This is a simple boil with onions, lemons, celery, and spices like cayenne, bay leaves, and black pepper—ingredients that enhance the crabs’ sweet, subtle essence.

This is a super easy, no-cook recipe that showcases the sweetness of fresh, local, seasonal Maine scallops, complimented by the brightness and brine of a few simple ingredients.

Easy and delicious, poaching a lobster in butter cooks the lobster meat slowly and gently so as not to make the meat tough. Butter poached lobster is done by removing the meat from the lobster and gently cooking it in melted butter at a gentle simmer and never a boil.

Grilled Oysters. Lobsters poached in miso seaweed butter. And Spoonbill Caviar. A perfect indulgence for the holiday season. Try my holiday recipe that pays tribute to Alicia Gaiero of Nauti Sisters Sea Farm and Sadie Samuels of Must Be Nice Lobster Co.

Hearty, flavorful, and full of meaty oysters, that is how I love my chowders. This delicious recipe will have you ladling endless bowls of chowder, enhanced with a delicious seaweed butter-infused broth, a vegetable faux-roux, and a line-up of colorful toppings.

A delicious autumnal treat - a perfect melding of pumpkin beer, citrus, and spice.

My favorite way to celebrate Maine seafood is to combine different seafood offerings together in playful little bites. The melding of briny and umami flavors, the contrast of colors and textures, and the fusion of unique stories makes these oyster bites an absolute treat.

Could there be a more perfect bite? We topped some freshly shucked Empress Oysters with a vibrant and spicy aguachile marinade, some delicious and buttery Maine uni, and very necessary garnish of trout roe. Trust me, this is something you’ll want to make again and again.

This take on the classic Scandinavian salmon gravlax recipe features Hendrick's gin and beetroot to give this appetizer a pop of color and complex earthy flavor that will keep your guests wanting more.

Deliciously spicy with the velvety smoothness of coconut milk, these Thai Green Curry Roasted Oysters are some absolute smoke shows that will have you reaching for more.

This pickled oyster recipe is exceptionally easy to execute, and a delicious showcase of the Maine oyster. I was delighted to discover that the oyster’s brine still resonated, and actually complemented, the pickling taste. We added in a refreshing crunch of some pickled cucumber, and delicious smokiness of a few salmon roe pearls.

Show off this holiday season by crafting this eye-catching smoked seafood board featuring some divine smoked seafood from Grindstone Neck, a local smokehouse in Winter Harbor, Maine.

This hearty recipe combines a classic Italian bucatini with savory and smoky Mount Desert Island oysters and wakame sautéed with Sweet Miso-Wakame Butter.

From gin, to bourbon, to sake, here are five boozy mignonette recipes to pair with your shucked bivalves. Whether you are craving a spicy tequila treat or a classic gin and tonic, there is something for everyone!

A "how to" tutorial on how to assemble a delicious tinned fish and oyster board for any brunch buffet or lunchtime picnic.

This salty, sweet, and smoky modern interpretation of a Korean classic packs a serious flavor punch. This dish pairs smoky pork, cured overnight in a shower of salt and sugar, with fresh oysters, tart kimchi, and spicy ginger scallion sauce all served within a crisp handful of bibb lettuce.

These chargrilled Little Busters oysters from Dirigo Marine Resources in Freeport, Maine are perfectly paired with some sweet and briny butter made from Sweet Miso and Wakame from Atlantic Holdfast Seaweed Company.

I cannot get enough of these savory umami-packed oyster appetizers. These are perfect for passing around at a summer barbecue, just be sure to make enough because these will go fast! The miso butter adds a smoky and savory note to your oysters. Paired with a bright and doughy scallion pancake, these oyster appetizers are to die for.

In honor of this year’s Maine Maple Sunday and inspired by a delicious weekend Sugar Shack dinner at Tops’l Farm, I set out to try my own maple syrup-themed recipe featuring one of my favorite ingredients ever – the oyster.

This bright hors d'oeuvre adds a luxurious crunch a pop of rouge to your oyster appetizer game. The bite combines the familiar tart taste of a mignonette with an added umami bomb with a drizzle of seaweed oil.