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Clams and Mussels en Escabeche is a classic chilled appetizer. Escabeche is the name for a number of dishes in Mediterranean and Latin cuisines.

Remoulade is a classic French seafood sauce that came to these shores via Louisiana’s Creole cuisine. It pairs beautifully here, with Jonah crab meat from the waters of Maine. My vibrant version is a nice alternative to the traditional sauce.

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.

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.

Maine Mussels with Spiced Chorizo Broth is a zesty, meaty take on steamed mussels, and it will fill your kitchen with a wonderful aroma of fragrant spices.

This recipe for Stuffed Scallops comes from Community Shellfish in Bremen and shows off the wonderful merroir of Maine Dayboat harvested scallops!