Recipes from the "Hell's Kitchen" show include one for Vanilla Rice Pudding With Macerated Berries and one for Lobster Spaghetti. The show's website also features a recipe for White Chocolate Coconut Pana Cotta With Mango Puree.
To make Lobster Spaghetti, boil 1 1 1/4-pound lobster for six minutes, and then move it to an ice bath. While the lobster cools, cook 6 ounces of dried spaghetti in salt and olive oil-seasoned boiling water. Remove the lobster meat from the shell, and chop it into pieces.
Saute 1 minced shallot, 2 minced garlic cloves and 1/2 seeded and sliced chili in 3 ounces of extra-virgin olive oil for a few minutes before adding in 2 ounces of dry white wine. Once the mixture reduces, stir in 4 ounces of tomato sauce, 2 ounces of vegetable broth and 1 ounce of basil, and bring everything to a boil. Stir in the lobster and pasta before serving the spaghetti drizzled with 1 ounce each of olive oil and basil.
Make Vanilla Rice Pudding With Macerated Berries by scalding 1/2 quart of heavy cream, 1/2 quart of milk and 2 pounds of sugar, and then stirring in 7 ounces of jasmine rice and 2 split vanilla beans. Bring the ingredients to a boil before reducing the temperature to a simmer until the rice is nearly cooked through, and gradually whisk in 5 ounces of egg yolks. Pour the mixture into a plastic wrap-covered container, and mix together 1/2 cup each of blackberries and raspberries and 4 teaspoons of sugar in a separate bowl. After 30 minutes, serve the rice pudding with the fruit.