Cooking lobster, seafood and fusilli au gratin with Olivia’s

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Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg shows us a new twist on cooking lobster and seafood.

For more information: http://www.olivias.biz/

Lobster - cooked & coarsely chopped

Crayfish

Shrimp

Scallops

Heavy cream

Fusili pasta - slightly cooked under al dente

Fresh basil

Spring onion - finely chopped

Celery

Nutmeg- freshly grated

Dry bread crumbs

Old bay

Smoked paprika

Kosher salt

Black pepper

The following cheeses grated:

Guryee

Mozzarella

Provolone

Sharp Vermont cheddar

Romano

Stewed Italian tomatoes & squash

 

Onion- chopped

Celery

Carrot

Fire roasted red pepper

Zucchini- green

Squash - yellow

Sun dried tomatoes

Fresh basil

Extra virgin olive oil

Garlic butter

Kosher salt

Black pepper

Cornstarch slurry

Cocktails

 

Cinnamon bun shot

Fireball whiskey

Cream soda

Whipped cream

Stir together and top w whipped cream. Enjoy!

Also as a dessert, pour mixture over ice cream, add whipped cream, & enjoy!

 

Pineapple upside down martini

 

3olives pineapple vodka

3olives vanilla vodka

Pineapple juice

Grenadine

Maraschino cherries

Freshly sliced pineapple

Pour the pineapple vodka, vanilla vodka, and pineapple juice over ice and shake well.  Strain into a martini glass, add a splash of grenadine. Garnish w fresh pineapple and maraschino cherries. Enjoy!