Crab Imperial

Any chef who loves crustaceans knows a recipe for crab imperial, and this is the Fine Lobster version which is reliably delicious and easy.

Prepare these as an appetizer for any gathering, or for a quiet Sunday afternoon at home with warmed sourdough bread.

We also recommend looking around for unique serving dishes. We recommend thoroughly cleaning and drying crab shells, and here we show a beautiful collection of crab shell-shaped molds; but consider other shells (well cleaned) or small ramekin-type dishes.

Serves 4

1/2 cup breadcrumbs
2 tbsps unsalted butter
2 tbsps heavy cream
1 large egg, beaten
1 tspn Old Bay
2 tspns Worcestershire sauce
1 cup mayonnaise
1 lb crab meat
4 crab shells or molds, cleaned and dried
Paprika for garnish

Preheat the oven to 350 F degrees.

In a large bowl combine the bread crumbs, butter, cream, egg, Old Bay, Worcestershire, and 1/2 cup of the mayonnaise. Mix well. Gently fold in the crab meat and form the mixture into 4 parts. Avoid over-mixing.

Lay the crab shells or molds on a sheet pan. Stuff each shell with a mound of crab meat, being careful not to over pack. Spread the remaining 1/2 cup of mayonnaise over the crab mounds until it is completely covered. Sprinkle generously with paprika.

Bake for 20 minutes, or until the tops are golden brown. Serve immediately.

Lobster, Crab & Fennel Citrus Salad

Few things get taste buds jumping like fresh herbs and citrus oranges! Now, imagine combining these flavors with fresh lobster and crab!

This recipe is beautiful and flavorful, and Fine Lobster recommends serving it with sliced fresh French bread and a glass of white wine.

Serves 4

1/2 lb crab meat
1/2 lb cooked lobster meat
2 tspns coarse sea salt
2 tbsps olive oil
1 large fennel, stem and fronds removed (reserve fronds)
2 tbsps of frond feathers reserved for garnish
1 cup purple cabbage, sliced into thin strips
1 large orange, plus 2 tablespoons orange juice if the orange seems dry
1/2 tspn freshly ground black pepper

In a large bowl, combine the crab and lobster meats, 1 teaspoon of the salt, and 1 tablespoon of the olive oil. Toss until the meat is well coated.

Meanwhile, using a mandoline or a very sharp knife, slice the fennel paper-thin and transfer it to the crab and lobster meat bowl. Add in the cabbage. Cut off the ends of the orange to expose the orange and carefully cut away the peel. Make orange supremes by slicing out the orange sections, leaving behind any membranes. Place the orange wedges on top of the fennel. Squeeze any excess juice from the orange into the bowl. Add the orange juice, if necessary.

Add in the remaining teaspoon of sea salt, the black pepper, and the remaining tablespoon olive oil. Toss the salad until everything is well combined. Serve immediately, garnished with fennel fronds.

Lobster, Artichoke & Peas on Rice

In the Fine Lobster family, we make this dish as a side, for summer BBQs, or take as a light lunch to the office (as long as the leftovers last!)

Not only is it delicious and nutritious, it takes little time to prepare.

Serves 4

2 tbsps unsalted butter
1/2 cup jarred artichoke hearts packed in olive oil, quartered
1 cup fresh sweet peas (shelled), or frozen peas (thawed)
1 tspn kosher salt
1/8 tspn freshly ground black pepper
1 tbsp finely chopped fresh tarragon
1 tbsp finely chopped flat-leaf parsley
1 1/2 lbs cooked lobster meat
1 lb long-grain rice, fully cooked and kept warm

Place a large and deep sauce pot over medium-low heat, combine the butter, artichoke hearts, peas, salt, pepper, tarragon, and parsley. Stir gently until well combined and the butter has melted, about 3 minutes.

Add in the cooked warm rice and toss again until well combined.

Remove the pot from the heat and gently fold in the lobster meat, coating it thoroughly. Serve immediately.

Lobster, Potato & Caviar Salad

Our lobster, potato and caviar salad evokes memories of hot summer days and bees buzzing in the grass, but even when it isn't that time of year it is still a big hit! Our guests always ask, "This is so good! What is in it?" This is far from a standard salad.

Once the prep work is done and the stock is made, this comes together very quickly. We think it’s one of the most extravagantly delicious recipes around. Freeze the leftover reduced lobster stock for another dish—or to make this one again!

Serves 4

6 lobster tails, 6-8 ounces each (thaw in refrigerator overnight if frozen)
3 tbsps canola oil
3 shallots, peeled and roughly chopped
1/2 inch piece of peeled ginger, roughly chopped
1 medium carrot, peeled and roughly chopped
1/2 cup dry white vermouth
4 sprigs fresh thyme
4 sprigs fresh parsley
12 small new potatoes, preferably Yukon gold
1 tbsp unsalted butter, melted
1 tspn sea salt
1 tbsp chopped dill, finely chopped
1/2 cup mascarpone
6 cups bibb lettuce, rinsed and patted dry
1/4 cup olive oil
1 tbsp freshly squeezed lemon juice
2 tbsps black caviar (inexpensive is fine)
2 tbsps red caviar (inexpensive is fine, but not salmon roe)

Pre-heat the oven to 425 F degrees. Using kitchen shears, cut lengthwise through the top of each lobster tail shell, cutting to, but not through, the lobster meat. Pry the shell open. Place the lobster tails, cut side up, in a roasting pan lined with heavy-duty foil. Bake for 14 minutes, or until the lobster meat turns opaque. Let cool, then remove the meat from the shells, reserving shells for stock. Slice the meat into 3/4-inch pieces.

In a large stockpot, add one tablespoon of the canola oil over medium heat and stir in the shallots, ginger and carrot. Roughly chop or smash the lobster shells and stir-fry them with the vegetables. Carefully pour in the vermouth and deglaze the pot. Add the thyme and parsley, then add filtered water to cover. Simmer the mixture for 20 minutes, then strain and reduce the stock by half over medium-high heat.

Meanwhile, toss the potatoes on the baking sheet with the remaining 2 tablespoons of canola oil and the melted butter. Roast the potatoes for 30 minutes, or until tender. Let cool, then cut the potatoes in half or into quarters.

In a large bowl combine the lobster meat, potatoes, sea salt, dill, mascarpone and 1/2 cup of the reduced lobster stock. Toss until the lobster meat is well coated.

