Lobster Recipes

Lobster Pot Pie


  • 4 tbsp. Unsalted butter
    ½ lb. Oyster, shiitake, or cremini mushrooms (or a combination)
    1/3 cup Shallots, minced
    ¼ cup Cognac or brandy
    1½ cups Lobster stock
    2 cups Heavy cream
    ½ cup Fresh or frozen green peas
    ½ cup Heirloom or regular carrots, cooked
    ¼ cup Blanched leeks
    ½ tsp. Kosher salt
    1¼ lbs. Cooked Atlantic lobster; meat cut into bite-size pieces
    1½ tsp. Fresh tarragon, minced
    1 sheet Frozen puff pastry, thawed
    1 Egg yolk, lightly beaten and mixed with two tablespoons water


For the Lobster mixture:
1. In a heavy saucepan, melt the butter over medium-high heat.

2. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about five minutes.
Add the shallots and cook until softened, about one minute.

3.Add the cognac and cook until almost completely evaporated.
Add the lobster stock and continue to cook until reduced by half.

4. Add the heavy cream, green peas, carrots, leeks, and salt, and cook for 15 minutes,
until sauce is thick enough to coat the back of a spoon. Set aside until cooled.

5. Add the lobster meat, and tarragon.
Divide lobster mixture evenly among four 12-ounce ramekins.
Preheat the oven to 400°F.

For the puff pastry cover:
6. On a lightly floured work surface, roll the puff pastry to a thickness of 1/8-inch.

7. Cut the pastry into circles 3/4-inch larger than the diameter of the ramekins so that they will overlap the ramekin dish.

8. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes.

9.With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture.

10. Bake in the middle rack of your oven for 20 to 25 minutes or until pastry is puffed and golden brown.
Serve hot.

You can easily substitute other meats in this recipe for everyday use –
try chicken with chicken stock, beef cubes with beef stock, or turkey with turkey stock.

Spaghetti Lobster


  • 1 big lobster
  • 2 large onions chopped
  • 4 whole cloves
  • 1 tsp cinammon
  • 1/2 cup of olive oil
  • 1 can of tomatoes
  • 1 tbs tomato paste
  • 1 small glass of wine
  • 1/2 bunch of parsley chopped
  • 1/2 pack spaghetti
  • Salt
  • Pepper


Fill half way a large pot with water and bring to a boil.
Add lobster and let cook for half hour.
Take lobster out of pot and set aside. Keep water aside as well.
Remove shells and cut meat in small pieces.
Heat oil and saute onions and parsley. Add lobster and stir.
Add wine, tomatoes and paste. Add cloves, pepper and cinammon.
Simmer until all water is absorbed.
Bring the water, where the lobster was cooked, to a boil.
Add spaghetti and stir every 5 minutes.
Let the spaghetti cook and then drain. Place butter in pot and let it melt.
Add some salt. Saute spaghetti and remove from heat .
Use a large bowl to mix spaghetti with lobster sauce.
Sprinkle with parsley.

Lobster Thermidor


  • 4 live lobsters, 1½ lb (3/4 kg) each
    ¹/³ cup (75 ml) unsalted butter
    3 tbsp (45 ml) flour
    1 tsp (5 ml) salt
    ¹/8 tsp (.5 ml) freshly ground nutmeg
    ¹/8 tsp (.5 ml) paprika
    1 cup (250 ml) half and half
    3 tbsp (45 ml) dry white wine
    ½ cup (125 ml) fi nely grated
    cheddar cheese
    1 quartered lemon
    4 sprigs parsley


Boil water in a stockpot on high heat.
Drop lobsters headfi rst into boiling water.
Cover and simmer for 15 minutes.
Remove from pot and drain.
Break off claws and legs, remove the meat from inside.
Cut the thin undershell of the tail and remove flesh from inside.
Cut all of meat into half inch (1.25 cm) cubes.
Wash shells thoroughly. Heat butter in a saucepan, whisk in flour, salt, nutmeg and paprika.
Heat and stir until bubbling.
Continue to whisk while adding wine and cream.
Add lobster meat and coat in mixture.
When meat is fully coated remove from heat.
Fill shells with lobster mixture and top with grated cheddar cheese.
Broil in oven until slightly brown.
Serve with lemon, garnish with parsley

Lobster Risotto

Makes 2 main or 4 side servings.

1 (1 1/4 pound) live lobster
2 teaspoons olive oil
2 teaspoons butter
1 finely diced large shallot
3/4 cup Arborio rice (risotto)**
4-5 cups low-sodium broth, or as much as needed
1/2 cup dry white wine
1 (14-oz) can diced tomatoes with juices,
2-3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter, not optional
Salt and pepper, to taste
Good extra virgin olive oil, for drizzling


Heat broth in a medium saucepan over medium heat. Once it's hot, lower to a simmer.

