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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Roast Turkey and Pan Sauce With Reduced Balsamic Glaze
A whole roast turkey is still something special...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Cutting up a live lobster
We all love lobsters. Lobsters are best when cooked alive, but it seems many people have problems hand...
 
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Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 16, 2014
Cutting up a live lobster

We all love lobsters. Lobsters are best when cooked alive, but it seems many people have problems handling a live lobster. To resolve this, set a live lobster in the freezer half an hour before cooking it then proceed to cook it or cut it. If you want to make a sauce or bake the lobsters in a half shell, this is the way to prepare it. With scissors cut the claws at the joints and detach. Place the lobster on a cutting board with tail firmly held in your hand . With a kitchen knife cut the lobsters head in half by inserting the knife where the head section meets the tail section and bring the knife down the Head in a swift motion, cut all the way down to the board, then turn the lobster around and cut the same way through the tail. The lobster should be split open now. Cut off the antennae and eyes with the shears and clean the digestive sach right by the eyes. Note the dark mass of tomalley and roe in the body cavity, both are excellent to eat. The lobster halves are ready to cook now.