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Boiling lobsters robs them of their sweet, briny flavor. Instead, steam them with this easy method.
4.3
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A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
4.6
(4.61)
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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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There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.
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(3.79)
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If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.
Recipes
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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(4)
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Rich, winter comfort food you didn't know you needed. But oh, you do.
3.7
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These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat.
3.5
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Here are 19 recipes for lobsters in every shape and form, from salads and stews to lobster rolls and pastas.
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Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.
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(3.19)
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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.
Articles
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Culture
This video shows you how to break down and poach a lobster like a pro.
Cooking
This recipe doesn’t let an ounce of lobstery goodness go to waste.
Amiel Stanek
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
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You voted for your favorite photo from the Food of Spain, and now we're ready to reveal the winning recipe.
Julia Bainbridge
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
Cooking
Here are 22 of our best shellfish recipes--just remember to make enough to share
Sam Dean
Videos
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Bon Appétit joins world-renowned Chef Jean-Georges Vongerichten at his NYC seafood restaurant, The Fulton, to share his take on the perfect lobster roll recipe. Using only the freshest lobsters and homemade mayonnaise, Chef Jean-Georges shares his secret to building a gourmet lobster roll that’s bursting with flavor.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Ina Garten's lobster pot pie recipe in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
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Everybody has a different opinion on how to make lobster rolls. Whether top split or side split, butter or mayo, there is no single way to make a perfect one. Chris makes lobster rolls from scratch, starting by 'dispatching' the live lobsters (not for the faint of heart)
Check out the recipe here: https://weightloss-tricks.today/recipe/best-of-both-worlds-lobster-roll%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">