I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best w
Pretty much what it sounds like. 1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening. Still in the shell, claws, t
My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James.
I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" b
I lived in NYC for many years and love(d) the (mayo-style) lobster rolls at Pearl Oyster Bar and Mary's Fish Camp - big chunks of lobster meat in a simple-seemi
I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?
Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in
"When boiling lobster, how do you tell when it's done? Is there a rough estimate of cooking time (eg: time/ounce, etc...)?
I know most parts of a lobster are edible except for what was afore mentioned in your content. But there is no mention of the hemolymph, the white substance tha
I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've
I am planning to visit Maine at the end of June. Can I expect the lobsters I buy there will be shedders or will they be hard shell?
I made butter poached lobster tail today. Every recipe on the internet warns not the boil the butter when making the beurre monté, otherwise the butter
The most common way of killing a lobster is to put it into boiling water, however we can read on Wikipedia page that it is one of the methods
Cooking is a form of chemistry - so there must be a scientific reason behind this. Why do all crustaceans turn pink or red when cooked?
I want cook at home O Mei Restaurant in Richmond Hill's "Deep fry body and head with spiced peppered salt and minced chili garlic". But I don't want deep fry
I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants c