Lobster and Italian Sausage-stuffed Peppers  Recipe image by Get Maine Lobster

Lobster and Italian Sausage-stuffed Peppers

Not all recipes need to be fancy or time consuming to be delicious. This is another play on a classic dish, and by play I mean the recipe has lobster and a few tweaks to make the sweet and spicy sausage pair wonderfully with succulent lobster! - Chef Mac Arrington

Wine & Beer Pairing: Champagne, Viognier, or Unoaked and buttery Chardonnay. Beer: lager or German Wheat beer


For the Main Event

  • 1 cup hand-picked lobster meat, diced small
  • 6 Italian peppers, halved, seeds removed
  • 2 links sweet Italian sausage
  • 2 links spicy Italian sausage
  • ½ onion, diced
  • 1 tsp Cajun seasoning
  • 1 Tbsp parsley, chopped
  • 1 Tbsp thyme, chopped
  • 1 cup Jack cheese, shredded
  • Salt & FGBP to taste
  • !split!

For the Peppers

Bring a large pot of water to a boil. Add the peppers to the water and lower the temperature. Cook until the peppers are cooked half way. Remove the peppers and place in a lightly greased baking dish, cut side up.

For the Main Event

Preheat the oven to 350°F.

In a large saute pan over medium-high heat, add crumbled sausage and cook for two minutes. Add the onions and cook until they are translucent and the sausage has browned. Add the sausage and onions to a large bowl, and combine lobster meat and seasoning. Season to taste.

Stuff the peppers with lobster and sausage mix. Top with shredded cheese, and place in the oven to bake for ten minutes. Add more cheese on top and cook for another minute. Let sit for five minutes and serve.

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Slightly Spicy Lobster Pasta Recipe image by Get Maine Lobster

Slightly Spicy Lobster Pasta

Nothing will warm your belly and heart better than a delicious and refreshing lobster pasta. The sweet, fresh lobster is complemented beautifully by the lemon and a dash of heat from the red pepper flakes. Amazing how these few ingredients create great depth of flavor! Chef Mac Arrington

Wine: Any dry white wine, champagne, viognier, or unoaked and buttery chardonnay. Use the same wine you plan to drink in this recipe if possible. Unless, of course, it is really pricey. Leave that to drink!


For the Main Event

  • ½ lb hand-picked lobster meat, diced small
  • 2 cloves garlic, minced
  • 3 scallions, chopped
  • 2 cloves lemon, zested & juiced
  • 2 tsp crushed red pepper flakes
  • ¼ cup white wine
  • 1 tomato, diced
  • 1 Tbsp fresh basil, chopped
  • 8 oz whole wheat linguini
  • Parmesan, shredded, as needed
  • Salt & FGBP to taste

For the Main Event

Bring a pot of heavily salted water to a boil. Cook the pasta al dente. Whole wheat pasta generally takes 12 minutes to cook, depending on altitude. Pour two tablespoons of olive oil to a non-stick pan over medium heat. Add the garlic, scallions, lemon zest, and crushed red pepper after the pan heats thoroughly, cooking for 30 seconds. Add the lobster meat and cook only long enough to make it warm, not hot (30 seconds).

Deglaze the pan with white wine and lemon juice. Add the tomato, salt, freshly ground black pepper and chopped basil. Cook for another two to three minutes. For dried basil, use one teaspoon, making sure to give it a rub between your fingers before adding.

Swirl in ¼ cup of the pasta water to your pan to create a thicker sauce. Add the cooked pasta and toss until coated and mixed. If your pasta looks oily, swirl in a little more pasta water until it looks creamy! Portion and top with a little shredded parmesan, or a lot!

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How to prepare Marks Maine Mussels Recipe image by Get Maine Lobster

How to prepare Marks Maine Mussels

For a savory Mussel dish, try this classic Maine-style recipe. Have some french bread available for soaking up the delicious juice.


  1. 3 cups of chicken stock
  2. 1/2 cup of white wine
  3. 1 cup of chopped scallions
  4. 4 tablespoons of butter
  5. Salt and pepper to taste


  1. Bring chicken stock and white wine to a simmer (use large sauce pan)
  2. Add butter
  3. Add Mussels once butter has melted
  4. Once Mussels begin to open, add scallions
  5. Cover for one minute
  6. Be sure to get a baguette for dipping into the broth….YUM!

Special Note: our Maine Mussels arrive alive. If you have an open mussel, this means they could be simply relaxing. Pick up that mussels and give it a little squeeze and it's mouth should close. If it does not close, discard. If a mussel does not open upon cooking, no worries, you can still open that mussel and eat the meat. ENJOY!

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