Chicago Style Lobster Roll Recipe image by Get Maine Lobster

[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 Recipe image by Get Maine Lobster

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 Recipe image by Get Maine Lobster

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 Recipe image by Get Maine Lobster

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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Lobster & Italian Sausage Stuffed Peppers Recipe Image by Get Maine Lobster

Lobster & 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!
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Drunken Lobster Tail Skewers Recipe image by Get Maine Lobster

Drunken Lobster Tail Skewers

Lobster is delicious. What else is delicious? Perfectly battered and fried seafood. So why not go nuts with Maine lobster tails, and take a break from dunking them in butter? This super crispy and thin beer batter is perfect for lobster tails because it will cook quickly and not overcook the lobster inside.
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Chinese Lobster and Mushroom Steamed Buns Recipe image by Get Maine Lobster

Chinese Lobster and Mushroom Steamed Buns

Steamed lobster buns are a thing of beauty...

This is a fun and refreshing play on Chinese steamed pork buns which are typically bold and rich pork hidden within soft and warm dough. To keep with the concept we are using the same style dough but making “meaty” mushrooms that mimic the same subtle flavors of the pork that also compliments our sweet lobster meat. 

Beer/Wine Pairing: Wheat beers and light ales. Whites: Un-oaked Chardonnays, Rieslings, Viognier, and Pinot Gris. Reds: light and crisp new world reds. Malbec’s are an amazing choice.


For the Maine Event

  • Cooked lobster claw or tail meat, roughly chopped: ¾ lb
  • Light soy sauce: 2 tsp
  • Sweet soy: ½ tsp
  • Hoisin sauce: as needed
  • Button mushrooms, finely chopped: 2 cups
  • Scallions, finely sliced: 2 ea
  • Steam buns: 1 Batch\
  • Wax Paper: 16 3x3” squares

For the Buns

  • Warm water:1 cup
  • Active dry yeast: ½ tsp
  • Sugar: 3 Tbsp
  • Nonfat dried milk: 2 Tbsp
  • Cake flour: 3 ½ cups
  • Baking powder: 1 ½ tsp
  • Canola oil: as needed


For the Buns

  1. Combine ¼ cup warm water with the year and a pinch of sugar to activate it. Let it sit and once it gets foamy after 5-10 minutes whisk in dried milk and remaining ¾ cup of warm water. 
  2. In a separate bowl combine sugar and flour. 
  3. Stir in yeast with a fork until a dough forms.
  4. Using your hands knead the dough until all of the flour has been incorporated.
  5. Working on a lightly floured counter top transfer the dough from the bowl to the counter and knead until the dough is elastic and smooth. ~5 minutes. Dust with flour as you work to keep the dough from sticking.
  6. Form the dough into a bowl and put it in a oiled bowl and roll it around until it is coated.
  7. Cover with plastic and let the dough rise at room temp for 2 hours. 
  8. Punch the dough down and then transfer to a lightly floured surface and flatten slightly.
  9. Sprinkle with baking powder evenly in the center and then fold the edges to the center and pinch in to seal the powder.
  10. Knead the dough with enough flour to keep it from sticking. ~5 minutes
  11. Return to the bowl and let sit covered for 30 minutes.

While the dough rests complete the prep steps for the remaining ingredients.

  1. Cut 16 pieces of 3x3” squares of wax paper
  2. Roll the dough out into long log ~16 inches
  3. Cut 16 equal sized pieces and lightly dust each with flower and cover with plastic as you work one at a time.
  4. Roll the pieces into rounds or flatten with the palm of your hand to form a thin circle. The center should be thicker than the edges.
  5. Do this to all of the pieces of dough.
  6. Add a portion of filling to the center of each round.
  7. Sprinkle with scallions and add a tiny dollop of hoisin sauce.
  8. Wrap the dough to enclose the lobster mixture and pinch the edges together to seal the bun.
  9. Place each bun on a piece of wax and let stand for 10 minutes while we set up the steamer.

