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Sticky Honey Garlic Butter Shrimp Recipe image by Get Maine Lobster

Sticky Honey Garlic Butter Shrimp

Prep Time: 5 | Cook Time: 15 | Serves 4 - 6 | from the recipe critic, Alyssa


  • ½ cup honey
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • juice of one small lemon
  • 1 pound large shrimp, peeled and deveined
  • 2 Tablespoons butter
  • green onions, for garnish


  1. In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  2. In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.
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Ultimate Lobster Breakfast Casserole Recipe image by Get Maine Lobster

Ultimate Lobster Breakfast Casserole

New England is all about “one-pot cookery,” and this is how to class up breakfast with a New England mindset! Combine all of the best parts of breakfast with lobster into a one-dish casserole that will have everyone going in for seconds. The adventurous could even add in a touch of truffle pate or oil into the eggs! –Chef Mac Arrington


  • 2 to 3 frozen Lobster Tails, steamed, diced
  • 2 Frozen hash browns
  • ½ onion, minced
  • ½ red bell pepper, seeded, diced
  • 1 cup mushrooms, sliced, roasted
  • ½ cup gruyere, grated
  • 6 eggs
  • ½ cup milk
  • 2 Tbsp chives, chopped
  • Few dashes hot sauce:
  • Salt & FGBP to taste


For the Lobster

Remove the steamed lobster tails from the boiling water and place directly into running cold water or into a bowl of ice water to cool down enough to handle. Remove all of the meat. Dice and reserve for later.

For the Main Event

Preheat the oven to 350 F.

In a sauté pan over medium-high heat, sweat onions and peppers until they are soft and aromatic, 4 to 5 minutes. Remove the onion and peppers from the pan; add a little more oil; and turn the heat up to high. Once the pan is nice and hot, add in mushrooms. Strive for a good sear on them to create a roasted flavor.

Remove mushrooms from the heat. Combine eggs, milk, hot sauce, and chives together in a bowl and whisk vigorously to incorporate a little air then season with salt and freshly ground black pepper.

Begin to layer in a baking dish.

Lay out a base layer of frozen hash browns. Top with all of the cooked vegetables. Add a layer of lobster meat and top with gruyere. Once those layers are complete, season with salt and freshly ground black pepper. Pour in the eggs and carefully place the baking dish into the oven and bake for 35 to 45 minutes until the eggs have set. Remove the casserole from the oven, and let sit for 5 minutes before slicing and serving!

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Maine Lobster Bites Recipe image by Get Maine Lobster

Maine Lobster Bites

By: Kim Friberg, Elk Mound, WI 


  • 1 each 8 oz. tube crescent rolls, sliced into 24 discs
  • 4 Tablespoons salted butter, melted
  • 8 ounces Maine Lobster meat, cooked and cut into 24 cubes 
  • Chopped parsley for garnish
  • Sherry


  1. Press a crescent roll disc into bottom and up sides of each hole in 2, 12-hole mini muffin pans.
  2. Baste liberally with half of the butter.
  3. Put 1 Maine Lobster cube in each hole. Baste with sherry and again with remaining butter. Sprinkle with chopped parsley.
  4. Bake at 375° for 12-15 minutes.
  5. Note: do not worry if the dough breaks a part a little.
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Maine Lobster Stuffing for Thanksgiving Recipe image by Get Maine Lobster

Maine Lobster Stuffing for Thanksgiving

And we thought stuffing couldn't get awesomer...
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Crispy Crusted Haddock Recipe image by Get Maine Lobster

Crispy Crusted Haddock


  • Haddock, or Pollock fillets: 2 ea
  • Panko bread crumbs: 1 cup
  • Lemon zest: from 1 lemon
  • Parsley, finely chopped: 2 Tbsp
  • Cornstarch: ⅓ cup
  • Egg, beaten: 1 egg
  • Olive oil: as needed
  • Butter, unsalted, cubed: 2 Tbsp
  • Salt & FGBP: t.t.


  1. Preheat the oven to 350°F
  2. Toss panko, lemon zest and parsley together.
  3. Using three different flat containers divide cornstarch, egg and panko keeping each separate.
  4. Season the fish with salt and freshly ground black pepper. Dip the skin side of the fillets in cornstarch, then egg wash, then in panko to create a nice crust.
  5. Add oil to a saute pan large enough for both fillets and place over medium-low heat. Add fillets crust side down and cook for 5-7 minutes until the panko begins to dehydrate a bit.
  6. Add in the cubes of butter to the pan and transfer to the oven and cook for 5 more minutes until the fish is opaque, tender and warmed through.
  7. Carefully remove from the pan and serve.
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Asian Maine Lobster Cakes with Tarragon Aioli Recipe image by Get Maine Lobster

Asian Maine Lobster Cakes with Tarragon Aioli

Chef Scott Samuel from The Culinary Institute of America makes lobster cakes with an Asian twist. He adds coconut milk, ginger, sweet chili sauce and cilantro to the cakes and pairs them with a tarragon aioli dipping sauce.


