Lobster Recipes

Thai Lobster Rolls

  Thai-Style Lobster Rolls   This is an adaptation from a recipe for “crack salad” that our favorite chef, Becky Selengut, created for her cookbook Good Fish. We’ve adapted all the flavors of the salad to a sandwich instead, taking
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Lobster w/ Foie Gras Potatoes

Seared Lobster with Foie Gras Smashed Potatoes Luxury layered on top of luxury. A truly decadent, rich dish. Wine Pairing: White Burgundy – Premier Cru Ingredients:                            Makes 5 Servings 5 Shucked Lobster Tails 1lb Fingerling Potatoes, halved 5 Cherry Tomatoes,
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Lobster with Preserved Lemon Aioli

Lobster Bites on Brioche with Preserved Lemon Aioli Butter poached lobster, savory, creamy preserved lemon aioli, buttery brioche. This appetizer/hors d’oeuvre/amuse bouche is heaven by the bite. Ingredients:                                       Makes 12-15 “Bites” 1# Shucked Raw Lobster Meat (tails or claw &
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Poached Lobster Tails w/ Lemon Thyme Butter Sauce

Poached Lobster Tails w/ Lemon Thyme Butter Sauce Gently poaching lobster tails in butter and cream allows you to preserve their delicate texture and flavor. Better still, once the lobster tails are cooked, the poaching liquid becomes the base for
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The Best Way to Peel Whole Lobsters & Lobster Tails

This method heats the lobster meat up just enough to draw it back from the shell, making peeling easier and better preserving the quality of the meat.  You have to work quickly once the lobsters come out of the steeping
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Parsnip Agnolotti with Lobster & Chanterelle Mushrooms

Parsnip Agnolotti with Lobster & Chanterelle Mushrooms Butter poached lobster tail, caramelized chanterelle mushrooms and fluffy, delicious pasta pillows stuffed with a creamy, sweet parsnip puree. Are you drooling yet? If not, consider that the above culinary delights are all
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How to Make Lobster Stock

When you buy whole lobsters, you’re getting more than just the tail and claw meat.  Within the body and legs can be found a lot of good flavor, as long as you know how to extract it. Here’s the technique
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Lobster Roe Compound Butter

Lobster Roe Compound Butter The dark green sacs of roe found in many lobsters offer a lot of great lobster flavor. They also perform a fun culinary magic trick, changing color to pale orange when cooked. Here’s how to turn
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Sweet Potato Soup with Lobster & Corn Cream

Sweet Potato Soup with Lobster & Corn Cream This soup is rich, creamy, smooth, sweet, earthy, and, thanks to the lobster, incredibly luxurious. It’s a great way to stretch your lobster dollars further by getting a lot of servings out
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How to Butter Poach Lobster

What’s more decadent than lobster?  Lobster poached in butter! Here’s the basic recipe for lobster poached in beurre monte/beurre fondue, an emulsified blend of butter and water.   See how to make beurre fondue for more process photographs and technique tips.
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Island Style Lobster Tails

On a recent trip to Belize, my wife and I spent some time on a 3 acre island wildlife preserve in the middle of the barrier reef.  It was amazing and so were the lobster tails that we ate fresh
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