Shellfish

pasta (300 grams) • shrimp (scampi) (250 grams) • cherry tomatoes (250 grams) • store-bought or homemade pesto • fresh spinach (150 to 200 grams) or 4 portions frozen spinach • Parmesan cheese (50 grams) • heavy cream (200 ml) • onion • garlic • chili pepper

salted crackers (about 300 g) • melted butter (about 40 g) • plain Greek yogurt (about 180 g) • heavy cream (about 200 ml) • cooked, peeled shrimp (about 300 g) • avocados • Salt, pepper, oregano, chives • gelatin • olive oil, lemon juice • grated carrots

ripe avocados • large pomelo (Chinese grapefruit) • large cooked shrimp • large cooked beet • homemade aioli

fresh or frozen cod (500 g) • peeled shrimp • mushrooms (200 g) • shallot or 1 onion • heavy cream (200 ml) • butter (40 g) • all-purpose flour (40 g) • milk (400 ml) • shredded Swiss or Gruyère cheese (50 g) • olive oil • salt and pepper • parsley •

sea scallops • fresh cilantro • tomatoes • pineapple core (use the rest of the pineapple for another recipe) • drizzle olive oil • lemon • Salt • Espelette pepper

scallops (about 100 grams) • trout fillets (about 200 grams) • clementines • lime • Olive oil • Salt and pepper • sprigs of chives or dill

onion • green asparagus or any other vegetables • granulated garlic • shelled or frozen mussels • dry white wine (120 ml) • chopped chives • (8 oz/240 ml) béchamel sauce • Salt and pepper • vegetable bouillon powder • Shredded Swiss cheese • Olive oil • Seaweed flakes (or other seaweed seasoning) •

pasta (about 300 grams) • carrots • green peas (about 60 grams) • peeled shrimp (about 100 grams) • shallot • Olive oil • Coarse salt

Roseval potatoes (or other waxy potatoes) • shallots • lobster stock (about 1.5 liters, homemade; see my profile for recipe) • roasted red bell peppers (homemade; see my profile for recipe) • pink garlic • grated Parmesan cheese • chopped fresh parsley • olive oil • tomato sauce (about 200 ml, homemade; see my profile for recipe) • Salt and pepper

small sea scallops • fresh shelled peas (about 150 grams) • asparagus spears • wild garlic • risotto rice (about 200 grams) • salt and pepper • butter • olive oil

white fish (such as pollock) or other fish (500 g) • broth made with 1 bouillon cube (1 liter) • fresh or frozen mushrooms (300 g) • Shrimp • store-bought empty puff pastry shells (vols-au-vent) • milk (500 ml) • butter (25 g) • all-purpose flour (25 g) • Nutmeg • Salt and pepper • Parsley, dill, etc

cooked wild shrimp, peeled (about 750 grams) • Jackson grapefruit • fresh green peppercorns • lime • heaping teaspoon dill • chopped shallot • olive oil

leeks • carrots • onion • fresh scallops (300 g) • dried garlic • béchamel sauce (250 ml) • Salt and pepper • Espelette pepper • parsley • shredded Swiss cheese (about 5 oz / 150 g) • breadcrumbs • butter (about 3/4 oz / 20 g)

live lobsters • monkfish tail (about 400 grams) • leeks (white parts only) • carrots • turnips • fresh white mushrooms (button mushrooms) • celery stalk • shallots • garlic clove • bouquet garni (bundle of herbs) • dry white wine (about 100 ml) • heavy cream (about 200 ml) •

For the rice: • rice (about 200 grams) • tomato, chopped • red bell pepper, chopped • onion, thinly sliced • garlic, crushed • tomato paste • Black pepper and salt • oil • For the vol-au-vent: • vol-au-vent pastry shells • shrimp (about 300 grams) •

spaghetti (200 grams) • bay scallops (250 grams) • wild garlic leaves • unsalted butter (10 grams) • thyme • shallot • light sour cream (150 grams) • smoked paprika

shrimp (300 g) • sea scallops (300 g) • drops of soy sauce • heavy cream (1 small carton, about 8 oz or 200 ml) • Thai seasoning • Salt

Arborio rice (about 300 grams) • sea scallops • large shrimp • onion • Butter • grated Parmesan cheese (about 50 grams) • light sour cream (about 2/3 cup or 160 ml; 40 cl crème fraîche 3% fat) • chicken bouillon cubes • dry white wine (about 3 1/2 fl oz or 100 ml) • cognac (about 1 2/3 fl oz or 50 ml) • Olive oil • Salt and freshly ground black pepper •

raw wild shrimp (shells only; see linked recipe for shrimp) • large bunch fresh thyme • large bunch fresh rosemary • whole white peppercorns

red radishes • cherry tomatoes (about 200 grams), oval-shaped if possible • imitation crab (surimi) • cilantro, bird's eye chili, and parsley sauce (homemade; see linked recipe)

yellow (or red) bell pepper • heaping tablespoon lobster spread (found in the appetizer section) • crème fraîche • drizzle of olive oil

large monkfish tail • shrimp (about 200 grams) • water (about 800 ml) • dry white wine (about 250 ml) • fish stock powder • drizzle of oil • risotto rice (about 240 grams)

leeks • onion • chili pepper • Peeled shrimp • Capers • Fish seasoning • Dill • Salt and pepper • sole fillets • shrimp • Capers • Celery salt •

cauliflower • Crème fraîche (or sour cream) • vegetable bouillon cube • sea scallops • whole hazelnuts • Hazelnut oil • All-purpose flour • Paprika • Salt • Black pepper

salt • bouquet garni (mixed herbs, such as thyme, bay leaf, and parsley, tied together) • cognac (60 ml) • whole chicken cut into pieces or 4 chicken breasts (cooking time will be shorter with breasts) • large raw shrimp (or cooked if raw are not available) • small can tomato paste • white wine (120 ml) • small can lobster bisque • pepper • oil

unsalted butter at room temperature (200 g) • salt and pepper • garlic cloves (or a whole head if using 17 1/2 oz butter/500 g) • large handful fresh parsley • salt and pepper • mussels, preferably large Dutch mussels (2 liters) • grated Parmesan cheese • breadcrumbs • parsley

yellow zucchini, 1 green zucchini • bell pepper (black variety used here) • onion • garlic • shrimp • egg Chinese noodles (180 grams) • Pad Thai sauce (soy sauce, lime, fish sauce, cane sugar, Sriracha chili) or any ready-made Pad Thai sauce • sesame oil (about 30 ml) • generous tablespoon coconut oil (about 15 ml; garlic and chili flavored if desired) • cilantro • chives

butternut squash • onion • oyster mushrooms (about 100 grams) • dry white wine (about 150 ml) • milk (about 100 ml) • Olive oil • Thyme • Salt, pepper

flour (about 200 grams) • salmon broth (about 250 ml, homemade; see my profile for recipe) • eggs • Black pepper • salted butter (about 50 grams) • Cajun seasoning • lobster broth (about 300 ml, homemade; see my profile for recipe) • cornstarch • sour cream or crème fraîche • Salt and pepper • chopped parsley

lobster shell • small tomato • tomato paste • butter (about 20 grams) • flour (about 20 grams) • white wine (about 120 ml) • heavy cream (about 50 ml) • carrot • garlic cloves • shallots • thyme • bay leaf •