Foodie Fatale, Jocelyn Ruggiero shares her adventure in finding the right lobster roll, via Foodie Fatale.

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Harold Dieterle, of Top Chef shares memories of catching and preparing crabs with his mother, via WSJ.

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Working in the morning and cooking in the afternoon, and no time to post! Been having fun cooking nightly for a houseload of hungry sailors on a generous budget. Last night was steak and lobster and smashed potatoes and salad. Cooking mussels tonight, then wahoo (never cooked before, it will be interesting), saffron rice cooked in lobster stock (that I made this afternoon), asparagus, salad, and grilled baguettes.  As they are true to the sailing culture, the crew go in for liquid desserts which makes it easy for the cook! I also brought the Polyscience immersion circulator, it came in handy for the surf and turf last night. We worked together to get the lobsters all done expediently. I killed them first, Doug Moose separated the bodies and dropped them in the 140 degree F Read On »

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By far the best meal of the summer was our crab boil during our week in Ocracoke.  And like many “best” meals, it was unplanned, a surprise, a gift we were smart enough to take advantage of.  Donna has pals from her native Port Washington, NY, who have houses here, one of whom owns a popular restaurant on this lovely barrier island off the coast of North Carolina (a ferry-ride away from Cape Hatteras). So she found us a swank house on the water where we and friends and Donna’s sister and nieces could frolic. In the grass beside the house was an old crab pot. In the house was my sun-averse pal Lester. In the fridge, was a beef heart. As the sun set, Lester lowered the trap, stuffed with beef heart trim, into the Read On »

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