CAPE ELIZABETH, Maine — When it comes to lobster, Kathryn Rolston is all about tails. She finds it easier to wrestle from the shell than claw meat, and more substantial. But for Gene Beaudoin, her ...

Crustaceans like lobster, crab and langoustine are naturally sweet in flavour, so they work so well with the seasoning of ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Lobster Macaroni and Cheese Monarch Restaurant Yield: 2 large servings 8 to 12 large or jumbo shrimp 1. Peel and devein shrimp.

If you’ve ever spent a summer in New England, you understand the simple beauty of the lobster roll. That buttery, toasted bun delivers sweet satisfaction on a sweltering day. Served Maine-style, the ...

The North American lobster, Homarus americanus, is regarded as the king of shellfish. Served whole with a side of melted butter is the traditional way to eat it, but chefs also use lobster meat in ...

The tail meat generally is chewier and more fibrous than the claw. That's because lobsters flap them forcefully as a means of locomotion, said Brian Beal, a lobster expert and professor at the ...