Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Chef Rebecca Charles has been New York’s undisputed queen of lobster since she opened Pearl Oyster Bar in 1997.

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Make This Now

Lobster is no longer a luxury reserved for special occasions.

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Thanksgiving

Lobster for Thanksgiving sounds outlandish, but it might be just as historically appropriate as turkey.

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Expert Guide

I'm from Maine and I'm allergic to lobster, so it was somewhat ironic when my sister and I boarded a working lobster boat off the shores of Portland, ME. Here, seven things I learned from a day pulling traps in Casco Bay.

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Tasting Room

Scott Worcester opened the Maine wine store Sawyer's Specialties almost 20 years ago. He knows wine, but more to the point—his family’s been on the Maine coast since the late 1600s—he also knows lobster. 

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Make This Now

Whether grilled or stuffed on a buttery roll, lobster is classic for summer. But there's another amazing way to use this delicious crustacean. Here, seven amazing pastas to make with fresh summer lobster.

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Expert Guide

You can crack a claw like a pro and you’re on a roll when it comes to a certain snack often found in a beachside shack, but how is your lobster vocabulary? Brush up on some essential crustacean lingo with this quick reference guide.

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America's Most Wanted

Chef Jasper White didn’t invent the clambake, but he did patent his system for cooking large amounts of lobster at Summer Shack in Boston.

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern shows how to use lobster at its peak with a fun recipe that engages all of the senses. 

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Make This Now

Here, six ways to make your favorite seafood shack recipe at home.

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