If you've always struggled with bringing tender lobster rolls to your home kitchen, turn to the sous vide for some tender ...

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

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 ...

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.

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 ...

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 ...

Add the lobster meat to the pan and season to taste with sea salt. Stir well. Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly.

From the filling to the sauce, this is a delicious recipe that everyone will love. Our family tradition is to prepare it for ...