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Maine Lobster Recipe Page

Try some of the recipes below for cooking live Maine lobsters, fresh lobster meat, or fresh frozen lobster tails. All lobster orders are shipped with the following recipes.

Lobster Salad
Broiled Lobster
Grilled Lobster
Lobster Newburg
Baked Stuffed Lobster
Baked Stuffed Lobster Tails
Grilled Lobster Tails
Lobster Rolls


Lobster Salad
Serves 4

1 pound fresh Maine lobster meat
1 head romaine lettuce
1 cup finely chopped scallions
2 tablespoons chopped basil
1 tablespoon Dijon mustard
¼ cup white wine vinegar
2 tablespoons finely chopped shallots
salt and freshly ground pepper to taste
1 hard-cooked egg, finely chopped
1 cup soybean oil

  1. Wash, core and drain lettuce. Cut the head into quarters lengthwise and slice into very thin shreds.
  2. Put the lettuce in a salad bowl. Arrange the lobster meat on the lettuce and scatter with scallions and basil.
  3. In a small bowl, mix the mustard, vinegar, shallots, salt and pepper, and egg. Add the oil gradually until blended.
  4. Toss the salad with the dressing, or serve the dressing separately.


Broiled Lobster
Serves 2

2 live Maine lobsters, 1 ½ pounds each
5 tablespoons unsalted butter, melted
½ cup seasoned breadcrumbs
1 teaspoon grated lemon zest
¼ cup chopped fresh parsley
1 teaspoon chopped fresh thyme
lemon wedges

  1. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Rinse the lobster under cold running water.
  2. Stir half of the butter, breadcrumbs, lemon zest, parsley, and thyme into the tomalley and eggs, mashing lightly until smooth. Set aside.
  3. Arrange the lobsters belly side up on a baking sheet. Broil for 2 minutes. Brush with the remaining butter and broil until the meat is opaque and the shells are red, about 1 ½ minutes. Sprinkle the crumb mixture in the cavities, and broil until golden. The tips of the shells will char.
  4. Serve immediately. Garnish with lemon wedges.


Grilled Lobster
Serves 2

2 live Maine lobsters, 1 ½ pounds each
soybean oil for brushing
salt and freshly ground pepper
4 tablespoons garlic butter, melted
lemon wedges

  1. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. Remove the food sac and the vein that runs down the middle of the tail. Crack the claws.
  2. Season the lobster with salt and pepper. Brush the cracked claws, tail and crevices with garlic butter. Brush the shell with oil, and place the lobster, shell side down, over the grill. Cook 5 minutes or until the lobster meat is firm and white, basting with garlic butter after 2 minutes. Serve with lemon wedges and garlic butter.


Lobster Newburg
Serves 4

1 pound fresh Maine lobster meat
4 tablespoons unsalted butter
¼ cup sherry
1 cup heavy cream
3 egg yolks
salt and freshly ground black pepper

  1. Break apart the lobster meat into large pieces with your hands, and lightly sauté in butter over low heat for 5 minutes.
  2. Mix the egg yolks and heavy cream together, and heat in the upper part of a double boiler, stirring constantly until the mixture coats a spoon. Stir in the sherry. Add the lobster meat and heat through.
  3. Serve over rice, pastry shells, or toast points.


Baked Stuffed Lobster
Serves 2

2 live Maine lobsters, 1½ pounds
¼ pound unsalted butter, melted
1 medium onion, finely chopped
2 sprigs fresh chopped Italian parsley
¼ pound raw Maine shrimp
salt and freshly ground pepper
½ sleeve Ritz crackers, crumbled

  1. Sauté the onion in half of the butter until soft but not browned.
  2. Stir in the parsley and shrimp and cook for 1 minute. Remove from heat and let cool slightly. Season with salt and freshly ground pepper.
  3. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water.
  4. Season the lobsters lightly with salt and freshly ground pepper.
  5. If you want to use the tomalley and eggs, mix them into the seafood mixture.
  6. Gently fold the crumbled crackers into the mixture.
  7. Divide the mixture evenly between the two lobsters, spreading the stuffing over the center so that the lobsters look whole again.
  8. Brush the tail, stuffing, and cracked claws with the remaining melted butter.
  9. Bake approximately 18 minutes in a 350-degree oven or until done.


Baked Stuffed Lobster Tails
Serves 4

4 Maine lobster tails
¼ pound unsalted butter, melted
1 medium onion, finely chopped
2 sprigs fresh chopped Italian parsley
¼ pound raw Maine shrimp
salt and freshly ground pepper
½ sleeve Ritz crackers, crumbled

  1. Sauté the onion in half of the butter until soft but not browned.
  2. Stir in the parsley and shrimp and cook for 1 minute. Remove from heat and let cool slightly. Season with salt and freshly ground pepper. Fold the crackers into the mixture.
  3. Butterfly the lobster tails by splitting the back with a sharp knife down the center of the tail. Do not cut the tail all the way through. Discard the vein.
  4. Season the tails with salt and freshly ground pepper.
  5. Divide the seafood mixture evenly among the tails and brush with the reserved butter.
  6. Bake approximately 18 minutes in a 350-degree oven or until done.


Grilled Lobster Tails
Serves 8

8 Maine lobster tails, butterflied
olive oil
salt and freshly ground pepper
¼ pound butter, melted
lemon wedges

  1. Brush the lobster tails with oil and season with salt and freshly ground black pepper.
  2. Place meat side down on preheated grill and grill 3 to 4 minutes or until cooked through.
  3. Remove from grill and brush with butter.
  4. Serve immediately. Garnish with lemon wedges.


Lobster Rolls
Serves 4

1 pound fresh Maine lobster meat
4 hot dog rolls, with sides trimmed
melted butter
mayonnaise
paprika

  1. Using your hands, pull apart lobster meat into bite-sized pieces. Put meat in small bowl, and mix in enough mayonnaise to lightly bind meat together.
  2. Melt butter in large skillet. When hot, lightly brown hot dog rolls on each side.
  3. Fill grilled rolls with a heaping portion of lobster meat. Sprinkle with paprika and serve immediately.