2 1-pound lobsters OR 6 good-size crabs OR 1 pound shrimp with heads (if possible) 4 tablespoons butter X cup brandy or cognac 1 cup dry white wine 1 large onion, coarsely chopped Salt and pepper 1 ...

1 1/2 tablespoons Cajun seasoning >(such as Paul Prudhomme brand)> For bisque: 1/2 cup (1 stick) butter> To prepare seafood:> Preheat oven to 375 degrees. Remove the muscle from each scallop. Toss ...

Chowder and bisque: They're two sides of the same delicious coin, right? Creamy and thick, both styles of soup have French beginnings (more on that later) and tend to be made with seafood, although ...

State health officials want to set stricter rules for reusing shells in certain seafood dishes, which they say can risk exposure to a deadly flesh-eating bacteria that’s seen a resurgence this year.