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 ...

Add Yahoo as a preferred source to see more of our stories on Google. I have mixed feelings about lobster. When I worked at Mercer Kitchen in SoHo, we used to cook lobster tails in our brick pizza ...

If ever there was a time for indulgence, it would be the holiday season. With the end of the year approaching and families gathering to celebrate, it's the perfect time to pull out your favorite ...

Preheat oven to 350 F. To prepare the sauce, in a medium saucepan over low heat, melt 2 tablespoons of the butter. Sprinkle in the flour, stirring constantly, and cook until the mixture browns ...

Thinking about hosting a Lobster Bake this fall? Keep these tips from Euclid Fish in mind! How to prepare and eat lobster: 1. Twist off both of the lobster claws. 2. Crack each lobster claw and ...