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Shellfish
Shellfish
 
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Shellfish
Cannelloni with Cockles and Eggplant Caviar
Michel Portos, Hauterive Saint-James, France, Michel Portos
Crab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat - Château de Locguénolé
Crispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus
Bernard Villain, restaurant Charbonnel, Périgord, France
Crispy Scallops
Jean Joho, Everest, Chicago, USA
Etuvée of Cultivated Mussels with Onion
Philippe Rochat, restaurant Hôtel de Ville, Suisse
Glazed Oysters Drunk on Champagne
Patrick O'Connell, The Inn at Little Washington, United-States
Langoustines with Chili and Sweet Garlic Nougatine
Alain Dutournier, Carré des Feuillants, Paris
Langoustines with Cockles, Mussels, Caviar and "Amandine" Potatoes
Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse
Lobster Fricassee with Celery, Apple, Caviar and Vermouth
Firmin & Philippe Arrambide, Les Pyrénées, France
Lobster Spring Rolls
Jonathan Cartwright, White Barn Inn, USA
Lobster Tail or Langoustine Strudel with Lemon Balm Butter
Alain Labrie, La table du chef, Sherbrooke, Québec
Lobster with Vanilla
Alain Senderens, Lucas Carton, Paris
Maine Lobster Hash
Jonathan Cartwright, White Barn Inn, USA
Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Octopus au Jus with Potatoes, Beans and Young Almonds
Carme Ruscalleda, restaurante Sant Pau, Espagne
Pan-Roasted Breton Lobster with Apples
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Pan-Roasted Gambas with Dried Herbs and Asparagus
Jacques Chibois, La Bastide Saint-Antoine, France
Petit-Gris Snails with Parsley and Tomato Fondue
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, La table du chef, Sherbrooke, Québec
Preparing Live Snails
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters
Michel Rostang, restaurant Michel Rostang, Paris
Raw Prawns with Dried Strawberries, Large Olives and Basil
Carme Ruscalleda, restaurante Sant Pau, Espagne
Roast Langoustine Tails with Raw Mushroom Salad and Sesame Oil-Muscat Vinaigrette
Bernard Villain, restaurant Charbonnel, Périgord, France
Roast Langoustines and Shaved Fennel Salad with Lemon Dressing and Juniper
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle, Hôtel restaurant La Poularde, France
Sautéed Lobster in Anchoiade
Michel Rostang, restaurant Michel Rostang, Paris
Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Scallop Carpaccio with Green Tea and Lemon Grass
Jean-Pierre Challet, The Fifth, Toronto
Scallop Sandwiches
Charlie Palmer, Aureole, New-York, USA
Scallops and Wild Rice Risotto with Wild Mushrooms
Christian Denis, Le Clos St-Denis, Belgique
Scallops with New Potatoes and Morels in Cream Sauce
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Scampi in Saffron Batter with Winter Salad
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Spiny Lobster Roasted in Passion Fruit Butter
Francis Delage, La Route des Boucaniers, St-Baths
Steamed Dublin Bay Prawn Ravioli
Jacques et Laurent Pourcel, Le Jardin des Sens, France
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