Whisk the olive oil and lemon juice together and toss the bibb lettuce with the dressing. Make beds of bibb lettuce on 4 plates, divide the lobster salad into 4 portions and place a mound on each bed of mixed greens. Finish with dollops of red and black caviar.

Shrimp Croquettes

With Spicy Dipping Sauce

Our shrimp croquettes with spicy dipping sauce seem laborious yet are quick and easy. These are also more healthy than a standard deep-fried appetizer because they are fresh and homemade in olive oil (versus another oil with more trans fats).

Serves 6 (2 croquettes per serving)

For the fried croquettes:
1 pound fresh raw shrimp, shelled, deveined and roughly chopped
1/2 cup finely grated Parmesan cheese
1 1/2 cups cooked white rice
2 tspns minced garlic
1 tspn salt
1/2 cup of your favorite finely chopped fresh herbs (cilantro, flat leaf parsley, curly parsley chives, chervil)
2 eggs, whisked
2 cups olive oil

For the coating:
1 1/2 cup breadcrumbs
1 tbsp finely chopped fresh cilantro (or whatever herb you used on the croquettes)

For the sauce:
1 cup store-bought hummus
1 tbsp Sriracha chili sauce, or any spicy chili sauce

In a food processor combine the shrimp, cheese, rice, garlic, salt, cilantro, and eggs and pulse until a paste is formed. Scoop out the shrimp mixture and make 12 equal balls, or about 1 heaping tablespoon each.

In a small shallow bowl pour in the breadcrumbs and cilantro and mix.

Pour the olive oil in a medium sauce pan and heat it to 350F.

Meanwhile, dip the croquettes into the breadcrumbs (roll it around until it is well coated) and place them on a clean plate.

Fry the croquettes in batches in the olive oil for about 2 minutes or until they turn golden brown. The croquettes should be completely submerged. Also, make sure to carefully move them around in the oil so they fry evenly. When they are done, remove the croquettes from the oil and place them on a paper-towel lined plate to drain.

While the croquettes are frying prepare the dipping sauce by combing the hummus and the chili sauce and mixing until blended.

Serve the croquettes warm with the dipping sauce, and if you like it spicy just adjust the sauce to taste.

Crab Nachos

A favorite indulgence at Fine Lobster is to combine our favorite crustaceans with comfort food. These crab nachos are at the top of this list of indulgences.

Serves 6

1 bag of tortilla chips
6 2-ounce crab balls, thawed (or any combination of crab cakes to get 12-ounces, such as: 2 6-ounces or 3 4-ounces)
1 large beefsteak tomato, finely chopped
5 - 10 picked jalapeno slices chopped (to desired spice)
2½ cups shredded cheddar cheese
1 small can of sliced black olives, drained (optional)
2 chopped green onions, (optional)

Place an oven rack in the center of the oven and heat to 350 F.

On a large sheet pan spread out the chips so they don’t overlap as best you can.

Unwrap the crab balls or cakes and break them apart and evenly lay them on top of the chips. Cover the broken up crab balls with the chopped tomatoes, olives, chopped jalapenos, green onion and then the shredded cheese.

Bake for 15 minutes, or until the cheese has melted. Serve immediately!

Consider a dollop of sour cream and guacamole, then a toss of freshly chopped cilantro to finish off the nachos after baking.

Spicy Lobster & Crab on Plantain Chips

Here is an unusual treat--enjoy fresh lobster and crab with a twist in a quick and healthy way.

This recipe is a classic mix of South American spicy and tropical flavors. It includes plantains, or the fruit similar and related to the common banana, yet plantains are firmer and not as sweet. They are a staple in tropical areas and are best when fried, steamed or boiled; they either act starchy when under-ripened or sweet if over-ripened but no matter how ripe plantains get they are not as sweet as common bananas that have a much higher sugar content.

In general, plantains will take on the flavor of the spice and other ingredients around them much like a potato. So adding a dash of spice, coconut milk and lime to the sautéd lobster and crab will be a delicious balance to the banana-like flavor of starchy plantains.

Serves 2

4 tbsps sesame oil
1 ripe plantain, cut diagonally into ½-inch slices
¼ cup cooked lobster meat, roughly chopped
¼ cup crabmeat, boiled and removed from shells
1 tspn red curry paste (this can be omitted if you don’t like curry and substituted with habanero sauce, but add just a pinch!)
4 tbsps coconut milk
1 tbsp fresh finely chopped cilantro leaves
1 tbsp sesame seeds
Lime wedges

In a sauté pan over medium heat, slick the pan with 3 tablespoon of sesame oil. Sauté the plantain slices for 2 minutes per side or until golden brown. Divide up and transfer to two plates.

Slick the pan with the remaining 1 tablespoon of sesame oil and add in the lobster and crabmeat and sauté for 2 minutes.

Meanwhile, in a small cup combine the curry paste, coconut milk, cilantro and whisk until the curry is dissolved. Add this to the pan with the lobster and crabmeat and toss until it is well combined.

Evenly divide up and top the lobster and crabmeat mixture over the fried plantains. Sprinkle it with sesame seeds and serve it with line wedges.

California King Crab Roll

California rolls are basic yet delicious rolls that can familiarize you with making sushi at home. Making sushi at home isn't difficult, yet it gets better and easier with practice. For the best results we recommend using the freshest ingredients, but regardless of how it looks it will be great.

We include a few tricks and suggest keeping bowls of both hot and cold water readily available to properly handle the rice and nori as you roll and cut the sushi. Be sure to prepare the rice with vinegar (recipe link below) for this makes it stickier (and we can't recommend a rice cooker enough!).

While spreading out the rice on the nori be gentle to not break the kernels. Another trick is make sure you lay out it evenly and not too thick because this will take away from the flavor of the fresh King crab and avocado.

Lastly, as you are rolling it up be careful that you do not create too much pressure and burst a hole in the nori. This is why we suggest using a sudare for it applies pressure more evenly. Being able to roll without one takes a lot of practice.

We recommend these rolls as an appetizer for any dinner, or even as a snack!

