You are going to love this recipe, some think it has a better flavor than the Red Lobster! This post contains affiliate links ...

It will thicken but still be loose. In a mixing bowl, toss together lobster, 4 tablespoons browned butter and enough mayonnaise to coat lobster generously. Taste, and adjust seasoning as needed.

Heat 1/2 cup oil in a large thick-bottomed pot, then add the lobster shells and sauté until they turn red. Stir in the carrots, shallots, celery, and tomato paste, cover, and allow them to sweat ...

Remove the meat from the lobster, reserving the shells ... Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the ...

In general, the smaller the lobster, the more tender it will be. Coldwater lobsters from more northern seas are considered to be the finest quality. To kill a live lobster, either place it in the ...

Lobster rolls are primarily eaten in coastal regions of the US and Canada. As mentioned above, they are a Maine classic.

Using back side of knife, tap claws forcefully until shells crack. Separate lobster halves and gently rinse each under cold water to remove black digestive tract and head sack. Heat duck fat in a ...

Devein the lobsters and keep aside, do not discard the lobster heads. To this, add 3 1/2 tsps of the freshly prepared garam masala, red chili powder, turmeric powder, salt to taste and 2 cups of water ...