Bring a large pot (big enough to submerge the lobster completely) of salted water to a boil.
To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes;
puncture and slice forward in one motion.
Plunge the lobster head first into the boiling water for 7-8 minutes.
The shell should be bright red, though the meat will finish cooking in the risotto.
Remove the lobster from the pot, rinse, and allow to cool.

To remove the meat, twist off the claws; crack them open with nut crackers, and extract the meat.
Bend the lobster's body back from the tail until it cracks; remove it.
Then push the tail meat out.
Crack the lobster body open and break off the legs; use a skewer to push the meat out of the legs.

For the risotto, saute the shallots in olive oil and butter.
Add the Arborio rice; toast for 1 minute.
Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time.
Most cookbooks will tell to stir continuously;
I don’t, and you don't have to either.
You can stir occasionally; just make sure the risotto absorbs the liquid before adding more.
It will become tender and creamy as it cooks.
Season will some salt about halfway through so it blends well, and add the white wine.
Add the tomatoes with their juices. 4-5 cups of broth works for this recipe, but use more or less as needed.
I prefer a superior risotto for this recipe since it makes the lobster that much more tender.
Add the lobster meat to the risotto, and cook 4-5 minutes.

It takes about 20 minutes total for the risotto to become completely cooked.
Taste it -- it should be wonderfully creamy and thick.
It’s best al dente, which means it should still retain some firmness when you chew it. Season with salt and pepper.
Remove risotto from heat, and add 1 tablespoon butter for added creaminess.
Add fresh parsley, and stir well.

Plate your risotto.
Top it with a sprinkling of fresh parsley and a drizzle of extra virgin olive oil and serve immediately.

**I used 3/4 cup of Arborio instead of 1/2 cup as I would normally do since I used both tomatoes and more wine. Plus, I wanted more risotto to balance the rich lobster. If you choose to use less risotto, then just reduce the amount of liquid you use.

Broiled Lobster Tail
Serves 2 


  • 2 Lobster Tails
  • Butter 
  • Lemon wedges
Secure lobster tail wrapper with a rubber band. Place lobster tail in room temperature water in the sink for 30-45 minutes to defrost. Bring a large pot of water to boil and add defrosted, wrapped lobster and boil 10 minutes.

Remove from wrapper, split in half(see techniques area for more detail) and place the halves on a broiler pan. 

Drizzle with melted butter and lemon juice. Broil on high until lightly browned. Serve with melted butter and lemon wedges. 


Buttered Lobster

A good-quality lobster deserves to be served simply, as in this recipe, so that the full flavour of the flesh can be enjoyed.

Lobsters - 2, each weighing about 700g (1½ lb), split into halves
Lemon juice
Butter - 75g (3 oz)
Fresh breadcrumbs - 4 tbsp
Brandy - 3 tbsp
Double cream - 3 tbsp
Cayenne pepper - a pinch
Cucumber twists, lemon slices and dill sprigs - to garnish


  1. Discard the stomach, the dark vein that runs through the body, and the spongy gills from each lobster.
    Remove the tail meat. Crack open the claws and remove the meat.
    Scrape the meat from the legs with a skewer.
  2. Cut the meat into chunks, then sprinkle with lemon juice.
    Remove and reserve the coral, if present.
    Remove and reserve the soft pink flesh and liver separately.
  3. Scrub the shells and place in a low oven to warm.
    Melt 25g (1 oz) of the butter in a small frying pan, add the breadcrumbs and cook until brown and crisp.
  4. Melt the remaining butter in a saucepan, add the lobster flesh and gently stir until heated through.
  5. Warm the brandy in a ladle, ignite with a taper and pour, still flaming, over the lobster.
    When the flames have subsided, transfer the lobster to the warmed shells and keep warm in a low oven.
  6. Pound the liver and pink flesh.
    Stir into the cooking juices with the cream and cayenne pepper.
    Boil briefly, until thickened, then spoon over the lobster.
  7. Sprinkle the fried breadcrumbs over the top.
    Quickly garnish with the reserved coral, if available, cucumber twists, lemon slices and dill sprigs.

    Getting the Meat out of a Lobster

    Cracking a whole lobster and enjoying each morsel of meat isn't so hard once you get the hang of it. All you need is a fork, cocktail fork and lobster crackers.

    1. Separate the tail piece from the body by arching the back until it cracks.

    2. Bend back and crack the flippers from the tail. Straighten the tail with one hand, and insert a fork to pull the tail meat up and out through the wide end.

    3. Twist off the claws. Break open each claw with lobster crackers and remove the lobster meat. (For the connecting joints, crack open with lobster crackers and remove the meat with a cocktail fork.)



