• 12 CUP CREAM
• 500 GRAM TOMATOES, peeled and chopped
• 500 GRAM SPAGHETTI
• 100 GRAM SHRIMPS
• 200 GRAM SALMON, cooked or canned
• 1 LEMON
• CHILI POWDER

• 3 DECILITER GREEN TEA
• 2 LOBSTER TAILS
• 200 GRAM CARROTS, chopped
• 1 ONION, chopped
• CORN STARCH

Press the juice from the lemon and grate the peel. Fry the salmon for a few minutes in some olive oil, add the tomatoes and fry 5 minutes more. Add the cream, lemon juice and rind and chili powder. Add some fresh milled black pepper. Add the shrimps. Cook the spaghetti "al dente" and serve with the sauce. Decorate with fresh dill.

Cook the lobster 10 minutes in the green tea with carrots and onion. Slice the lobster. Dissolve the cornstarch in a tablespoon water, add to the green tea and heat the sauce until it thickens. Pour the sauce over the lobster and decorate with cucumber and tomatoes.