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Maine Lobster & Shrimp Gumbo

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

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

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

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 Nachos

Maine Lobster Nachos

Serves 8 | courtesy of @lobsterfrommaine and Cooking Light

Just when you thought nachos could not get anymore awesome...


  • 1/2 cup chopped fresh cilantro, divided
  • 1/2 cup diced tomatoes
  • 1/2 cup very thinly sliced radishes
  • 1/4 finely chopped red onion
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon red wine vinegar
  • 6 1/2 ounces Pepper jack cheese
  • 1 tablespoon corn starch
  • 1 cup 2% reduced-fat evaporated milk
  • 1/4 teaspoon kosher salt
  • 12 ounces blue or yellow corn tortilla chips
  • 12 ounces coarsely chopped cooked Maine Lobster meat
  • 1 diced peeled avocado


  1. Combine 1/4 cup cilantro and next 6 ingredients in a medium bowl; toss to combine. Set aside.
  2. Place cheese in a medium saucepan. Sprinkle cheese with cornstarch; toss to combine.
  3. Add milk to pan. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Stir in salt.
  4. Arrange chips in a single layer on a large serving platter. Drain tomato mixture. Sprinkle evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle evenly with remaining 1/4 cup chopped fresh cilantro.
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Maine Lobster and Tortellini Salad

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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Maine Lobster Dip Appetizer

Maine Lobster Dip Appetizer

Makes 6 servings | courtesy of @lobsterfrommaine


  • 1 cup Maine Lobster Meat, chopped
  • 8 ounces cream cheese, softened
  • ¼ teaspoon garlic powder
  • ½ cup mayonnaise
  • 1 teaspoon powdered mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon onion, minced
  • To taste, salt


Mix all ingredients. Stir and chill. Serve with crackers or potato chips.

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Mark's Brown Butter & Tarragon Lobster Roll

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.


  • Perfectly cooked lobster meat
  • Salt and Pepper
  • Full-fat butter
  • Fresh tarragon (chopped)
  • New England split-top buns (your favorite local bun will work too)


  1. Place lobster meat in a colander and allow to sit.
  2. Brown Butter: in a saucepan on medium heat, melt 2 sticks of butter. The key making brown butter is to constantly stir so that it does not burn. You will see the butter turn a caramel color --- it's done!
  3. Use that same sauce pan to grill the outside of your bun --- this very important --- nothing like a bun grilled on the outside and warm on the inside.
  4. In a mixing bowl combine the lobster meat and brown butter --- stir thoroughly.
  5. Season with salt and pepper and add tarragon. Tarragon is a strong herb. I would use 1 tbl per 1 lb of meat.
  6. Once your buns are perfectly grilled on the outside, add lobster meat.

Important Note: I would prepare extra. These are going to go fast and your guests will want more than 1!

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Fresh Corn Succotash with Maine Lobster and Asparagus

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

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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Mark's Surf & Turf Maine Lobster Juicy Lucy

Mark's Surf & Turf Maine Lobster Juicy Lucy

I tried an experiment this weekend...how can I take the classic Juicy Lucy to the next level 👉#JustAddLobster

Variables to Consider:

--- I chose 50% beef, 50% lamb. You can play with this...next time, I will go 70% beef, 30% lamb.
--- I made the smart move of using the knuckle meat for the "lucy" part and saved the claws for the top of the burger -- great visual.
--- All grills are different...keep an eye on your heat


  • Perfectly cooked Maine lobster meat (1lb of meat, I was able to make 8 burgers)
  • Parchment paper
  • 2 pounds of ground beef (or pick one pound of pork or lamb)
  • Tablespoon Worcestershire sauce
  • 2 eggs (I always crack an egg in my burgers, one per LB)
  • Salt and Pepper
  • Gruyère cut into small pieces
  • Arugula for texture and spice
  • Tomato Relish Ingredients
    • Cherry tomatoes
    • Red onion
    • Olive oil
    • Chopped bacon
    • Tarragon (teaspoon diced)
  • Buns > we used pretzel buns and some Canyon Meadows gluten-free buns


--- Place your perfectly cooked Maine lobster meat in a strainer and let sit for 20-30 mins.

--- Add all of your burger meat into a mixing bowl. Crack one egg per pound of protein, salt and pepper to taste, add tablespoon of Worcestershire (or more). Mix thoroughly and let sit out on the counter.

--- Tomato/Bacon Relish: Quarter the cherry tomatoes and place in mixing bowl. Add diced tarragon, S&P, 2 tablespoons of olive oil, diced red onion, and chopped bacon. Mix thoroughly and let sit out.

Time to Make the Burgers!

--- Layout a healthy piece of parchment and place a single serving of the beef mix on the parchment. Use another piece to flatten out the burger into a thin patty. You will need 2 thin burgers for each finished burger. We're fillin' and stackin' baby!

--- Using knuckle meat, layout lobster meat on one thin patty. Take 4 pieces of the Gruyère and evenly place.

--- Grab a plain thin patty and lay on top of the "stuffed" patty. Seal all sides and work in your hands so that the lobster cheese is secure in the middle. Finish with a little S&P. Set aside.

Let's Grill Baby!

Me, I grill on high to start and then run the grill down after 3 minutes and the first flip. This allows for a nice sear without the pan. These will cook fast, despite their size, so keep a good eye on them. Here is a great resource for checking the temp by hand, CLICK HERE >

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Maine Surf and Turf Burger

Maine Surf and Turf Burger

Courtesy of ROBIN BASHINSKY at Coastal Living.

Bring a little Maine to your next burger...piling on fresh Maine lobster meat!


  • 6 ounces chopped cooked lobster (from 1 steamed 8-oz. tail)
  • ¼ cup mayonnaise
  • 3 tablespoons chopped bread-and-butter pickle chips
  • 2 tablespoons chopped shallot
  • 1 tablespoon thinly sliced fresh chives
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon hot sauce


Step 1
Prepare the lobster salad: Combine all lobster salad ingredients in a bowl, and stir to mix well. Chill until ready to use.

Step 2
Prepare the burgers: Combine beef, salt, and pepper. Form into 4 (1/3-inch-thick) patties.

Step 3
Preheat grill to high (450°F to 500°F). Place burgers on oiled grates, and grill, uncovered, 2 minutes. Turn; top each with 1 cheese slice, and grill until cheese starts to melt, about 2 minutes.

Step 4
Place a lettuce leaf on each bottom roll half. Top with burger, lobster salad, bacon, and top halves of rolls.

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