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Bouillabaisse is the classic fish stew from Marseille. It’s defined by a flavor packed broth enhanced by saffron that gives it a signature orange hue.

Grilled Clams with Lemon-Chive Butter are easy to make, especially if you’re spending time at the grill.

Steamed Clams work with so many different flavors. Here I top clams with a bright Basil Pesto. It's a super easy preparation, great for a seafood lover’s summertime-weeknight dinner.

Maine is home to two varieties of crab, Jonah and Peekytoe, both of which make a delicious Crab Bisque.

Maine dayboat scallop advocate and purveyor, Togue Brawn, contributed this recipe that's long been a favorite of the customers and staff at J’s Oyster on Portland’s waterfront.

Corn starts showing up around Maine in midsummer and for me it’s one of the best times of the year...

This recipe for Maine Crab Dip comes from Adam Smaha of Harpswell, Maine, and it’s contributed by the Maine Fishermen’s Association from their cookbook, Catch.

Bisque is a smooth, creamy, highly seasoned, French soup classically based on a strained broth or “coulis” made of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, Lobster bisque is the most popular seafood soup.

This recipe for Lobster Bolognese, shared in the Maine Fishermen’s Association cookbook, Catch, comes from Chef Melisa Bouchard of DiMillos on the Water in Portland, Maine.

Grilled Lobster with Spiced Butter is a delectable way to prepare fresh Maine lobster.

This recipe for Lobster Mac & Cheese comes from Matthew Brown of SoPo Seafood in South Portland, Maine. Matthew is a contributor to the Maine Fishermen’s Association cookbook, Catch.

My version of Lobster Newburg is a classic American dish that I like to prepare in individual ramekins for an elegant, personal presentation. It’s chock full of succulent Maine lobster in a creamy sauce with hints of tarragon, cayenne, leek and sherry.

This recipe for Lobster Pot Pies comes from Community Shellfish of Bremen Maine. They’re loaded with succulent lobster from their dock and filled with sherry cream sauce. This recipe makes four decadent appetizers or as a main course served with a salad.

My Lobster Thermidor is inspired by the classic French dish created at Café de Paris by Leopold Mourier, an assistant to Auguste Escoffier. It’s base is a creamy mushroom sherry sauce, loaded with plenty of delicious Maine lobster.

This recipe for classic Winter Lobster Stew was kindly contributed by cookbook author Nancy Harmon Jenkins. Today, Nancy lives in Maine, but she’s renowned for her 6 cookbooks about Mediterranean cultures and cuisines - written during her many years of living in that region.

This recipe for Maine Seafood Risotto was shared by Jonathan Edgerton of Bowdoin, Maine from the cookbook Catch, which was created by the Maine Coast Fishermen’s Association.

Steamer clams are one of the finest traditional foods from the coast of Maine, and they’re easy to cook. Sandra Ripley processes these soft shell clams for a living at Community Shellfish in Bremen. She shares her tips for how to clean and prepare steamers, Maine style!

This recipe for Maine Mussels with IPA & Roasted Garlic is a robust and fragrant dish that serves four as a main course or up to 8 as a hearty appetizer. The strong flavors of garlic and beer perfectly complement the sweet tender mussels from Maine.