And almost lost a finger! We spent a day on the ocean bringing in lobsters for a day of commercial lobster fishing. I was ...

Place the lobster meat into the hot burre blanc sauce and reserve off of the heat. In a saute pan over medium heat, add shallots once the butter is melted and sweat until translucent. Add morel ...

Size is also a key factor. Smaller varieties of lobster (those that weigh around 1 to 1.5 pounds) are usually easier to cook ...

Steamed mussels with white wine and saffron make for an elegant entrée that comes together in just 10 minutes. The white wine ...

introducing chicken-fried lobster. Available only at the community’s Yacht Club, the dish was an immediate crowd pleaser, so much so that it’s remained a staple on the restaurant’s menu ever ...

"I think that was a super smart move to pair the lobster with polenta because that took away that fanciness and brought it ...

To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé.

Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in butter in a frying pan and spoon into the ...