Three classic shellfish dishes define coastal indulgence.

By Deborah Diclementi
March 04, 2008
Becky Luigart-Stayner

When ingredients naturally burst with flavor the way lobster,scallops, and oysters do, it's tempting to serve them simply andsave the real work for dessert. But even the most sumptuousshellfish can benefit from an occasional dress-up. These NewEngland classics from Chef Rebecca Charles, owner of New York'sfamed Pearl Oyster Bar, appearelegant but retain their no-nonsense Yankee attitude.

ScallopChowder with Pernod and Thyme
Next to lobster, no food evokes coastal New England as muchas chowder. This sea scallop rendition is freshened with thyme andfinished with the anise-flavor liqueur Pernod.

Lobster stew is open to broad interpretation―every NewEngland cook has a favorite recipe. This version, lush withmushrooms, peas, potatoes, and chunks of lobster, boasts a sauce ofcream and sherry cooked down to a briny sweetness. Get a great lobsterstock recipe here.

OysterPan Roast with Horseradish Toast
A classic pan roast can be made with almost any shellfish.Served with crusty bread, Rebecca's oyster adaptation makes anideal first course. Add a salad for the ultimate seaside lunch.