Check out these raunchy recipes for Valentine’s Day and beyond. Turn on the seduction tap and add some sauce for a night to remember…

Raunchy Recipes For Valentine’s Day
Grilled Oysters with Parmesan & Champagne

A decadent recipe by seafood experts & online fishmonger Wright Brothers, known for their delicious oysters;  the perfect piece of heaven for your Valentine’s Day date night.

·         Time – 10 minutes

·         Serves 6

·         Difficulty – Easy



  1. Shuck your fresh oysters and pour out their liquor (less excess liquid will help them grill nicely).
  2. Lay them out on a baking tray or, preferably, on a standing rack.
  3. Pour some champagne or prosecco in a bowl and use a tablespoon to pour the champagne on each of the oysters (this is optional, you can choose to not include alcohol if you prefer).
  4. Grate a generous amount of parmesan on each of the oyster.
  5. Then place your dressed oysters in the grill for 3-4 minutes at 200 degrees or until the parmesan starts to bubble.
  6. While your oysters are grilling, grab a handful of parsley and finely chop them.
  7. Remove your oysters from the grill once they are done. As the oyster shells are very hot, carefully transfer the oysters to a plate using kitchen tongs and let them cool.
  8. To add a little more indulgence, add a drop of champagne or prosecco to your cooked oysters (optional) and sprinkle the chopped parsley on top.
  9. Squeeze a touch of lemon juice on each oyster and serve.

Raunchy Recipes For Valentine’s Day – Lobster Thermidor

A French-inspired, rich recipe by seafood experts & online fishmonger Wright Brothers, specifically crafted for a tender meal to share with your loved one on Valentine’s Day.

  • Time – 28 minutes
  • Serves 4
  • Difficulty – Easy


whole cooked lobsters, large

100g crème fraiche

2 egg yolks

1 tsp English mustard

1/2 tbsp chopped dill

50g grated parmesan

salt and pepper

lemon to garnish (optional)


  1. To prepare the lobsters, take a sharp knife and split the lobster all the way through starting from head to tail.
  2. Remove the claws by twisting them off and set aside.
  3. Remove the tail meat and cut it into large chunks.
  4. Crack the claws using a lobster cracker and remove the meat from the inside with a lobster pick or the handle of a teaspoon. Dispose the claw shell or keep, to make a shellfish stock.
  5. In a mixing bowl, mix the crème fraiche, yolks, mustard, and dill together. Add the lobster meat and combine well, season with salt and pepper to taste.
  6. Put the lobster mixture back into the shells and put on a baking tray facing up, then sprinkle generously with the parmesan.
  7. Heat your over at 200 degrees and bake for 6 to 8 minutes until piping hot and lightly browned on top.
  8. Serve immediately on its own or with a side of lemon slices.

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