Theme: Seafood

Soup and Stew

Lobster Stew with Vegetables

by Chef Jean Soulard Lobster stew with turnips, carrots and zucchini garnished with fresh chervil.

Entree

New Potatoes and Clams

by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch.

Entree

Pan Seared Sea Scallops

by Chef Dieu Ho Pan seared sea scallops with crab, sweet pea tip and Yukon gold potato hash in a lemon thyme butter sauce.

Entree

Red Snapper and Sugar Snap Peas En Papillote

by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.

Entree

Roasted Wild Spring Salmon

by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon.

Entree

Salmon Fillet with Sea Urchin Risotto

by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.

Entree

Salmon Salad Sandwich

by Chef Michel Nischan An unexpected way to use mesclun lettuce.

Entree

Seafood Primavera

by Chefs Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash.

Entree

Spicy Broccoli with Garlic, Red Pepper and Shrimp

by Chef Jasper White A simple broccoli and shrimp sauté.

Entree

Bacon-Wrapped Scallop Tournedos with Summer Succotash

Recipe contributed by Chef Chris Schlesinger These flame-grilled giant scallops are wrapped in bacon with corn, lima beans and tomato…

Entree

Baked Plaice

by Chef Darina Allen Served with herb butter.

Soup and Stew

Chilled Gazpacho with Lobster and Lime Créme Fraîche

by Chefs Clark Frasier and Mark GaierFew dishes are as refreshing on a hot summer day as gazpacho. In Maine, this classic Spanish "liquid…

Entree

Shrimp, Tomato, and Basil Pasta

Salad

Tuna Salad Niçoise

Entree

Tuna with Orange-Pepper Salsa

Entree

Crispy Coconut Shrimp