You don't need fresh lobster tails to create an impressive dish. Instead, rely on frozen lobster tails to craft a deliciously ...

Master the art of preparing Atlantic lobster with this step-by-step guide. From removing the tail to extracting tender ...

Brush with cream and bake until lightly brown ... made a day ahead and kept in the refrigerator. For the lobster: Split each lobster tail in half. Melt the butter over medium heat.

The difference between them and Maine lobsters is they have no claws, so you only eat the tail, but there's more meat per pound and it's sweeter. They're best ... lobster out of the shell, baked ...

A culinary enthusiast, Cross has spent years perfecting and creating lobster recipes both professionally and at home. The result is a new cookbook to inspire future generations of lobster lovers. “ ...

whole Coho salmon: 1 pound head, 1 pound tail, 2 pound boneless filet, plus 1 pound trimmings and bones from leftovers for soup, solid meat tail bone, press cured salmon, plus,, beet cured salmon, or, ...