Once the lobster is no longer with us, twist the claws and tail off and reserve. Keep the heads if you want to make lobster ...

Blend the tomatoes with the wine ... sauce to a food processor along with the coral, and blend together. Return to a saucepan and heat gently, but do not boil or it will separate. (If the lobster ...

These lush, miniature takes on classic New England lobster rolls are seasoned with tarragon and lemon. This is collaborative content from Food & Wine's team of experts, including staff ...

Don’t want all the extras in a recipe post ... with the addition of seafood, often lobster or prawns. The sauce typically ...

Remove the meat from the lobster ... the white wine to the pan and add half of the torn basil leaves and cook briefly. Add the pasta to the pan and, using tongs, stir it into the sauce to warm ...

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...

The shell is too hard to eat but can be reserved and used to make fish stock, or as the base for a soup, bisque or lobster sauce.