While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Author: Mario Batali
Author: Bon Appétit Test Kitchen
Author: Gale Gand
Author: David Lebovitz
Author: Cory Schreiber
Author: Ian Knauer
Author: Jill Silverman Hough
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...
Author: Duy Pham
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Author: Zoe Singer
Author: Shelley Wiseman
Author: Ruth Cousineau
Author: Rozanne Gold
Author: Lillian Chou
Start with very cold cream, and keep it chilled between whipping and serving.
Author: Neal Fraser
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
Author: William Werner
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
Author: Mary Corpening Barber