Butter poached lobster tail, caramelized chanterelle mushrooms and fluffy, delicious pasta pillows stuffed with a creamy, sweet parsnip puree.  Are you drooling yet? If not, consider that the above culinary delights are all tossed in a cognac butter sauce made with lobster stock and lobster roe butter (though you could substitute chicken stock & plain …

When you buy whole lobsters, you’re getting more than just the tail and claw meat.  Within the body and legs can be found a lot of good flavor, as long as you know how to extract it. Here’s the technique for taking the cleaned lobster bodies (minus their claws, tails, and innards) and turning them …

The dark green sacs of roe found in many lobsters offer a lot of great lobster flavor.  They also perform a fun culinary magic trick, changing color to pale orange when cooked.  Here’s how to turn the roe into compound (flavored) butter, a great addition to sauces and pasta dishes. Ingredients: 1/2 cup Fresh Lobster …

This soup is rich, creamy, smooth, sweet, earthy, and, thanks to the lobster, incredibly luxurious.  It’s a great way to stretch your lobster dollars further by getting a lot of servings out of a single lobster tail without anyone complaining that they didn’t get enough. (Well…no more than they’d normally complain about never having enough …

What’s more decadent than lobster?  Lobster poached in butter! Here’s the basic recipe for lobster poached in beurre monte/beurre fondue, an emulsified blend of butter and water.   See how to make beurre fondue for more process photographs and technique tips. Once poached the lobster can be tossed with pasta, added to salads, added to finished …

On a recent trip to Belize, my wife and I spent some time on a 3 acre island wildlife preserve in the middle of the barrier reef.  It was amazing and so were the lobster tails that we ate fresh out of the water.  Our host taught me a simple, yet incredibly tasty method for …