If you can't choose between lobster or filet mignon, why not have both? They're featured together on the Magical Dining Month menu at FishBones Restaurant (7005 County Road 46A, Lake Mary). But in ...

A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America. He has worked with world-renowned Chefs such as Alain Ducasse, ...

Baked stuffed lobster — the classic New England dish of lobster stuffed with crackers and drawn butter, and sometimes shrimp, scallops, and crab — is summer on a plate. Once upon a time, the dish was ...

Just in time for Cinco de Mayo, Havana Central's executive chef Stanley Licairac shows how to make avocado stuffed with lobster and shrimp salad served with crispy tostones. 1. In a sauté pan: sauté ...

For Memorial Day weekend, lobster is sure to impress. Consider grilling up these lobster tail kebobs for the crowd you've invited, courtesy of Gerry Speirs, who created the recipe for the Maine ...

We serve this on Boxing Day, and though it seems like a complicated recipe, once you get the hang of butchering the lobsters the rest is easy. Be sure to serve the lobsters on a warmed large platter ...

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 ...