Lobsters can be intimidating, whether you're cooking them or eating them -- even ordering pre-cooked lobster at a restaurant is a little scary if you don't know how to crack into it. Since lobsters ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands.

The dish features homemade ricotta cavatelli, spicy tomato sauce and anchovy butter. Store-bought pasta and pre-cooked lobster make it easy to recreate at home. Bobby Flay may be best known for his ...

This Labor Day weekend, folks nationwide are flocking to their local pools and beaches to savor the final days of summer. In addition to soaking up some sun and partaking in an array of water ...

Prepare couscous according to instructions on package and keep warm. In a large pot, bring 3 gallons salted water to a boil over high heat. Kill each lobster by plunging a knife in at base of head.