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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.

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 savory Shellfish Cassoulet comes to us from Bobby Will, who is the owner and chef at his restaurant, Salt & Steel, in Bar Harbor, Maine. Bobby shared it in support of the Maine Coast Fishermen's Association.