A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America. He has worked with world-renowned Chefs such as Alain Ducasse, ...

Gently remove lobster tails from shells. Slice tails down their back and refrigerate. Place flour in a shallow bowl. Beat eggs with the water and place in another bowl. Combine the panko and Italian ...

New York City-based chef Marc Murphy of Ditch Plains is known for the seafood at his West Village fish shack. Here, he runs down how to make three lobster recipes perfect for summer: lobster rolls, ...

1. For the stuffing, stir together the mayonnaise, shallot, chile, chives, parsley, tarragon, lemon zest and juice, 3⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in a medium bowl. Gently fold in the crab ...