If you're looking to serve up an elegant but otherwise simple dish as an appetizer or main course, then this decadent lobster thermidor will definitely do the trick. This recipe features tender ...

Preheat the oven to 425 degrees. Cut the lobster meat into ½-inch dice and set aside. In a saucepan over medium heat, melt 4 tablespoons of the butter. Add the green onions and sauté until the white ...

Place a large pot of hot water on the hob, season heavily with salt and bring to the boil. To humanely kill the lobster, keep it in a cold fridge until just about to use. Remove it from the fridge and ...

In the mood for something fancy for dinner? You can make Lobster Thermidor - it's not too hard if you follow this recipe from Perry's Steakhouse! They shared it with us and even did a cool video to ...

Arrange slices of sashimi-grade tuna under a vivid sauce made from lemon and orange juices, chiles, and ají amarillo, whose ...

Place your baguette bread/loaf on a cutting board. Trim and remove the end pieces creating flat edges. Cut the baguette in half with a serrated knife to create two pieces. Cut a 1” deep, ...

This story is part of Salon Food’s “In Defense Of…” series, which is a collection of commentary, personal essays, and reporting about foods we love that are controversial, unfairly maligned or could ...

Split lobster tail on the top side and remove the meat from the shell, keeping the tail attached at the base of the tail. Season the tail meat with olive oil and seasoning rub. Place the meat back in ...

Rock suggested we make lobster Thermidor, which takes a while to prepare, but we decided to go for it. You can serve it in the lobster shells or in scallop shells. I've had this recipe since the 1970s ...