For the Maine Event

  1. Steam or grill the lobster meat as you so desire and once cooled roughly chop the meat.
  2. In a large skillet over medium-high heat add a little canola oil and then chopped mushrooms.
  3. Cook until the mushrooms begin to color and soften.
  4. Add both soy sauces and 2 tsp of hoisin sauce to the pan and stir until fully coated. Cook for 1 minute and then remove from the heat and let cool.
  5. Once cooled combine lobster meat and mushroom mixture and refrigerate until the dough is ready to use.

Once the dough has been completed

  1. Set up a large steamer rack within a large skillet or wok and add enough water to reach within ½ inch of the bottom of the rack and bring it to a boil.
  2. Carefully place in the buns without letting them touch and cook for ~10 minutes until the buns are soft and no longer sticky.
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Crockpot Lobster Breakfast Casserole

Crockpot Lobster Breakfast Casserole

The only better way to start your day than bacon and eggs is by adding lobster to it! This is a crockpot dish that incorporates all of the breakfast staples in one shot that you can enjoy throughout the week.
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Super Simple Lobster Scampi

Super Simple Lobster Scampi

Leave the shrimp in the sea, its lobster scampi.

A classic Maine dish is shrimp scampi which is a very simple and clean seafood pasta with only a few ingredients that are typically ultra fresh seafood, garlic, lemon, pasta and herbs of some sort. As the original recipe has been changed over and over again I figure why don’t we create a new and improved version and instead of changing all of the ingredients around why not go for the big bucks and use lobster instead of shrimp! 

Wine Pairing: Light and refreshing white wines; Viognier, Riesling, Chardonnay, Pinot Gris, Montrachet


For the Maine Event

  • Lobster tails, split in half: 4 - 5 oz tails
  • Butter, unsalted: 6 tbsp
  • Garlic, roughly chopped: 7 cloves
  • Lemon juice: 4 Tbsp
  • Lemon zest: 2 tsp
  • Red pepper flake: ½ tsp
  • Olive oil: 1 tbsp
  • Parsley, chopped: 3 Tbsp
  • Tarragon, chopped: 1 Tbsp
  • Capers, rinsed and chopped: 1 Tbsp
  • Linguine: 1 lb
  • Salt and FGBP: t.t.


For the Maine Event

  1. Bring a large pot of heavily salted water to a boil. You want the water to taste like the sea the lobsters came out of.
  2. Add in the pasta and cook according to the directions on the packaging. You want it to be al-dente.
  3. Using a large sturdy knife or kitchen shears, split the lobster tails lengthwise.
  4. Season the lobster meat with salt and pepper.
  5. Heat 4 Tbsp of butter in a large saute pan over medium heat until the butter has melted and is bubbly.
  6. Add in lobster tails, cut side down and the garlic.
  7. Cook for 1-2 minutes while basting the shells with the hot butter.
  8. Flip and continue to cook for 1-2 minutes while basting the meat until the lobster meat is warmed through but not ripping hot.
  9. Remove the tails from the pan and remove and garlic that is stuck to them.
  10. Remove the meat once it is cool enough to handle and chop into bite sized pieces.
  11. Add the remaining butter to the pan used for cooking the lobster tails along with lemon juice, zest, capers and crushed red pepper.
  12. Add in the cooked pasta, ¾ tsp salt and olive oil.
  13. Toss, toss, toss...
  14. Adjust consistency with a little of the pasta water as needed so the sauce is smooth.
  15. Add in lobster meat, herbs and toss a few more times to combine.
  16. Season with salt and freshly ground black pepper.
  17. Garnish with fresh herbs and enjoy with a toasted baguette or as is.
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Drunken Fish and Chips Recipe image by Get Maine Lobster

Drunken Fish and Chips

There are many ways to make or break a fish fry, the two biggest mistakes are crappy batter and overcooked fish. With this recipe I use vodka to help evaporate faster resulting in a crispier and quicker cooking crust. With a quicker crust our hake does not overcook while waiting for the batter to finish. Boom, two birds, one stone.

Beer/Wine Pairing: Wheat beers and light ales. Crisp and light white wines as the key here. Un-oaked Chardonnays, Rieslings, Viognier, and Pinot Gris


For the Main Event

  • Haddock or Pollock: 6-8 oz fillets 
  • Best Damn Beer Batter: 1 recipe
  • Vegetable oil for frying
  • Lemon wedges
  • FGBP: t.t.

