Lobster Recipes

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Ingredients

4 tablespoons butter

1 tablespoon garlic, minced

1 teaspoon lemon juice

1 teaspoon paprika

2 lobster tails

Salt and pepper to taste

Parsley to taste, finely chopped

Directions

1. Cut the lobster tails almost all of the way down the middle with kitchen shears.
2. Melt the butter in a saucepan, add in the garlic, parsley, paprika, salt, and pepper. Stir to combine.
3. Brush or spoon the butter mixture onto the lobster meat.
4. Place the lobster tails into the air fryer. Cook for 5 to 7 minutes at 375 degrees Fahrenheit, depending on the size of the tails.
5. Top with a squeeze of lemon juice and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership.

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Ingredients

2 large russet potatoes, peeled and quartered

4 tablespoons salted butter, divided

1 small Vidalia onion, chopped

½ teaspoon old bay seasoning

½ teaspoon garlic powder

¼ teaspoon ground black pepper

1 pound cooked fresh lobster meat, claws, knuckles, and tail, coarsely chopped

¼ cup chopped fresh flat-leaf parsley

⅓ cup chopped fresh celery leaves from stalks of celery

4 large eggs

Salt and pepper to taste

Directions

1. Place potatoes into a saucepan and cover with water so that it is 2 inches above the potatoes. Bring potatoes to a boil over high heat, reduce heat to a simmer, and cook until almost tender but still firm. About 15 minutes. Drain well, let cool, then finely chop and set aside.
2. Melt 2 tablespoons of butter in a large cast-iron or non-stick skillet over medium heat. Add the onion and cook until translucent and soft. Add the potatoes back into the pan, fold gently to combine, then raise the heat up to medium-high.
3. Let cook without stirring, until the potatoes start to turn golden brown. About 6 to 8 minutes. Then stir gently and repeat the process until the potatoes begin to crisp evenly. About 15 minutes total.
4. As potatoes brown, begin cooking fried eggs. In a separate non-stick skillet, melt the remaining 2 tablespoons of butter. Crack the eggs in the pan, and season to taste with salt and pepper. Place a lid over the pan and cook until the whites are solid but the yolks are still runny. About 5 to 7 minutes. 
5. When potatoes are browned, reduce heat to low and stir in the Old Bay seasoning, garlic powder, pepper, fresh lobster, parsley, and celery leaves.
6. Divide the hash among 4 bowls or plates and top each with a fried egg. Serve immediately and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership.

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Ingredients

10 jalapeño peppers, sliced in half lengthwise and seeds removed

3 tablespoons sour cream

4 ounces cream cheese, softened to room temperature

2 teaspoons lemon juice

½ cup roma tomatoes, diced

2 slices bacon, cooked and crumbled (optional)

4 ounces pre-cooked lobster meat, finely chopped

Salt and pepper to taste 

Directions

1. Preheat the oven to 425 degrees Fahrenheit and coat a baking sheet or baking dish with non-stick cooking spray.
2. In a medium bowl, combine sour cream, cream cheese, bacon (optional), lemon juice, chives, and salt and pepper. Add lobster meat and gently stir into the filling mixture.
3. Arrange sliced jalapeño halves in your baking dish. Divide filling mixture evenly between jalapeno halves, spooning the mixture into each pepper.
4. Bake at 425 degrees Fahrenheit for 10 minutes, or until the top of the filling is golden on the edges. You can put the oven on broil for the last couple of minutes to get the nice golden-brown color and ensure the peppers are cooked through.

Recipe courtesy of the Seafood Nutrition Partnership.

Ingredients

Mac and Cheese

1 pound of high quality dry pasta in a shape that will hold sauce well, such as orzo or a flat, ribbon pasta

8 ounces of mascarpone

4 ounces of creamy goat cheese

Pinch of ground nutmeg

½ teaspoon sea salt

Pinch of white pepper

2 ounces of heavy cream

Butter Poached Lobster

1 ½ pounds of fresh cooked American lobster meat (claw and knuckle or combination of claw, knuckle, and tail)

1 pound of salted butter

1 tablespoon of water

Directions

1. Set out all ingredients at room temperature 1 hour before preparing.
2. Bring 2 gallons of salted water to a rolling boil. Cook pasta until al dente. Strain and return to pot. Keep warm. Stir in mascarpone, goat cheese, and heavy cream. Add seasonings. Do not over stir or mix. Cover and keep warm.
3. Cut butter into 1-inch chunks. Hold at room temperature up to 1 hour. Bring 1 tablespoon of water to a boil in a heavy deep sauté pan. Reduce heat to low. Add butter one or two chunks at a time, whisking to create an emulsion. Once this emulsifies, all the butter may be added. Turn heat to low.
4. If using claw or knuckle meat, add meat to the pan. Do not chop or cut the meat. If using tail meat, cut tails into 1-inch medallions. Gently incorporate into butter. Cover and hold at low heat until ready to serve.

Recipe adapted from Chef Margaret Salt McLellan, Maine Chef, 2011 Great American Seafood Cook-off.

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