Separate the dark green or black coral from the meat and reserve ... Heat 1/2 cup oil in a large thick-bottomed pot, then add the lobster shells and sauté until they turn red.

Another part no one should eat, says Brown, is "the black vein that runs the length of the tail meat." This is the lobster's digestive tract, much like the black vein that runs down the back of a ...

If there's a black line running down the outside of the tail, remove it with the tip of a knife. Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized ...

When alive and living in the sea, lobsters are naturally a dark-blue/black colour. It is thought that natural selection led to this as ... The key is a chemical called astaxanthin, which has the ...