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Cajun Maine Lobster Tails with Garlic Butter

Cajun Maine Lobster Tails with Garlic Butter

Spice up your dinner at home with this unique and flavorful Maine lobster recipe. 

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

Serves 4


4 large Maine Lobster tails, raw
4 Tablespoons butter, melted
2 cloves garlic, minced or grated
1 Tablespoon lemon juice
1 Tablespoon Cajun spice
Lemon wedges, for serving
Parsley, to garnish
Melted butter, for serving


  1. Preheat the broiler to high.
  2. With sharp kitchen shears, cut the top of the lobster shell down to the tip of the tail. You want to cut through the top, but not the bottom shell or the meat.
  3. Spread open the shell on top and pull the meat upward, separating it from the bottom shell. Slightly push the shell together so it looks like the meat is sitting on top.
  4. Place on a baking sheet.
  5. In a small bowl, whisk together the melted butter, garlic, lemon juice, and cajun spice. Drizzle the butter mixture over the lobster meat.
  6. Place on a middle-upper rack of the oven and broil until the lobster meat is opaque throughout and lightly browned, about 8-10 minutes (or 1 minute per ounce of individual tail).
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Maine Lobster Tails with Creamy Lemon Parmesan and Asparagus

Maine Lobster Tails with Creamy Lemon Parmesan and Asparagus

This savory lobster recipe is perfect anytime in the year, since delicious comfort food is always in season! 

By: The Almond Eater, sponsored by the Maine Lobster Marketing Collaborative

Serves 4


• Maine Lobster tails, thawed
• ½ bunch asparagus, ends trimmed
• 3 tbsp butter
• Salt and pepper 
For the sauce:
• 1 tbsp butter 
• 4 garlic cloves, minced
• ¾ cup heavy cream
• ⅓ cup freshly grated parmesan cheese
• 3 tbsp lemon juice
• Salt and pepper 
• 1 tbsp fresh parsley, chopped 


Prep lobster tails: use kitchen shears to cut lobster down the middle, leaving the tail intact. Run your fingers between the lobster meat and the shell to loosen it, then remove the meat and place it on top of the shell.

Heat butter in a large skillet, then place the lobster flesh side down in the skillet. At this time, add the asparagus into the skillet as well.

Place a lid on the skillet, then cook for 2 minutes over medium heat. Then, turn lobster over and sauté the asparagus, place a lid on the skillet and cook for 2 more minutes. Use kitchen tongs to remove lobster and asparagus; set aside.

Keep the butter/lobster juice in the skillet, then add 1 tbsp butter and the garlic and sauté for 2 minutes over medium heat. Reduce heat to medium-low, then add the heavy cream and lemon juice, then slowly stir in the parmesan cheese until it’s melted. Allow sauce to simmer for 1-2 minutes or until it thickens, then add the lobster and asparagus back in.

Drizzle cream sauce over the lobster, sprinkle with fresh parsley and black pepper and enjoy!

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Maine Lobster Quiche

Maine Lobster Quiche

Upscale brunch-time like never before with this decadent quiche recipe starring fresh Maine lobster. 

By: Foodness Gracious, sponsored by the Maine Lobster Marketing Collaborative

Serves 8


  • 3 cups all purpose flour
  • 2 sticks butter, cold
  • 1/2 tsp salt
  • 1/4 cup plus 3 tbsp ice cold water
  • 1 tbsp olive oil
  • 2 cups spinach leaves
  • 1 cup grated sharp cheddar cheese
  • 2 cups (1 lb) cooked Maine Lobster meat
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tbsp chopped chives


  • Preheat the oven to 350 degree F
  • Place the flour in a large bowl and grate the butter into it
  • Add the salt and gently mix together with your fingers
  • Add the cold water and mix until the dough forms and comes together to form a ball
  • Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge
  • Spray a 9 inch deep pie pan with non stick spray 
  • Roll the dough out to a large circle about a quarter inch thick
  • Line the pie dish with the dough making sure to fit it in snugly to the dish
  • Trim the edges and flute the rim for appearance
  • Line the unbaked pie crust with parchment paper and fill with dry beans to bake it blindly
  • Place the pie crust into the oven and bake for 20 minutes before lifting off the beans and paper and baking for another 5 minutes

Set the crust aside 

  • In a pan, warm the olive oil and add the spinach
  • Cook until the leaves are wilted, about two minutes, set aside
  • Place the spinach into the base of the pie crust followed by the grated cheddar and lobster meat

In another bowl whisk together the eggs, milk, cream, salt and pepper

  • Pour the liquid into the pie crust and sprinkle the chopped chives over the filling
  • Bake in the oven for 55-60 minutes and the center feels firm and no longer wobbles when moved
  • Let the quiche cool before slicing into wedges and serving
  • Enjoy!

Inspired by this recipe?

