Beurre Blanc Sauce for Lobster Recipe image by Get Maine Lobster

Beurre Blanc Sauce for Lobster

Special thanks to Jason from Mountain View, CA. He recently received our perfectly lobster meat and shared this recipe from Epicurious and it was AWESOME with lobster. Once the sauce was complete, he simply thawed the lobster meat and then simmered in the Beurre Blanc sauce for 10 mins.

The Recipe:

This classic French sauce starts by simmering shallots in a mixture of white wine and vinegar until the pot is very nearly dry. Cream is then added to enrich the sauce. (It also aids in the emulsification, causing the wine mixture and butter to combine more easily, which means your sauce will come together quickly and stay rich and luxurious far longer that a sauce without it.) White pepper balances the sauce, giving it an aromatic oomph without the speckling that would come from using black pepper. Straining removes the pieces of shallot, as they’ve already lent all the savory notes they have to give. Feel free to leave them in if you’d like your sauce to have a little texture.

YIELD: Makes about 1 cup
TOTAL TIME: 20 min


  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper, or to taste
  • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled


Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.

Cooks' Note: Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter.

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Air Fryer Crab Cakes

Air Fryer Crab Cakes

Recipe credit: my niece, Abbie Murrell, she loves our crab cakes and recently tried em with a new air fryer. She said they came out awesome!
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Maine Lobster Stuffing Recipe image by Get Maine Lobster

Maine Lobster Stuffing

Nothing makes a turkey taste better than fresh Maine lobster! Use this recipe below and wow your guests!


  • ½ Gray bucket coarse ground bread
  • 2 pounds cooked Maine lobster meat
  • ¼ Jar of clam base
  • 1 Cup of paprika
  • 4 Cups of oil
  • Granulated onion
  • Granulated garlic
  • Basil
  • Pepper


  1. in 1 quart of hot water dissolve clam base
  2. add remainder of spices and oil
  3. add all ingredients to bread crumbs
  4. mix well
  5. Stuff Turkey
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Maine Lobster Mash Potatoes Recipe image by Get Maine Lobster

Maine Lobster Mash Potatoes

Take your mash potato recipe to the next level --- just add lobster.
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Maine Lobster & Shrimp Gumbo Recipe image by Get Maine Lobster

Maine Lobster & Shrimp Gumbo

“Gumbo, what a fantastic type of recipe. There is some sort of creole magic that happens when you pair seafood with smoky and spicy andouille sausage. This recipe is one stop shopping for a happy belly.” -Chef MacKenzie

Serves 6 or just 1 if you don’t like sharing


The Maine Event

  • Lobster, cooked, shucked, roughly chopped: 2  1 ⅓ -1 ½-pounds RESERVE THE COOKING LIQUID
  • Shrimp peeled and de-veined: 1 pound
  • Butter, unsalted: 4 oz
  • Flour: just shy of 1 cup
  • Olive oil: 2 Tbsp
  • Andouille sausage, sliced 1/4 - inch: ½ pound
  • Onion, diced: 1 ea
  • Celery, diced: 1 stalk
  • Green pepper, seeded, diced: 1 ea
  • Garlic, minced: 2 Tbsp
  • Diced tomato, 14 oz can: ½ can
  • Salt: 1 Tbsp
  • Pepper: ½ tsp
  • Thyme: 1 tsp
  • Cayenne: ¼ tsp
  • Bay leaves: 2 ea
  • Gumbo file: 1 Tbsp
  • Rice for serving


For the Maine Event

  • Once you have shelled the lobster add the body and shells back into the liquid and let it simmer while we prepare this recipe.
  • In a small pot melt the butter over medium heat. Whisk in the flour until there are no clumps. Continue to stir and cook until the roux is thick and slightly golden brown. Turn off the heat and reserve.
  • In a large pot over medium heat add the oil until it shimmers.
  • Add in the sausage and cook for 3 minutes until it starts to brown.
  • Add in onions,celery, and green pepper.
  • Cook for 4 minutes until the onions begin to become translucent and aromatic.
  • Add in garlic and cook for 1 minute.
  • Add in tomatoes and all of the spices except gumbo file and stir to evenly coat, cook for 1 minute
  • Add in the roux and stir to combine.
  • Whisk in 1 quart of strained lobster stock and bring to a boil.
  • Reduce to low heat and cover. Cook for 35 minutes.
  • Turn off the heat and add lobster meat and gumbo file. Stir constantly while adding the file, reduce the cover and let it sit for 10 minutes on the burner it was cooked on but with the heat off.

Serve over rice.

