lobster

Massachusetts' lobster fisherman are land-bound until May 16th, owing to a sizable gathering of endangered North Atlantic right whales in Cape Cod Bay. The whales are prone to becoming entangled in fishing equipment, which can result in injury and require costly wildlife rescue efforts. Ordinarily, lobster season starts at the beginning of the first week in May,…

Kish's new cookbook is a testament to a hard-earned career. Learn how to make her seared lobster and you may never go back to simple drawn butter again.

Chicago steakhouse Maple & Ash is a palace of protein, to be sure, and nothing's more regal than their roasted shellfish tower.

Boston is renowned for its diversity of culinary options, with food from every ethnicity you can name. Mike’s City Diner, run by Lebanese Jay Hajj, is a must-visit when you’re in town. His fusion of New England classics with elements from his native Beirut is a big crowd-pleaser, and his new cookbook is packed with…

Ever made barbecued lobster? Slather some smoked butter on top for an unforgettable shellfish experience. Fire it up tonight!

Celebrate June 15, National Lobster Day, with one of the country’s finest natural resources (and don’t forget the big plastic bib).

How do you pair wine with lobster rolls? It can be a little tricky, but these sommeliers have a special Spanish trick up their sleeves.

NYC steak and seafood hub The Wayfarer just launched a killer-looking burger menu, with a shrimp and lobster burger any shellfish lover is going to love.

We’re planning to take on one of our serious kitchen projects this weekend. The “project” part can involve anything from sourcing a hard-to-find ingredient like fresh foie gras or infusing cake ingredients with cornflakes. We promise you that it will be worth it in the end. Commit to destroying your kitchen — pick one of…

Lisa Q. Fetterman's book shows you how to pull off restaurant-grade fare at home. Learn how to make sous vide butter-poached lobster and wow your guests!

We’ve severely depleted the bluefin tuna population, and other species like red snapper are not far behind. But not all seafood appears doomed. The lobster population in Maine is alive and well, enjoying a succession of bountiful seasons for the past several years. Presumably lobster — an expensive luxury ingredient in constant global demand — would go the…

For a thorough education on seafood sustainability, sourcing and cookery, look no further than chef-author Barton Seaver. His new widely endorsed collection of recipes addresses overfishing and overcooking, responsible purchasing and innovative preparation, all in one glorious tome. Pick up a copy, a fillet knife and a pair of claw crackers — tonight is fish night!This…

Summer is the season of lobster. These delicious critters do thrive during cooler months, but think about it: A buttery, squishy roll filled to bursting with hearty tail meat, sweet knuckle meat and succulent claws all held together by a thin veil of mayo, possibly a little chopped celery or chives. A split, grilled lobster with a…

You've heard it before, and not just from us: Shellfish is sexy. Not a little sexy. It's flat-out, drop-dead, deliciously sexy. Treat this delicate protein nicely and there's a big reward in it for you. We've got pretty little shrimp, scallops, oysters, clams, mussels and more over pasta, in a pot for two or simply…

Chef Barton Seaver is director of the Healthy and Sustainable Food Program at Harvard’s School of Public Health, and a damn good chef and cookbook author. He loaned us his stuffed Maine lobster recipe for the holidays, and frankly, we may not give it back. The lobster shells should be filled with warm stuffing; if made…

Looking for shellfish in the city? Look no further than LoLo’s Seafood Shack in Harlem. Their lobster roll is no roll at all, and you’ll need to experience it to believe it. Their addictive two-bite wonder is made with sustainably sourced lobster nestled in a split house-made johnnycake, and topped with sliced avocado and creamy…

There is one gluten-free baking bible out there: Against the Grain. You’ll never have to shell out eight bucks for a terrible loaf of frozen bread ever again. Bid farewell to the rubbery, flavorless, additive-filled gluten-free goods of yesteryear and embrace your diet with delicious, wholesome, home-baked favorites. These lobster rolls require no baking and are fairly…

You won't find lobster fra diavolo on any menus in Italy, but that’s what Italian-American Week is all about. We’re celebrating the dishes created here in the States, delicious sacrilege in the form of chicken parm with spaghetti, rigatoni with meatballs and devil-may-care lobster in spicy tomato sauce. For those who may be squeamish about…

No food library is complete without a truly great fish cookbook. Thankfully, chef Ben Pollinger's latest masterpiece, School of Fish, teaches the skills you need to from "occasional salmon maker" to confident seafood cook. Every fish house has some kind of fish – flounder, shrimp or sole – stuffed with crab. Here's my take on…

Can you think of a simple ingredient that dresses up better than eggs? We can't think of any chicken dishes that feature caviar or fried oysters. But if this weekend calls for a celebration, let the humble huevo be your guide. Whether it's covered with crispy prosciutto or perching on jumbo lump crab hash, this…

Ever mindful of Americans' increasing interest in where their food comes from, the crew at Zagat decided to strap a GoPro camera to a lobster caught off the coast of Maine and follow it on its two-day death march to a boiling pot at New York's Oceana restaurant. Despite the ominous music that accompanies the…

You shouldn't hit Baltimore's fast-growing fine dining scene without first consulting the Baltimore Chef's Table, a smart guide to the restaurant dishes you need to experience, written by two of Baltimore's most dedicated food enthusiasts. This sweet and savory lobster salad arrives from Executive Chef Tom Devine at Linwood's in Owing Mills, Maryland.Reprinted with permission…

Summer is the season of lobster rolls. They do exist outside the warmer months, but think about it: a buttery, squishy roll filled to bursting with hearty tail meat, sweet knuckle meat and succulent claws all held together by a thin veil of mayo, possibly a little chopped celery or chives, and that's it. This…

The Bloody Mary seems to be the one cocktail that welcomes a wide range of improvisation with strong flavors, providing they are balanced. A few dashes of hot sauce? Yes please. Bacon? Absolutely. A lobster claw? Now we’re talking. This peculiar drink of unknown origin has somehow prospered throughout the 20th century and up to…

It certainly feels like summer is already here on this beautiful Friday afternoon at Food Republic HQ in Midtown Manhattan. With the season officially beginning on June 21st, we've even put together a list of 20 things we're looking forward to over the next few months. If there's one food item that we're particularly anticipating…

Last night I went to Tasting Table's 5th Annual Lobster Rumble, which benefited national anti-hunger organization Share Our Strength. For a true lobster fan like myself, that's about as close to heaven as it gets: 24 competitors from around the country throwing down their best lobster rolls. Some were amazing, some were okay and some…