As a chef, cookbook author, National Geographic Explorer, and director of Harvard’s Sustainable Seafood and Health Initiative, contributing seafood editor Barton Seaver knows the ins and outs of fresh, sustainable seafood. And he also knows the most scrumptious ways to cook it up! Here, you'll find our favorite dishes straight from the seafood guru's kitchen.
Photo: Greg Dupree; Styling: Heather Chadduck Hillegas; Food Styling: Erin Merhar
One of the best ways to prepare lobster is in a rossejat, pronounced rose-ay-YACHT. The lobster in this dish lends rich flavor to the spaghetti pasta noodles. And by boiling it, its juices and shell can be returned to the liquid to make a flavorful broth. The dish is then finished under the broiler, the high heat causing the noodles to curl upward and crisp. With a garlicky perfume that shines as the hot noodles take on its flavor, the aïoli garnish throws this seafood dish over the top.