Rolls:
1 avocado, in 1/8-inch lengthwise slices
3 tbsps fresh lemon juice
Six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tbsp wasabi powder, combined with 1 tbsp cold water (let sit ten minutes before serving)
3/4 lb Alaskan king crab leg meat, cooked
1 tbsp toasted sesame seeds

Sauce:
1/4 cup soy sauce
2 tbsps rice vinegar
2 tbsps rice wine

Immediately after preparing the avocado, gently toss it with the lemon juice in a small bowl to keep it from browning in the air. Dry roast each sheet of asakusa nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner, for 30 seconds, or until it turns green.

Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with one of the rough (or shorter) edges facing you. With cold water dampened fingers, evenly spread 1/2 a cup vinegared rice onto it, leaving a 1-inch border along the top, other rough edge.

Spread a small bit of the wasabi paste horizontally across the rice and about 1-inch from the rough edge of the nori closest to you. Be sure to use the wasabi paste sparingly as it is very hot. Then arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one sixth of the crab meat. (See first image for example.)

Grasp the rough edge of the nori and mat closest to you and gently begin working the nori and the mat up and over, beginning to roll it onto itself. Roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn (again, being careful not to burst a hole in the nori).

Seal the roll by using a finger dipped in cool water to moisten the far free edge of the nori and pressing the seam closed. Transfer the roll to a cutting board. Make 5 more rolls in the same manner.

With a serrated knife dipped in hot water, trim the ends of the rolls and cut each roll crosswise into six 1-inch sections. When cutting, rather than pressing down into the roll we suggest using actual back-and-forth cutting motions to keep the shape of the roll intact. (See second image for example.)

Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.

Arrange the rolls cut side up decoratively on a platter, sprinkle with toasted sesame seeds and serve them with the sauce.

Soy-Sake Shrimp with Ginger Aïoli

by Joe Dion, North Charleston, SC

Joe Dion is a chef in South Carolina and expressed this is a favorite recipe of his to make for friends when he's not working. What is essential on his days off is that it tastes good, is simple to make, and is healthy.

We agree! This is a fresh take on a few old basics.

1/2 cup soy sauce
2 green onions, chopped
6 tbsps olive oil, divided
2 tbsps unseasoned rice vinegar
2 tbsps sake or dry Sherry
1 tbsp golden brown sugar
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tbsp chopped peeled fresh ginger
Cooked white rice

Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

- Bon Appétit, April 2005

Lobster, Crab & Shrimp Cocktail

This is an exceptional way to enjoy fresh, healthy lobster, King crab, shrimp and vegetables with tons of flavor.

The celery and carrots bring a satisfying crunch while the capers, jalapeño and lemon juice balance the acidity, all delivering a bright and beautiful dish with some kick!

Serves 8

3/4 lb cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 lb fresh lump King crab leg meat, cooked and shelled
1/2 lb fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tbsp drained tiny capers
Salt and freshly ground black pepper, to taste
1 tspn finely minced red or green jalapeño pepper, ribs and seeds removed
2 tbsps chopped, fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.

Next, add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine or martini glasses for serving.

Lobster Dip

This lobster dip is probably the most easy and fast recipe on our list, yet it is a flavorful way to enjoy fresh lobster. Try if for the Super Bowl, holidays, special occasions, or just cause.

Also, have fun it by changing it up! Following the directions below it is meant to be served chilled, and is best after letting the flavors mingle overnight.

We also suggest you also try sprinkling your favorite cheese and some bread crumbs on top before putting it under the broiler to serve warmed and browned. Also consider adding in fresh spinach or chopped green onion to give it color with a kick.

Serves 8

1 lb fresh lobster meat, chopped up
1 tbsp minced onion
1 tbsp lemon juice
1 (8 ounce) package cream cheese, softened
4 tbsps butter, softened
1 tbsp prepared horseradish

In a medium bowl, mix together the lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving, or chill before browning under the broiler and serving warm.

King Crab Quiche

Enjoy King crab legs and fresh herbs folded into the most flaky pastry crust you’ll ever make. This recipe is perfect for any meal, will be a hit for brunches or special occasions, and can be frozen for up to a week.

We’ve included a preparation short cut, although can’t encourage you enough to make your own pastry and use the freshest ingredients you can find.

Pastry Ingredients:

1 ¼ cups all-purpose flour
¾ stick (6 tbsps) cold unsalted butter cut into ½ inch cubes
2 tbsps cold vegetable shortening
¼ tspn salt
3 to 4 tbsps ice water
(Can substitute with store-bough frozen, premade deep-dish pastry crust)

Filling Ingredients:

1 lb of King crab legs, thawed if frozen
3 large eggs
1 ½ cups heavy cream (can substitute with half and half)
2 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
½ cup red pepper, chopped
½ cup spinach, chopped
2 tbsps fresh chives, finely chopped
2 tbsps fresh parsley, finely chopped
2 tbsps fresh cilantro, finely chopped
½ tspn seafood seasoning, such as Old Bay Seasoning
½ tspn salt
¼ tspn black pepper
1/8 tspn freshly grated nutmeg
½ cup coarsely grated Monterey Jack cheese
½ cup coarsely grated Swiss cheese

Pastry:

Blend together flour, butter, shortening and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, ½ tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough into a 12 inch round on a lightly floured surface with a floured rolling pin and fit into 9 inch glass or ceramic deep-dish pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Line shell with foil and fill with pie weights (or raw rice). Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.

Filling:

Hack through the crab leg shells with a large heavy knife and cut meat into ½ inch pieces. Discard shells.

Heat olive oil in small heavy bottom skillet and sauté onion and garlic till translucent, adding in red pepper and spinach for the last minute, stirring regularly.

In a separate bowl, whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg.

On the bottom of the crust, first place the crab meat and then over that evenly distribute the onion and vegetable mixture. The final step is mix together the egg and herb mixture with the cheeses, the pour into the crust over the crab.

Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 50 to 60 minutes. Cool in pie plate on rack 15 minutes.

If freezing, simply reheat at 350°F for up to 25 minutes.

Warm Shrimp Endive Salad

Endive is a leafy vegetable that is not used as often as the more common ones like romaine or spinach, yet packs as many nutrients being high in fiber, folate and vitamins A and K.

While it is known for having a somewhat bitter flavor, this feature is mild for it is signature is being satisfyingly crunchy.

Endive is strong enough to be utilized like a scoop upon which you can place a tasty combination of ingredients--think of it as a naturally healthy finger food.

This recipe, however, calls for the endive to be chopped up and added to the meat to make a salad served as an appetizer or snack. The punch of the mustards with sesame and lemon juice take the dish to a new level of savory, while the leaf of the endive brings in a mild bite.

