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 ...

cooked lobster meat from 6 to 8 medium lobster tails or from 3 (1 1/2 to 2-lb.) live lobsters mayonnaise kosher salt ground black pepper, plus more for sprinkling finely chopped celery lemon zest ...

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 ...

*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.

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 ...