For the Batter

  • Cake flour: 1 ¾ cup
  • Salt: 1.5 tsp
  • Baking powder: 1 tsp
  • Beer: 8 oz
  • Vodka (minimally 80 proof): 1 oz


For the Batter

  • Combine the beer and vodka in a large bowl.
  • Combine the dry ingredients in a separate bowl.
  • Whisk dry ingredients into the wet ingredients until fully combined.
  • Use within 2 hours.

For the Fish

  1. In a high walled pot add 3 inches of oil or enough to cover the fish fillets while frying.
  2. Turn the heat on medium high and heat until the oil is 350F.
  3. Lightly flour the fillets and then dunk them into the best damn beer batter until coated.
  4. Carefully add the battered hake into the hot oil and cook until the crust is golden brown and crispy and the fish is warmed through.
  5. Carefully remove from the heat and season with sea salt, fresh ground black pepper and a squeeze of lemon and enjoy with your favorite sides.
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Maine Lobster Smørrebrød Recipe image by Get Maine Lobster

Maine Lobster Smørrebrød

Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Smørrebrød. A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables. He pairs the Maine lobster in this smørrebrød with chervil, tarragon, baby basil, radish and salmon roe.


  • Lobster topping
  • Lobster, boiled and diced fine, 1 cup
  • Mayonnaise, ¾ cup
  • Yukon Gold potato, boiled and riced, cooled, ½ cup
  • Extra-virgin olive oil, 1 Tbsp.
  • Chervil, picked, chopped, 1 Tbsp.
  • Tarragon, minced, 1 Tbsp.
  • Lemon zest, ½ tsp.
  • Lemon, juice of, 1 Tbsp.
  • Kosher salt, ½ tsp.
  • Lobster, tail, sliced as needed
  • Rye Bread, sliced as needed
  • Garnishes Egg, hard boiled, separated and chopped, 2 ea.
  • Cherry tomatoes, sliced, 12 ea.
  • Extra-virgin olive oil as needed
  • Micro basil as needed


For the lobster topping: In a small bowl, combine the mayonnaise, cooked and cooled potatoes, olive oil, herbs, lemons juice and zest, and salt. Stir to combine and add the 1 cup diced lobster meat. Chill.

To assemble the smørrebrod: Slice the rye bread about ¼-inch thick, and toast slightly. Spread a little of the topping onto the toast and then garnish with the egg, sliced cherry tomatoes, and the sliced lobster tail. Garnish with a drizzle of the extra-virgin olive oil and some of the micro basil.

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Maine Lobster Miso Ramen

Maine Lobster Miso Ramen

This is a great Date Night recipe --- time for you and your boo to share some experiences in the kitchen.


  • 3 cups seafood stock
  • 1 cup mushrooms (white beech, shimeji, enoki, etc.)
  • 1–2 cups lobster meat, cooked (steamed or boiled in shell, then shelled) and cut into large pieces
  • 1/8 cup shiro miso (white miso paste)
  • 2 serving ramen noodles, fresh or dried
  • 1 sheet toasted nori (seaweed), cut into quarters
  • 1/2 cup green onions, chopped
  • 1 tbsp butter
  • other garnishes (baby bok choy & corn)
  • 2 eggs (hard boiled or poached)


  • Simmer the dashi in a medium saucepan, but do not let it come to a boil.
  • Add the mushrooms and lobster to the dashi.
  • Place the miso in a small or medium bowl and whisk a quarter cup of the hot dashi into the miso until incorporated.
  • Whisk in another quarter cup of dashi. Pour the miso mixture into the saucepan and stir until combined.
  • In a separate saucepan, cook the ramen noodles in boiling water (should only take a few minutes).
  • Drain the noodles and divvy them up between serving bowls. Ladle the hot soup over the noodles and distribute the lobster and mush rooms in each bowl.
  • Tuck two squares of nori on the side of each bowl. Sprinkle green onions over the noodles and place a half tablespoon of butter on top. Arrange your other garnishes around the bowl and top with an egg.
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