An extravagant meal of one of the finest cuts of beef stuffed with succulent lobster tails in a garlic butter sauce. For best flavor, try not to cook past...
Author: MARJORIES
Author: Leigh Vickery
Author: Janet Fletcher
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic...
Author: Lillian Chou
Author: Rick Rodgers
Author: Alan Herman
Author: Clark Frasier
A seafood pasta dish that is sure to please. Succulent, wild-caught lump crab mixed into a thick and creamy cheese filling and blended with a zesty marinara...
Author: Charlize Jamieson
Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes....
Author: Sarah
Author: Robert Randolph
This recipe is one of my family's all-time favorites! You may substitute crawfish for the shrimp and it turns out just as delicious. The tasso gives the...
Author: TRAVLEE
Author: Diane Sandoval
Author: Joe Dion
Author: Pete Evans
You can toss the ingredients together for this casserole in just 20 minutes.
Author: Land O'Lakes
I made up this recipe during my bartending days. I am not a huge fan of oysters but my customers sure loved it!
Author: Lindsay
An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.
Author: barbara
Author: John Shields
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short...
Author: VitaCavallo
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the...
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: George Mahaffey
Author: Grace Parisi
Author: Tom Douglas
This recipe has a little kick to it which my family loves. I typically serve with a salad and a glass of white wine. I hope you enjoy it!
Author: CookAholic
Author: Marcelle Bienvenu