Lobster/4 recipes

Lobster with curry sauce from Bon Appetit: poached lobster medallions served over a silky reduction of tomato, Calvados, white wine, and warm curry spices. A dinner-party centerpiece with French technique.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Lobster tail pasta in a creamy lemon and sherry sauce with sauteed mushrooms. A rich, elegant dish that comes together in under 30 minutes.

Thai broiled lobster in tamarind sauce with palm sugar, fish sauce, fried garlic, and crispy shallots. Sweet, sour, salty, and spicy in one stunning seafood dish.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

the perfect lobster side dish for Thanksgiving dinner!

Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.

Mazatlan Fisherman's Stew (Mexican Bouillabaisse) recipe

Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.

Traditional New England clam bake with lobsters, clams, corn, potatoes, and shrimp steamed over hot rocks under fresh seaweed. The classic beach-fire feast for a crowd of 24.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

Crockpot seafood cheese dip loaded with shrimp, crab, and lobster melted into a base of cream cheese, sour cream, and processed cheese. Warm, scoopable, and built for a crowd.

Elegant seafood Wellington with lobster, prawns, and scallops flamed in cognac, draped in a silky Nantua sauce, and served in golden puff pastry vol-au-vents.