Whole lobsters, while intimidating to eat at first, are like any shellfish. It takes some work to get to the good stuff, but it's so worthwhile. Rather than sourcing your lobsters from the grocery ...

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, ...

1. Bring water to boil in very large (5-gallon) pot; submerge lobsters, head first and partially cover pot. Boil lobsters for 10 minutes, until shells are bright red. 2. Meanwhile, make sauce: whisk ...

New Englanders know how to savor a lobster, which is why the most iconic preparations — steamed lobsters, lobster rolls, basic lobster salads — are so simple, putting the crustacean’s sweet, delicate ...

In a recent Taste article about the simple yet elegant butter sauce, beurre monté, I set up a challenge: To combine Hatch chiles and lobsters in honor of the recent overlap of the Hatch chile festival ...

Q. I love to cook lobster tails, but they always seem to come out rubbery! Is there any way I can do this at home? (I've just about given up.) — Ellen W., Morristown Don’t drop anchor on this one. It ...

Most seafood fans are familiar with Maine lobster, but have you ever tried fish from the opposite side of the Atlantic?