Better yet, you don't even need fresh lobster tails to create an impressive dish. Instead, rely on frozen lobster tails to craft a deliciously sophisticated meal. However, preparing frozen ...

Lobster tails should not be soaked or rinsed with sodium tripolyphosphate or other preservative chemicals – and should be fresh-frozen if not live or freshly caught. Cold water lobster is a ...

Lobsterfest is sort of like a shellfish lover’s Christmas. Fans flock to the chain restaurant nearest them to sink their forks into lobster tail, lobster flatbread, lobster pasta and everything in ...

Place the lobster meat into the hot burre blanc sauce and reserve off of the heat. In a saute pan over medium heat, add ...

A rich and luxurious lobster pasta. Perfect for a special occasion or date night treat. For this recipe you will need a heavy duty blender, a cook's thermometer and a clean muslin cloth.

Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble ...

Once the lobster is no longer with us, twist the claws and tail off and reserve. Keep the heads if you want to make lobster bisque or a shellfish stock later. In a large soup pot, bring the water ...