Lobster

This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.

Toss chilled lobster tail and claw meat with mayonnaise, lemon juice, and celery, then stuff into buttery toasted rolls for these king-of-seafood sandwiches.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.

Rich, winter comfort food you didn't know you needed. But oh, you do.

Here are 19 recipes for lobsters in every shape and form, from salads and stews to lobster rolls and pastas.

Yeah, escargot is on the list.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

We could have chosen between butter and mayonnaise, but why should we have to?

When two talented chefs bunk up with their pals in Maine, the weekend passes blissfully between lunchtime lamb gyros and late-night blondie sundaes.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

Great seafood doesn't need a lot, but we'll never say no to a killer shrimp, crab, or lobster roll, either.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

You don't need to hit up a Maine clam shack for a classic lobster roll—follow these tips to make one of summer's most decadent treats at home.

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Where to eat and drink in Maine, from lobster on the docks to melons and blueberries at the farmers' markets

Lobster will get tough if overcooked, so be gentle with it during the last step.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.