  • Eggs 1 ea.
  • Coconut milk ¼ cup
  • Fresh ginger, minced fine 1 Tbsp.
  • Scallions, minced ¼ cup
  • Cilantro, minced ¼ cup
  • Sweet chili sauce 1 Tbsp.
  • Cayenne 1/8 tsp.
  • Kosher salt ½ tsp.
  • Carrs cracker crumbs, ground fine ½ cup
  • Fresh lobster crab meat, diced 1¼ lb.
  • Carrs cracker crumbs, for breading 1½ cups
  • Olive oil, for cooking
  • Tarragon aioli as needed
  • Garden greens as needed
  • Olive oil as needed
  • Lemon juice as needed


To make the lobster cakes: In a large mixing bowl, combine the eggs, coconut milk, and fresh ginger and whisk to combine.

Add the scallions and cilantro, the chili sauce, cayenne, kosher salt, and cracker meal to the bowl and stir.

Incorporate all the ingredients. Add chopped lobster meat and mix until well combined.

Using a ¼ cup measure, or your hands, form 2-inch discs out of the lobster cake mixture and dip each into the cracker crumbs.

Make sure they are lightly coated all around, and set aside on a cookie sheet that fits into the refrigerator. Continue with the remaining crab cake mixture. Chill for 30 minutes.

To cook the lobster cakes: Heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan with a thin film. Add the cakes one at a time, making sure not to crowd them in the pan. Cook on the first side for about 4 minutes, then flip each cake to the other side, and cook for another 4 to 5 minutes. You are trying to get a nice brown crust while heating the crab cake through.

Serve with the tarragon aioli and the side salad.

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Maine Lobster Mac and Cheese Recipe image by Get Maine Lobster

Maine Lobster Mac and Cheese

There's mac and cheese. And, then there is Maine lobster mac and cheese. Elevate this classic dish.
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Twice Baked Potatoes with Maine Lobster Recipe image by Get Maine Lobster

Twice Baked Potatoes with Maine Lobster

This one would make any belly smile. Great holiday treat.
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Roasted Corn and Maine Lobster Chowder Recipe image by Get Maine Lobster

Roasted Corn and Maine Lobster Chowder

By: Chef Thomas McBreen, Sebasco Harbor Resort, Sebasco Estates via @lobsterfromMaine | 8 Servings


  • 2 each live Maine Lobsters
  • 12 ounces onions, diced
  • 3 ounces bacon, diced
  • 3 ounces pancetta, diced
  • 2 ounces butter
  • 1/2 teaspoon fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/4 cup dry sherry
  • 1 pound potatoes, diced
  • 1 cup heavy cream
  • 1 each 12 ounce can creamed corn
  • 2 each 12 ounce cans evaporated milk
  • 4 ounces salted water (reserved from potatoes)
  • 4 ears native Maine corn
  • To taste, salt and pepper


Boil Maine Lobsters in heavily salted water. Cook ten minutes, remove, pick Maine Lobster meat, and reserve shells.

Sauté onions, bacon, and pancetta until golden brown with a translucent texture. Add picked Maine Lobster meat, parsley, and spices, deglaze with sherry, and remove from heat.

In a separate pot, boil potatoes in heavily salted water. When al dente, remove potatoes, savings four ounces of water. Let potatoes cool and in same pot add heavy cream, creamed corn, evaporated milk and salted water. Place on medium heat.

Husk corn and lightly salt, pepper and butter. Roll each ear on hot grill, moving constantly to avoid burning. Remove from heat and carefully, with a sharp knife, remove kernels and as much liquid as possible.

Add corn, bacon, onions, Maine Lobster meat, and shells to liquid. Bring to internal temperature of 165 degrees, remove from heat, and discard shells. Add potatoes and serve.

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Baked Maine Lobster & Brie Dip Recipe image by Get Maine Lobster

Baked Maine Lobster & Brie Dip

6 Servings


  • 1 tsp olive oil
  • 1 cloves garlic, minced
  • 3 cups baby spinach, lightly packed
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup plain Greek yogurt
  • 1/4 cup plain cream cheese, softened
  • 1/2 tbsp fresh lemon juice
  • Pinch ground cayenne pepper
  • 3/4 cups chopped cooked lobster tail meat
  • 3/4 cups Brie cheese, diced (about 7 oz)
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped flat-leaf parsley
  • Sea salt and fresh ground pepper, to taste