We also recommend substituting the shrimp with freshly cooked lobster tail cut into pieces.


Serves 4

1 medium vine-ripened tomato
2 tspns sesame seeds
¾ lbs large shrimp (about 16)
4 medium Belgian endives
½ cup house vinaigrette
2 tspns Dijon mustard
2 tspns coarse-grained mustard
2 tspns soy sauce
1 tspn fresh lemon juice
Fine sea salt
Freshly ground white pepper to taste
1 tbsp corn oil
2 tbsps thinly sliced fresh cilantro leaves

Peel and seed tomato and cut into ¼ inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.

Trim top 1 ¼ inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.

In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.

Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.

Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

- Gourmet, July 1998

Lobster Mashed Potatoes

If you have some leftover lobster or are looking for quintessential comfort food, this recipe for lobster mashed potatoes will make your list of favorites!

Consider serving with filets and roasted asparagus for a modified surf ‘n turf, and don’t forget the red wine. We suggest an Oregon Pinot Noir or Australian Shiraz.

Serves 4

1 10-ounce frozen uncooked lobster tail, thawed
½ cup (or more) whole milk
2 tspns chopped fresh tarragon
1 garlic clove, minced

3 ½ lbs russet potatoes, peeled, cut into 2-inch pieces
4 tbsps (½ stick) unsalted butter
Salt and freshly ground pepper to taste

Cook the lobster tail in a large saucepan of boiling salted water until just opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). Remove lobster meat from shell. Cut meat into 1 ½-inch pieces. Bring ½ cup milk and garlic to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.

Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season to taste with salt and pepper.

Can be made 3 hours ahead. Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes.

An alternative is to use lump lobster meat instead of the lobster tail.

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

Lobster with Simplified Mole Sauce

And a chile lesson!

You have read correctly, this is a recipe for a simplified mole sauce and delectable lobster, and minor a lesson in chiles! While traditional mole sauces contain a frightening number of ingredients--although not always chocolate--an excellent mole can be made with far fewer. A mix that includes at least four dried chile varieties makes the flavor of the sauce more complex and intriguing, thought it will still be satisfying with only one type. Serve this dish with sauteed vegetables, rice, and either warmed tortilla chips or corn tortillas.

When it comes to selecting dried chiles, your options will depend on your location and the store(s) you select. They most often come in cellophane, can be found in the Hispanic-food section, and it is a general rule that the smaller in size, the hotter in taste.


To detail our recommendations, a mulato or mulatto chile (left) is very popular and short, wide, very dark in color, sweet and mild. An ancho chile is a dried poblano pepper, and while often mistaken for a mulato for they are very similar in appearances and of the same spiciness, is isn't as dark in color and is usually more wrinkled. It is often incorrectly referred to as a pasilla chile (chile negro or pasilla negro--below, right) but this variety is very different for it has a unique flavor and as as you can see is long and thin although of the same color and temperament of the mulato and ancho.

Our last recommendation is the chilhuacle negro chile that is harder to find but loaded with flavor and has a little more spice that the others that will compliment the chipotle for the perfect flavor and heat.


Common chiles that are easier to find are not always the best choice. The list below contains ones we do and do not recommend:

- California chiles are simply dried Anaheims, very mild and abundant.

- Cascabel pepper or the rattle chile are small, round, brownish and moderately spicy.

- Chile de Arbol (red chile) is a classic chile in appearance (red, long and narrow) but be wary for this is very hot and only recommended for those who are looking for serious heat!

- Chipotle pepper (below, left) is moderate to hot and just a smoked jalapeño pepper adding a wonderful smoky flavor to sauces. This is required for this recipe.

- Habeñero is the hottest of all chiles and not recommended as a good option for a mole.

- New Mexico red chiles are easy to find and similar to the California chile however they have more heat (moderate) and flavor.

- Pequin peppers are what they say, small! Refer back to the original warning about size and spice, these are one step away from the habeñero and not recommended for a mole.


Serves 4
12 dried chiles such as mulato, ancho, pasilla, and/or chilhuacle negro (preferably a mix)
1 chilpotle chile, soaked in warm water for 30 minutes to soften, then drained (with the recommendations above this is where the heat for the dish will come from, so overall will be mild to moderately hot)
2 tbsp vegetable oil
1 tspn ground coriander
1/4 cup almonds
1 onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, chopped
2 cups chicken broth or water
1/4 cups raisins
1/4 tspn ground cloves
1/2 tsp ground cinnamon
1 tbsp sugar, to taste (or more)
1 tbsp sherry vinegar, to taste
Salt and freshly ground pepper, to taste
3 oz cotija cheese
2 tbsp freshly chopped cilantro
4 (8-12 oz) lobster tails parboiled, then finish broiled/grilled

Optional
2 tbsp 70% or greater dark unsweetened chocolate

Put all the chiles, except the chipotle, in a cast iron skillet over medium heat and toast for about 5 minutes. Rearrange them every couple of minutes and turn them over so they are all roasted the same amount. Put them in a bowl with warm water to cover and move them around every 10 minutes for about 30 minutes total, or until they are soft and pliable.

Drain the chiles, cut off the stems, and rinse out the seeds. Stem and seed the chipotle chile. Cut all the chiles into several pieces each.

In a saucepan, heat the oil over medium to high heat. Add the coriander, almonds, onion and garlic and cook gently for about 12 minutes, or until the onion is translucent. Add the tomatoes and broth and simmer for about 5 minutes, or until the sauce thickens.

Remove from the heat, let cool slightly, pour into a blender (see precautions below) and add the raisins, chiles, cloves and cinnamon. Process for 1 minute, or until smooth, and then strain through a medium-mesh strainer into a clean pot. This is highly recommended for the skins of the chiles will be woody and bitter. Work the sauce through the strainer with the back of a ladle till all that remains is dry and like a paste.

Bring the mixture back to a simmer, add the sugar, vinegar and optional chocolate, season with salt and pepper, adding more sugar and vinegar if needed.

While the sauce is cooking, finish cooking the lobster tails either under the broiler or on the grill till golden brown. Remove from the shell and either serve whole or cubed, transfer to warmed plates, spoon the sauce over the top and sprinkle with cotija cheese and freshly chopped cilantro.

