Unshelled claw meat can be grilled for about the same ... Some folks like the unadulterated taste of lobster meat, while ...

“On the knuckles of the claw, you can use your lobster pick to scoop or push out the tender pieces of meat stuck inside the ...

Tail meat is firmer than claw meat, so it's less slippery and easier to grab with your fingers. You can get even more meat by removing the center flap (lobster pros call it "skin" since it has a ...

Cut the lobster claw and tail meat into 1cm (7/16in) pieces. Stir the fish sauce into the broth, then taste it and add ½tsp of salt. Ladle 60ml (¼cup) of the broth into the bowl holding the ...

A Florida Keys commercial fisherman took first place in the Keys Fisheries’ Stone Crab Eating Contest held Saturday in Marathon. Bobby Hanousek (HAN-ah-sek) of Big Pine Key, triumphed over 46 other ...

He took Ottesen there and the Key West native experienced Maine lobster, which, unlike Florida lobster, includes claw and ...

Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw.

For the lobster: Split each lobster tail in half ... Top each shortcake with one-half of a tail, a claw, and knuckle meat. Top with the remaining sauce and then with the top of the shortcake.