There aren’t many culinary delights that come close to eating lobster, that’s for sure. People all over the world relish the ...

A rare blue lobster has been saved from the cooking pot after a Swansea fishmonger discovered it was a one in two million specimen. Adrian Coakley-Greene, 70, has named the crustacean Chelsea ...

Chef José Andrés shares his version of the Catalan dish rossejat de fideos — cooked in a flavorful lobster-based stock and topped with juicy tail and claw meat. This lobster with fideos is ...

De-shell the lobster and put only the shell into a pot of boiling water to make stock ... Finally, add the stock and let the lobster cook for about 6-8 minutes ir till the gravy becomes thick.

Cook lobsters: Fill a large, lidded pot halfway with water ... tap claws forcefully until shells crack. Separate lobster halves and gently rinse each under cold water to remove black digestive ...

Crack the claws and knuckles (I use a meat mallet) and pull out the flesh, then remove the meat from the lobster tail. Save all the shells. Scrub out the pot used to cook the lobster. Finely ...

A tourist ordered an expensive lobster dish, only to save the pricey delicacy from the cooking pot by releasing it back into the sea. The Swiss woman paid $215 for a Catalan-style lobster with ...