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, ...

It doesn't have to be a special occasion to enjoy sweet, ocean-fresh, buttery lobster. Chef Ed McFarland of Ed's Lobster Bar in New York City is turning this sensational seafood into easy, make-ahead ...

Q Do you have a recipe for Red Lobster Tartar sauce? I found a copycat on the internet but would like to have theirs if possible. My son loves it. — Carolyn Shores, Fort Lauderdale A. Headquartered in ...

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.

This dish combines all the elements that embody Marcella DiChiara as a home chef: Sicily, New England, and family love. If using live lobsters, press the tip of a knife in the crack that you'll find ...

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 ...