From Better Homes and Gardens

If this is a first for cooking and serving lobster, here's the recipe that makes it easy. The method for clarifying butter is also included.

Boiled Lobster

From Better Homes and Gardens

Is there anything lovelier than a lobster tail cradled in its coral-color shell and served with melted butter? Here's proof that the best things in life are the simplest.

Lobster Tails with Chive Butter

From Better Homes and Gardens

To enliven a seafood-style picnic, accompany these succulent lobster tails with the dill dipping sauce recipe and serve with lightly dressed coleslaw.

Rock Lobster Tails

From Better Homes and Gardens

Impress dinner guests with this easy-to-fix and surprisingly low-calorie seafood classic.

Calorie-Reduced Lobster Newburg

From Fine Cooking Magazine

Lobster Rolls

From Better Homes and Gardens

Garlic-chili butter dresses up these broiled lobster tails. This no-fail recipe will have everyone clamoring for more.

Broiled Lobster Tails with Garlic-Chili Butter

From Better Homes and Gardens

Serve this elegant cheese and seafood recipe as an appetizer or first course. It prepares in minutes.

Puff Pastry Shells with Brie and Lobster Cream

From Better Homes and Gardens

One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the right amount of cooked meat for this richly sauced pasta dish.

Lobster and Asparagus Alfredo

From Better Homes and Gardens

Lobster, brie cheese, and asparagus make this sophisticated lasagna recipe a sure star at the potluck or party.

Lobster Lasagna

From Family Circle

If you're not from New England, you may not be familiar with this sandwich served in restaurants and homes up and down the New England coast. It's an easy and delicious way to savor lobster.

New England Lobster Roll

From Tyler Florence

Garlic-and-Herb-Roasted Lobster with Crispy Potato Chips

From Fine Cooking Magazine

Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve this simple grilled lobster with Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.

Grilled Lobster

From Better Homes and Gardens

Milk replaces cream in this low-fat version of an easy-to-fix classic. Serve this brunch or lunchtime favorite for a gathering of special friends.

Lobster Newburg

From Ladies' Home Journal

The grapefruit adds a refreshing taste to a classic butter sauce for this special lobster dinner. Cooked orzo pasta and glazed onions complete the meal.

Grilled Lobster with Citrus Butter

From Better Homes and Gardens

Enjoy this elegant entree as a light supper for two.

Lobster with Curried Dressing

From Food & Wine

Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeno-and-tarragon-inflected vinaigrette served over the sweet meat.

Roasted Lobsters with Verjus and Tarragon

From Better Homes and Gardens

Unlike Maine lobsters, which have large meaty claws, rock or "spiny" lobsters contain most of the meat in the tail. Stuff these meaty tails with the basil and Havarti cheese mixture, then grill or broil to perfection.

Cheesy Grilled Lobster Tails

From Better Homes and Gardens

Serve these sophisticated lobster sandwiches for alfresco meals and summer celebrations.

Lobster Rolls

From Better Homes and Gardens

Nori is a Japanese form of seaweed that is dried in sheets. Find it in Asian markets or the Asian section of supermarkets. When it's unavailable, substitute fresh parsley.

High-and-Dry Clambake

From Food & Wine

With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. "As a kid, I thought shrimp scampi was the height of sophistication," Grace says. "I've taken it several steps higher by adding lobster, oysters, and scallops."

Seafood Pan Roast

From Food & Wine

This cellophane-noodle salad, with creamy avocados, crunchy peanuts, and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they're more tender than spiny lobsters -- and just as delicious.

Spicy Lobster-Noodle Salad

From Food & Wine

When Mario Batali and his friends arrived at Cambados, a coastal village in Galicia, they were put to work harvesting clams. Later at the Vionta Winery, just outside Cambados, Mario built a fire from dried grapevines and corncobs -- "for a bit of sweetness" -- and grilled lobsters and navajas (razor clams).

Vineyard Sea Grill

From Family Circle

This tasty sandwich is full of fresh lobster in a tarragon dressing. If you like, skip the bun and serve the lobster salad on lettuce leaves.

Classic Lobster Roll

From Food & Wine

This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.

Bouillabaisse

From Food & Wine

The Food Shea Gallante's delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce), and herb-spiked mayonnaise. "When you add lobster to a sandwich, there's no way it won't be great," he says.

Lobster BLTs