Seafood recipe collection

Loaded vegetable shrimp rolls baked until golden, packed with sweet shrimp, crisp mung bean sprouts and bright pineapple. A lighter, oven-baked take on the classic fried appetizer roll.

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

Lobster casserole with cream of cheddar soup, mushrooms, sherry, and buttered breadcrumbs made entirely in the microwave. A rich, creamy seafood main dish in 30 minutes.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

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.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Classic lobster pie with tender lobster in a sherry-butter cream sauce, topped with bread crumbs and baked. A New England-style seafood dish ready in 30 minutes.

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

Lobster tails in patty shells spoons sweet lobster meat in a sauterne-spiked cream sauce with mushrooms, olives, and pimento into golden puff pastry shells. A retro special-occasion dinner straight from the supper-club era.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

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.

Lone dao jiow is a Thai coconut-fermented soybean dipping sauce served warm with fresh cucumber, cabbage, and green beans. Salty, sour, sweet in every bite.

Copycat Long John Silver's beer-battered fish with a crispy coating of beer, lemon juice, biscuit mix, and self-rising flour. Triple-dipped for an extra crunchy deep-fried shell.

Long Jing Chao Xia is a classic Hangzhou dish of shrimp stir-fried with Dragon Well green tea and rice wine. Delicate, elegant Chinese cooking with just a handful of ingredients.