Lobster Caesar Salad

With garlic-lemon croutons.

This is truly a delicious twist on a traditional Caesar salad!

Zesty and hearty, it will hit the spot with the fresh lobster, crunchy croutons, and sharp Parmesan.

The addition of the celery root and suggested plating will make it more than a salad, but a meal to remember.

Serves 4 to 6 (starter or entrée)

¼ cup extra-virgin olive oil
2 tbsps grated Parmesan cheese
2 tbsps fresh lemon juice
2 tspn minced garlic
1 ½ tspns minced anchovy fillets
1 tspn Dijon mustard
1 tspn Worcestershire sauce

For salad:
2, 1 ½- to 2-lb whole live lobster
2 large hearts of romaine, cut lengthwise in half
2 cups coarsely grated peeled celery root or parsnips
¼ cup coarsely grated Parmesan cheese

Puree all dressing ingredients in blender. (Can be made 1 day ahead. Chill.)

For the salad, boil lobsters in large pot of water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl, and let cool. Working over bowl, remove meat from tails and claws; reserve ¼ cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.

Arrange half (or quarter) of 1 romaine heart on each of 4 to 6 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.


Garlic-Lemon Croutons

Makes 12

1 tbsp extra-virgin olive oil
1 tbsp chopped garlic
1 tbsp chopped fresh parsley
1 tspn grated lemon peel
12 thin baguette bread slices

Preheat oven to 425°F. Mix olive oil, garlic, parsley and lemon peel in small bowl. Spread over baguette slices; arrange on baking sheet. Bake croutons until crisp, about 5 minutes.

- Bon Appétit, August 1998

Lobster Pot Pie

This is one of those recipes that can be adapted many ways depending on one's preferences. But the best part about this recipe is that you could already have virtually all of the ingredients in your cupboard and fridge. Consider adding carrots, peas or minced onion to kick up the flavor.

Serves 4

Lobster Cream Sauce:
1 lb prepared lobster meat
3 tbsp butter
3 tbsp all-purpose flour
3 cups heavy cream
1/2 cup medium-dry Sherry
1/2 tspn paprika
Salt and freshly ground black pepper, to taste
(alternatively add ½ to 1 cup vegetable(s) of choice)

Crumb Topping:
1 ½ cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
3 tablespoons butter, melted
½ teaspoon paprika
(alternatively use thawed, ready-made puff pastry sheets)

If using the ready-made puff pastry sheets, be sure they are thawed by placing in the refrigerator for a least four hours prior to using them.

Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 ½ quart shallow baking dish.

In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.

For the crumb topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)

If using the puff pastry sheets, work with one at a time leaving the rest in the refrigerator (they must not get warm). Unfold each sheet on a lightly floured board, cut to the approximate size of the ramekin or baking dish so it will lay over the side about a 1/4 inch.

Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the pastry or crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.


-The recipe is from Brooke Dojny's book The New England Clam Shack Cookbook, 2nd Edition.

Lobster and Stone Crab Enchilado

Enchilado is a traditional Cuban recipe for a soulful seafood stew with a tomato stock, and is nothing like traditional Mexican enchiladas. This is relatively quick with a small amount of preparation and a short cook time.


The acidity from the Sherry wine balances well with the lobster and stone crab, and while white rice and fried plantains are traditional we recommend a simple crusty bread to sop up the delicious sauce. Sliced avocado and sour cream on the side would also be appropriate.

Serves 2 to 4

2 lobster tails (1 1/2 pounds total) cut in half lengthwise, each half cut into thirds with shell intact
1 tspn fresh limejuice
¼ cup olive oil
1/3 cup chopped onion
2 tbsps chopped green bell pepper
2 garlic cloves, chopped
1 tbsp chopped fresh parsley
¼ tspn paprika
2 large plum tomatoes, seeded, diced
½ cup canned tomato purée
¾ cup bottled clam juice
½ cup dry Sherry wine
1 bay leaf
¼ teaspoon cayenne pepper
1 lb stone crab claws, cracked

Place the lobster and fresh limejuice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.

Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes.

Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot and sauté until soft, about 5 minutes.

Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes.

Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices.

Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

-Bon Appétit, May 2006

Sweet Potato Soup with Lobster & Orange Crème Fraîche

Just in time for the first cold snap of winter, this soup is a sophisticated first course or fine as a main with fresh French bread or cinnamon pita triangles, and a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.

As with many of our recipes, you can substitute the lobster with crab meat if you wish, and we highly recommend making this up to two days ahead for quick service the day of.

Serves 12
1 cup whipping cream
1/2 cup sour cream
3 tspns minced peeled fresh ginger
1 1/2 tspns grated orange peel
10 tbsps (1 1/4 sticks) butter
3 1/2 lbs red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 tbsp golden brown sugar
2 large leeks, chopped (white and pale green parts only)
1 1/3 cups finely chopped celery
10 cups (or more) canned low-salt chicken broth
1 1/3 cups orange juice
3 lbs lobster meat
2 tbsps chopped fresh parsley

Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.

Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.

Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.

Being aware of the risks of processing hot liquids, work in batches to puree soup in a processor by loosely covering with lid and kitchen towel. Return soup to the pot. Thin with more broth, if desired. Season with salt and pepper to taste. (Crème fraîche and soup can be made 2 days ahead. Cover separately and chill.)

If using whole, live lobsters, boil (up to two days before if kept chilled) and remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster (or crab) meat; sauté until heated through, about 1 minute.

Bring soup to simmer. Place lobster meat in bottom of the bowls then ladle soup over it. Spoon small dollops of crème fraîche atop the soup. Draw skewer through crème fraîche to form a design. Sprinkle with parsley and enjoy.

Calcutta Lobster in Spinach and Yogurt Sauce

With flavors inspired from traditional Calcutta spices such as coriander and mustard seed, this dish will be a surprise of unusual and defined flavors. Enjoy lobster in an unusual and interesting way!

For a truly authentic taste, use mustard oil instead of vegetable oil. Be sure, though, to heat the mustard oil to the smoking point and let it smoke for 3 to 5 seconds. This tempers its pungency.

Prepare freshly cooked white or jasmine rice to serve with this dish.

Serves 4
1 1/2 pounds uncooked lobster tails, thawed if frozen
1 bunch spinach
1 medium onion
4 large garlic cloves
1 small, fresh serrano chile
1-inch piece fresh gingerroot
1/2 tspn brown or black mustard seeds
2 tbsp vegetable oil (or mustard oil)
2 tspn ground coriander seeds
1 cup plain yogurt
1 tspn coarse salt, or to taste


With a cleaver or large knife halve the lobster tails lengthwise. Discard shells and devein tails. Cut lobster into bite-size pieces.

Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince serrano. Peel gingerroot and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.

In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, serrano, gingerroot, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach, and cook until it begins to wilt (about 30 seconds).

Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes.

Serve lobster and sauce over white or jasmine steamed rice.

Courtesy of Gourmet, March 1999