Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
Author: Mike Stines
Hawaii being comprised of islands, it’s no shocker that seafood is a major part of the local diet.
Although called barbecued, this classic New Orleans recipe has nothing to do with outdoor cooking or smoking. It’s a Creole/ Cajun method of making succulent shrimp.
If you don’t want to bother with whole lobsters (or can only get frozen lobster tails), here’s a quick and easy way to grill them.
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia. It can be characterized by the uses of lemongrass, galangal, ginger, garlic and many fresh water fish.
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.