lobster

Why Do Lobsters Turn Red When You Cook Them?

A simple question you don't know the answer to
Jul 25, 2013 3:31 pm

The red punch of a freshly cooked lobster lends aesthetic appeal to your dinner plate, but don't expect to see bright red crustaceans out in the wild. Live lobsters can be brown, gray or olive-green. So what exactly is going on in those first few seconds after a lobster hits boiling water? 

Behold: The Beers That Pair Perfectly With Lobster Rolls

Lemon, herbs, bready malt notes all do them justice
Jul 25, 2013 3:02 pm

The beauty of the lobster roll lies in simplicity and the most important rule of thumb for pairing is not to overpower the taste of what you're eating, so big imperial stouts or double IPAs just won’t work here. But don't fret, there’s an incredibly diverse world of beer-styles to pair with. Here are eight of our favorites to get your claws around — Lithuanian-made Lobster Lovers beer not included, apologies.

World Premiere: Manon's Off-The-Menu Lobster Roll With Uni And Caviar Recipe

Lobster plus sea urchin plus caviar? Count us in.
Jul 25, 2013 2:01 pm

Happy Lobster Roll Week! To celebrate this sweet, briny jewel of the summer sandwich menu, we're running five straight days of recipes, interviews, chefs' expert tips and pairings. If you thought you were craving a buttery bun stuffed with fresh lobster meat before this official celebration, it's about to get critical.

Lobster Roll Side Dish Battle: Potato Chips Vs. French Fries

FR's Assistant Editors argue loudly for an hour
Jul 25, 2013 1:01 pm

I picked up on this little spat between Assistant Contributing Editors Laila and George, shortly after George hoovered a lobster roll for lunch, having eaten the accompanying waffle chips on the way back to the office. You see, he prefers fries with his, and Laila likes chips with hers. Both made very strong arguments. Observe young food writers in their native habitat after the jump.

Cole's Greenwich Village Lobster Roll Recipe

Old Bay seasoning and saffron set this one apart
Jul 25, 2013 12:01 pm

Happy Lobster Roll Week! To celebrate this sweet, briny jewel of the summer sandwich menu, we're running five straight days of recipes, interviews, chefs' expert tips and pairings. If you thought you were craving a buttery bun stuffed with fresh lobster meat before this official celebration, it's about to get critical. Pick up a lobster or four and churn out one of the most important dishes of the summer. This one needs a couple of secret ingredients.

8 Ways Lobster Rolls Are Taking Over The World

From London to New Guinea and everywhere in between
Jul 25, 2013 9:01 am

The lobster roll is usually linked to New England. But international variations abound. From Melanesian seafood parcels in Papua New Guinea, to an elegant take on Americana at Paris’ Lobster Bar, the combination of rich lobster meat and tangy mayo is a siren sandwich few can resist. Here are eight ways to go global with your roll.

What's The Deal With Lobster Legs? Why Do We Even Bother?

Do you suck the leg meat out or leave it be?
Jul 24, 2013 2:31 pm

Few things are more satisfying than cracking open a lobster tail, harvesting the meat, dunking it in clarified butter and enjoying one of the best bites in the ocean. Ditto claws and knuckles — they're like the dark meat, intensely flavorful and more tender. But what about the legs? Your lobster has 'em, eight to be precise. Here's our take.

Learn Daniel Boulud's 5 Tips For The Best Possible Lobster Roll

What does the master chef know that we don't?
Jul 24, 2013 2:01 pm

If we're going by technicality, the only thing that will improve a classic East Coast lobster roll is making it French. And legendary chef Daniel Boulud is just the man to do it — the lobster roll at DBGB is a must-try. Want to give your recipe a little je ne sais quoi? Heed chef's five tips for the best possible lobster roll. 

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