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Smoked Kennebunkport Lobster on Parsnip Puree & Paprika Butter Sauce- By Chef Jonathan Cartwright

Smoked Kennebunkport Lobster on Parsnip Puree & Paprika Butter Sauce

In a thick bottom pan reduce the cognac, Essencia & lobster reduction by half, add the cream & reduce by half. Whisk in the cold, diced, unsalted b

Quenelles Purée the sea bass and langoustine meats together with the butter, salt, egg white and cream. Season with pepper and chilli. Using a spoon, form

Langoustine Quenelles

Confit Ocean Trout with Cauliflower Puree - Chef's Pencil

Confit Ocean Trout with Cauliflower Puree

Confit Ocean Trout with Cauliflower Puree - Chefs Pencil

Spanner Crab Salad, Brown Butter Emulsion, Granny Smith Apple, Radish, Bonito- By Chef Ollie Gould

Spanner Crab Salad, Brown Butter Emulsion, Granny Smith Apple, Radish, Bonito

Spanner Crab Salad, Brown Butter Emulsion, Granny Smith Apple, Radish, Bonito By Chef Ollie Gould

Anchovy, Tomato, Scallop and Cracker- By Chef Roland Trettl

Anchovy, Tomato, Scallop and Cracker

Tomato Water Wash the tomatoes, remove the stem and cut into quarters. Wash and halve the cherry tomatoes. Put all the tomatoes in a processor and puree wi

This is the easiest way to make lobster tails - only 10 minutes to a decadent dinner!

This 10 Minute Perfect Broiled Lobster Tails Recipe is the quickest, tastiest, and easiest way to cook lobster tails- get perfect lobster every time!

Splurge with these Crab Cake Stuffed Shrimp and bring a taste of summer to your party. This beautiful crab cake stuffed shrimp appetizer will bring a littl

Crab Cake Stuffed Shrimp

Crab Cake Stuffed Shrimp - Lady Behind The Curtain. This beautiful crab cake stuffed shrimp appetizer will bring a little bit of sophistication to your party and add perfection to your appetizer table.

Seared Scallops with Rosemary Butter Sauce.

Scallops with Rosemary Butter Sauce _A typical Good Friday meal in Trinidad consisted of seafood. For my family, it was usually carite or king fish. Both of these are similar to tilapia in the sense that their subtle flavor pairs well with a variety of lo

“At Belcanto,Take Avillez’s course “Dip in the Sea” (a sea bass with seaweed and bivalves,) Portuguese pot-au-feu and Abade de Priscos pudding with pork greaves, raspberry and wasabi sorbet.

How This Lisbon Chef Built a Restaurant Empire That Makes People Literally Weep

“At Belcanto,Take Avillez’s course “Dip in the Sea” (a sea bass with seaweed and bivalves,) Portuguese pot-au-feu and Abade de Priscos pudding with pork greaves, raspberry and wasabi sorbet.

Scampi, Goose Liver and Passion Fruit- By Chef Gaetano Trovato

Scampi, Goose Liver and Passion Fruit

Scampi, Goose Liver and Passion Fruit - Chefs Pencil

Halibut, Honey Soused Vegetables, Avocado Purée, Sorrel-

Halibut, Honey Soused Vegetables, Avocado Purée, Sorrel

Halibut, Honey Soused Vegetables, Avocado Purée, Sorrel- By Chef Eric Snaith

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