Nova Scotia chefs give expert advice on how to cook and enjoy lobster at home

Some people grew up with lobster suppers spread across the kitchen table, cracking shells and debating whether the tail or claw is superior. (Tail, obviously.) Others have only ever ordered lobster in a restaurant. If you’re in the latter camp, it’s time to throw on an apron. We asked some of Nova Scotia’s top lobster chefs to share their secrets. Read More