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Split lobster tail on the top side and remove the meat from the shell, keeping the tail attached at the base of the tail. Season the tail meat with olive oil and seasoning rub. Place the meat back in ...

Don’t get me wrong; I love lobster. Still, that armed and armored sea-spider, klaxon red and steaming on the platter can be frightening. Which is why some of us with more delicate sensibilities might ...

Fresh spiny lobster is a ­welcome addition to any table. This ­recipe from Capt. Karl Anderson ­highlights the delicate flavors without overpowering the dish. This recipe pairs perfectly with Tito’s ...

In the mood for something fancy for dinner? You can make Lobster Thermidor - it's not too hard if you follow this recipe from Perry's Steakhouse! They shared it with us and even did a cool video to ...

Lobster is a heart-healthy protein choice with little saturated fat and no trans fat. It's also lower in fat and calories than pork, chicken, or beef. Throw in some avocado for a healthy, filling dish ...

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, it's the ...

The lobster has one orange claw and the other's brown. — -- This is something you don’t see every day. A split-colored lobster was brought to the Pine Point Fisherman’s Co-op in Scarborough, ...