Lobster feasts, shellfish boils and creamy chowders

Along the shores of Nova Scotia, New Brunswick, Prince Edward Island and Newfoundland & Labrador, lobster and shellfish are the heart of coastal cooking. Classic lobster dinners, buttery lobster rolls and rich seafood chowders show up at home tables, seaside shacks and festivals alike. Lobster rolls and chowders are widely recognized as signature dishes of the Maritimes, often featuring lobster, mussels, clams, scallops and white fish in a creamy potato base. Shellfish like Malpeque oysters, blue mussels and local clams are also strongly associated with PEI and the wider Atlantic region. This category can hold everything from simple boiled lobster with drawn butter to baked stuffed scallops, mussel pots with wine and herbs, clam boils, oyster preparations, and multiple styles of seafood chowder (PEI-style, Nova Scotia-style, holiday chowders, etc.). It’s a natural hub for shellfish appetizers, main-course plates, chowders, bisques and even seafood festival dishes.