Lobster

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

Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.

Chef Shannon Bard from Zapoteca in Portland, ME, brings together Mexico and Maine in lobster tacos.

From stews to salads to paella to tacos, 13 recipes that take advantage of near record low lobster prices

How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Claw or tail? Butter or mayo? What about that bun? Michael Paterniti seeks the ultimate lobster roll in Maine--not that any locals will agree with him

Chris's Recipe Review: Lobster Rolls