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slideshows how to make grilled lobster paella
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Boiling lobsters robs them of their sweet, briny flavor. Instead, steam them with this easy method.
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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.
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Rich, winter comfort food you didn't know you needed. But oh, you do.
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If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.
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When you need a flavorful and quick option for the grill, these garlic-yogurt-marinated tiger prawns (or extra-jumbo shrimp!) are your answer.
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Lobster in a zesty, savory sauce gets a high-intensity kick with Nespresso Variations Paris Exotic Macaron coffee in this recipe from chef Daniel Rose.
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This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.
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This paella recipe with shrimp is perfect for serving a big crowd. It takes time, but that's why paella is paella.
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A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
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Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
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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.
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Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.
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Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
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