Another option if cubing the lobster is to place it on top of warmed tortilla chips before spooning the sauce over the top and sprinkling with crumbled cotija and cilantro.

*Precautions: When blending hot sauces the lid has a propensity to blow off the top as pressure builds inside, causing burns. Start with one cup of sauce adding the additional amount over time, begin by quickly pulsing the blender, loosely holding the lid on with a dish cloth till all ingredients are added and it is mostly mixed, then turn onto blend till smooth.

Lobster and Avocado Casserole

This is a different and fun way to enjoy lobster and probably a recipe you’ve not seen lately, or ever! We recommend serving it with lemon rice (recipe further below) for it is a light and zesty side to this deeply indulgent casserole.

Serves 8

½ lb cremini mushrooms, quartered
½ cup unsalted butter
3 tbsp flour
1 ½ cups milk
Salt and freshly ground pepper, to taste
¼ cup dry white wine
2 medium avocados, peeled and sliced
3 tbsp freshly squeezed lemon juice
1 lb fresh lobster meat
1 cup soft bread crumbs

Preheat over to 350 F. Sauté mushrooms in two tablespoons of melted butter in a skillet over medium heat. Remove mushrooms and set aside. Melt an additional three tablespoons of butter and stir in flour to make a roux. Cook over low heat five minutes. Stir in milk and cook until sauce is thick and bubbly. Remove from heat then add salt and pepper to taste, wine and mushrooms. Set aside.

Immediately after slicing the avocado, mix it with lemon juice and a dash each of salt and pepper. In a buttered two-quart casserole, layer avocado and lobster meat alternately (in three layers), pour mushroom sauce over the top.

Melt remaining butter and add breadcrumbs. Sprinkle crumbs over casserole and bake for 20 minutes until just heated through. Overcooking will result in a bitter flavor and should be avoided.

Suggest Lemon Rice

With long-grain rice, this dish is very light and goes well with any seafood. For a nuttier, richer flavor, suitable for red meats or spicy chicken, substitute wild rice, increase the water by one cup and the cooking time by ten minutes.

Serves 6

1 cup long-grain rice
2 ½ cups water
½ tspn salt
1 tsp grated lemon peel
1 tbsp fresh lemon juice
1 tbsp unsalted butter
2 tbsp minced flat-leaf parsley

In a 1 ½ qt saucepan with a tightly fitting lid, combine rice with water and salt and bring to a boil. Cover and simmer 20 to 30 minutes, until moisture is absorbed. Stir in lemon peel, juice, butter, and parsley. Cover and let stand five minutes. Fluff and serve.

Lobster Stuffed Chicken with Mushroom Thyme Sauce

Delicate flavors blend and allow for each of the components of this recipe to stand-alone, and at the same time find a symphony of flavor together. Usually overwhelmed and lead by a stronger spice or herb, the chicken and lobster are present and the thyme behaves as a finishing act.

As a different take on the traditional surf ‘n turf it will easily become a staple in your repertoire of favorite meals and the easy go-to to wow any guest.

The stuffing and chicken can be prepared in advance to allow you the time to entertain or hang out with the family.

Serves 6 to 8

4 boneless chicken breasts, split and skinned
Stuffing:
1 lb fresh lobster meat
1/3 cup chopped flat-leaf parsley
1/3 cup soft bread crumbs
1 cup shredded Swiss cheese
Sauce:
¼ cup unsalted butter
¾ cup scallions and tops, thinly sliced
½ lb cremini mushrooms (sliced)
¼ cup flour
2 tbsp chopped fresh thyme
½ cup chicken broth
½ cup milk
1 cup dry white wine
Salt and freshly ground pepper, to taste
Flat-leaf parsley sprigs for garnish

Preheat the oven to 400 F. Pound the chicken breasts until very thin. Set aside.

Combine stuffing ingredients in a bowl, reserving ¼ cup cheese. Mix well and set aside. To prepare the sauce, melt butter in a saucepan over medium heat and sauté scallions and mushrooms until tender. Stir in flour and thyme. Add broth and milk, stirring constantly. Add wine, salt, and pepper and stir until sauce is thoroughly heated. Remove from heat and add ¼ to stuffing mixture, mixing well.

Season chicken lightly with salt and pepper. Spoon stuffing mixture in the center of each breast, roll up and place seam side down in a buttered baking dish. A toothpick can be used to secure the chicken if needed, but remember to remove before serving. (Breasts may be covered and refrigerated at this point for advance preparation.)

Bake for 30 to 40 minutes or until the meat is no longer pink. Remove from the oven, sprinkle with reserve cheese and bake an additional five minutes. Whisk sauce and pour onto warmed serving plates, top with chicken, and garnish with sprigs of parsley.

Once you are comfortable with this, try substituting the lobster with fresh crab meat to mix it up!

Spicy Mexican Lobster Salad

Whether warm or chilled, this salad has some heat from the mix of red chili peppers and dash of cayenne, which compliment the fresh lime and chopped cilantro in the vinaigrette.

An abundance of fresh lobster combined with the basic ingredients packs a satisfying punch. Add in the juicy crunch of fresh jicama and you’ve got a delicious Mexican dish full of traditional flavors!

We recommend serving this with sliced avocado and warmed tortilla chips or crusty French bread; and serve on top of a bed of mild lettuce if serving chilled.

Consider serving this with another favorite here, the lobster macaroni.

Serves 4

Vinaigrette Ingredients:
1/3 cup olive oil
5 tbsp fresh lime juice
Salt and freshly ground pepper, to taste
Dash of cayenne or Tabasco
2 tbsp freshly chopped cilantro

Salad:
1 cup jicama*, peeled and julienned
2 tbsp peanut oil
2 red chili peppers
2 shallots, chopped
2 pounds lobster meat
¼ cup scallions, sliced very thinly
Fresh mild salad greens (for chilled service)

Prepare the vinaigrette by mixing ingredients thoroughly. Pour about a fourth of the vinaigrette over the prepared jicama and set aside. This will keep it from browning.

Heat peanut oil in a large skillet, break chilies in half and add to oil. Add shallots first, then the lobster, being careful not to cool the oil. Cook for about one minute stirring and turning the meat. Do not overcook. Remove from the pan and discard chilies. Toss lobster and shallots immediately in the vinaigrette. Add sliced jicama and scallions and serve at once.

