Lobster can become tough and rubbery if overcooked. Cook it until it turns opaque and firm but still tender. It will continue ...

This seafood sauce elevates store bought lobster ravioli into a decadent main course. Serving more than 2? Use the recipe adjuster at the top of the recipe to double of triple your serving size!

Remove the meat from the lobster, reserving the shells ... Then break the leg away from the claw. Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other ...

The lobster tails should be translucent when removed from the shells. Remove any intestine tract and reserve. In a medium sauce pot combine shallots, white wine, peppercorns, bay leaves and thyme.

Use the tips of your fingers to press the tube ... Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter.

Set aside. Mix the lobster or crab meat with about 5 tablespoons of the sauce and toss well to make sure it’s thoroughly mixed. Divide the lettuce leaves between the two dishes. Place a pile of ...

PHILADELPHIA (WPVI) -- This week on the Dish, we are heading straight into seafood season and going big with a deliciously decadent lobster pappardelle. It's one of the best sellers at Mona, a new ...