Sik Gaek offers a seafood dish filled with a smorgasbord of shellfish.
Abalone is a California shellfish that can go for as much as $100 a pound.
Spicy "Xni Pec" ("dog's nose" in Mayan) gives whoever eats it a runny nose.
How to devein shrimp? Chuck's the man with the answers.
An East Coast restaurateur explains how to best eat this delectable dish.
Giada makes a gourmet dish of linguine with frozen shrimp and lemon oil.
If you have only one recipe for shrimp scampi, make it the Ultimate.
Put off by lobsters and crabs? Chuck has the skinny on cracking into them.
Prepare a quick tempura-style abalone that's melt-in-your-mouth tender.
Get a pound of Maine in your mouth with a lobster roll from The Clam Shack.