Lobster Pappardelle with Chive Butter
When choosing lobsters, Marcia Kiesel looks for females, which have two feathery feelers at the top of the tails. She wants the eggs. "Never throw them out," Kiesel says. "You must use them. They're so pretty." She adds the tiny red eggs, along with lobster meat, to a buttery sauce that she pours over silky pappardelle noodles.
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