In the pop culture sphere, the image of a big pot of boiling water ready and waiting for a lobster to be thrown into it is the typical go-to when one thinks about cooking lobster. Funny, this notion ...

Now living at Northeastern University’s Marine Science Center, the striking crustacean has a bright orange shell with black freckles and blue joints ...

Northeastern University's Marine Science Center acquires a rare calico-colored lobster named Jackie, adding to their ...

The secret to tender, pull-apart lobster tails is putting them back in the water, but only if you hit this temperature sweet ...

Locals stop by for a quick bite at the bar or bring out-of-town guests to show off Portland’s creativity with seafood. Chef ...

Maine lobsters are known for their tender, sweet and rich meat — the product of the cold waters they call home because lower temperatures slow their growth and prevent excess salt absorption. A ...