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 ...

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. 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 ...

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 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 ...