The savory, pan-grilled ribeye steak partners well with the roasted lobster’s sweet, soft meat, both enhanced by the Thai-cuisine-inspired profile.
Shellfish
Stuffed Clam Bake
This Southern cornbread, bacon, and topneck rendition of Cape Cod’s stuffed quahogs baked in shucked and cleaned half-shells of hard-shell clams make a delicious shellfish entree.
Open-Faced Crab Cake Sandwich with Nectarine-Radish Salad
For an upscale lunch or light dinner, nothing compares to this modern bistro take on the traditional crab cake.
Shrimp Skewers with Blood Orange and Proscuitto
Shrimp is elevated in flavor by marinating it in a piquant sambal and unagi blend. The additional sweetness and color contributed by the blood orange segements, brioche cubes, and thinly sliced prosciutto creates ebullient flavor upon the palette.