Fly in some fresh Maine lobster today, and you can give this decadent quiche recipe a try tomorrow! And be sure to let us know how it turns out 😀.

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Homemade Cocktail Sauce

Homemade Cocktail Sauce

Whip up some cocktail sauce without breaking a sweat!


  • 1/2 cup of ketchup
  • 2 tablespoons horseradish
  • Worcestershire sauce
  • 1 lemon
  • Tabasco sauce, to taste


In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.

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Soy and Maple Lobster with Coconut Rice

Soy and Maple Lobster with Coconut Rice

By: Cooking for Keeps, sponsored by the Maine Lobster Marketing Collaborative

Prep time: 5 minutes | Cook time: 30 minutes | Serves 4


  • 2 tsp coconut oil
  • 4 large garlic cloves, minced and divided
  • ½ cup coconut milk
  • 1 ½ cups chicken broth
  • ¼ tsp salt
  • 1 cup basmati or jasmine rice
  • 3 scallions, sliced and divided
  • 1 lb raw Maine Lobster claw and knuckle meat, thawed
  • 2 tbsp unsalted butter, divided
  • 2 tsp minced fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp pure maple syrup
  • ¼ cup unsweetened coconut


Heat a medium sauce pan to a medium-low heat. Add coconut oil. Once the oil melts, add two minced garlic cloves. Sauté until fragrant about 30 seconds to 1 minute. Pour in coconut milk, chicken broth and ¼ tsp salt. Bring to a boil. Stir in rice and and boil for 30 seconds. Turn the heat down to low and cover with a lid. Simmer for 15-20 minutes until rice has been absorbed. Add half of the scallions. Remove from heat and set aside.

Season the lobster with salt and pepper.

Heat a large skillet to a medium heat. Add 1 tablespoon of the butter. Once the butter is hot, add the lobster. Sauté the lobster until bright red and cooked through, about 3-4. Minutes. Remove from pan and set aside while you make the sauce.

Add remaining tablespoon of butter to the same skillet. Once the butter melts, add the ginger and garlic, sauté for 1 minute. Add in soy sauce and maple syrup, bring to a boil and reduce to a simmer. Simmer until thickened and sticky.

Add the cooked lobster back to the sauce and toss.

Serve lobster over coconut rice. Spoon sauce on top and garnish with remaining scallions and coconut. 

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Maine Lobster Risotto

Maine Lobster Risotto

By: Cooking with Cocktail Rings, sponsored by the Maine Lobster Marketing Collaborative


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium leek, thinly sliced, whites only
  • 2 cloves garlic, chopped
  • 1 cup arborio rice
  • 3 cups chicken stock, warmed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup shredded Gouda cheese
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon diced chives
  • 1 teaspoon diced tarragon
  • 1 cup (about ½ pound) roughly chopped cooked claw and knuckle Maine Lobster meat


Heat a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the butter and allow to melt then add the leeks and garlic and sauté until the leeks are soft and translucent, about 6 minutes. Add the rice and sauté to toast the grains, stirring occasionally for 1 to 2 minutes.

Lower the heat to medium-low and add 1 cup of the chicken stock and stir constantly until the stock is almost completely absorbed. Continue to add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding the additional stock. The mixture should be at a simmer the whole time.

Continue this process until the risotto is al dente, about 20 minutes.

Stir the Gouda cheese and half of the parsley and lobster meat into the risotto. Divide among warmed serving bowls and top with the remaining lobster meat, parsley, chives, and tarragon for garnish.

Starting with live Maine lobster? Learn how to cook live lobster at home HERE.

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Maine Lobster Pancakes

Maine Lobster Pancakes

What better way to start your day than with Lobster?

Did someone say breakfast in bed? What better way to get your morning started than with some delicious lean protein and good carbohydrates. These pancakes pair the classic flavoring pairing of corn and sweet and succulent lobster. You can tie it all together with a nice herb butter or even a little drizzle of Maine maple syrup.

Wine: Probably shouldn’t be drinking wine in the morning. But it is on the weekend opt for a Mimosa.


For the Main Event

  • Hand picked lobster meat, diced small: ½ cup
  • All-purpose flour: 1/3 cup
  • Cornmeal: 1 ¼ cup
  • Sugar: 1 Tbsp
  • Baking Soda: ¾ tsp
  • Corn kernels: ¼ cup
  • Egg, beaten: 1 ea
  • Buttermilk: 1 ¼ cup
  • Olive Oil: as needed
  • Salt: ½ tsp


For the Main Event

  1. Combine all dry ingredients together in a large bowl.
  2. Whisk in buttermilk, egg and 1 Tbsp olive oil.
  3. Be careful not to over mix, you do not want tough pancakes! Fold in corn and Lobster meat.
  4. Heat a large nonstick pan over medium-high head and add a little olive oil.
  5. Once hot spoon in the size pancake you would like into the pan and cook until you notice bubbles starting on the top side.
  6. Flip carefully and cook until golden brown and no longer wet in the middle.
  7. Repeat for all of the pancakes.
  8. Serve with tarragon-butter or Maine Maple syrup.
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Lobster Burrito

Lobster Burrito

Burritos are hip and cool. Why? Because the options are endless and they are so easy to enjoy, that is why we are packing one with a one-two punch of lobster and spicy rice. Sweet lobster can always use a little spicy contrast but in addition to that I like to pair fresh and bright ingredients in such as tomatoes, onions and cilantro.


