"After you cook your lobsters, be sure to put them in an ice bath," Capon says. Though you might guess that blanching the ...

You'd think the trick of adding boiled eggs to an ice bath for a more seamless peel would apply to lobsters, but when it ...

Transfer lobster tails to ice bath using tongs, and let cool 5 minutes. Drain well. Working with 1 lobster tail at a time, carefully remove meat from shell; cut meat crosswise into 3 equal pieces.

I like to add a little raw wine or sherry at the end to brighten the sauce up! Place the lobster meat into the hot burre blanc sauce and reserve off of the heat. In a saute pan over medium heat ...