Size is also a key factor. Smaller varieties of lobster (those that weigh around 1 to 1.5 pounds) are usually easier to cook evenly, and because of this, they offer a more tender flavor. By ...

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 ...

About Lobster Thermidor Recipe: Beautifully cooked lobster meat tossed together with mustard, salt, pepper and cream that comes paired with a delicate sauce made with brandy and egg yolks. Plunge ...

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.

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

Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a ...

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 ...

Pasta teamed with cream and lobster is an irresistible trio, a classic combination that sings a luscious tune.