Crain's Chicago Business: The lunch menu is wide-ranging in price and variety, so you can taste that prime Angus beef and luxurious seafood without spending $35 to $50 for an enormous steak or $77 for a lobster tail. Read more. Andre Mika: A classic. Lobster tails here can go 20oz...
Grilled lobster tails are the ultimate summer extravagance, so you'll want to make sure to treat them right. This method assures tender and juicy lobster meat cradled in a shell brimming with garlicky, herby butter. We start with frozen tails because that's what's most reliably available, bu...
If you live outside the city and crave crab cakes, pan-roasted Brussels, and lobster flatbread, there’s no need to fret. This Towson spinoff of the fan-favorite Point in Fells has joined the scene in the county. The new space features reclaimed wood, funky light fixtures, communal high...
Zayed Khan: Really good lobster tails with Bavarian creme filling, and perhaps the best almond cheesecake I've ever had. Zayed Khan: The almond cheesecake is really glorious. The nutty crunchiness of the toasted almonds works perfectly with the rich, creamy, and not-too-sweet cheesecake. 10....
The secret to cooking lobster tails is to cook them only until they're just done, because lobster can be tough and chewy if overcooked. When the shells turn red and the meat is white, remove the lobster to a serving platter. Popular methods of cooking lo
Leave the juicy butter in the pan. As it cooks, the lobster releases juices into the butter, that while tasting delicious, will make the dressing runny if it’s all added to the mayo. Use a slotted spoon to transfer the lobster meat to the dressing, but don’t worry if some of that...
Luke’s Lobster is a family-owned Maine seafood business, founded by lobsterman Luke Holden. Learn more about us and how we source the best lobster in the world.
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Get the Recipe 16of 31 Lobster Tails with Scotch Bonnet–Honey Glaze Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor For this recipe, chef Dayana Joseph channels memories of boukannen, a Haitian style of barbecue in which fish or a piece of me...
For a real taste of the south try the shrimp étouffée—a Cajun style vegetable, spice, and rice stew—or lobster tails drenched in Confit garlic butter. Drinks-wise we’re keen on some good old fashioned sazeracs, boulevardiers and hurricanes, as well as hard iced tea and shareable Voodo...