Lobster will yield 3.5 to 4 oz. of meat when the shell is removed – and this holds true for tails too, as a decent amount of a Lobster tails weight is in the shell (don’t worry you’re ...

In a large bowl, stir together mayonnaise, sour cream, Creole mustard, horseradish, parsley, Worcestershire sauce, smoked paprika, hot sauce, garlic and salt. Transfer to an airtight container and ...

For Memorial Day weekend, lobster is sure to impress. Consider grilling up these lobster tail kebobs for the crowd you've invited, courtesy of Gerry Speirs, who created the recipe for the Maine ...

3 to 4 small raw, shell-on lobster tails (4 to 6 ounces each)2 tablespoons butter1 shallot, thinly sliced (about ½ cup)3 cups shrimp shells (from 12 ounces shrimp) or 6 ounces shell-on shrimp1 ...

Save this recipe for your next cookout! In our third installment of Mealtime Magic by MADAMENOIRE, Chef Brittney “Stikxz” Williams serves up a recipe for grilled lobster tails in jerk sauce.

Transfer lobster tails to ice bath using tongs, and let cool 5 minutes. Drain well. Working with 1 lobster tail at a time, carefully remove meat from shell; cut meat crosswise into 3 equal pieces.