Add the lobster meat and cook until opaque, about 3 minutes. Add to the cheese sauce and stir to combine. Transfer the mac and cheese to a 10-inch cast-iron skillet. Place the skillet on a …

Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet. Melt the butter in a medium saucepan over medium heat.

In a medium skillet over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 to 5 minutes. Add sherry, and stir to deglaze the pan, carefully scraping …

Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes. Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl.

Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter. In a large pot of boiling salted water over medium heat, add the pasta and …

For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, …

Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen …