Lobster Recipes - Recipes
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Smoked salmon canapes recipeNEWThese little smoked salmon canapés look elegant and taste so fresh and sumptuous. They are quick to prepare - perfect for brunch or afternoon tea. |
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Portuguese-Style Mussels with Chorizo Tomato SauceNEWTry this delicious and mouth-watering seafood recipe |
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Oysters KilpatrickNEWA luxurious appetiser to serve for a special occasion. |
| Fried OystersNEWOysters in whatever guise make a luxurious appetiser. Here, they're breaded and fried, served with... | |
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Foil-baked salmon with lemon and dillNEWSubtly flavoured with lemon and dill, this baked salmon is easy to prepare and wonderfully healthy. |
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 | Lobster bisqueThis recipe makes the most of a lobster - it even uses the shell - so it is a good way to stretch a luxury ingredient. The soup tastes very rich but only uses a small amount of cream - the creamy smooth texture comes from the rice. Serve as a special first course. |  | Seafood choux puffsThese golden mini choux puffs are filled with mussels and scallops in a saffron and chive sauce. Both the puffs and filling can be prepared earlier in the day and reheated just before serving, which makes them perfect for when you are entertaining. |  | Parmesan-topped musselsMake this stylish starter when you can buy large mussels, such as the green-lipped mussels from New Zealand, as smaller ones can toughen when grilled. Although you only need 24 mussels for this recipe, buy at least 30 because some might have to be discarded. Serve with bread. |  | Three-fish bliniBlini are small, light pancakes, originally from Russia. The version here is made with wholemeal flour, and the blini are topped with sour cream, pickled herring, smoked salmon and fish roe. A very special starter. |  | Salmon and watercress potsThis fresh salmon pate is simple and quick to make. Served with a refreshing watercress salad and crisp Melba toasts or thinly sliced rye bread, it is an excellent starter before a vegetable or grainbased main meal. |  | Grilled oysters with fennel and spinach toppingFor some people, just slipping oysters down raw is the only way to eat them, but if you prefer them cooked, this is a great way to prepare them. Topped with a mixture of potato, fennel and spinach, they make a substantial starter. Ask the fishmonger to open the oysters for you. |  | Trio of warm seafood saladMany different fish work well in this salad, so you can see what is the freshest at the fishmonger and make up your own mixture. Choose firm-fleshed white or oily fish and some shellfish. Serve with crusty bread. |  | Scampi provencalThe ideal accompaniment to this stylish dish is a simple salad of sliced tomatoes drizzled with a little vinaigrette and served on a bed of fresh baby spinach leaves - perfect for a quick dinner. The saffron rice is a great partner for the scampi but you can serve with bread if you prefer. |  | Herbed fish crumbleThis more-ish fish crumble is comfort food at its best: smoked haddock and whiting in a smooth sauce, covered with a crisp herby topping. Serve with baked jacket potatoes, baby carrots and peas for a warming winter's dinner. |  | Mussels mariniereIt's worth always using a good-quality wine when preparing this dish. Serve with plenty of crusty bread to mop up the buttery juices. You shouldn't need to add any salt to this dish as mussels are naturally quite salty - just a little pepper should do the trick. |
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