But in the early and mid-1900s, cooks discovered many things about lobster, including that they're best when cooked fresh and alive. It began appearing on high-end restaurant menus as a luxury item.

A local caterer with four decades of experience is making the most of St. Patrick's Day by cooking and celebrating for ...

If you walked into a kitchen and saw a pig cooked alive on the stove, you’d probably be horrified and lose your appetite. Yet, this is how millions of lobsters meet their fate in American ...

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.

Lobsterfest is sort of like a shellfish lover’s Christmas. Fans flock to the chain restaurant nearest them to sink their ...

Lobsters are available both live, cooked and frozen if you know where to buy them (cooked are often the easiest to manage and the flesh can be removed from the shell with only a limited amount of ...

Cook lobsters: Fill a large, lidded pot halfway with water, then add beer and 4 tablespoons salt. Bring to a boil over high heat. Kill lobsters by plunging a knife in at base of head. Drop ...

Heat a small saucepan with 200 ml of olive oil – Add the shell of a lobster (you can use fresh cooked lobster or even the head that’s not being used) to the hot oil. – Cook on very low heat ...