BONUS: Our friend, Jian (famed hot sauce maker) is offering a special discount on his CRAZY RICH ASIAN SAUCE >

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Maine Lobster Casserole Recipe image by Get Maine Lobster

Maine Lobster Casserole

4 servings


  • 2 Maine lobsters (1¼ lbs.), cooked
  • 1 cup mushrooms, sliced
  • ¼ cup onion, chopped
  • 2 tablespoons butter
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • 1 dash pepper
  • 1 cup milk
  • 1 egg yolk, slightly beaten
  • 4 ounces Swiss cheese, shredded


Remove Maine Lobster meat from shells and cut into bite sized pieces, set aside.

In a sauce pan, cook mushrooms and onion in the butter, stir in flour, salt and pepper. Add the milk all at once and cook, stirring constantly until thickened and bubbly. Stir about half of the hot mixture into the beaten egg yolk, and then return all to the saucepan. Cook and stir for one minute more, remove from heat. Fold Maine Lobster meat into the sauce.

Lightly grease a medium casserole dish and spoon the mixture into dish. Sprinkle with the Swiss cheese and broil 6 or 7 inches from the heat until warmed and cheese is lightly browned, approximately 8 minutes.

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Maine Lobster Risotto Recipe image by Get Maine Lobster

Maine Lobster Risotto

Serves 8 ppl | courtesy of @lobsterfrommaine and Chef Scott Samuel


Lobster Risotto

  • Lobster stock 6 cups
  • Butter, unsalted 4 Tbsp.
  • White onion, medium-size, 1 cup very finely chopped
  • Shallot, minced 3 Tbsp.
  • Saffron a pinch
  • Risotto rice 1 cup
  • Brandy ½ cup
  • Peas, blanched ½ cup
  • Salt 1 Tbsp.
  • Ground black pepper ¼ tsp.
  • Lobster butter, softened 2 oz.
  • Lobster, diced 1 ½ cups
  • Parmigiano Reggiano cheese, ½ cup freshly grated

Tomato garnish

  • Basil, chopped 2 Tbsp.
  • Tomato concasse ½ cup
  • Olive oil 3 Tbsp.
  • Lemon, juice of 1 Tbsp.
  • Lemon zest 1 tsp.
  • Maldon Salt as needed
  • Chive, chopped as needed


For the risotto: Bring the lobster stock to a slow boil and keep at a very low simmer throughout the process of cooking the risotto.

Place a large, heavy saucepan on a burner over medium-low heat and slowly melt the butter; cook until the butter just starts to brown. Using a wooden spoon, stir in the finely chopped onion and shallot and cook very slowly in the butter until the onion is thoroughly softened but not at all brown. Add the unwashed rice and stir into the softened onion – shallot mixture. Raise the heat to medium and cook, stirring constantly, until the rice is thoroughly coated with the fat. Do not let the rice brown. Add the brandy and simmer until the liquid has evaporated.

Pour in about 1 ½ cups of barely simmering stock and stir to mix with the rice. It will bubble fiercely at first and then settle down to a gentle simmer. Stir continuously during this first addition of stock to make sure the rice absorbs it at a constant pace. As soon as most of the liquid has been absorbed and the rice is swimming in a little sea of thickened stock, stir in another cup or so (there is no need to be precise here) of simmering stock. Once this has been absorbed, start adding the stock by half-cupful’s, stirring frequently and testing the rice for doneness every few minutes. You may not need all the stock. The rice is done when it is not quite al dente, that is, when there is a little more bite left in the kernel than is desirable. Add the salt and pepper and stir to combine.

For the tomato garnish: In a small bowl, combine the basil, olive oil, tomatoes, lemon zest, and juice. Stir to combine. Remove from the heat and immediately stir in the peas and the lobster meat. Add the lobster butter and stir until melted and warmed through. Add all the grated cheese, mixing thoroughly but quickly. Cover the saucepan and set aside for 3 minutes to let the rice settle and continue cooking in its own heat. Serve immediately, in hot bowls, garnished with the tomato and the Maldon salt.

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How to Have a Lobster Boil at Home Blog image by Get Maine Lobster

How to Have a Lobster Boil at Home

Serves 4 ppl | courtesy of @lobsterfrommaine and Barton Seaver

Now you can enjoy an authentic Maine lobster boil conveniently at home.


  • ½ lb slab bacon, cut into ½ inch cubes
  • 2 lbs red skin potatoes, small
  • 2 ea jalapeno or fresno peppers, halved
  • 1 lb pearl onions or boiler onions
  • Salt
  • 4 – 1 ½ lb live Maine lobsters
  • 8 ears corn, shucked and broken in half
  • 4 sprigs fresh mint
  • 4 sprigs fresh basil
  • Melted butter or aioli


In a large boiling pot, place the bacon, potatoes, peppers and onions. Cover with 2 inches of water, season generously with salt and bring to a boil. Once it comes to a boil, lower in the lobsters (head first) and place the ears of corn around the lobsters, trying to submerge the corn in the water as much as possible. Lay fresh herbs over top, return to a boil, cover and cook for 7 minutes. Turn off heat, let sit for 3 minutes. Strain off the water and dump the whole thing onto a table generously covered with newspaper. Serve with melted butter or aioli.