For the Main Event

  • Lobster tails, thawed, split: 4 – 5 ea
  • Dirty Rice: 1 batch
  • Vegetable oil: ¼ cup
  • Butter, unsalted: 1 stick
  • Garlic, minced: 4 cloves
  • Shallot, minced: 1/2 ea
  • Corn Tortillas: 6 ea
  • Refried beans: 1 can
  • Salsa: as needed be it traditional salsa or green salsa
  • Lime wedges

For the Dirty Rice

  • Tomatoes, cored: 2 ea
  • Vegetable oil: 2 Tbsp
  • Onion, minced: 1 ea
  • Garlic, minced: 3 cloves
  • Jalapeno, seeded, minced: 1 ea
  • White rice, long grain: 1 cup
  • Chicken broth or Lobster Stock: 1 ¾ cup
  • Tomato sauce: 4 oz
  • Cilantro, fresh: 2-3 sprigs
  • Cumin: 1/8 tsp
  • Salt


For the Dirty Rice

  1. Grate tomatoes using a cheese grater.
  2. Add oil to a large walled pan over medium-high heat.
  3. Add the onions and sweat for 3-4 minutes until aromatic and translucent.
  4. Stir in garlic and jalapenos and cook for 1 minute.
  5. Stir in the rice and make sure the rice is evenly coated and toast for 3 minutes.
  6. Add stock, tomatoes, and tomato sauce.
  7. Bring to a boil then add in cilantro, cumin and a little salt.
  8. Cover, reduce the heat to a simmer and cook for 15 minutes or until all of the liquid has absorbed.
  9. Turn off the heat and let the rice sit for 5 minutes covered.
  10. Fluff with a fork and season to taste with salt.

For the Main Event

  1. Remove the lobster meat from the shells and chop into large pieces. Don’t go overboard here.
  2. Toss the lobster with minced garlic, black pepper, cayenne, salt and shallots.
  3. Heat oil in a walled pan over medium-high heat and then add the butter.
  4. Once the butter is melted and foaming add in the lobster tails and pan fry.
  5. Cook for 4-6 minutes until the lobster is cooked.
  6. Carefully remove the lobster meat from the oil and hold warm on a plate. Make sure to gather up any deliciously golden brown shallots and garlic bits too.
  7. Reheat the beans in a small pot.
  8. Heat the tortillas in their package in a microwave for 30 seconds.
  9. Serve tortillas with a healthy portion of rice, lobster and beans topped with salsa and served with lime wedges.
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[Chicago] Style Lobster Roll

[Chicago] Style Lobster Roll

By: Bobby Parrish, #Foodiechats

A little "Chicago" flare to your lobster roll.


  • 2 Whole Lobsters
  • 1/4 cup mayonnaise
  • 3 Tbsp lemon juice
  • 1 celery stalks, finely chopped
  • 1 Tbsp celery leaves, finely chopped
  • 1 Tbsp fresh chives, finely chopped
  • 1-­‐2 strips of cooked bacon, chopped
  • 1 ear of corn, charred and cut off cob
  • Kosher salt & fresh cracked pepper
  • New England style buns, or hot dog buns
  • Melted butter
  • 4 wooden skewers


To make the dressing, add the mayo to a large bowl and add the next 6 ingredients and season with ½ teaspoon of salt & a few cracks of pepper. Whisk to combine and set aside.

Bring a pot of water to the boil, and season it with a generous amount of kosher salt, the water should taste like the ocean. Meanwhile, for each tail, insert 2 skewers right below the shell of the lobster, and thread them all the way through the tail and poke them out the other end of the shell, this will prevent them from curling up in the pot. Boil the tails for 6 minutes, take out of the water, place on a cutting board, and remove skewers. Cut each tail in half by inserting your knife directly through the top of the shell(the meat should still be a little rare in the middle). Brush the meaty part of the tails with veggie oil and season with a pinch of kosher salt and pepper. Preheat your grill to medium high, and grill tails meaty side down for 3-­‐5 minutes until nice grill marks appear, flip and cook on shell side for 2 minutes more.

