Seafood recipe collection

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Seafood lovers will surely enjoy this succulent dish that's extremely easy to make and enjoy.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

The delicious combination of herring and beet makes this salad a winner!

Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.

This sauce is excellent on chicken, lamb and fish!

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Grilled salmon glazed with maple syrup, Dijon mustard, and apple cider vinegar, topped with fresh mango cubes. Sweet, tangy, and ready in under 40 minutes.

Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.