Maine Lobster Piccata Recipe image by Get Maine Lobster

Maine Lobster Piccata

By: Platings and Pairings, sponsored by the Maine Lobster Marketing Collaborative | Serves 6


  • 1 pound cooked Maine Lobster meat, in chunks
  • 2 Tablespoons butter
  • 1 small shallot, minced (or 2 TBSP minced onions or 1 clove garlic)
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine (or dry vermouth, chicken broth or vegetable broth) 
  • 1 1/2 cups half & half 
  • 1/2 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch (mixed with 1 tablespoon of water)
  • ¼ cup fresh chopped parsley (optional – can substitute with arugula, tarragon or basil) 
  • 3 Tablespoons lemon juice (or white wine vinegar) 
  • 4 Tablespoons drained and rinsed capers (or green olives) 
  • Salt and pepper, to taste
  • Lemon slices, to serve
  • Fresh chopped parsley, to garnish 


  1. Heat a large skillet over medium-high heat. Melt the butter and add the shallot. Cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Pour in the white wine and allow to reduce by half, scraping off any browned bits from the bottom of the skillet.
  3. Reduce heat to medium-low and add the cream, parmesan cheese and cornstarch mixture. Simmer until slightly thickened and cheese is melted, 2-3 minutes.
  4. Add lobster to the pan and cook until lobster is warmed through, 2-3 minutes. Remove from heat and stir in lemon juice, capers and parsley. Season with salt and pepper, to taste.
  5. Serve with lemon slices and extra parsley to garnish (if desired).
  6. Serve over pasta or rice and enjoy!
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