Lobster recipes

Lobster & Asparagus Salad with Tarragon Vinaigrette.
Lobster & Asparagus Salad with Tarragon Vinaigrette. (DAVID MAIALETTI / Staff photographer)
Posted: June 16, 2011


2 small lobster tails

1/2 pound medium asparagus

1 head red-leaf lettuce

Tarragon Vinaigrette (see recipe below)

Cook lobster tails in boiling water 1 to 2 minutes until bright red. Remove from water and let cool. Split tails and remove meat from shells. Slice meat on diagonal from front to rear. Chill.

Blanch asparagus 30-45 seconds in boiling water. Remove spears from heat and place in ice water to set color and stop the cooking process. Set aside.

To assemble salad: Place 1 leaf lettuce on each plate. Arrange lobster slices on lettuce, fanning and connecting them to form their original shape. Place asparagus along side and top with Tarragon Vinaigrette. Serves 4.


2 tablespoons tarragon vinegar

1/2 teaspoon shallots, peeled, finely chopped

1 clove garlic, chopped

1/4 cup extra virgin olive oil

Salt and pepper to taste

In a bowl, whisk vinegar, shallots and garlic. Slowly whisk in oil in continuous stream. Season with salt and pepper.

Source: Ann-Michelle Albertson, Albertson's Cooking School.


4 each 1-pound lobsters

1 poblano pepper, seeded and julienned (can substitute green bell pepper)

1 pound cream cheese

1 cup sour cream

1/4 cup hot sauce

1/4 cup chopped cilantro

1/4 cup minced chives

1/2 cup chopped scallions

1 tablespoon olive oil

Kosher salt to taste

Black pepper to taste

1/2 cup Monterey Jack cheese, shredded

1/2 cup white cheddar cheese, shredded

Corn tortillas or tortilla chips

To poach a lobster: Bring 6 quarts of water to a boil. Remove claws and tail from the lobster. Poach the tails for 6 minutes on a medium simmer. Poach the claws for 8 minutes. Cool in an ice bath immediately. Remove all lobster meat from shell and cut into half-inch pieces.

Note: You can have the store steam the lobsters and just break them down at home.

Preheat oven to 400 degrees.

In a skillet over medium heat sauté the poblano or green pepper in 1 tablespoon olive oil until tender (about 5 minutes). Drain excess oil and set aside.

Using the whip attachment to a stand mixer*, whip the cream cheese, sour cream and hot sauce together until combined (about 20 seconds). Fold in the lobster and remaining ingredients except for the cheeses and tortillas or chips.

Transfer lobster mixture into a medium baking dish and top with the cheeses. Bake for 12-15 minutes in the oven until cheese is melted and lightly brown. Serve with warm corn tortillas or tortilla chips. Serves 4-6.

*Note: If you don't have a stand mixer, fold the ingredients together using a plastic spatula.

Source: Chef Tim Spinner, Cantina Feliz.


2 ripe avocados, diced at the last minute

1 red onion, sliced thin

6 medium ripe tomatoes, cut into 6 pieces (your favorite variety or whatever looks best)

2 cobs corn, steamed and kernels removed

2 European-style cucumbers peeled, seeded and cut into 1/2-inch dice

2 scallions, sliced thin (green part only)

10 basil leaves, chiffonade

1/4 cup quality red wine vinegar

1/2 cup extra-virgin olive oil

1-pound lobster, cooked, with tail and claw meat removed

1 batch Croutons (see recipe below)

Salt and pepper to taste

Place all ingredients into a large mixing bowl and lightly toss to combine. Season the salad with salt and pepper to taste. Serve immediately. Serves 6.


1 loaf good quality Italian bread covered and left out overnight

2 cloves garlic chopped fine

1/2 bunch Italian parsley chopped

1/2 cup extra-virgin olive oil

2 teaspoons sea salt

1/2 teaspoon ground red pepper flakes

Preheat oven to 350 degrees. Remove the crust from the loaf. Dice bread into one-inch cubes. Place all ingredients into a bowl and mix until combined and oil is evenly distributed.

Lay out evenly onto a cookie sheet, and bake until golden brown on the outside but still chewy on the inside, 7-10 minutes. Stir them halfway through. Allow to cool to room temperature.

Source: Chef Roberta Adamo, Penne.


1 pound cooked lobster meat, coarsely chopped

2 tablespoons dill relish

1/2 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Few dashes hot sauce

1/2 cup (approximately) mixture of your favorite fresh herbs (dill, chives, parsley, tarragon, etc.)

1 small head Boston lettuce

8 hot dog rolls, toasted and spread with softened butter

Mix first seven ingredients together. Top each roll with lettuce leaf and lobster mixture. Serve with a good quality potato chip and a chilled sauvignon blanc. Serves 4-6.

Note: A 1-pound whole cooked lobster yields approximately 1/2 cup or four ounces of meat.

Source: Marianne Gere, Stella Blu.