Seafood recipe collection

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

Lone dao jiow is a Thai coconut-fermented soybean dipping sauce served warm with fresh cucumber, cabbage, and green beans. Salty, sour, sweet in every bite.

Copycat Long John Silver's beer-battered fish with a crispy coating of beer, lemon juice, biscuit mix, and self-rising flour. Triple-dipped for an extra crunchy deep-fried shell.

Long Jing Chao Xia is a classic Hangzhou dish of shrimp stir-fried with Dragon Well green tea and rice wine. Delicate, elegant Chinese cooking with just a handful of ingredients.

Lorraine's red stew fish: West African style fish stew with onions, tomatoes, and jalapeños ground into a deep red sauce, thickened with cornstarch and finished with butter. Spoon over rice or fufu.

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums.

Louisiana BBQ shrimp skewers with a homemade sauce of ketchup, cider vinegar, Worcestershire, hot sauce, and bacon drippings. Sauce mellows for a week before grilling for deep, layered flavor.

Louisiana chicken gumbo with ham, okra, fresh oysters, and file powder, slow-simmered for two hours and served over rice. An authentic Cajun one-pot meal.

Louisiana seafood gumbo with shrimp, oysters, crab, okra, and a dark roux served over rice with file powder. An authentic Cajun stew loaded with Gulf seafood and smothered okra.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Broiled lime shrimp with cilantro, jalapeño, and a zippy lime-garlic dressing. Served cool over cucumber slices for a bright low-fat appetizer or light lunch.