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, ...

Our copycat Red Lobster Crispy Dragon Shrimp features tender shrimp, breaded then shallow fried, and served with a zesty and ...

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

This dish combines all the elements that embody Marcella DiChiara as a home chef: Sicily, New England, and family love. If using live lobsters, press the tip of a knife in the crack that you'll find ...

Lobster Tails 1 stick Kerry Gold Irish Butter (or good quality butter) 2-3 cloves of garlic All-Purpose Seasoning (salt, ...

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 ...