots
- Leeks
- Hot chilis

The rest:
- Olive oil
- Fregula pasta
- Dulse seaweed
- Vinegar (sauvignon blanc)
- Lemon
- Parmesan

Shot by: Ian Deveau & Hobson Feltus
Edited by: Hobson Feltus
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
Special Guest: Matty Matheson
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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
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Brad & Matty make Seafood Soup | Makin' it! | Brad Leone