  1. Boil lobster tails, chop to bite size pieces
  2. Preheat oven to 375°F. In a large skillet, heat oil on medium-high. Add garlic and spinach and cook for 1 –2 minutes, until spinach is just wilted. Transfer to a colander, allow to cool for 2–3 minutes and gently press to drain excess water. Cool to room temperature and transfer to a large mixing bowl. Set aside.
  3. Add mozzarella, yogurt, cream cheese, lemon juice and cayenne to the bowl and combine with spinach garlic mix. Stir in lobster, brie, chives and parsley. Season with salt and pepper.
  4. Transfer dip to a shallow ovenproof cast iron skillet with cover or dutch oven place dish on a hot grill, covered. Heat for 15–18 minutes, until hot and bubbling. Remove from grill and let rest for 3–4 minutes.
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Holiday Pan-roasted Lobster in Exotic Mushroom Sauce Recipe image by Get Maine Lobster

Holiday Pan-roasted Lobster in Exotic Mushroom Sauce

Brace yourself for one of the most tantalizing Maine lobster dishes you will ever have the pleasure to prepare and devour.


  • (4) 1.5-LB Maine Lobsters
  • 12 ounces variety mushrooms: oyster, shiitakes, chanterelles, etc.
  • 5 TBSP Extra Virgin Olive Oil
  • Enough butter to coat the bottom of a non-reacting skillet
  • 5 ounces unsalted butter at room temperature
  • 2 large cloves garlic
  • 3 TBSP minced shallots
  • 1 cup dry white wine
  • 3 TBSP cream sherry
  • Sea salt & freshly ground black pepper to taste


For the Maine Lobsters:

Preheat the oven to 475 degrees.

Twist off the tails, claws, and knuckles from the body so they are all separate. Split the tail carefully lengthwise and crack the claws just a little with the blunt end of a chef’s knife. Split the body and remove the intestinal tract along the length of the under middle section.

Arrange the lobster pieces in a single layer in a baking dish with the body and tails facing down. Sprinkle with sea salt and pepper and spread each piece with olive oil. Place in the oven and roast approximately 7 or 8 minutes until they are all red and the meat is opaque.

For the Mushroom Mixture:

Meanwhile, saute the mushrooms (but don’t forget the lobsters) in butter over high heat for 2 to 3 minutes and season with salt and pepper just the way you like them.

For the Finale:

Remove the lobsters from the oven. Add mushrooms, shallots, garlic. Pour the wine and sherry over the lobster pieces and evenly distribute butter slices over them.

Place the lobsters back into the oven until the butter is completely melted. Remove from oven and swirl the liquid in the baking dish to create a mixed sauce.

Serve the lobsters on dinner plates, either by themselves or over your favorite rice, risotto, or pasta. Spoon sauce over each serving. Enjoy!

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Holiday Lobster, Mushroom and Leek Stuffing Recipe image by Get Maine Lobster

Holiday Lobster, Mushroom and Leek Stuffing

We’re not asking you to chuck the bird; just get the Maine lobster in the stuffing!


  • 2 cooked Maine Lobster Tails, de-shelled, diced
  • Hot water: 1 ½ cups
  • Dried mushrooms (any kind): ½ oz
  • Butter: 2 sticks
  • Shiitake mushrooms, stemmed, sliced: 1 LB
  • Cremini mushrooms, sliced: 1 LB
  • Leeks, washed, diced: 1 ½ cups (use only lighter green and white parts)
  • Garlic, minced: 6 cloves
  • White wine: 1 ¾ cups
  • Brandy: 1 ounce
  • Sherry: 1 ounce
  • Thyme, minced: 1 TBSP
  • Baguette, small diced: 16 ounces—approx. 1 ½ baguettes
  • 1 Egg, beaten
  • Salt & FGBP to taste


For the Main Event:

  1. Preheat the oven to 350 degrees F.
  2. Pour the hot water over dried mushrooms and let sit for 30 minutes.
  3. Remove dried mushrooms from the liquid and chop them fine. Save the liquid.
  4. In a large sauté pan over medium-high heat, melt butter. Add in shiitakes and cremini mushrooms and cook for 5 minutes until they start to develop a nice color and release liquid.
  5. Add leeks and garlic into the pan and cook for 5 minutes until aromatic and softened.
  6. Deglaze the pan with white wine, brandy and sherry.
  7. Add in chopped dried mushrooms and thyme and cook until the majority of the liquid has evaporated.
  8. Turn off the heat and add lobster tail meat and toss to combine.
  9. Transfer to a large bowl and mix in bread and season to taste with salt and freshly ground black pepper.
  10. Once you have nailed down the seasoning, mix in the egg.
  11. Transfer the mixture into a well greased glass baking sheet. Add in 1 cup of the reserved mushroom liquid to moisten the mixture.
  12. Bake for 40 minutes uncovered.
  13. Remove from the oven once done and let sit for 10 minutes before serving for your holiday gathering!
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