Straight from Kitchen: Savouring the Sea | The Daily Star
05:55 PM, May 08, 2017 / LAST MODIFIED: 06:04 PM, May 08, 2017

Straight from Kitchen: Savouring the Sea

These recipes have been prepared by Md. Erfan Hossain, Executive Sous Chef, Radisson Blu Chittagong Bay View.

Lobster Thermidor with Mushroom creamy sauce & served with Apple salad (For 01 pax)


1 pc lobster (500 gm)

1(whole) lemon

2 tsp chopped shallot onion

1 tsp chopped garlic

1 white pepper powder

1 mushroom (cut into 4 pcs)

3 tsp fresh cream

1 tsp mascarpone cheese

4 tsp parmesan cheese

1 tsp butter

1 tsp olive oil

Salt to taste

Apple salad Ingredients:

1 pc peeled green apple

2 tsp yoghurt

½ tsp Dijon mustard

2 gm dill

½ tsp pepper

4 pcs walnut

Salt to taste

1 tsp sugar


First, cut the lobster in the middle. Take out the meat from shell and boil the shell in salted water. Put bay leaves and sliced lemon. Allow it all to boil together for 3-4 minutes. Cut the lobster meat, dice and marinate the diced pieces with salt and pepper. Sauté properly, until light golden in colour.

Next, heat the sauce pan and pour olive oil. Add garlic, onion and cut mushrooms. Sauté properly then add the cut lobster. Put mascarpone cheese, fresh cream, salt and pepper. Mix the ingredients together and finally add one tsp butter.

Finally, take the boiled lobster shell and add the lobster meat and mushroom sauce in the shell. Sprinkle parmesan cheese on top. Bake them all in a salamander oven until golden brown in colour.

For Apple Salad:

Slice the peeled apples and mix with yoghurt, Dijon mustard, dill leaves, salt, pepper and sugar. Put walnut on the top.

Serve Lobster Thermidor on a plate and place the apple salad on the middle of the same plate.

Seafood Ravioli with Hot tomato Sauce


(For the Pasta Dough):

115 gm flour

2 pcs egg yolk

1 egg, whole

5 gm salt

10 ml (Extra Virgin Olive Oil) olive oil

(For the filling):

40gm (chopped) shrimp, peeled

40 gm (chopped) red snapper

40 gm (chopped) squid

1/2 tsp fresh parsley

½ tsp lemon juice

Salt and black pepper, freshly ground, to taste

(For the Sauce):

1 tsp olive oil

15 gm butter

1 tsp chopped onion

½ tsp chopped garlic

½ tsp celery, chopped

¼ tsp oregano

2 pcs (de-seeded and chopped) tomato

1tsp tomato sauce

2 pcs basil leaf

parmesan cheese

10 gm dried chili flakes

¼ tsp black pepper

Salt to taste


For the pasta

Place the flour in a bowl; add eggs, egg yolks, salt, olive oil and pepper. Mix well together. Cover the dough and allow it 30 minutes. Pass the dough through the pasta machine and make two thin sheet of pasta.

For the Filling: All filling ingredients should be blended together to make a smooth paste.

For the Ravioli : Place a sheet on a clean table and brush the sheet using an egg; put the prepared seafood filling on the sheet and cover the stuffed sheet using another sheet. Finally, cut Ravioli in a proper Square shape.

Take a large pot of salted water and boil the Ravioli. Allow it to boil until it begins floating. Drain it and sprinkle some olive oil.

For the Sauce: Take a pan and pour the olive oil on it. Add garlic and stir until golden brown in colour and then add onion, celery, bay leaf, oregano, seedless tomato, dried chili flakes, tomato sauce, salt, pepper and basil leaf. Stir all the ingredients properly and cook for 5 minutes. Add butter and stir again. Finally, put the pasta Ravioli and stir lightly.

Serving: Put the ready Seafood Ravioli on s plate and sprinkle some parmesan cheese and basil leaves.

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