You don’t have to go to a restaurant to eat seafood. In fact, seafood dinners are some of the fastest cooking and easiest meals you can make in the comfort of your own home. To prove it, try out these three simple and delicious seafood dinner recipes.

Lobster With Red and Yellow Tomatoes

Steam the lobsters for about 12-15 minutes, and then remove from the pot, and lay them on a cutting board on their backsides. You can make this even easier by ordering fresh steamed lobsters from Lobster Place and simply following the reheating instructions or serving the dish chilled (perfect for a warm day).

To make the vinaigrette, whisk 1 tsp. Dijon mustard, 1 ½ tsp. balsamic vinegar, 1 ½ tsp. red-wine vinegar, and salt and pepper together. Then, whisk in the 6 tbsp. extra virgin olive oil a little at a time. Apart, toss together 3 ½ pounds of yellow, red, and orange tomatoes (diced and seeded), 3 tbsp. chopped basil, and 3 tbsp. vinaigrette.

Cut the lobsters in half down the middle. Serve the lobster filled with the tomato mix and place extra vinaigrette as a dressing on the side.

Linguine With Garlic Shrimp and Fresh Tomatoes

Start by cooking 6 oz. linguine. While the pasta’s cooking, melt 2 tsp. of butter in a large skillet on med-high heat. Measure out a ¼ tsp. of salt and sprinkle over 1 lb. of shrimp, and then add to the skillet. To eliminate wasting time and making a mess, make sure to buy shrimp that’s already been peeled and deveined. Cook the shrimp until it turns pink, usually less than two minutes on each side, and then set it aside on a plate.

Next, add more butter to the same skillet, and add 6 minced garlic cloves and 1/8 tsp. crushed red pepper and stir for 30 seconds. Add 4 chopped plum tomatoes and ¼ tsp. salt, stirring occasionally until the tomatoes begin to wilt. Then, add the shrimp, cooking for about a minute. Be sure to drain the cooked linguine well and then add it to the skillet with 3 tbsp. chopped parsley and 1 tbsp. lemon juice, tossing until completely combined, and serve. View the full recipe here.

Fish Tacos With Lime Sauce

Rinse, pat dry, and cut a pound of tilapia into 1-inch pieces. Then, make the lime sauce. Place a small portion of the sauce in another bowl and toss the fish in it, but set the remaining sauce aside. Once you’ve finished, turn on a large skillet with 2 tbsp. of oil.

Next, combine 1/3 cup flour and ½ tsp. salt in a shallow dish or use a Ziploc bag to reduce the mess. Add the fish a little at a time and coat evenly. You can also add paprika to the flour to give the fish a more golden color, and if you like extra spicy, add some extra chili powder to the flour mixture as well.

As you coat the fish, go ahead and start adding it to the oil (not all at once). Cook the fish for 2-4 minutes, turning it so it browns evenly, and then drain the excess oil with paper towels. Place the fish, shredded cabbage, shredded carrots, and sliced jalapeño in warm soft tortillas. Drizzle the lime sauce over each taco and serve.

Voila! You’re ready to enjoy delicious seafood dinners made at home.