Slice lobster tails into ½-inch-thick medallions and set aside. Chop shells and carcasses into large pieces. In a large pot or Dutch oven, sauté celery, leeks and carrots in olive oil for 2 minutes.

Has anyone ever noticed that — nine times out of 10 — when you get road-raged on Route 80, it's by someone from Pennsylvania? Because, lately, I've been competing in a series of athletic ...

3 to 4 small raw, shell-on lobster tails (4 to 6 ounces each)2 tablespoons butter1 shallot, thinly sliced (about ½ cup)3 cups shrimp shells (from 12 ounces shrimp) or 6 ounces shell-on shrimp1 ...

Lobster tail pastries, saucy sandwiches and more most impressed food writer Kara VanDooijeweert this week. This column publishes on Saturdays, and typically features standout eats from Morris ...