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 ...

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 ...

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, ...

Instructions: Peel chiles and remove seeds. Puree chiles in blender or food processor and reserve ½ to 1 cup chile puree. Save remaining puree for another use. Place water in a small saucepan and heat ...

Why We Love It: <30 minutes, beginner-friendly, crowd-pleaser This swoon-worthy main has date night written all over it. It doesn’t take much more than butter, garlic, Parmesan cheese and fresh thyme ...

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

Indulge in rich, buttery homemade lobster rolls topped with hollandaise sauce in this decadent recipe from Chuds BBQ.

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 ...