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 ...

This is rich but light, celebratory yet simple. It comes together quickly, so be sure to have everything prepped, table set, champagne or chardonnay to hand. If you would like to go all out and ...

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 ...

Combine crawfish tails, buttermilk, egg white, salt and Tabasco in a medium-size mixing bowl. Toss to coat evenly and let sit for about 10 minutes. Put the bread crumbs in a large brown paper bag.

If messing with a whole live lobster makes you squeamish, stick with the tail. It’s a lot easier to eat, makes for a great presentation and is one of the tastier parts of a lobster. News serv… ...

1 tablespoon paprika. 1/4 teaspoon cayenne. 3 pounds crawfish tail meat. Hot cooked rice for serving. Melt butter in a large saucepan. Add flour to make a roux.