Christmas Seafood Dinner Recipes With Wine Pairing

Everybody’s favorite scrumptious seafood recipes fit for a special Christmas dinner! Served with a thoughtful wine selection you are sure to please all! Even grumpy Uncle Charley!

boiled lobster pic on bottom, with green garnish and lemon, served on a slab of butcher clock and baked stuff lobster pic on top with lemoms and served on white platter. YUM!

Lobster with Garlic Butter and Herbs


  • 4 live lobsters (about 1 1/4 pounds each)
  • 1 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • Salt and black pepper to taste
  • Lemon wedges for serving
  1. Prepare the Lobsters:
  2. Cool and Shell the Lobsters:
    • Remove the lobsters from the pot and let them cool for a few minutes. Once they are cool enough to handle, carefully remove the meat from the shells. Chop the lobster meat into bite-sized pieces.
  3. Make the Garlic Butter Sauce:
    • In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  4. Combine Lobster and Sauce:
    • Add the chopped lobster meat to the garlic butter sauce. Toss gently to coat the lobster in the sauce.
  5. Add Herbs and Lemon Juice:
    • Stir in the fresh lemon juice, chopped parsley, and chives. Season with salt and black pepper to taste. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld.
  6. Serve:
    • Transfer the lobster mixture to a serving dish. Garnish with additional chopped herbs if desired. Serve immediately with lemon wedges on the side.
  7. Bring a large pot of salted water to a boil. Carefully place the live lobsters into the boiling water. Cook for about 8-10 minutes, or until the lobsters are bright red and the tails are curled.

This lobster dish is not only delicious but also elegant, making it a perfect addition to a festive Christmas dinner. Pair it with your favorite side dishes and perhaps a glass of white wine for a complete holiday meal!

Creamy Seafood Chowder

rich chowder in in a brown bowl surrounded by tasty looking dark bread


  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups fish or seafood stock
  • 2 cups potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup mixed seafood (shrimp, scallops, diced fish, etc.)
  • 1 cup cooked lobster meat, chopped
  • 2 tablespoons fresh parsley, chopped
  • Chives for garnish (optional)
  1. Sauté Vegetables:
    • In a large pot, melt the butter over medium heat. Add the chopped onion, celery, carrots, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Flour:
    • Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for an additional 2 minutes to remove the raw flour taste.
  3. Pour in Stock:
    • Gradually pour in the fish or seafood stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
  4. Add Potatoes and Seasonings:
    • Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Simmer until the potatoes are tender, about 15-20 minutes.
  5. Incorporate Cream and Milk:
    • Pour in the heavy cream and whole milk. Stir well to combine and bring the chowder back to a gentle simmer.
  6. Add Seafood:
    • Add the mixed seafood and chopped lobster meat to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
  7. Adjust Seasoning and Garnish:
    • Taste the chowder and adjust the seasoning as needed. Remove the bay leaf. Stir in chopped fresh parsley.
  8. Serve:
    • Ladle the creamy seafood chowder into bowls. Garnish with chives if desired. Serve hot with crusty bread on the side.

This seafood chowder is rich, flavorful, and sure to be a hit at your Christmas dinner. Enjoy the warm and comforting flavors of the sea!

Grilled Lemon Herb Salmon

fresh piece of herb infused salmon on a cutting board served with lime and olives


  • 4 salmon fillets
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Lemon wedges for serving
  1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
  2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes.
  3. Preheat the grill to medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes per side, or until the salmon is cooked to your liking.
  4. Serve the grilled salmon with lemon wedges on the side.

Lobster Risotto

huge chunk of lobster atop risotto


  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups seafood or chicken broth, kept warm
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked lobster meat, chopped
  • 1/2 cup Parmesan cheese, grated
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
  2. Add the Arborio rice to the skillet and stir to coat the rice with the oil. Cook for 1-2 minutes.
  3. Pour in the white wine and cook until it’s mostly absorbed by the rice.
  4. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle of broth. Continue until the rice is creamy and cooked al dente.
  5. Stir in the chopped lobster meat and Parmesan cheese. Season with salt and black pepper to taste.
  6. Garnish with fresh parsley and serve immediately.

