Lobster isn't an everyday dinner for most people. It's a special-occasion food that you plan around and shell out good money ...

When boiling lobster, you're looking for a bright red shell and opaque meat. But the color isn't a sure indicator of doneness ...

Add Yahoo as a preferred source to see more of our stories on Google. Growing up in Nova Scotia, I was lucky to be surrounded by lobster all the time. It made an appearance at family gatherings, ...

No, they aren't local. But whole live lobsters from Maine or Canada are a delectable treat, and if you're already in the groove of cooking your own live crab, pretty easy to cook at home. They're ...

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 ...

She says claw meat is preferable for lobster rolls and lobster club sandwiches because it's more tender and easier to eat. Lobster tails, however, are used for the restaurant's deep-fried lobster tail ...