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2. How to Cook and Eat Lobster - AOL

   www.aol.com/.../food-how-cook-and-eat-lobster.html

   With two hands, push the tail together until the top of the tail cracks; then flip the tail over and place two thumbs in the ridge of the tail and push outward until the entire shell comes off ...

3. Make Waves with These Epic Lobster Rolls

   www.aol.com/waves-epic-lobster-rolls-163400654.html

   Working in batches if necessary, add the lobster tails in a single layer, cover, and steam until fully cooked and the lobster registers at least 135°F on an instant-read thermometer, 4 to 6 minutes.

4. The 13 Most Beloved Red Lobster Dishes of All Time - AOL

   www.aol.com/13-most-beloved-red-lobster...

   Nutrition: Monday Ultimate Endless Shrimp, Garlic Shrimp Scampi (Per Serving) Calories: 220 Fat: 18 g (Saturated Fat: 3 g, Trans Fat: 1 g) Sodium: 970 mg Carbs: 3 g (Fiber: 1 g, Sugar: 1 g ...

5. Lobster roll - Wikipedia

   en.wikipedia.org/wiki/Lobster_roll

   A lobster roll is a dish native to New England and Atlantic Canada. It is made of lobster meat served on a grilled hot dog–style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter with mayonnaise. Other versions may contain diced celery or scallion.

6. Lobster Thermidor - Wikipedia

   en.wikipedia.org/wiki/Lobster_Thermidor

   Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac ), served with an oven -browned cheese crust, typically Gruyère. [1] The sauce originally contained mustard (typically powdered mustard).

7. Sfogliatella - Wikipedia

   en.wikipedia.org/wiki/Sfogliatella

   Sfogliatella ( Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle ), sometimes also known as a lobster tail, [1] [2] is a shell-shaped Italian pastry with a sweet or creamy filling, originating in the Campania region. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves. [citation ...