Fettuccini with Oysters and Shrimp

Ingredients

- 250g fresh fettuccini without eggs

- 8 oysters

- 8 fresh shelled shrimp

- arugula

- extra-virgin olive oil

- 1 clove of garlic

- salt and pepper

Preparation

Open the oysters and remove their 2 valves. Finely chop both the oysters and shrimp. Fry both in a pan with oil, garlic and arugula. Add salt and pepper to taste. Cook the fettuccini al dente and mix with the previously prepared oyster and shrimp sauce. Garnish each plate with the oyster's valves and some fresh arugula.

Drunk Lobster

For two

- 1 lobster

- 1/2 liter of red wine

- mixed salads

- mayonnaise

- paprika

- caviar (lumpfish eggs are an economical alternative)

- cognac

Preparation

Submerge the lobster in a pot filled with the ½ liter of wine, allowing it to drink the wine for about 2 hours. Then add 2 liters of water and slowly cook for about 15 minutes. Once done split the lobster in half and remove the innards. Dip it a moment in the wine and water to strengthen the flavor. Arrange the lobster on a bed of wild salads. To liven up the two mayonnaises; paprika and a few drops of cognac for the red one, caviar (or as an economical alternative, lumpfish eggs) and cognac for the dark one. Prepare the mayonnaise (or buy it prepared) and divide it into two portions. Mix the paprika and a few drops of cognac into the first portion, caviar and cognac into the second. Spread each portion on one half of the lobster and serve, garnished perhaps with brightly colored flowers.

Carpaccio

Ingredients for 2

- 500g of sea bass or striped bass

- 6 shrimp

- 8 medium-sized asparagus

- mixed salad

- 1 lemon

- extra-virgin olive oil

- salt

- pepper

Preparation

Fillet the fish and then cut it into thin slices (if you are not quite adept with a knife, have the fishmonger do it for you).

Marinate the fish for a few minutes in a mixture of extra-virgin olive oil, lemon juice, salt and pepper. In the meantime boil the asparagus in lightly salted water. In another pot, boil the 6 shrimp for 5 minutes. Then shell them, but leave the tail on for decorative effect. Prepare the two portions by resting the slices of bass, which you will by now have removed from the marinade, on a salad bed (for a more chromatic effect, use red and green salad). Then add the points of the asparagus and the shrimp. Top it off with a slice of lemon, some pepper and a few red rose petals.

About the author
David Russo, VMD, PhD

Veterinary Scientist, Gourmet Lover and Amateur Cook GOURMET MEATS AND SEAFOOD
CONTACT US

Article Source: www.goarticles.com

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