Food Network Kitchen's Vivian Chan makes a fabulous shrimp pasta using a homemade shrimp stock as a base for the sauce, and she shares tips for easily peeling and deveining shrimp.
Eric Greenspan creates a good, old-fashioned lobster roll with lobster meat slow-poached in a creamy butter sauce and served with a pickled slaw made with fennel and celery.
Rocco DiSpirito shows how to get the big seafood flavor of a clambake at home with steamed potatoes, corn, lobster, clams, shrimp, mussels, sausage and bacon.
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