1 8-ounce frozen uncooked lobster tail, thawed 1/3 cup (or more) whole milk 2 teaspoons chopped fresh tarragon 1 pound russet potatoes, peeled, cut into 2-inch pieces 2 tablespoons (1/4 stick) unsalted butter

butter, shellfish

Quantites can be defined by how many people is going to eat the dish. Try to serve every plate with a good variety of seafood in each plate. Calculate it by yourself. INGRIDIENTES: Olive oil, butter, onion, garlic, celery, parsley, tomatoe paste, saffron, salt and pepper. Mussles, clams, your favourite fish, king crab legs, prawns, lobster tails.

shellfish

1 28-ounce can Italian-style tomatoes, drained, juices reserved 2 live lobsters (about 1 1/4 pounds each) 3 tablespoons extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 tablespoon red wine vinegar 2 tablespoons minced fresh basil 1 1/2 teaspoons minced fresh mint 3/4 teaspoon minced fresh oregano 3/4 teaspoon minced fresh thyme 3/4 teaspoon minced fresh rosemary 1/4 teaspoon cayenne pepper 1/3 cup whipping cream 1 pound pasta (such as penne or fettuccine)

garlic, pasta, tomato, shellfish