My Mom’s 3-Ingredient Lobster Pie Is the Holiday Recipe I’ll Never Stop Making

Preheat the oven to 350 F degrees. Place the lobster meat in a 9x13 baking dish. Place the crushed crackers and all but two ...
Tasting Table on MSN

The best lobster roll meat surprisingly doesn't come from the tail

Making lobster rolls at home can be a labor of love, so it's important that you use the right meat when putting them together ...
Post-Bulletin

The great lobster debate — Claws vs. tails

CAPE ELIZABETH, Maine — When it comes to lobster, Kathryn Rolston is all about tails. She finds it easier to wrestle from the shell than claw meat, and more substantial. But for Gene Beaudoin, her ...
Atlanta Journal-Constitution

RECIPE: Make Marlow’s Tavern’s Lobster and Shrimp Chowder

Can you please get us the recipe for Lobster and Shrimp Chowder from Marlow’s Tavern? It’s a seasonal item that my husband and I love and have been ordering every week since they put it on the menu.
St. Louis Post-Dispatch

Lobster Macaroni And Cheese

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Lobster Macaroni and Cheese Monarch Restaurant Yield: 2 large servings 8 to 12 large or jumbo shrimp 1. Peel and devein shrimp.
The Times of Northwest Indiana

The great lobster debate -- claws vs. tails

The North American lobster, Homarus americanus, is regarded as the king of shellfish. Served whole with a side of melted butter is the traditional way to eat it, but chefs also use lobster meat in ...
The Journal Times

The great lobster debate: Claws vs. tails

The tail meat generally is chewier and more fibrous than the claw. That's because lobsters flap them forcefully as a means of locomotion, said Brian Beal, a lobster expert and professor at the ...