I have to agree with Gordon...Maine Lobster or Dungeness Crab is a toss up.
Here's one of my favorites.
Bouillabaisse - a traditional Provencal fish stew originating from the port city of Marseille.
It's a fish soup containing various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron.
There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish, sea robin and European conger and it can also include gilt-head bream turbot, monkfish, mullet or silver hake. It also usually includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine. Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
I like it with a rich fish stock containing a spicy and herbal quality. I had it most recently in New Orleans. I prefer it with alot of shellfish like crab, mussels, and clams. The rich stock raises this dish up to levels beyond savory. This dish has a thousand variations but is best served on three plates. One with the fish stock, the second with the assortment of sea creatures and the third with hearty bread.