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 ...

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 ...

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 ...

Cooking lobster won’t minimize the toxins found in a lobster. “Toxins found in the meat of lobster are safe to eat but since tomalley is found in the digestive tract it is not water-soluble ...

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 ...

Under siege from violent terrorists, Mi'kmaq Nation lobster fishermen turned to social media and chefs to make their voices ...

Cook on medium heat until reduced by two-thirds ... These can be made a day ahead and kept in the refrigerator. For the lobster: Split each lobster tail in half. Melt the butter over medium ...