To serve chilled, don't prepare the jicama, but do prepare the vinaigrette and refrigerate. Cook lobster and shallots as indicated but allow to cool. Add to vinaigrette and chill. Before serving, slice the jicama and scallions, add to mixture and serve on leaf lettuce.

*Jicama is a tuber and is known for its crisp, almost sweet flavor. It has a crunchy texture that it doesn’t lose even when cooked. Select them small and young without blemishes, and then peel the brown skin just before serving.

Lobster Shell Sauce

Believe it or not, you can use lobster shells to create a beautiful, rich and flavorful stew or stock.

Consider this as the base for memory-making homemade lobster bisque, a classic nouvelle lobster à l’américanine, or a sauce and garnish for sautéed or grilled fish. From this recipe you can make many dishes, as well as get a greater understanding of lobster and how to cook with it.

A wise chef once said that the quality and amount of flavor extracted from a lobster is dependent on the cook’s level of commitment to the dish. Overcooking can ruin the texture, while boiling or steaming does not capture the full flavor. The following recipe is not for the quick-file; this is for those wanting more kitchen skills and dream of lobster in color and full of bold flavor.

Speaking of color, the beautiful tones and flavor of the lobster shell will not be pulled when boiling or steaming lobster because it is fat-soluble. To do so we recommend both oil and cream to get the most out of each lobster.

Serves 4 to 6

4 live lobsters
¼ cup olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 tomatoes, chopped
½ cup dry white wine (or sherry, Madeira)
3 sprigs of thyme (1/2 tsp dried)
3 sprigs of tarragon, coarsely chopped (optional)
1 cup heavy cream
Salt and freshly ground pepper, to taste
4 or 6 sprigs chervil (optional)

We recommend live lobsters for you will need as many shells as possible (not just that of the tail). Please refer to our discussion on cooking live lobster for other options, but we recommend the ‘knife’ method. Turning the lobster back side down, insert a knife and bring it forward cutting through the head. Segment the lobsters by twisting away the tail and pincers, pull the grain sack out of the head, and slice the body (carapace) and tail in half lengthwise.

In a heavy-bottom skillet, sauté the lobster pieces on high heat in the oil with the lid on, it will take about 5 minutes or until they turn orange. Remove the lobster and add the onion and carrot to the sauté pan. Lower to medium heat and cook, stirring regularly, for about 12 minutes or until the onion and carrot are softened but not brown. Add the tomatoes, wine, thyme, and tarragon to the pan, cover and simmer gently while you grind up the shells.

Remove the meat from the shells and set aside on a plate, saving all but the claw shells (which are too hard for the food processor). Place the shells in the processor and grind for about 1 minute or until coarsely ground.

Add the ground shells to the tomato mixture and simmer covered for 5 minutes, or until the shells release their flavor. Pour in the cream, bring back to a simmer, and strain through a course-mesh strainer, and then through a fine mesh strainer into a small saucepan. Push down on the contents of the strainer with the back of a ladle or wooden spoon to release as much liquid from the shell mixture as possible.

If serving this à l’américanine, cut the lobster meat in pieces so that everyone gets the same amount. Put the pieces, in portions, on a sheet pan, and cover it tightly with plastic wrap. Refrigerate until just before serving. Thirty minutes before serving, put the lobster in the oven at its lowest setting.

Season the sauce with salt and pepper to taste. Place the portions of warmed lobster in soup bowls, pour the hot sauce over the top and decorate with a chervil sprig.

*This recipe is from Cooking by James Peterson

Lobster Macaroni 'n Cheese

Just in time for the cooler Fall weather, this comfort food recipe comes from Terra, a restaurant in Hillcrest, San Diego, California, specializing in innovative American cuisine that celebrates fresh, local cuisine, such as spiny lobster tail.

Chef Jeff Rossman’s decadent take on American comfort food is epitomized in his Lobster Mac’n’Cheese. Whether seeking a refined twist on a classic family dinner, a refreshing side for the holidays, or a new dish to impress at dinner parties and potlucks, this rich and indulgent take on traditional mac’n’cheese is a crowd-pleaser.

Serves 6

Pasta Ingredients
1 ½ lb mini penne (pennetti) pasta
1 qt milk
2 oz butter
2 oz all-purpose flour
9 oz grana padana, pecorino, parmesan, brie, fontina
2 tbsp kosher salt
1 tbsp black pepper

Lobster and Stock Ingredients
3 cups heavy cream
1 cup reduced lobster stock (harvest from steaming or boiling live lobster)
1 lb cooked lobster meat
1 pinch salt, to taste
1 pinch black pepper, to taste

Preheat oven to 350.

In a medium stockpot, boil water and cook the pasta until just past al dente. Put milk in a medium saucepot on medium heat. Melt butter in another small saucepot and whisk in flour to make a roux. Once butter and flour are combined, add to the hot milk and whisk continuously until fully combined. After milk mixture begins to thicken, add the cheese and whisk to combine until cheese is fully melted. Add salt and pepper. Turn off heat and wait for the pasta.

Once pasta is cooked, strain and place into a large mixing bowl and combine with the cheese mixture. Use nonstick spray on a 10x13 casserole dish and put the pasta mixture into the dish. Bake at 350 for about 20 minutes or 30 minutes if you like it a little crispy.

While you wait for the macaroni in the oven, put the heavy cream and lobster stock in a medium saucepot on medium-high heat and let boil to reduce the liquid. Be sure to watch your boil as cream tends to boil over and make a huge mess. Once cream has reduced and appears thick, add the lobster meat. Season with salt and pepper to taste.

Spoon the lobster meat mixture over the macaroni 'n' cheese and serve.

Lobster in Leek Sauce

Finding a recipe that can be modified for the season is always a keeper and makes the favorite list at Fine Lobster. In the hotter months, one can serve this dish as a starter with the smooth elegant sauce and light lobster.
In the cooler months, serve this as the main course with baby new potatoes, mixed root vegetables, or even a potato-Gruyère gratin.
The beauty of this light recipe is that the lobster meat can be substituted with many other shellfish, such as shrimp or crab. Another recommended modification is to add about a pound of cremini mushrooms, trimmed and thinly sliced.

Serves Four

4 leeks, large to medium size
4 tbsp butter, divided
¼ cup dry white wine
½ cup cream
Salt and freshly ground white pepper, to taste
1 lb lobster meat, cooked and cubed
Fresh basil leaves, slivered
1 lb cremini mushrooms (optional)
2 tbsp olive oil (for mushrooms)


Cut leeks into small pieces and wash well. Drain and pat dry.