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Maine Lobster and Tortellini Salad Recipe image by Get Maine Lobster

Maine Lobster and Tortellini Salad

Serves 6-8 people | courtesy of @lobsterfrommaine


  • 1/2 cup light olive oil (or other light oil)
  • 1/4 cup red wine vinegar
  • 1/8 cup juice of one lemon
  • 1 large clove garlic, crushed
  • 1 pound cheese tortellini, cooked well
  • 1 cup cherry tomatoes
  • 1/2 cup celery, thinly sliced and celery leaves
  • 1/3 cup red onion, 1/4″ dice
  • 1/2 cup curly parsley, coarsely chopped
  • 1 pound Maine lobster meat
  • 1 pinch salt and pepper, to taste


  1. In a small bowl, combine oil, vinegar, lemon juice, and garlic. Whisk thoroughly and set aside.
  2. In a large bowl, add tortellini, tomatoes, celery, onions, parsley and above dressing. Mix well.
  3. Fold in Maine lobster, salt and pepper, being careful not to shred the meat.
  4. Serve!
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Mark's Brown Butter & Tarragon Lobster Roll Recipe image by Get Maine Lobster

Mark's Brown Butter & Tarragon Lobster Roll

This recipe is super-easy to make and my #1 preferred way to enjoy a lobster roll --- this savory delight will have your guests reaching for more.
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Fresh Corn Succotash with Maine Lobster and Asparagus Recipe image by Get Maine Lobster

Fresh Corn Succotash with Maine Lobster and Asparagus

Courtesy of: The Culinary Institute of America and @lobsterfrommaine


  • Maine Lobsters, 1½ pounds 2 ea.
  • Bacon, medium dice ¼ lb.
  • Shallots, minced 4 tbsp.
  • Butter 6 tbsp.
  • Corn, cut off the cob 8 ears
  • Bay leaf 1 ea.
  • Thyme, chopped 1 tbsp.
  • Chicken stock 2 cups
  • Heavy cream 2 cups
  • Asparagus, sliced on bias 1½ cups
  • Salt and pepper to taste
  • Parmigiano-Reggiano cheese, grated, plus a few pieces shaved ½ cup
  • Chives, bias cut 2 tbsp.


In a very large stock pot, over high heat, bring the water to a boil and add the salt. Kill the lobsters by inserting the point of a large knife into the back of the shell where the tail meets the body. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them.

Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into ½-inch thick medallions. Set aside.

Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Add the shallots and 5 tablespoons butter. Cook over medium heat for about one minute. Add the corn, bay leaf and thyme, sauté for 3 minutes.

Add half the stock and turn up the heat to medium high. Reduce the liquid quickly until the mixture thickens. Reduce the heat and add the cream. Cook, stirring occasionally, reducing the cream until it has thickened, approximately 5 to 10 minutes. Remove from the heat.

Heat a medium size skillet over medium heat. Add one tablespoon butter, then add the lobster and sauté one minute. Add the asparagus, and then add the remaining 1 cup stock. Bring to a simmer and cook until the asparagus is tender, the lobster is cooked, and the stock is slightly reduced. Stir in the cheese, and add salt and pepper to taste. Set the claws aside for garnish. Fold the rest of the lobster mixture and chives into corn.

Garnish with the cooked claws, freshly shaved Parmesan cheese, and chives. Serve immediately.

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Curried Lobster Waffle Taco Recipe image by Get Maine Lobster

Curried Lobster Waffle Taco

Want to be less boring at brunch? Check out this sweet and savory recipe that is sure to make your tastebuds take flight to the moon...


  • Cilantro (chopped)
  • Vidalia Onion (diced)
  • Waffles
  • Perfectly cooked lobster meat (1 pound makes 6)
  • Celery (shaved)
  • Carrots (shaved)
  • Cucumber (shaved)
  • Lime juice
  • Creme Fraiche
  • Spice Mix: Salt, Pepper, Curry, Cumin, Cayenne


Spice Mix: I am by sight and always forget to measure...I go heavy on salt, pepper, and cumin. Medium on the curry and light on the cayenne.

Mix everything but waffle. With the Creme Fraiche, I was one tablespoon per 1/2 pound of lobster meat.

Make sure the waffles are fresh off "griddle". Add a couple of spoon fulls of your mixed lobster in the middle...fold and eat!

Have fun with the recipe. If you're not a curry person like me, go with dill or tarragon as the hero seasoning.

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