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Shellfish
Shellfish
 
Categories:
Shellfish
Shellfish
3 Limpet Recipes, 3 Madeiran classics
Apple-Flamed Prawns
Baked Crab Guadeloupe-Style
Black Qweti Prawns in Matcha Green Tea Ravioli
Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Breton Lobster in its Shell with Ricotta and Wild Mushroom-Stuffed Ziti
Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon
Guy Martin, Restaurant Le Grand Véfour, Paris
Cannelloni with Cockles and Eggplant Caviar
Michel Portos, Hauterive Saint-James, France, Michel Portos
Caribbean Shrimp Gratin
Chilled Mussel Velouté, Tomato Essence Gelée and Cucumber Salad
Guenter Seeger, Seegers, United States
Cockles with St. Agur Cheese and Horseradish Leeks
Conch Burgers
Crab and Noodle Bites
Crab cake with toasted almonds, chives and mustard lovage infusion
Crab Cakes
Crab Matoutou
Crab Remoulade with March Beer
Crab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat - Château de Locguénolé
Crab-Stuffed Beef Tenderloin, Cayman Style
Cracked Conch
Cream of Mussels with Sorrel
Crêpes Filled with Crab and Other Seafood
Crispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus
Bernard Villain, restaurant Charbonnel, Périgord, France
Crispy Oysters
Crispy Scallops
Jean Joho, Everest, Chicago, USA
Escargot, Brie and Basil Bundles with Port Reduction
Escargots with Ceps and Reuilly Wine
Etuvée of Cultivated Mussels with Onion
Philippe Rochat, restaurant Hôtel de Ville, Suisse
Exotic Crispy Shrimp Skewers
Fried Calamari, Andalusian-Style
Gamberi (Shrimp) Marinara
Gaspé Peninsula Lobster Medallions with Coconut Curry Emulsion and a Coral Tuile
Glazed Oysters Drunk on Champagne
Patrick O'Connell, The Inn at Little Washington, United-States
Gratinéed Oysters
Great scallops on avocado and summer greens with lime vinaigrette (270.7 Kcal.)
Per Hallundbaek, Falsled Kro, Danemark
Grilled Langoustines with Grapefruit Zest
Grilled Lobster Tails, Ginger-Lime Butter
Grilled Scallops with Cauliflower Purée, Confit Tomatoes and Hazelnut Vinaigrette
Per Hallundbaek, Falsled Kro, Danemark
Grilled Shrimp with Crab Croquettes and Ratatouille
Kennebunkport Lobster on Mango Salsa with Golden Osetra Caviar and Lobster Mayonnaise
Jonathan Cartwright, White Barn Inn, USA
Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange
Alain Passard, L'Arpège, Paris
Langoustines in Truffle-Scented Broth
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 and Oka “Beggar’s Purses” with Ostrich
Lobster and Poached Egg in a Mushroom Fricassée
Lobster Cooked Japanese-Style - Onigara-yaki
Lobster Fricassee with Celery, Apple, Caviar and Vermouth
Firmin Arrambide (1946-2016), 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 Carrot Cream
Lobster with Vanilla
Alain Senderens, Lucas Carton, Paris
Maine Crab Tart, cucumber, cilantro and
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
Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque
Marinated Squid with Onion Soup and Parmesan Cheese
Pedro Subijana
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce
Thomas Henkelmann, Homestead Inn, USA
Mélange of Lobster and Artichokes with Fresh Walnuts and Foie Gras Caramelized in Quince Jelly
Anne Pic, Pic, France
Mild Seafood and Vegetable Curry
Minced Lobster Spring Rolls
Mussel Skewers - oven or barbecue
Mussels au Gratin
Mussels with Cider and Leeks
Octopus alla Luciana (Polipo alla Luciana)
Octopus au Jus with Potatoes, Beans and Young Almonds
Carme Ruscalleda, restaurante Sant Pau, Espagne
Opal Coast Crab Charlotte
Oyster in champagne sabayon
Oysters Parmentier with Caviar
Oysters Rockefeller - Louisiana version
Oysters Supreme with Crab and Avocado
Oysters with Quartz Mignonnette Sauce
Pan Seared Diver Sea Scallops Filled with Lemon Basil Mousseline, Lentil Risotto with Boudin Noir and Pecorino Romano
James Overbaugh, Château de Sureau
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
Pan-Seared Langoustines with Tandoori Spices on Carrot Purée with Candied Citrus
Hélène Darroze, Restaurant Hélène Darroze, Paris
Petit-Gris Snails with Parsley and Tomato Fondue
