Whole lobsters, while intimidating to eat at first, are like any shellfish. It takes some work to get to the good stuff, but it's so worthwhile. Rather than sourcing your lobsters from the grocery ...

Why We Love It: <30 minutes, beginner-friendly, crowd-pleaser This swoon-worthy main has date night written all over it. It doesn’t take much more than butter, garlic, Parmesan cheese and fresh thyme ...

Anthony DiMeglio, proprietor at Dobbs Ferry Lobster Guys, admits that he doesn’t eat a lot of lobster himself. But DiMeglio’s story changes when it comes to a particular recipe made by his father, ...

1 freshly cooked lobster, about 2 1/4 pounds Submerge the lobster in boiling water, adjusting heat to maintain a slow boil. Cook the lobster for around 10 minutes per pound. Extract lobster meat by ...

In a recent Taste article about the simple yet elegant butter sauce, beurre monté, I set up a challenge: To combine Hatch chiles and lobsters in honor of the recent overlap of the Hatch chile festival ...

Creamy sauce is a classic accompaniment to enchiladas, and for seafood-filled versions, you can effortlessly create a ...

It doesn't have to be a special occasion to enjoy sweet, ocean-fresh, buttery lobster. Chef Ed McFarland of Ed's Lobster Bar in New York City is turning this sensational seafood into easy, make-ahead ...

1. Allow tails to sit on the counter and defrost for about 1 hour, or defrost in the refrigerator overnight. Submerge tails in a bowl of cold water, and place them into the sink and run cold water ...

New Englanders know how to savor a lobster, which is why the most iconic preparations — steamed lobsters, lobster rolls, basic lobster salads — are so simple, putting the crustacean’s sweet, delicate ...

Ina Garten combines cod and lobster to make Fish and Lobster Cakes. She gets lobster meat, already cooked, from her local seafood shop. Garten serves them with a mayonnaise-based sauce she makes in a ...

Not sure which Barefoot Contessa sandwich to make for a summertime lunch? Try Ina Garten’s lobster BLTs. The cookbook author likes having them in the summer months for a fancier take on the classic.