Thanksgiving Day Lobster Roll Recipe image by Get Maine Lobster

Thanksgiving Day Lobster Roll Recipe

Looking to do something different this holiday season? Try this on for size....


  • Perfectly Cooked Lobster Meat (2 lbs)
  • Brioche Rolls (8)
  • New England Cranberry Chutney
  • Our amazing Seafood Stuffing (1lb)
  • Stick of butter


  1. Completely thaw lobster meat and seafood stuffing.
  2. Brown the inside of the brioche buns on medium heat.
  3. Sauté stuffing over medium heat, bringing a nice brown and crisp to the stuffing.
  4. Melt butter in sauce pan.
  5. Spoon generous portion of chutney on each side of the bun.
  6. Add stuffing to the bottom bun.
  7. Add lobster meat over stuffing.
  8. Drizzle melted butter over lobster meat (just a smidge)
  9. Place top bun on top and....

Prepare for an experience like no other. The Thanksgiving Day sandwich, re-imagined.

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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


  • 2 Tablespoons butter
  • 1 small shallot, minced (or 2 TBSP minced onions or 1 clove garlic)
  • 4 garlic cloves, minced
  • 1 pound cooked Maine Lobster meat, in chunks
  • 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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Maine Lobster Pot Pie Recipe image by Get Maine Lobster

Maine Lobster Pot Pie

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

Serves 6


  • 3 cups all purpose flour
  • 2 sticks butter, cold
  • 1/2 tsp salt
  • 1/4 cup plus 3 tbsp ice cold water
  • 4 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 3 cups chicken or veggie stock
  • 1 1/2 cups diced potato
  • 2 cups frozen mixed veggies
  • 1/2 tsp garlic powder
  • 2 tbsp fresh chopped rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream
  • 3 cups (1.5 lbs) roughly chopped cooked Maine Lobster meat
  • 1 egg, beaten


  1. Preheat the oven to 400 degree F. Lightly butter an 8 qt size baking dish.
  2. Place the flour in a large bowl and grate the butter into it.
  3. Add the salt and gently mix together with your fingers.
  4. Add the cold water and mix until the dough forms and comes together to form a ball.
  5. Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge.
  6. In a large pan melt the butter and whisk in the flour until the mixture starts to turn golden in color.
  7. Gradually add the stock whisking after each addition and removing any lumps.
  8. Once all of the stock has been added and the sauce has thickened, add the potatoes and veggies and simmer for 3-4 minutes.
  9. Add the garlic powder, rosemary, salt, pepper and heavy cream, stir well.
  10. Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish.
  11. Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish.
  12. Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks.
  13. Trim the edges of the pastry and brush the top of the pot pie with a beaten egg.
  14. Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top.

👉🏼 Check out our Holiday Faves Collection

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    Maine Lobster Truffle Tacos Recipe image by Get Maine Lobster

    Maine Lobster Truffle Tacos

    Upscale your next Taco Tuesday, or any day of the week with this amazing taco recipe starring succulent Maine Lobster.

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

    Serves 4


    • Vegetable oil, as needed, for frying
    • 8 small taco-size corn tortillas
    • ½ cup shredded green cabbage
    • ½ cup shredded purple cabbage
    • ¾ pound cooked claw and knuckle Maine Lobster Meat
    • 3 tablespoons unsalted butter
    • 2 teaspoons hot sauce of choice
    • 2 teaspoons black truffle oil
    • 1 medium Haas avocado, pitted, peeled and sliced


    Crispy Tortilla Shells
    Fill a medium cast-iron skillet with enough oil to reach 1-inch up the sides. Heat oil to 325ºF. Working one at a time, fry the tortillas by folding the tortilla in half and laying one half flat in oil while holding the other half slightly open with tongs until golden brown, about 1 minute. Flip and repeat on the other side so it forms a half-moon shell, continuing to fry until golden brown, about an additional minute. Remove to a wire rack set over a rimmed baking sheet to cool.

    Maine Lobster Truffle Filling
    Heat a medium saucepot over medium heat add the butter and allow to melt. Stir in the hot sauce and truffle oil then toss with the lobster meat until it’s warmed and set aside. Fill the crispy tacos with shredded green and purple cabbage, lobster meat and slices of avocado. Serve immediately with a side of refried beans and rice if desired.

    If preparing using live Maine lobster, check out our helpful guide on how to cook live lobster at home.

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    Cajun Maine Lobster Tails with Garlic Butter Recipe image by Get Maine Lobster

    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 Recipe image by Get Maine Lobster

    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. 
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    Homemade Cocktail Sauce Recipe image by Get Maine Lobster

    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 Recipe image by Get Maine Lobster

    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 Recipe image by Get Maine Lobster

    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 Recipe image by Get Maine Lobster

    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 Recipe image by Get Maine Lobster

    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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