Preheat the oven to 350. Bake the claws for 5 minutes and let cool to room temperature. Remove meat from claws and knuckles and set aside. Cut tails (with shells on) in 1-inch pieces. Get a wok or ...

Chef Marc Forgione estimates that his chili lobster dish makes up about 40 percent of all of his appetizer sales. It's just one of those addictive dishes that people keep coming back for. The ...

Chili Lobster with Texas Toast. Serves 4. 4 half-pound cull lobsters, claws removed 2 tbsp. canola oil 1 tbsp. ginger, chopped 1 tbsp. garlic, chopped 1 cup lobster stock 2 tbsp. Sriracha ...

Welcome back to the Eater video feature Untouchables. In it, Eater highlights iconic cult dishes that are practically synonymous with the restaurants that serve them. They are dishes that persist ...