Grab the lobster with a pair of tongs, and hang the tail over the edge of the pot so the claws dangle into the water. Cook ...

For a better taste, chefs began cooking lobster alive, which they still do ... The ones that make the cut have their claws bound and are placed on ice before being taken back to shore.

Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole ... the pan and add half of the torn basil leaves and cook briefly. Add the pasta to the pan and, using tongs ...

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 ...

Place lobster claws and halves, shell side down, in pan. Sprinkle lobsters with chipotle powder and remaining salt and cook 3 minutes. Flip lobster and cook 2 minutes more. Off heat, add tequila ...

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 ...

John finishes of cooking Lobster Thermidor using the vineyard's wine. 2. Split the lobster down the middle and remove the meat from the tail. 3. Crack the claws and remove the meat and also the ...