To get the inside scoop on cracking the secrets to cooking lobster at home, we reached out to David Ezelle, former executive ...

By the time I started cooking in fine dining restaurants in the late 1980s, lobster was the pinnacle of fanciness (along with caviar and champagne). Consequently, I've probably spent a full ...

Why do we boil lobsters alive? And why do places even sell live lobsters? Turns out, this seemingly barbaric way of cooking lobsters could actually save your life. Humans were boiling lobsters ...

De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 2. Now devein the lobster meat and dice it into bite size pieces. Now add the ...

About Lobster Thermidor Recipe: Beautifully cooked lobster meat tossed together with mustard, salt, pepper and cream that comes paired with a delicate sauce made with brandy and egg yolks. Plunge ...

Crack the claws and knuckles (I use a meat mallet) and pull out the flesh, then remove the meat from the lobster tail. Save all the shells. Scrub out the pot used to cook the lobster. Finely ...

Mix the lobster, tarragon, mayonnaise and lemon juice together in a bowl. Remove the celery from the pickling ingredients and add it to the bowl. Mix together well and add salt and pepper to taste.

Lobsters are always considered a luxury food, and it’s unlikely that you’ll eat them often. However the Marine Conservation Society advises avoiding American lobsters from Southern New England ...

Slice the lobster lengthwise through the body, so it’s split in two. Cut the head from the body and pull off the claws. Cut each body half into three pieces. Many recipes for lobster with ginger ...