Quick Recipes and Easy

Erotic Seafood Recipes

Fettuccini with Oysters and Shrimp


- 250g fresh fettuccini without eggs

- 8 oysters

- 8 fresh shelled shrimp

- arugula

- extra-virgin olive oil

- 1 clove of garlic

- salt and pepper


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

- ½ liter of red wine

- mixed salads

- mayonnaise

- paprika

- caviar (lumpfish eggs are an economical alternative)

- cognac


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 parts. Mix the paprika and a few drops of cognac into the first part, caviar and cognac into the second. Spread each part on one half of the lobster and serve, garnished perhaps with brightly colored flowers.


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


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 parts 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.

David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
high-net-worth-gourmet.com GOURMET MEATS AND SEAFOOD
mailto:david_russo@high-net-worth-gourmet.com CONTACT US

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