#lobster

#lobster

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

But you shouldn't stop at the beef when it comes to these types of restaurants. To appeal to a wide variety of palates, steakhouse chains often offer a variety of delicious non-steak options. Seafood just happens to be one category that a lot of steakhouses out there do particularly well. And what's the seafood counterpart to a steak? Lobster, of course.

Sitting down to a meal of an entire lobster is the sort of luxurious experience that doesn't come around save every once in a while. As a result, we're all prone to getting a little rusty on our lobster-picking skills between such feasts. But we also all really want to make sure that we make the most of the meal, avoiding the common mistakes made when preparing lobster and utilizing the best techniques for removing the lobster meat from its shell.

When you're in need of a dish that oozes sophistication but also delivers on satisfaction, lobster tails are the perfect choice.

When you are grilling lobster tails, follow the same steps you would for grilling steak... Make sure to have the grill preheated to at least 500 degrees [Fahrenheit].

The secret is in infusing every layer of this pasta with more butter, cream and cheese than you would imagine needed, and then seasoning each one separately.