A dinner or afternoon filled withseafoodis considered a luxury.
What evening isn’t made better with a butteryshrimp scampior a lobster tail or two?
Get Tasting Table’s recipe forLobster Newburgh.
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If you want to impress someone, this is the dish to make.
GetFood and Wine’s recipe forLobster Thermidor.
Shrimp Scampi
Okay, this one isn’t exactly obscure.
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You’d be hard-pressed to find someone that doesn’t love this garlic-butter-tinged shrimp dish.
Here is a great lightened-up shrimp scampi recipe that you might feel good about enjoying any time.
Get our recipe forShrimp Scampi With Linguine Pasta.
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16 Healthy Shrimp Recipes That Take 15 Minutes (or Less!)
you might use sole or any mild white fishlike troutto make this dish.
Oysters Rockefeller
The rich-sounding dessertnamed after wealthy oil magnate John D. Rockefellerlives up to its name.
Kiersten Hickman / Eat This, Not That!
The dish consists of oysters on the half shell with a garlic-butter sauce and breadcrumbs.
Many modern takes, like this one from Tyler Florence, add spinach and cheese.
Get Tyler Florence’s recipe forOysters Rockefeller.
Mitch Mandel and Thomas MacDonald
Escargot
You either love or loatheescargot, French for snails.
Many cultures eat these invertebrateswhich are considered seafood even though some species dwell on land.
They are best bathed in a white wine-garlic sauce and have a very mild flavor.
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Get Bon Appetit’s recipe forEscargot.
Get EatingWell’s recipe forCrab Louie.
Get Nola.com’s recipe forShrimp Victoria.
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Shrimp Clemenceau
Head to New Orleans again for a taste of thisold-school classic shrimp dish.
Obviously big Gulf shrimp work best for this as the shrimp are the star in this dish.
Round everything out with roasted potatoes, mushrooms and veggies tossed in a lemon butter sauce.
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Get Serious Eats' recipe forShrimp Clemenceau.
Don’t forget to pair with a cold beer!
Get Creme de la Crumb’s shortcut recipe forSheetpan Clam Bake.
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He makes an over-the-top sauce with red wine, truffles, and foie gras.
After searing the lobster rounds or tournedos, he drapes the sauce over.
You won’t find many dishes as luxurious as this one!
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Get Chef Lufo’s recipe forLobster Tournedos.
Getting the best quality scallops for this dish is essential because the delicate sauce lets the seafood shine.
this sauce can also work with other types of fish.
Courtesy Creme de la Crumb
GetFood and Wine’s recipe forScallop Grenobloise.
Bouillabaisse and Cioppino
Bouillabaisseis a classic French seafood stew.
If you want to make either of these dishes, take the advice fromSerious Eatsand use whatever is freshest.
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Get our recipe forClassic Cioppino.
The trick to all of these old-fashioned seafood recipes is to use the freshest seafood available to you.
Don’t be afraid to use substitutes when necessary.
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Maybe you might’t spring for fresh Maine lobster for Lobster Newburg; use shrimp instead!
And classic sauces like Grenobloise and Meuniere will work great with sauteed chicken breasts.
Sometimes true beauty of the classics, in the end, is the simplicity.
Mitch Mandel and Thomas MacDonald
