Julia Child’s Lobster Thermidor is a classic - but something about it just wasn’t working. In this video, I follow her original recipe, then make a few key adjustments to try and bring it back to life ...

I finally took on one of Julia Child’s most iconic (and intimidating) dishes - Lobster Thermidor. In this video, I show you the whole process, from prepping the lobster to making that rich, creamy ...

At Belly of the Beast in Spring, chef Thomas Bille draws from his Mexican American roots, French training, and global pantry ...

Discard shells and juices. Remove and discard digestive tract from lobster tails. Cut lobster meat crosswise into 1/2-inch-thick slices, and place in a medium bowl; cover and chill until ready to use.

To make the lobster oil: Combine reserved lobster shells, crushed; 1 cup neutral oil; and 1 tbsp tomato paste in a large saucepan and bring to a gentle boil. Reduce the heat and simmer for 30 minutes.

Getting the best lobster roll that money can buy is crucial in New England. Here's where chefs and bartenders would go. Researching the best lobster rolls in New England just got easier.

Lobster often is saved for celebratory meals, like birthdays, anniversaries and the first day of vacation. But I think National Lobster Day — Sunday, June 15 — is worthy of celebration.

now owns a rare orange lobster, and it is coming to new hampshire. THE UNION OYSTER HOUSE SAYS THEY’VE HAD THIS GUY FOR ABOUT A WEEK, AND HE HAS BEEN CATCHING CUSTOMERS EYES.

This recipe is a celebration of summer. Juicy heirloom tomatoes, plump chunks of lobster meat, creamy avocado, tender microgreens, and a simple herb dressing to bring it all together. It pairs ...