In a non-stick sauté pan, melt 3 tbsp of the butter and sauté leeks over low heat until very soft. Add wine and cook until slightly evaporated. Add cream and continue cooking until it thickens slightly. Season to taste with pepper. Set aside and keep warm. If a smoother texture is desired, puree sauce in a blender, and gently reheat.

Prepare the cremini mushrooms separately by adding the olive oil to a hot sauté pan. Once the oil is just smoking hot, add half the mushrooms and toss for 3 minutes; add the other half of the mushrooms cooking all for an additional 2 to 3 minutes making sure not to overcook them and release their water (avoid this). Set aside to fold into the sauce before serving.

To prepare the meat, we recommend boiling live lobster and then immediately removing all the large meat segments including the tail, and cutting it to be as close to 1” by 1” as possible. If using prepared lobster meat or crab meat, we don’t recommend pureeing the sauce. If using shrimp, sauté them in another non-stick skillet with the remaining butter until golden brown. If using stone crab claws, boil as you would whole lobster or crab, and when removing the meat consider saving a few of them in-whole for a beautiful and colorful presentation.

To serve, fold the mushrooms into the leek sauce, then place the sauce on a plate and place the meat on top, spooning the remaining sauce over the top. Garnish with the fresh basil.

Lobster & Cherry Tomatoes

It doesn’t get an easier or healthier than this quick-fix for a lobster craving! In this salad is a surprising kick from a pinch of cayenne pepper, and hints of citrus and pine flavors from the fresh marjoram. Top it off with ribbons of zucchini and spicy arugula for a mix not regularly found. Enjoy this salad as a main course or side dish, and gobble up the freshness!

Serves 6
1 lb lobster meat (http://www.finelobster.com/lobster-meat.asp)
½ cup olive oil
2 tbsp lemon juice
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh marjoram
pinch of cayenne pepper
1 zucchini
1 bunch of arugula
12 oz/350 g cherry tomatoes

If using live lobster, boil and separate the meat from shell and transfer to a non-metallic bowl, making sure it is chilled before mixing with the dressing.
Whisk the olive oil, lemon juice, garlic, parsley, marjoram and cayenne pepper together in a bowl, then pour this dressing over the lobster. Toss well to coat, cover with plastic wrap, and let cool. You can chill this for up to 8 hours.
Using a swivel-bladed vegetable peeler, cut the zucchini into long ribbons. Combine the zucchini ribbons, arugula leaves and tomatoes in a dish. Add the lobster together with the dressing, and serve.

Lobster Salad Stuffed Sweet Peppers

Imagine a fine balance of fresh lobster, sweet pimientos del piquillo peppers, roasted bell pepper, a touch of zesty lemon citrus and the smoothness of cream cheese coming together in a salad? This is fantastic as a first course, to pass around as an appetizer--even for football Sundays! We recommend preparing these stuffed sweet peppers the day before and chilling them in the fridge.
This is not only quick to prepare, but the lobster salad alone can bring out the creative chef in us all. Think lobster rolls, grilled endive spears, even stuffed tomatoes! What about wraps or bruschetta? The list goes on and on!

Serves 16
16 pimientos del piquillo, drained, or freshly roasted sweet peppers* (tops cut off)
Chopped fresh parsley for garnish
Lobster Salad
8 ½ oz/240 g lobster meat, patted dry
1 red bell pepper, broiled, peeled and chopped
2 tsp fresh lemon juice
Scant 1 cup cream cheese
Add salt and freshly ground pepper, to taste
*Alternately, roast 16 of the long, sweet Mediterranean variety peppers, not capsicums.

First make the lobster salad. If using live lobster, begin by by boiling, removing from the shell, and chilling. Using half the lobster meat, place it in a food processor with the prepared bell pepper, 1 ½ tsp of the lemon juice, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Flake and stir in the cream cheese and remaining lobster meat. Taste and add extra lemon juice, if required.
Pat the pimientos del piquillo dry and scoop out any seeds that remain in the tips. Use a small spoon to divide the lobster salad equally between the pimientos, stuffing them generously. Arrange on a large serving dish or individual plates, then cover and let chill until required. Just before serving, sprinkle the stuffed pimientos with fresh-chopped parsley.
An alternative option for this is to use the meat from fresh King crab legs instead of lobster.

Marinated Lobster, Avocado and Corn Salad

This unusual salad, perfect for passing at a barbeque or dinner party, combines marinated lobster meat with a colorful corn and bell pepper salad. The final addition of tomatoes and thinly sliced avocado make it a filling and healthy salad that could be a served as a light meal. Serve with fresh French bread and all at the table will be asking for the recipe!
Our favorite part of this recipe is that two of the three steps can be completed a day before, leaving a small amount of final serving preparation for the day of and maximizing the time you spend with your dinner guests.

Serves 8
Marinated Lobster with Chives
1 tbsp Dijon mustard
3 tbsp fresh lemon juice
3 tbsp chopped fresh chives
Add salt and freshly ground pepper, to taste
½ cup olive oil
1 lb fresh-cooked lobster meat

In a medium-sized bowl, whisk together the mustard, lemon juice and chives. Add the oil in a thin stream, whisking constantly until mixture is emulsified.
Add the lobster meat to dressing and toss to coat well. Cover and chill for 1 to 24 hours, stir occasionally.
Consider substituting the fresh-cooked lobster with fresh shrimp. To do so, shell and devein, then cook shrimp in a large saucepan of boiling water for 1 minute, or till pink, and drain.

Corn and Bell Pepper Salad
2 tbsp olive oil
2 cups fresh corn cut from the cob (or 2 cups canned/frozen corn)
½ cup diced green bell pepper
1 large clove garlic, minced
¼ tsp ground cumin
Add salt and freshly ground pepper, to taste
2 green onions, thinly sliced
1 tsp fresh lemon juice, or more to taste

In a large skillet, heat oil and add corn, bell pepper, garlic, cumin, salt and pepper. Cook over medium heat for 3 minutes. Stir in green onions and cook for 1 minute, then stir in lemon juice and remove from heat.
Transfer salad to bowl and cool to room temperature. May be refrigerated for 1 day. Bring to room temperature before serving.

