This buttery lobster spaghetti with white wine-tomato sauce recipe, created by Tasting Table recipe developer Jennine Rye, is ...

Blend the tomatoes with the wine ... sauce to a food processor along with the coral, and blend together. Return to a saucepan and heat gently, but do not boil or it will separate. (If the lobster ...

For the lobster ... Top with the remaining sauce and then with the top of the shortcake. Divide the curried shallots among the plates. Recipe from Maine Classics by Mark Gaier and Clark Frasier ...

Remove the meat from the lobster ... the white wine to the pan and add half of the torn basil leaves and cook briefly. Add the pasta to the pan and, using tongs, stir it into the sauce to warm ...

a luscious lobster tail with lemons, garnished with parsley on a white plate - Alina555/Getty Images ...

Spring rolls and other wrapped dishes make perfect party fare, easily eaten out of hand and filled with bright, vibrant ...

The shell is too hard to eat but can be reserved and used to make fish stock, or as the base for a soup, bisque or lobster sauce.

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...

Transfer lobster in shell to a serving platter. Spoon tequila sauce on top and garnish with chopped cilantro and a squeeze of lime. Serve with warm tortillas, avocado, lime wedges and salsa ...

To make the filling, in a medium bowl, combine the fish sauce, rice wine, 1½ teaspoons of the ginger and the cilantro. Add the lobster meat and toss to combine. Cover and marinate in the ...