Recipes

Savory and sweet with a kick of heat! You'll love this elevated take on stuffed jalapeno bites!

It’s easy to make this festive Maine Lobster Paella when you use a whole frozen Maine Lobster.

Ingredients

Ingredients

Courtesy of @LobsterFromMaine

This versatile Baked Stuffed Maine Lobster Tails recipe works great with frozen or fresh products and is sure to be your go-to recipe to impress guests. This recipe features frozen Maine Lobster tails.

Ingredients

Here at GML, we love all seafood. Lobster's companion on the dockside food shack is usually another food that is deliciously protected by a shell, Jonah crab. These sweet and refreshing crab claws are making waves as a close contender to lobster claws in the seafood lovers realm. You will see why when it's paired with Mac's Mustard Aioli. - Mac Arrington

Wine: Champagne, Prosecco, un-oaked Chardonnay

Ingredients

• 2 ½ lbs Jonah crab claws
• 1 batch Mac's Mustard Aioli
• 3 lemons, halved
• 2 - 3 Tbsp prepared horseradish

For the Main Event

Thaw the crab claws overnight, or for a few hours in the fridge. Serve with lemon halves, horseradish, and aioli on the side. Sit back, relax, and enjoy.

For the Aioli

• 1 Tbsp water, boiling
• 1 Tbsp dry mustard
• 2 ½ tsp Dijon mustard
• 2 tsp whole grain mustard
• 1 cup mayonnaise
• 1 ½ Tbsp lemon juice
• 1 tsp garlic, minced
• Salt & FGBP, pinch

For the Aioli

Combine the water and dry mustard in a bowl, and mix into a paste. Whisk the remaining ingredients together. Adjust the seasoning to taste. Refrigerate. Serve chilled or at room temp.

Busting out the grill yet again this weekend? There is nothing more mouthwatering than Maine lobster with a fire-grilled sweet ear of corn coated in decadent garlic-mayo, salty cotija cheese, spicy cayenne pepper and a splash of lime juice. - Mac Arrington

Wine/Beer: Un-oaked Chardonnay, Prosecco, Champagne, or Corona, Tecate, Modelo served with a wedge of lime

Ingredients

• 2 ½ cups cooked Maine lobster meat, small diced
• 1 batch Mexican Corn Salad
• Lime juice from 1 lime
• ½ bunch scallions, minced
• 1 lime, cut into wedges
• Corn tortillas as needed

For the Main Event

Add the cooked lobster meat into the bowl with the cooked corn and toss to warm the lobster meat up slightly. Mix the remaining mayo, cotija cheese, scallions and the juice of 1 lime into the lobster and corn and blend. Serve with corn tortillas and lime wedges

For the Mexican Corn

• 6 ears corn
• ½ cup mayonnaise
• ½ cup sour cream
• 2 cloves garlic, minced
• ¾ tsp cayenne pepper
• ¾ tsp salt
• Lime zest from 1 lime
• 1 cup cotija cheese, crumbled

For the Mexican Corn

Fire up the grill to medium-high heat. Combine mayo, sour cream, garlic, and seasoning in a bowl and stir to combine. Place the corn on the hot grill, turning the ear all around to cook the corn evenly. The corn should have some char, but it should not to be burned. Carefully brush the corn with a small amount of mayo mix. Allow it to cook for another two or three minutes. Remove the corn from the grill, and shave it off the cob.

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

!split!

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.

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!

!split!

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!

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

Ingredients

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

Preparation

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!