Regardless, I’ll forever stand by the fact that: Butter. Is. Better. So of COURSE the Connecticut lobster roll takes the cake. Here's why! Photo by Mahmoud Yahyaoui/PEXELS Traditionally ...

Nothing is better than GRILLING LOBSTER over hot charcoal. Yes I admit it! Boiling lobster is not even close to this cook today. Using my weber kettle grill I show you how to perfectly grill a lobster ...

Toss the lobster with the lemon juice in a bowl ... Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once, until both sides are golden brown ...

What's better than beloved lobster and pasta coming together in lobster ravioli? The perfect sauce goes a long way to ensuring perfection with this dish.

In Connecticut, mayo is ditched altogether, and the lobster is quickly sautéed in warm, clarified butter before going on the roll. In New England, as in Maine, the lobster meat is mixed with mayo ...

The difference between them and Maine lobsters is they have no claws, so you only eat the tail, but there's more meat per ...

To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. Add the lobster shells to the pan and fry for 2 ...

Menu offerings include a classic lobster roll (served chilled with mayo and lemon butter), Connecticut roll (served warm with butter), lobster salad roll (served chilled, tossed in celery ...