With chunks of lobster meat folded into the sauce and served either in puff pastry shells or over toast points, this recipe created by Ksenia Prints of At the Immigrant's Table is a show-stopping ...

Cut the lobster into two horizontally and remove the lobster meat from the shell. Then add bechamel sauce, mushrooms, lobster meat, salt, tarragon, chervil, mustard, white pepper powder, wine and ...

Overcook your lobster? Don't worry! Lobster expert Curt Brown shares tips to salvage tough meat and turn it into a delicious, ...

In this recipe, feel free to use it in making the ... Cover and refrigerate the lobster meat. Heat 1/4 cup plus 2 tablespoons of olive oil in the large pot. Add the lobster body pieces and legs ...

This easy spaghetti dish is a great way to serve frozen cooked lobsters that are a little smaller, if each person gets a half. Remove the meat from the lobster, reserving the shells. First remove ...

For roasting, choose meat that's still on the bone - it has more flavour and is less prone to drying out during cooking. Likewise the best roasting joints are usually ones that aren't too lean.

What's better than beloved lobster and pasta coming together in lobster ravioli? The perfect sauce goes a long way to ...

It will thicken but still be loose. In a mixing bowl, toss together lobster, 4 tablespoons browned butter and enough mayonnaise to coat lobster generously. Taste, and adjust seasoning as needed.

Note: Buy cooked lobster meat or steam three 1-pound lobsters and ... grilling the crusty top and bottom, not the interior. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

For the lobster ... and knuckle meat. Top with the remaining sauce and then with the top of the shortcake. Divide the curried shallots among the plates. Recipe from Maine Classics by Mark Gaier ...