Canadian Atlantic Lobster Boil A classic seafood feast from Canada’s Atlantic provinces, this dish features whole lobsters boiled with potatoes, corn, and smoked sausage. Ingredients (Serves 4): * 2 whole live lobsters (about 1.2kg each) * 500g baby potatoes * 2 ears corn, cut into thirds * 200g smoked sausage, sliced * 2 lemons, quartered * Salt, butter, Old Bay seasoning Instructions: 1. Boil potatoes in salted water until nearly tender. Add corn and sausage, cook 5 more minutes. 2. Add lobsters, cook for 10–12 minutes until bright red. 3. Drain and serve all together on a large platter with melted butter and lemon wedges. Canadian Tip: Use plenty of butter and serve with crusty bread for soaking up juices.

Cajun Shrimp and Chicken Pasta Spicy Cajun Cream Pasta with Shrimp and Chicken Ingredients: 8 oz fettuccine or penne pasta 1/2 lb shrimp, peeled and deveined 1/2 lb chicken breast, thinly sliced 2 tbsp Cajun seasoning (divided) 2 tbsp olive oil 1 tbsp butter 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small red onion, sliced 3 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package directions. Drain and set aside. Season shrimp and chicken separately with 1 tbsp of Cajun seasoning each. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook the chicken for 5–6 minutes until golden and cooked through. Remove and set aside. Add another 1 tbsp olive oil to the same skillet and cook the shrimp for 2–3 minutes per side or until pink and opaque. Remove and set aside. Lower heat to medium, add butter to the skillet, then sauté bell peppers and onion for 4–5 minutes until softened. Add garlic and cook for another 30 seconds. Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer. Stir in Parmesan cheese and let it melt into the sauce. Season with salt and pepper to taste. Return the cooked shrimp and chicken to the skillet, along with the cooked pasta. Toss everything to coat in the creamy sauce. Garnish with fresh parsley and serve hot. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #cajunpasta #shrimpandchickenpasta #creamycajunpasta #spicycomfortfood #southernpasta #easyweeknightmeal #homecooking #pastarecipe #creamyshrimpchicken #cajunflavors #comfortfoodrecipes #spicydinnerideas #seafoodpasta #quickdinnerrecipe #pastaheaven #onepotmeal #chickendinner #shrimpdinner #cheesypasta #easyfamilydinner Creamy, spicy, and loaded with shrimp and chicken – this Cajun Pasta is the ultimate comfort food you didn’t know you needed!

Spanish Paella Valenciana – Traditional Seafood and Meat Rice A classic Spanish dish originating from Valencia, Paella Valenciana combines rice with a variety of seafood, meats, vegetables, and saffron for a rich, flavorful meal. Ingredients (Serves 4): * 200g chicken thighs, cut into pieces * 150g rabbit meat (optional), cut into pieces * 150g prawns * 150g mussels, cleaned * 1 onion, chopped * 1 red bell pepper, sliced * 2 tomatoes, grated * 2 cups bomba or short-grain rice * 4 cups chicken broth * 1 tsp saffron threads * 2 cloves garlic, minced * Olive oil, salt, pepper, fresh parsley Instructions: 1. Heat olive oil in a paella pan. Brown chicken and rabbit pieces, set aside. 2. Sauté onion, garlic, and bell pepper until soft. Add tomatoes and cook down. 3. Add rice and saffron, stirring to coat. Return meats to pan. 4. Pour in broth, simmer without stirring for 15 minutes. 5. Add prawns and mussels on top, cook until seafood is done and rice is tender (about 10 minutes). 6. Garnish with parsley and serve. Spanish Tip: Create a crusty socarrat by increasing heat during the last few minutes without stirring.

Creamy Crab and Shrimp Seafood Bisque YAY OR NAY! Ingredients: ½ lb shrimp, peeled, deveined, chopped ½ lb lump crab meat, shells removed 4 tbsp butter 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp flour 2 cups seafood stock (or chicken stock) 1 cup heavy cream ½ cup whole milk ¼ cup dry white wine (optional) 2 tbsp tomato paste 1 tsp Old Bay seasoning ½ tsp smoked paprika Salt & pepper, to taste 1 tbsp fresh parsley, chopped (for garnish) Optional: a dash of hot sauce Instructions: Sauté the Aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft (3–4 mins). Add garlic and cook for another 30 seconds. Make the Base: Stir in flour to make a roux, cook for 1 minute. Slowly whisk in seafood stock and wine, stirring constantly until smooth. Add Cream and Seasoning: Stir in tomato paste, heavy cream, and milk. Add Old Bay, paprika, salt, and pepper. Simmer gently for 10 minutes to let flavors blend. Add Seafood: Stir in shrimp and crab meat. Simmer for 5–6 minutes or until shrimp is fully cooked and tender. Add hot sauce if desired for a little kick. Finish and Serve: Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley. . #SeafoodBisque #CrabAndShrimpLovers #ComfortInABowl

TITAN SEAFOOD MEDLEY DEEP DISH Ingredients: 1 deep-dish crust ½ lb shrimp, peeled & cooked ½ lb calamari rings, cooked ½ lb lobster or crab meat 2 cloves garlic, minced ½ cup diced shallots ½ cup heavy cream 1 ½ cups shredded mozzarella or Gruyère Splash of lemon juice Fresh parsley or dill Salt, pepper & chili flakes (optional) Instructions: 1⃣ Sauté garlic & shallots in butter till soft. 2⃣ Add cream, lemon, and seasonings—simmer gently. 3⃣ Fold in seafood and half the cheese. 4⃣ Fill crust with creamy seafood mix, top with remaining cheese. 5⃣ Bake at 375°F (190°C) for 25–30 min until golden & bubbly. 6⃣ Garnish with herbs, serve deep, rich, and ocean-loaded! Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 4