Preheat griddle or cast iron pan over high heat. Prepare burger into shape to fit brioche bun. Spread compound garlic herb ...

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 lunch companion, it's the ...

Prepare couscous according to instructions on package and keep warm. In a large pot, bring 3 gallons salted water to a boil over high heat. Kill each lobster by plunging a knife in at base of head.

While New Year’s Eve means bottomless Champagne, New Year’s Day means hangover-helping brunch cocktails. Jan. 1 is National Bloody Mary Day and National Hangover Day, after all. The Bloody Mary is ...

Crustaceans like lobster, crab and langoustine are naturally sweet in flavour, so they work so well with the seasoning of ...

The sweetest part of Marc Forgione's new cookbook: a page written by his mom, Julie Forgione, who tried her hand at most of the recipes before the book went to print. The sweetest part of Marc ...

Lobster tails, however, are used for the restaurant's deep-fried lobster tail entree, Bouchard says, because they stand up better than claws to deep-frying. And then there is the best of both worlds.