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, ...

* 2 to 4 cups oil for deep-frying and stir-frying Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on. Sprinkle 1/2 teaspoon of salt ...

Stanley Tucci shares his family's team effort in making their favorite lobster gnocchi for dinner. Each component of the ...

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 ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

For the love of Poseidon, do not toss out your lobster bodies. So often, people only care about the claws and the tails when eating these oceanic delicacies, throwing away the bodies because of their ...

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 ...

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.