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Pickled Oysters with English Cucumber Cappellini and Dill
Thomas Keller, Per Se, NY, USA
Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, La table du chef, Sherbrooke, Québec
Poêlée of Langoustines and Rice Vermicelli with Foie Gras Mayonnaise
Juan Mari Arzak
Prawns and Grilled Vegetables with Provençal Sauce
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Prawns Flambéed in Whisky
Prawns with Mango and Hot Sauce
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 Dublin Bay Prawns with Beer, Peanuts and Lemon Grass with Mashed Herb Potatoes
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
Roast Langoustines with Cold
Richard Coutanceau
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle, Hôtel restaurant La Poularde, France
Roasted Scallops with Mild La Vera Paprika Aillade (305 cal)
Juan Antonio Perez Pozo (Toño Perez)
Roasted Scallops, Parsnip Galettes and Mousseline, Christmas Beer Reduction and Arugula Salad
Sabayon of Breton Oysters
Sautéed Lamb's Lettuce with Roasted Scallops and Raw Mountain Ham
Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli
Philippe Chevrier, Domaine de Châteauvieux, Suisse
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
Sautéed Scallops with shallots and fennel cream
Sautéed Shrimp with Vegetables and Spiced Couscous
Scallop and Caviar Salad with Seaweed and Tart Mango Marinade
Eric Briffard, Le Cinq, Paris
Scallop Carpaccio with Caviar and Spring Onions
Scallop Carpaccio with Green Tea and Lemon Grass
Jean-Pierre Challet, The Fifth, Toronto
Scallop Kebabs
Scallop Pavé with Cuttlefish Ink, Chard and Pumpkin (165.15 calories per serving)
Giovanni D'Amato, Ristorante Il Rigoletto, Italie
Scallop Pot Pie (Pot en Pot)
Scallop Sandwiches
Charlie Palmer, Aureole, New-York, USA
Scallop Seviche with Two Peppers and Fresh Mango
Thierry Daraize, Québec
Scallop Tart with Avocado Purée and Summer Lettuces with Lime Vinaigrette
Per Hallundbaek, Falsled Kro, Danemark
Scallops and Wild Rice Risotto with Wild Mushrooms
Christian Denis, Le Clos St-Denis, Belgique
Scallops Cooked in their Shells with Cider Jus and Crushed Toasted Walnuts
Frédéric Anton, Pré Catelan, Paris
Scallops from A to Z with Jacques LeDivellec
Scallops Mornay
Scallops with Cider
Scallops with New Potatoes and Morels in Cream Sauce
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Scallops with Saffron Sauce and Granny Smith Apple
Scallops with Xagarno, Bayonne ham shavings
Scampi in Saffron Batter with Winter Salad
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Seafood and New Vegetables in Broth
Seafood Duo on Potato "Paillasson"
Seafood Gratin in Scallop Shells
Seafood Pot Pie (Pot-en-Pot)
Seafood with "Two Seasons" Squash
Seared Nantucket Bay Scallops with Leek "Fettuccine" and Smoked Salmon "Carbonara"
Seared Scallops with Sea Urchin and Jerusalem Artichoke
Shrimp and Okra Gumbo
Shrimp, California Bartlett Pear and Snow Pea Sauté in litchee juice
Shrimp, Pear and Snow Pea Sauté
Snail Ravioli in Mild Garlic Broth
Jacques Lameloise
Snail Tarts
Snails with Apples and Mont St-Hilaire Cider
Spider Crab with Caviar
Spiny Lobster Roasted in Passion Fruit Butter
Francis Delage, La Route des Boucaniers, St-Baths
Spiny Lobster with Rice and Coconut
Spring Leek and Prawn Rolls
Squid "a la plancha", acquarello rice with squid ink and Parmigiano emulsion
Steamed Dublin Bay Prawn Ravioli
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Steamed King Crab with Choice of Sauces
Steaming method for mussels and other small mollusks
Stuffed Crab
Stuffed Crab - Barbados
Stuffed Crab with Plantain and Herbed Tomato
Stuffed Squid
Tante Yvonne's Seafood Pot Pie (Pot-en-Pot)
Warm Oysters and Scallops in Broth with Herbed Whipped Cream and Aquitaine Caviar
Warm Seafood Salad with Nervia Valley Beans, Italian-Style
Alain Ducasse - Louis XV, Monaco
Whelk and Smoked Haddock Fricassée with Celeriac Chips
Whelks with Pernod Sauce
Whole lobster with maple-chipotle butter
Wreath of Warm Scallops with Cress and Endive Salad
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