Shellfish

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

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

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

If you decide to make this out in the wild, pack the perishables in a cooler.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.

We give the classic linguine and clams dish an upgrade with roasted almonds.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Andrew Knowlton names his 10 favorite oyster bars, from Maine to Louisiana to the West Coast

Daniel Duane visits Washington’s Puget Sound—home to arguably the greatest oyster-growing region on the planet—to find out how the mighty bivalve goes from aqua farm to table

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Chef Shannon Bard from Zapoteca in Portland, ME, brings together Mexico and Maine in lobster tacos.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…