Take the tails off the grill and pull the meat out of the shells with a fork. Cut the meat into large bite size chunks and add to the dressing. Mix well and let sit for 10 minutes so the warm lobster soaks up the flavor of the dressing. Meanwhile, brush your buns with a generous amount of melted butter both inside and out, and season the inside of the bun with a pinch of salt and pepper. Grill until nice and toasty, only a couple minutes. Build a sandwich and enjoy!

  • If using hot dog buns, cut some of the crust away to make the middle section even wider so you can stuff it with more lobster.
  • To char the corn, pull away the husk and brush with cob with veggie oil. Grill over medium high heat and rotate of the corn every 3 minutes until it is evenly charred all around.
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Creamy Lobster Linguine

Creamy Lobster Linguine

Makes 4 servings.


  • 4 each 1¼ – 1½ lb. Maine lobsters
  • 1 pound linguine
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 3 cloves garlic, pressed
  • ¼ cup parsley, chopped
  • 1 cup sour cream
  • 1 pinch salt and pepper, to taste
  • 1 dash Tabasco (optional)
  • 1 pound edible pea pods or broccoli or peas


Boil or steam Maine Lobsters. Pick out meat, keeping claw meat whole and tails cut in half lengthwise. Cover to keep warm and set aside. Cook linguine according to package directions while making Maine Lobster sauce. When linguine is cooked add pea pods to kettle, then drain immediately.

Maine Lobster Sauce

Melt butter with olive oil. Mash garlic and parsley together. Cook garlic and parsley mixture slowly in melted butter and olive oil until soft. Add sour cream, salt, pepper and Tabasco, heating slowly. Add Maine Lobster meat just before serving. Arrange linguine with pea pods on plates, top with Maine Lobster sauce.

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Simple Maine Lobster Stir Fry

Simple Maine Lobster Stir Fry

Great and simple recipe the whole family will love to prepare and enjoy!


  • (2) 1.5 whole Maine lobster or our perfectly cooked lobster meat.
  • ½ yellow pepper julienned
  • 2 carrots, peeled and cut into slices on the bias
  • 1 cup sliced mushrooms
  • 3 large scallions cut into ½ pieces
  • 2 medium baby bok choy quartered
  • 3 tbs sesame oil
  • 2 tablespoon white wine or vermouth
  • ½ tbs soy sauce
  • ½ tbs oyster sauce
  • cilantro for garnish


  1. In a wok heat the sesame oil, sautée the pepper and carrots for 3 minutes.
  2. Add mushrooms and scallions and sautéed until soft (about 4 minutes).
  3. Add the baby bok choy stirring until the leaves get wilted and dark
  4. Add wine, soy and oyster sauce
  5. Continue to sautee for another 3 minutes
  6. Add the lobster and toss just to warm up
  7. Off heat add cilantro (leaves or chopped)
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Fresh Mussel and Quahog Stew

Fresh Mussel and Quahog Stew

There's nothing like fresh Maine Mussels and Quahogs. Use them in a stew and you have an amazing meal to be enjoyed by the whole family. Be sure to have some bread for dipping! I found the recipe, courtesy of Alison from Two of a Kind.



  • 4 quarts water
  • 2 medium onions, diced
  • 6 stalks celery, cut into 1" pieces
  • 4 garlic cloves, smashed
  • 1 bay leaf
  • ¼ cup black peppercorns
  • 2 teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper


  • 1 pound Quahogs, scrubbed and rinsed
  • 2 pounds Maine mussels, scrubbed, debearded and rinsed
  • ¼ cup olive oil
  • 2 medium onions, diced
  • 6 stalks celery, diced
  • 5 medium carrots, peeled and diced
  • 4 garlic cloves, thinly sliced
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 cup dry white wine
  • sea salt and freshly ground black pepper, to taste
  • fresh cilantro (for topping, optional)


Make the broth:

  1. Place all broth ingredients (water through cayenne pepper) in a large stock pot. Bring to a boil and then reduce heat to medium. Cover and simmer for 20 minutes. Remove from heat and strain broth through a fine-mesh sieve; discard vegetables, bay leaf and peppercorns.

Make the stew:

  1. Bring broth to a simmer over medium heat. Add clams and mussels and cook until they open. Turn off heat. Using a slotted spoon, transfer the clams and mussels to a large bowl and discard any that are unopened. Strain broth through a fine-mesh sieve and set aside.
  2. When clams and mussels are cool enough to handle, remove the meat from the shells and set aside; leave some intact for garnish, if desired.
  3. In a large pot, heat olive oil over medium-high heat. Add onions, celery and carrots and cook, stirring occasionally, until tender, about 10 minutes.
  4. Add garlic and tomatoes and cook for 5 minutes. Then add wine and simmer until the liquid has reduced by half, about 5 minutes.
  5. Add 4 cups prepared broth and clam and mussel meat and bring to a boil. Season with salt and pepper to taste. Garnish with cilantro, if desired, and serve immediately.
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