| Fettuccini with Oysters and Shrimp | | | | mayonnaises; paprika and a few drops of cognac for |
| Ingredients | | | | the red one, caviar (or as an economical alternative, |
| - 250g fresh fettuccini without eggs | | | | lumpfish eggs) and cognac for the dark one. Prepare |
| - 8 oysters | | | | the mayonnaise (or buy it prepared) and divide it into |
| - 8 fresh shelled shrimp | | | | two portions. Mix the paprika and a few drops of |
| - arugula | | | | cognac into the first portion, caviar and cognac into the |
| - extra-virgin olive oil | | | | second. Spread each portion on one half of the lobster |
| - 1 clove of garlic | | | | and serve, garnished perhaps with brightly colored |
| - salt and pepper | | | | flowers. |
| Preparation | | | | Carpaccio |
| Open the oysters and remove their 2 valves. Finely | | | | Ingredients for 2 |
| chop both the oysters and shrimp. Fry both in a pan | | | | - 500g of sea bass or striped bass |
| with oil, garlic and arugula. Add salt and pepper to | | | | - 6 shrimp |
| taste. Cook the fettuccini al dente and mix with the | | | | - 8 medium-sized asparagus |
| previously prepared oyster and shrimp sauce. Garnish | | | | - mixed salad |
| each plate with the oyster's valves and some fresh | | | | - 1 lemon |
| arugula. | | | | - extra-virgin olive oil |
| Drunk Lobster | | | | - salt |
| For two | | | | - pepper |
| - 1 lobster | | | | Preparation |
| - ½ liter of red wine | | | | Fillet the fish and then cut it into thin slices (if you are |
| - mixed salads | | | | not quite adept with a knife, have the fishmonger do it |
| - mayonnaise | | | | for you). |
| - paprika | | | | Marinate the fish for a few minutes in a mixture of |
| - caviar (lumpfish eggs are an economical alternative) | | | | extra-virgin olive oil, lemon juice, salt and pepper. In the |
| - cognac | | | | meantime boil the asparagus in lightly salted water. In |
| Preparation | | | | another pot, boil the 6 shrimp for 5 minutes. Then shell |
| Submerge the lobster in a pot filled with the ½ | | | | them, but leave the tail on for decorative effect. |
| liter of wine, allowing it to drink the wine for about 2 | | | | Prepare the two portions by resting the slices of bass, |
| hours. Then add 2 liters of water and slowly cook for | | | | which you will by now have removed from the |
| about 15 minutes. Once done split the lobster in half | | | | marinade, on a salad bed (for a more chromatic |
| and remove the innards. Dip it a moment in the wine | | | | effect, use red and green salad). Then add the points |
| and water to strengthen the flavor. Arrange the | | | | of the asparagus and the shrimp. Top it off with a slice |
| lobster on a bed of wild salads. To liven up the two | | | | of lemon, some pepper and a few red rose petals. |