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tipstools tips 2008 04 how to remove cooked lobster meat
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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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A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
4.6
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Rich, winter comfort food you didn't know you needed. But oh, you do.
3.7
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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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If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.
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Lobster will get tough if overcooked, so be gentle with it during the last step.
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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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These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat.
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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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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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Articles
(42)
techniques
Prep your bug with confidence with this step-by-step guide
Mary-Frances Heck
Culture
This video shows you how to break down and poach a lobster like a pro.
test-kitchen
There are two opinions on the most humane way to kill a lobster. For the squeamish, we recommend this method.
Kay Chun
Cooking
That poo (sorry!) has got to go.
Sarah Jampel
promotions
You voted for your favorite photo from the Food of Spain, and now we're ready to reveal the winning recipe.
Julia Bainbridge
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
Videos
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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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="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Still not sure how to take care of your cast iron skillet? If your food is tasting....rusty, absorb some knowledge from Brad Leone!
Read our complete guides to Cleaning Cast Iron, Seasoning Cast Iron, and Saving a Rusty Skillet
Buy the cast-iron skillet here: http://amzn.to/2C99MqD
Read our complete guides to Cleaning Cast Iron, Seasoning Cast Iron, and Saving a Rusty Skillet
Buy the cast-iron skillet here: http://amzn.to/2C99MqD
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim