The executive chef of Burger & Lobster USA talks to Edible Manhattan about how to properly break down a lobster.
Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.
We bet you didn’t see this the last time that you gutted your own fish. Our friends over at Betony recently posted a photo on chef Bryce Shuman’s Twitter of lobster remains they found while prepping bass.