To get the inside scoop on cracking the secrets to cooking lobster at home, we reached out to David Ezelle, former executive ...

By the time I started cooking in fine dining restaurants in the late 1980s, lobster was the pinnacle of fanciness (along with caviar and champagne). Consequently, I've probably spent a full ...

"Tomalley, the digestive gland of a lobster, turns green when cooked,” says Brady. Some may refer to it as a lobster paste.

Lobsters are always considered a luxury food, and it’s unlikely that you’ll eat them often. However the Marine Conservation Society advises avoiding American lobsters from Southern New England ...

Crack the claws and knuckles (I use a meat mallet) and pull out the flesh, then remove the meat from the lobster tail. Save all the shells. Scrub out the pot used to cook the lobster. Finely ...

Slice the lobster lengthwise through the body, so it’s split in two. Cut the head from the body and pull off the claws. Cut each body half into three pieces. Many recipes for lobster with ginger ...

Under siege from violent terrorists, Mi'kmaq Nation lobster fishermen turned to social media and chefs to make their voices ...

Among the new items are bacon-wrapped scallops, lobster bisque, lobster pappardelle and a Parmesan-crusted chicken dish. Red ...