    Fried Flour Cup - 10 nos
    (made of spring roll skin)
    Fresh Lobster - 1 no about 1.5kg


    Chopped Waterchesnut - 3OOgm
    Green Peas - 50gm


    Ajinomoto - 3 teaspoon
    Salt - 2 teaspoon
    Pepper Powder - 1 pinch
    Chicken Egg White - 2 nos (C)

    Corn Flour (with water) - For thickening


    1. Clean lobster, chop head and separate meat from shell

    2. Dice lobster meat, add ingredients A and marinade for 2 minutes.

    3. Place lobster shell in plate and arrange Flour Cup on both sides of shell.

    4. Heat oil at 60% temperature, stir fry lobster meat and drain excess oil.

    5. Heat 2 tablespoons oil and stir fry ingredients B for 5 minutes,
    adding ingredients C and lobster meat.

    6. Place cooked ingredients in Flour Cup and serve.






This recipe makes 1 portion.
1 small fresh pineapple
1 onion, chopped medium
1/2 of 2 different colored bell peppers, chopped medium
4 mushrooms, quartered
(1) 10 ounce rock lobster tail
2 tablespoons clarified butter
Splash Pico-pepper sauce
1 tablespoon brandy
1 tablespoon Grand Marnier


Cut a small pineapple in half lengthways.
Remove the inside meat, cutting in the shape of spears. (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish)
Cut the onions, mushrooms, bell peppers, lobster and the  pineapple spears into cubes, about 1/2-inch in size, and set them aside.
Sauté the onions, peppers, lobster, and mushrooms in clarified butter. Add the pineapple last so that it will not overcook and become soft.
Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
Place the mixture back into the shell.
Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.

Lobster Newburg

6 tbsp butter
3c.cooked lobster meat cut inti bite size chunks
1tsp salt
3 egg yolks
2 cups light cream
2 tbsp flour
1/8 tsp nutmeg
dash of old bay seasoning
3tbsp cooking sherry

In a double boiler over medium heat, melt butter, add flour slowly stir until forms into a combined ball, add beaten yolks to cream. Sslowly addto butter and flour miture cook untilthicken,about 1/2 hr. Addlobster,nutmeg,salt,old bay seasoning and sherry. Serve over pastry shells or toast points

Lobster Au Gratin

6 slices butter toast cut into quarter
1 tspgarlic salt
1 cup grated chedder cheese
2 eggs beaten
2 cup lobster meat
1/2 cup cream
1/2 tsp old bay seasoning

Place toast pionts on the bottom of a buttered casserole dish, cover with a layer of lobster and chedder.repeat for a second layer.Combine eggs and seasons with cream and pour over the top.Bake in a preheated 350 oven until (bubbly) about 30 min.

Lobster Sauce

4tbsp butter
1cup lobster meat,cut fine
4tbsp flour
bit of pepper
2 cups of liquid (clam juice or left over water from steamed lobster)

Melt butter, add pepper and flour, stirring constantly. Add liquid,stirring constanly over medium heat until thickened and boil gently 1 minute(to cook flour) Add 1 tbsp of sherry and lobster meat,heat through.

Serve over crabcakes, fish or pasta.

Lobster Dip

3 8 oz pkg cream cheese
1/2 cup mayonnaise
2tbsp worchestershire sauce
1tbsp minced onion,green pepper,celery
dash of old bay seasoning
1/4 cup milk

Beat cream cheese slowly with mayonnaise and milk until creamy,add worcestershire sauce and diced veggies. Fold in seasoning. Serve cold with veggie sticks,chips or cracker.

Lobster au Raspberry Court-Bouillon Recipe

Servings: 2 Preparation Time: 0:15


  • 2 Maine Lobsters, 1 ¼ lbs. each

  • ½ teaspoon Sea Salt

  • 2 tablespoons Raspberry Vinegar

  • 1 large Bay Leaf

  • 1 large Scallion, chopped

  • 2 sprigs Parsley

  • ½ cup White Wine or Vermouth

  • ¼ teaspoon Pepper

Combine all ingredients except Lobsters in a large pot of water.
Bring to a hard boil and gently lower Lobsters into water.
Return water to boil and cook for 10 minutes.
Remove Lobsters, set on a large platter, pour 1 cup of the cooking liquid over Lobsters and let cool for 5 minutes.
Twist off Lobster claws, pull off the "thumb" part and crack the claws being careful not to damage meat.
Cut through the underside of the tail with a scissors or sharp knife.
Remove the whole tail and cut in half lengthwise, discarding the black vein.
Lift the tomalley (green colored liver) and coral (red colored eggs), if any.
Mash with a fork in a small bowl, adding cooking liquid and fresh pepper to taste.
Place Lobster parts on a bed of fresh lettuce with wedges of fresh lemon and tomalley mixture.
Serve. The meat is so deliciously sweet, melted butter is optional.

Suggested Wine: Pinot Grigio Serving Ideas : Serve with a green salad

Bon Appetit,