The secret to tender, pull-apart lobster tails is putting them back in the water, but only if you hit this temperature sweet ...

There's no easier entrance into the world of nose-to-tail eating than through the head, claws, and tail of a whole lobster.

I cannot resist a good lobster recipe. And when I saw this lobster stew recipe, its decadence and layers of flavors made me ...

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 lunch companion in Cape ...

Place the oil, butter, parsley, salt and pepper in a bowl. Using a hand blender blend until the mixture is smooth and creamy creating a seasoned oil and set side. If using a live lobster, ensure it's ...