Recipes

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

Ingredients

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

Directions

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).

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

Ingredients

• 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 

Directions

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!

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

Ingredients

• 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

Directions

• 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 😀.

Whip up some cocktail sauce without breaking a sweat!

Ingredients:

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

Preparation: 

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

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

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

Ingredients

• 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

Directions

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. 

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

Ingredients

• 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

Prep

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.

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.

Ingredients

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

Preparation

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.

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.

Ingredients

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

Preparation

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.

By: Bobby Parrish, #Foodiechats

A little "Chicago" flare to your lobster roll.

Ingredients

Makes 4 servings.

Ingredients

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

Ingredients

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.

INGREDIENTS

Broth:

• 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

Stew:

• 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)

INSTRUCTIONS

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.