Champagne goes especially well with cream-based soups like this one because the wine’s effervescence offers such a pleasing contrast with their silky texture. The recipe for this luxurious bisque is based on one in La Cuisine by Raymond Oliver (Leon Amiel, 1969).
This simple, understated appetizer, a combination of preserved lemon, tarragon, olive oil, and lobster, is one of our favorites; when available, we prefer to use Maine lobster for it’s sweeter flavor. Get the recipe for Lobster Cocktail
Fresh Maine lobster stars in this exceptionally creamy risotto flavored with garlic and sorrel. The addition of mascarpone and butter, stirred in after cooking, provides a rich tang and velvety texture.
Besides salt, you can use seaweed or sand to form a bed for any shellfish on the half shell. For a rustic, low-country feel, pile your fish into a multi-tiered galvanized metal server like this one by Benzara. Get the recipe for Grilled Seafood Tower »