Fennel-steamed lobster tail filled with Pernod cream sauce is the perfectly special way to serve this coveted shellfish this ...

This shrimp sauce for lobster ravioli is decadent, indulgent and the perfect accompaniment for pasta filled with ricotta and succulent pieces of lobster. This recipe serves two and is the perfect main ...

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, ...

Lobster may be known as the quintessential menu item for extravagant evenings, but many don't realize there are also plenty of ways to make the shellfish work for a weeknight dinner or Summer cookout.

* 2 to 4 cups oil for deep-frying and stir-frying Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on. Sprinkle 1/2 teaspoon of salt ...

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.

Simplicity is the beauty of Italian cuisine, and the recipes I create in Costa Rica abide by that rule. I love combining traditional Italian cooking principals with the freshest, best local ...

1. First, cook the lobster. Before boiling, place the lobster in the freezer for 15 or 20 minutes to slow its metabolism and dull its senses, then flip it over and split the head of the animal in half ...

Q Do you have a recipe for Red Lobster Tartar sauce? I found a copycat on the internet but would like to have theirs if possible. My son loves it. — Carolyn Shores, Fort Lauderdale A. Headquartered in ...