Preheat the oven to 425 F. To create lobster stock: In a large saucepan, combine the lobster shells (meat removed), onion, parsley and water to create lobster stock. Bring to a simmer and cook for 30 ...

1. Allow tails to sit on the counter and defrost for about 1 hour, or defrost in the refrigerator overnight. Submerge tails in a bowl of cold water, and place them into the sink and run cold water ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. lobster tails coated in cream sauce on a platter - Michelle McGlinn/The Takeout If ever there was a time for indulgence, it would ...

Preheat a grill pan over medium-high heat. Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and pepper. Grill until slightly charred and shells are bright in color, about 5 ...

Capture the feeling of summer in Maine with these grilled lobsters with a lemon-chive butter sauce. Chef Rebecca Charles has been known in New York City for her lobster since she opened Pearl Oyster ...

"Nobody misses lobster like I miss lobster. When I discovered lobster mushrooms, my life felt like I had got saved, okay? Like born again. It's mind-blowing how lobster mushrooms literally look and ...

In 1986, Janie Edinger Hubshman published her first cookbook, "Barrier Islands Easy Yet Elegant Cookbook." Hubshman was raised in Florida, then worked as a flight attendant before marrying and moving ...

This recipe is no small amount of work, so be sure to make it for the people you really, really like. The pro move is to break up the process over two days—that means cooking the lobsters, picking the ...

If ever there was a time for indulgence, it would be the holiday season. With the end of the year approaching and families gathering to celebrate, it's the perfect time to pull out your favorite ...