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

One of the ways in which lobster is difficult to cook is how easily you can over- or undercook it. Here's an expert-approved ...

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

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 ...

“Ireland’s shores and coastal waters teem with shellfish that is as good as any on earth,” said Colman Andrews in The Country Cooking of ... and meaty Atlantic lobsters,” whose taste ...

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 will thicken but still be loose. In a mixing bowl, toss together lobster, 4 tablespoons browned butter and enough mayonnaise to coat lobster generously. Taste, and adjust seasoning as needed.

I’d bookmark recipes and beg my mom to cook me a dinner made up entirely of the bite-size snacks. (My mother deserves a medal.) There was something magical about those celebratory nibbles.

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 ...