The Seafood Gourmet Cookbook. Luke Eisenberg

chicken legs, okra and prawns

       Frozen melon and cucumber soup with crabs

       Shrimp sushi in glass with mango and cucumber

       Shrimp balls with plum chili sauce

       Steamed shrimp dumplings with crunchy wok vegetables

       Shrimp noodle soup with crunchy sugar peas

       Shrimps sweet and sour with paprika and mango

       Fried prawns with hot pineapple salsa

       Lobster coconut soup with tomatoes, ginger and chili

       Creole lobster stew with okra, spinach and coconut

       Arabic calamari pan with homemade harissa

       Stuffed chicken wings with prawns on mango salad

       Goa shrimp pot with roasted coconut and coriander

       Baked lobster with colourful salad

       Shrimp skewers on salad with lime-ginger sauce and sesame seeds

       Greek octopus salad with cucumber and paprika

       Oysters with parsley salsa verde served in shell

       Ginger soup with shrimps, carrots and pumpkin

       Lobster-Papaya-Salad with Avocado

       Chicory prawn salad with asparagus, grapefruits and poppy seed vinaigrette

       Lobster in wine jelly with frothy vanilla cream

       Crab salad turret with apple and curry hips

       Clear lobster soup with leek and tomatoes

       Scallops between Wan-Tan leaves with spinach, dried tomatoes and paprika

       Mediterranean shrimp pan with chilli, tomatoes, capers and rocket salad

       Crayfish tails on carrot vegetables with celery and mustard seeds

       Shrimp and vegetable salad with mustard dressing

       Prawn salad with melon slices

       Crispy onion cake with colourful grapes and sheep cheese

       Crispy flambé cake with wasabi, prawns and leek

       Seafood salad with tomatoes and olives

       Champignon potatoes with rocket and lemon scampi

       Warm asparagus salad with prawns

       Golden brown roasted scallops with fennel and onion vegetables

       Shrimp soup with peas and fresh dill

       All kinds of crab meat and morels

       Grilled squid tubes with herb filling

       Shrimp vinaigrette with radish and cucumber

       Steamed mussels with fennel and white wine

       Seafood paella with saffron and vegetables

       Shrimp risotto with courgettes

       Shrimp soup with mushrooms and lemongrass

       Potato and avocado salad with prawns

       Warm noodle-cucumber salad with fried prawns

       Seafood pan with sugar pea

       Farfalle with avocado sauce and fried prawns

       Asian fondue with meat, fish, shrimps, vegetables and dips

       Mediterranean lobster with black noodles

       Lentil shrimp stew with smoked tofu and chili

       Eskariol melon salad with tomato-mint salsa and prawns

       Shrimp pan with sugar peas, peas and tomatoes

       Scallop soup Thai style