Finally Assembly
1 lb tomatoes, seeded and chopped
¼ tsp sugar
1 tbsp olive oil
Add salt and freshly ground pepper, to taste
2 avocados
2 tbsp lemon juice
Springs of parsley, for garnish

In a bowl, toss tomatoes with sugar, olive oil, salt and pepper; set aside for 20 minutes.
Meanwhile, peel avocados and halve lengthwise. Thinly slice each half crosswise and fan them attractively on a service platter. Sprinkle with lemon juice to keep from browning.
Remove the lobster from the dressing with a slotted spoon and arrange in the center of the platter. Reserve chive dressing.
Arrange corn-pepper salad and tomato mixture decoratively on the platter; garnish with parsley sprigs and pass chive dressing separately.

Lobster in Lemon Curry

This is a unique recipe for many do not venture to pair curry with lobster. The mix of the traditional curry flavors with the fresh lemon keeps the dish from being too heavy. This is a quick meal that we suggest you parboil the live lobster to prepare for, and we recommend serving this with fresh steamed pilau rice, a citrus chutney, and either chapati or naan.

Serves 6
¼ cup freshly squeezed lemon juice
1/3 cup cider vinegar
1 tsp cumin
1 tsp tumeric
¼ tsp cayenne pepper
¼ tsp black pepper
1 ½ pounds lobster meat (can substitute with crab meat)
1 tbsp vegetable oil
2 tbsp finely minced fresh ginger
1 tbsp finely minced garlic
1 cup finely chopped onion
6 medium tomatoes, seeded and coarsely chopped
2 tsp honey
2 tsp dark molasses
3 tbsp finely shopped cilantro
1-3 tbsp seeded and minced green chile

In a medium-sized bowl, combine lemon juice, vinegar cumin tumeric, cayenne and black peppers. Add the lobster meat and allow it to marinate for about five minutes.

In a large heavy skillet, heat oil over moderate heat. Quickly add ginger, garlic and onion. Stir-fry for 7 to 8 minutes.

Drain the lobster marinade into the skillet, add tomatoes, and cook for 3 minutes. Stir in the honey, molasses and cilantro. Add the lobster and stir. Sprinkle green chile on top; partially cover the skillet and cook over medium heat for approximately 3 to 4 minutes.

Serve immediately accompanied by steamed rice and curry condiments.

Lobster, Egg and Potato Salad

Summer is winding down and potato salad is usually reminiscent of barbecue, long and warm nights, and beach time! However, here is a recipe that is fantastic year round, and can be served as a side dish at any meal, even in the holiday season.
The fresh parsley and shallots mixed with the white wine vinegar keep this light, but the lobster makes it satisfying and decadent.

Serves 4
12 oz/350 g new potatoes, unpeeled
1 hard-boiled egg, cooled and shelled
3 tbsp olive oil
1 ½ tbsp white wine vinegar
4 oz/115 g cooked, cooled lobster meat (or substitute with shrimp)
2 shallots, finely chopped
1 tomato, peeled and diced
2 tbsp chopped fresh parsley
salt and pepper

Cook the potatoes in a pan of lightly salted boiling water for 10 minutes, then remove from the heat, cover, and let stand for 15-20 minutes, or until tender.

Meanwhile cut the egg in slices, then cut each slice in half. Whisk the olive oil and vinegar together in a bowl and season to taste with salt and pepper. Spoon a little of the vinaigrette into a serving dish to coat the base.

Drain the potatoes then peel and thinly slice them. Place half the slices over the base of the serving dish and season to taste with salt, then top with half the lobster meat, half the egg slices, and half the shallots. Pour over half the dressing. Make a second layer with the remaining potato, lobster, egg and shallots, then our over the remaining dressing.

Top the salad with the tomato and parsley and cover with plastic wrap and let stand in a cool place for 1 to 2 hours before serving.

Tapas Lobster Tartlets

Originally a tapas recipe, this dish can also be a side to a main meal and is perfect for any social occasion. Tapas are known as one of the most social ways of dining with friends and family as everyone samples the wide range of dishes at the table.

A fine culinary balance lies between the lobster meat, cheese and splash of dry white wine, while using all fresh ingredients will bring out the flavor of the lobster and will taste incredible! Serve with white wine or sangria.

Makes 24 tartlets.

Filling Ingredients:
1 tbsp olive oil (Spanish oil recommended)
1 small onion, finely chopped
1 garlic clove, finely chopped
Splash of dry white wine
2 eggs
2/3 cup of milk or light cream
6 oz/175 g lobster meat
2 oz/55 g Manchego or Parmesan cheese, grated
2 tbsp chopped fresh flatleaf parsley
Pinch of freshly grated nutmeg
Salt and pepper
Fresh dill sprigs (for garnish)

Pastry Ingredients:
2 1/3 cups all-purpose flour, plus extra for dusting
Pinch of salt
1 ½ sticks of butter
2 tbsp cold water
(You can also substitute with 1 lb, 2 oz/500 g of ready-made, unsweetened pastry)

Preheat the oven to 375°F/190°C. To prepare the lobster meat filling, heat the olive oil in a pan. Add the onion and cook about 5 minutes, or until softened but not browned. Add the garlic and cook an additional 30 seconds. Add a splash of white wine and cook for 1-2 minutes, or until most of the wine has evaporated.

Lightly whisk the eggs in a large bowl, then whisk in the milk or cream. Add the lobster meat, grated cheese, parsley and the onion mixture. Season the mixture with nutmeg, salt and pepper to taste and mix together.

To prepare the pastry from scratch, mix the flower and salt together in a large bowl. Add the butter, cut into small pieces, and rub it in till the mixture resembles fine breadcrumbs. Gradually stir enough of the water to form a firm dough. Alternatively, the pastry could be made in a food processor.

Thinly roll out the pastry on a lightly floured counter. Using a plain, round 2 ¾ inch/7 cm cutter, cut the pastry into 18 circles. Gently pile the trimmings together and roll out again, then cut out an additional 6 circles. Use to line 24 x 1 ½ inch/4cm tartlet pans. Carefully spoon the lobster meat mixture into the pastry shells, taking care not to overfill them.

Bake the tartlets in the preheated over for 25-30 minutes, or until golden brown and set. Serve the crab tartlets hot or cold, garnish with fresh dill sprigs.

Consider a substitution option: king crab instead of lobster meat!