A rare blue lobster has been saved from the cooking pot after a Swansea fishmonger discovered it was a one in two million specimen. Adrian Coakley-Greene, 70, has named the crustacean Chelsea ...

Even cooking the lobster meat won’t kill all of the bacteria ... When a lobster thrashes around in the pot does that mean it’s in agony? Or is it simply a reflex response to the boiling ...

Who can resist the sweet and delicate taste of lobster tail? This seafood delicacy, with its tender and juicy meat, is the ...

A rare blue lobster has been saved from the boiling pot and given a new home at an aquarium. The crustacean was found by chef Austin Hopley in a delivery to his restaurant in Littleborough ...

Cook lobsters: Fill a large, lidded pot halfway with water ... tap claws forcefully until shells crack. Separate lobster halves and gently rinse each under cold water to remove black digestive ...

De-shell the lobster and put only the shell into a pot of boiling water to make stock ... Finally, add the stock and let the lobster cook for about 6-8 minutes ir till the gravy becomes thick.

Crack the claws and knuckles (I use a meat mallet) and pull out the flesh, then remove the meat from the lobster tail. Save all the shells. Scrub out the pot used to cook the lobster. Finely ...