Shellfish

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Where to eat and drink in Maine, from lobster on the docks to melons and blueberries at the farmers' markets

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

Lobster will get tough if overcooked, so be gentle with it during the last step.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.

Beautifully browned scallops are easy to achieve with high heat and a hands-off approach

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

What makes the ultimate soft-shell crab sandwich? Our test kitchen has the answer (Hint: It involves Old Bay)

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

The subtle flavor of broccolini is a good match for sweet crabmeat.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.