Add Yahoo as a preferred source to see more of our stories on Google. Credit: William Hereford Nothing says summer quite like eating lobster outdoors. Prized for its sweet, delicate meat and firm yet ...

Lobster is a seafood that’s often reserved for special occasions, like romantic Valentine’s day dinners, anniversaries, or birthdays. But you don’t need to wait for a big event to make it at home.

Lobster may be known as the quintessential menu item for extravagant evenings, but many don't realize there are also plenty of ways to make the shellfish work for a weeknight dinner or Summer cookout.

I’ve never been to Maine for a lobster roll, but the ones I’ve had in other places have been so good that I knew I needed to make one myself. This version is from my cookbook “Home” and is made with ...

With rich, buttery lobster in a tarragon-infused cream sauce topped with tender flaky bscuits, our lobster tarragon pot pie ...

2 pounds cooked lobster meat, chopped roughly into 1/2 and 3/4-inch pieces 1/2 celery rib, finely chopped 1/4 cup Hellman's mayonnaise Squeeze of lemon Pinch of kosher salt and freshy ground black ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

2. Place a large, heavy skillet over medium heat. Warm 3 tablespoons olive oil and add lobster and its juices. Add garlic and chilies, cooking until golden brown. Add olives and cook 3 minutes, ...

Just about 10:00 every morning, I get a lobster delivery from my local waterman, Norm Bloom, whose family has been pulling shellfish out of the Long Island Sound for three generations. When there's no ...

“A special occasion calls for an extra-special spread. Here, we one-upped the classic BLT by enlisting lobster (you can sub in shrimp or poached chicken if you prefer),” she began the post’s caption.

The sweetest part of Marc Forgione's new cookbook: a page written by his mom, Julie Forgione, who tried her hand at most of the recipes before the book went to print. The sweetest part of Marc ...