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magazine lobster rolls
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Restaurants
Alongside great traditional versions, chefs reinterpret the classic dish with steamed bao, bathed in curry-flavored mayo, and with plush homemade tortillas.
Briana Bononcini
Cooking
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
Bon Appétit
Culture
We're all for lobster roll creativity, but there are a few absolutes.
Andrew Knowlton
Cooking
Great seafood doesn't need a lot, but we'll never say no to a killer shrimp, crab, or lobster roll, either.
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen
Cooking
Chris's Recipe Review: Lobster Rolls
Chris Hall
techniques
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.
Rochelle Bilow
techniques
Note: Go for the gals
Cameron Berkman
Cooking
We could have chosen between butter and mayonnaise, but why should we have to?
Christina Chaey
Cooking
Bridget's Recipe Review: Lobster Rolls
Bridget Moloney
Lifestyle
"Lucky Larry" lives to scuttle another day
Sam Dean
Herbaceous shrimp rolls make quick work of a weeknight dinner.
Rochelle Bilow
techniques
Prep your bug with confidence with this step-by-step guide
Mary-Frances Heck
Culture
A roundup of food news from around the internet on December 19, 2013
Dan Piepenbring
Cooking
You guessed it: this is an oven mitt
Sam Dean
Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.
Julia Kramer
test-kitchen
There are two opinions on the most humane way to kill a lobster. For the squeamish, we recommend this method.
Kay Chun
Culture
Food news from around the Internet for September 10, 2013
Danielle Walsh
Cooking
Here are 22 of our best shellfish recipes--just remember to make enough to share
Sam Dean
Culture
This video shows you how to break down and poach a lobster like a pro.
best-new-restaurants
In a state where lobster is king, Eventide’s dedication to the mighty oyster is a bold move. The menu lists around 20 different varieties displayed in a massive trough of Maine granite on the bar
promotions
You voted for your favorite photo from the Food of Spain, and now we're ready to reveal the winning recipe.
Julia Bainbridge
Culture
Marine experts say the chances of something like this happening are 1 in 4 million.
Emily Fleischaker
Cooking
If you've ever dreamed of stuffing a Cinnabon with pulled pork (and honestly, who hasn't?), your mind is about to be blown
Danielle Walsh