Who can resist the sweet and delicate taste of lobster tail? This seafood delicacy, with its tender and juicy meat, is the ...

Cooking lobster tail for the first time can feel intimidating, but it truly doesn't have to be. There are few proteins in the world that taste as subtle, unique and succulent as a lobster ...

Crack the claws and knuckles (I use a meat mallet) and pull out the flesh, then remove the meat from the lobster tail. Save all the shells. Scrub out the pot used to cook the lobster. Finely ...

It takes a lot of meat to keep me going,’ jokes Lucas DesRoches, who buys a whole cow and a whole lamb each year ...

Add the cognac, cover again, and continue cooking for 1 to 2 minutes. Blend the tomatoes with the wine in a food processor and add to the lobster shells, along with the reserved lobster juice ...

Cook lobsters: Fill a large, lidded pot halfway with water, then add beer and 4 tablespoons salt. Bring to a boil over high heat. Kill lobsters by plunging a knife in at base of head. Drop ...

Slice the lobster lengthwise through the body, so it’s split in two. Cut the head from the body and pull off the claws. Cut each body half into three pieces. Many recipes for lobster with ginger ...

Spring rolls and other wrapped dishes make perfect party fare, easily eaten out of hand and filled with bright, vibrant ...

Lobsters are always considered a luxury food, and it’s unlikely that you’ll eat them often. However the Marine Conservation Society advises avoiding American lobsters from Southern New England ...