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, ...

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 ...

Instructions: Peel chiles and remove seeds. Puree chiles in blender or food processor and reserve ½ to 1 cup chile puree. Save remaining puree for another use. Place water in a small saucepan and heat ...

Q Do you have a recipe for Red Lobster Tartar sauce? I found a copycat on the internet but would like to have theirs if possible. My son loves it. — Carolyn Shores, Fort Lauderdale A. Headquartered in ...

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

We may receive a commission on purchases made from links. Mashed potatoes are easily at the top of the list when it comes to comfort foods, but if you want to add a touch of pizzaz, look no further ...

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 ...

This dish combines all the elements that embody Marcella DiChiara as a home chef: Sicily, New England, and family love. If using live lobsters, press the tip of a knife in the crack that you'll find ...

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 ...

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 ...