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Fresh, pristine seafood like oysters, buttery salmon, and sweet, plump scallops make any celebratory menu extra-special. Here’s an array of elegant, Champagne-worthy seafood recipes, from shared starters like a layered caviar dip and smoked salmon–topped gougères to centerpiece-worthy salmon Wellington and lobster thermidor.
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Oysters Rockefeller
Chris Simpson / Food Styling by Julian Hensarling / Prop styling by Thom Driver
This iconic New Orleans preparation bakes oysters on the half shell beneath a luxurious, buttery blend of vegetables and herbs, finishing with a blanket of crisp cracker crumbs. Created in the late 1800s, the original formula remains closely guarded, but Emeril Lagasse’s take enriches the spinach-herb mixture with Herbsaint, an anise-forward local liqueur, and mixes Parmesan cheese into the crumbs for an added layer of savory depth.
Gougères with Smoked Salmon, Caviar, and Prosciutto
Frederick Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman
Gougères are one of those snacks that deliver a lot flavor and fun for how easy they are to make. Topped with smoked salmon and sevruga caviar, they’re perfect for a cocktail party and can be ready in an hour.
Four-Layer Caviar Dip
Creamy egg salad, crisp red onion, herbed cream cheese, and briny caviar are layered into an elegant molded dip that captures the full experience of a classic caviar platter in a single, showstopping dish.
Thai-Style Shrimp Cocktail
Serve this irresistible shrimp cocktail around the rim of a coupe glass with a quick garlic aioli and super-spicy fish sauce–based dipping sauce.
Barbecued Oysters with Smoky Uni Butter
Andrew Bui / Food Styling by Max Rappaport
Briny uni and acidic lemon combine with smoky paprika and rich butter to make an extraordinary topping for roasted oysters.
Crispy Rice Cakes with Spicy Tuna
Thin, crispy cakes of fried sushi rice with toppings like spicy tuna and miso-basted eggplant play well with wine pairings based on the texture of the fish and the sauce used.
Neoclassic Seafood Salad
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Legendary New York chef and restaurateur Alfred Portale’s recipe for this famous stacked salad from Gotham Bar and Grill is simple: high-quality ingredients, good execution, and an elaborate presentation.
Tuna Tiradito with Ají Amarillo Leche de Tigre
Arrange slices of sashimi-grade tuna under a vivid sauce made from lemon and orange juices, chiles, and ají amarillo, whose bright color and heat define the dish. Serve the tuna with blue potato chips for a striking contrast of crunch and color.
Mussels with Harissa and Basil
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas
A velvety, smoky red pepper puree is folded into these harissa-scented steamed mussels, giving the dish a vivid color contrast and an arresting finish.
Pan-Roasted Lobster with Chive Beurre Blanc
Chef and editor Mary-Frances Heck prepares this dish each Boxing Day, and while it may look involved, it comes together smoothly once you’ve mastered breaking down the lobsters. Layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briny caviar come together in a beautiful molded dip. She recommends serving on a warmed platter to keep the beurre blanc hot.
Creamy Seafood Risotto
Food & Wine / Photo by Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans
Arborio rice simmered with onion, saffron, wine, and clam juice forms a fragrant, savory base for this seafood-rich dish, finished with tender shrimp and sweet crab. A spoonful of mascarpone adds an extra layer of lush, velvety creaminess.
Roasted Branzino with Caper Butter
Diana Chistruga
Roasting whole branzino with lemon and rosemary yields reliably tender, flavorful fish. The technique starts with a quick skillet sear to brown and crisp the skin, followed by a gentle finish in the oven. “It’s almost impossible to end up with dry, overcooked fish,” says 2007 F&W Best New Chef Steve Corry. A caper–parsley compound butter melts over the warm fish, creating a bright, effortless sauce.
Salmon Wellington
Matt Taylor-Gross / Food Styling Barrett Washburne
Wrap salmon loin with cabbage leaves, then layer it with shrimp, nori, and puff pastry before baking it for this impressive dish. It’s a perfect seafood centerpiece.
Buttery Garlic Crab Noodles
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Chef and cookbook author Diep Tran enriches a garlicky, butter-based sauce with fish sauce to heighten its umami depth before tossing it with bucatini. The sauce clings beautifully to the al dente noodles and sweet, delicate crabmeat, creating an indulgent, aromatic dish.
Lobster Thermidor
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Traditional lobster thermidor tucks tender lobster meat in its shell with a wine-enriched sauce and a subtle layer of cheese, all finished under the broiler. The dish achieves richness without overwhelming the lobster’s natural sweetness thanks to a creamy cremini mushroom base brightened with dry sherry.
Crisp Paupiettes of Sea Bass in Barolo Sauce
Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Risha Carnes
A worthy main course for any special occasion, Daniel Boulud’s paupiettes with sea bass, Idaho potatoes, leeks, and Barolo were the result of “a succession of inspiration,” with the textural contrast of crisp potato and delicate fish served at Le Cirque and then restaurant Daniel.
Bouillabaisse
Chloe Crespi
Chef Ludo Lefebvre builds his bouillabaisse on a quick yet intensely flavored seafood broth, layering aromatics with snapper, scallops, and shrimp. A splash of Pernod and dry white wine deepens the dish, creating long-simmered flavor in less than an hour.
Lobster Risotto
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
A pinch of saffron infuses this luxurious lobster risotto with its signature golden color and delicate aroma. Using precooked lobster and bottled clam juice streamlines the process, building deep, briny richness in less than an hour.
Scallop Crudo with Pecans and Ponzu Sauce
Con Poulos
This elegant, pared-down dish from chef Eric Ripert showcases thinly sliced, impeccably fresh raw sea scallops topped with a vibrant mix of chopped toasted pecans, Japanese ponzu, and aged balsamic vinegar.
Scallops with Potato Pancakes and Caviar Sauce
John Kernick
For this refined dish, chef Vinny Dotolo drew inspiration from classic New Year’s Eve flavors, infusing both Champagne and caviar into a luxurious butter sauce. He spoons the sauce over seared scallops arranged atop crisp mini potato pancakes.
Black Cod with Miso
Chris Court
Chef Nobu Matsuhisa’s famed miso cod is celebrated for its silky texture and understated elegance, and this simplified version captures the same incredible flavors with far less time and effort.
