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 ...

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

Sitting down to a meal of an entire lobster is the sort of luxurious experience that doesn't come around save every once in a while. As a result, we're all prone to getting a little rusty on our ...

SELECTING AND COOKING LOBSTERS: Buy the freshest lobsters available -- it's not the time to scrimp. Examine the shells of the lobster for algae; you might find it under or near the bands on the large ...

Few foods are as tasty and as tender as fresh lobster tail. But if you're at a seafood restaurant, how do you pick out the right lobster? Here are several tips and tricks for choosing the best lobster ...

Whether you like lobster rolls Connecticut style, with warm drawn butter and lemon, or New England/Maine style tossed in a light dressing, the classic summer food is usually considered a treat and one ...

My last encounter with a formidably clawed cold-water lobster ended in the predictable crime scene that comes when you charge folks with getting the meat out themselves. Mind you, I’m pretty good at ...

"Diner, Drive-Ins, and Dives" showcased many memorable eateries, but only one packed a gargantuan lobster roll named after a ...

There’s lobstah to love about lobster rolls: toasted, buttered split-top buns stuffed with hunks of fresh lobster meat. Whether you like sinking your teeth into a classic Maine lobster roll with ...

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 ...