Garlic Butter Shrimp Scampi

shrimp scampi dinner with wedges of lemons and herbs


  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • Cooked pasta or rice for serving
  1. Season the shrimp with salt and black pepper.
  2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
  3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.
  4. Pour in the white wine and lemon juice. Simmer for an additional 2 minutes.
  5. Stir in chopped parsley and adjust seasoning with salt and black pepper.
  6. Serve the garlic butter shrimp over cooked pasta or rice.

These seafood main courses are sure to impress your guests and make for a delightful Christmas dinner!

Creamy Garlic Parmesan Scallop Pasta


  • 1 pound fettuccine or your favorite pasta
  • 1.5 pounds large sea scallops, patted dry
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • Fresh parsley, chopped, for garnish
  1. Cook Pasta:
    • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. Prepare Scallops:
    • Season the scallops with salt and black pepper. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Sear the scallops for 2-3 minutes per side or until golden brown. Remove from the skillet and set aside.
  3. Make Cream Sauce:
    • In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and sauté until fragrant.
  4. Add Vegetables:
    • Stir in cherry tomatoes and baby spinach. Cook until the spinach wilts and the tomatoes soften.
  5. Pour in Cream and Cheese:
    • Pour in the heavy cream, grated Parmesan cheese, and lemon zest. Stir until the cheese is melted and the sauce is creamy.
  6. Combine Pasta and Scallops:
    • Add the cooked pasta to the skillet and toss until the pasta is coated in the creamy sauce.
  7. Serve:
    • Arrange the seared scallops on top of the pasta. Garnish with fresh parsley.
  8. Serve Immediately:
    • Serve the Creamy Garlic Parmesan Scallop Pasta immediately. It’s a comforting and elegant dish that’s perfect for a holiday dinner.

This pasta dish combines the delicate flavor of seared scallops with a rich and creamy sauce, creating a comforting and indulgent holiday meal. Enjoy!


bottles of wine - showing a variety

You may be thinking what kind of wine should I serve with my special seafood holiday dinner? We’ve got you covered!

When pairing wine with a seafood dinner, it’s generally a good idea to choose a wine that complements the flavors of the seafood without overpowering them. Here are some wine options that pair well with various types of seafood:

  1. White Wines:
    • Sauvignon Blanc: This wine is known for its crisp acidity and citrusy notes, making it a great match for lighter seafood dishes, such as grilled shrimp or oysters.
    • Pinot Grigio: A light and refreshing white wine with green apple and citrus flavors, Pinot Grigio pairs well with a variety of seafood, including lighter fish dishes and seafood salads.
    • Chardonnay: If you’re serving richer seafood like lobster or creamy seafood dishes, a full-bodied, oaked Chardonnay can be a good choice. Look for one with balanced acidity to cut through the richness.
  2. Sparkling Wines:
    • Brut Champagne or Sparkling Wine: The effervescence and acidity of brut Champagne or sparkling wine can be a wonderful complement to a range of seafood, including sushi, oysters, and light seafood appetizers.
  3. Rosé:
    • Dry Rosé: A dry rosé can work well with a variety of seafood dishes, especially those with a touch of spice or grilled flavors. It’s a versatile option that can bridge the gap between white and red wines.
  4. Light Red Wines:
    • Pinot Noir: For dishes with heartier fish, like salmon or tuna, a light and fruity Pinot Noir can be a good choice. The subtle tannins and red fruit flavors can enhance the overall dining experience.

Remember that personal preferences play a significant role in wine pairing, so feel free to choose a wine that you and your guests enjoy. Consider the preparation and seasoning of the seafood when making your wine selection.

Enjoy your special Christmas dinners by the sea shore, and most of all enjoy your family and friends.

Merry Christmas!

Marj Bates enjoys spending time exploring the South Shore with her puppies hunting down cool new things from Boston to the Cape when she is not writing for Declutterbuzz and helping folks get rid of stuff.

For Declutterbuzz & Freebies check out our safe and private Decluttering community on our Facebook page. We are a safe and private space of like minded folks tackling this all encompassing clutter thing once and for all. No shame allowed! We will have a few laughs too!

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