15+ Best Lobster Recipes Easy and Healthy

Barbecued Rock Lobster Tails


  • Frozen rock lobster tails (2 per person)
  • 1/2 cup butter, melted
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup lemon juice


Using kitchen shears, snip off a thin shell on the underside of the lobster tail; then starting at the tail end, split the lobster shell up the back about 3/4 of the length. Combine remaining ingredients for a basting sauce; refrigerate sauce and lobster tails until time to cook.

Prepare bed of coals in charcoal grill and cook lobster tails, shell side down, 3 inches above coals, for 8 minutes, brushing with sauce. Turn lobster tails; brush with sauce and cook 6 minutes on the other side. Keep turning and brushing with sauce until lobster tails are done.

Sauce is sufficient to baste 12 tails.

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Sweet Creamed Lobster Stew


  • 2 or 3 live lobsters
  • 3 tablespoons butter
  • 4 cups milk
  • 1/2 pint whipping cream


Steam the lobsters. Remove the meat from the shell. Cover and cool.

Melt the butter in an enameled cast iron saucepan or a flame-ware saucepan. Add the lobster meat and simmer over low heat for a few minutes. Add the milk and stir most of the time until hot. Add the cream and keep stirring. When hot, simmer for a few minutes, but do not boil. Cool. Cover and refrigerate 12 to 24 hours before serving to develop the full flavor of the lobster.

Reheat, without boiling, and, just before serving, season to taste with salt and pepper.

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Angry Grilled Maine Lobster


  • 1 (2 pound) whole Maine lobster
  • 3/4 cup olive oil
  • 2 tablespoons minced garlic
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon lemon zest
  • 2 teaspoons red chili flakes
  • 2 tablespoons red onion, minced
  • 1/4 cup lemon juice


Pick a lively lobster, one that flips his tail a lot when removed from the tank. Ask your fish monger to do the dirty work of killing the lobster.

Remove and crack the claws, then slit the body. Mix the olive oil, basil, lemon zest, red chili flakes, red onion and lemon juice in a bowl. Add lobster to the bowl and mix. Marinate for four hours in the refrigerator.

Remove lobster pieces from the marinade and place on the grill, meat side up. Cook, turning claws and bodies once, until meat is opaque. A good guide for grilling lobster is seven minutes per pound.

Yields 4 servings.

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Jean Stapleton's Lobster Quiche


  • 1 package prepared pie crust mix
  • 6 frozen South African rock lobster tails (each weighing 2 ounces)
  • Boiling salted water
  • 1 cup (4 ounce) grated Swiss or Gruyere cheese
  • 1 tablespoon minced white onion
  • 1 tablespoon butter
  • 4 eggs, well-beaten
  • 2 cups half-and-half or light cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg


Prepare pie crust according to package directions. Roll out on lightly floured board. Make large enough to line bottom and sides of an ungreased 9-inch pie pan. Press pastry lightly against pan sides, allowing about 1/2-inch overhand. Flute edge. Prick with fork. Partially bake in preheated 400 degree F oven about 8 minutes.

Drop frozen rock-lobster tails into boiling, salted water. When water re-boils, boil for 2 minutes. Drain in colander; drench immediately with cold water. Remove underside membrane with scissors or poultry shears and pull out meat in one piece. Slice meat crosswise. Reserve 6 halves sliced lengthwise for garnish. Place remaining meat in bottom of partially baked pie shell. Sprinkle cheese over meat.

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Venus de Milo Gourmet Lobster Bisque

This recipe is a variation of our famous Lobster Bisque which is a weekend specialty of the house in our Ala Carte Dining Room and a popular item at our online store. Venus de Milo Lobster Bisque is by far the best in New England, and quite possibly the best in the country. The Venus de Milo Restaurant is acclaimed throughout New England for its fabulous award winning seafood dishes and especially for its Baked Stuffed Lobsters. Our Stuffed Lobsters have been praised by food critics, chefs and customers from all over America.

Bisque is a shellfish based cream soup. Bisque differs from chowder or a stew in that bisque is smooth and usually strained where-as chowder will contain diced vegetables as well as chunks of meat or seafood. Generally bisque is made from a highly concentrated stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while handling this soup.

Preparation Time: Approx. 90 minutes

Servings: About a half gallon or 8 servings


  • 2 pound live lobster cull
  • 1/4 pound butter
  • 3/4 cup all-purpose flour
  • 1/4 cup chopped onions
  • 3/4 cup tomato puree
  • 1 tablespoon lemon juice
  • 2 cubes chicken bouillon
  • 8 peppercorns
  • 3 ribs of celery
  • 2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon white pepper
  • 1 teaspoon Lea & Perrins
  • 1 tablespoon A1 Steak Sauce
  • 1 pint light cream


In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes.

Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce.

When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half.

In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute.

Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring.

Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.

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Boiled Lobster

Ingredients and Procedure

The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters, head first, into the pot, completely submerging them.

Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.

Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1-1/2 pound lobster should boil for 11-1/2 minutes.

Note: These times are for hard shell lobsters; if cooking new shell lobsters, reduce boiling or steaming time by 3 minutes. When the antennae pull out easily, the lobsters are done.

Source: Maine Lobster Promotion Council

How to eat Lobster

  • 1. Put on the bib. (Water can squirt at the least expected moment, not to mention that you will feel years younger.)
  • 2. Twist off the claws.
  • 3. Crack each claw and knuckle with a nutcracker, pliers, knife or rock. Remove the meat.
  • 4. Separate the tail from the body and break off the tail flippers. There's a morsel of meat in each flipper, too!
  • 5. Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.
  • 6. Separate the shell of the body from the underside by pulling them apart. Discard the green substance called the tomalley.
  • 7. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Lobster meat lies in the four pockets, or joints, where the small walking legs are attached. The walking legs also contain excellent meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.
  • 8. Use the wet napkins to clean up.

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Pearl Oyster Bar Lobster Rolls

Source: Coastal Living Magazine

Note: To save on cooking time, have your seafood market steam and chop your lobster meat.


  • 4 (1 pound) lobsters* or 1 pound lobster meat
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 4 top-loading hot dog buns**
  • Garnish: chopped chives

*The Pearl Oyster Bar uses the less expensive culls or lobsters missing one or more claws.


Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop meat into 1/2-inch pieces.

Combine lobster, mayonnaise, and next 4 ingredients. Cover and chill until ready to serve.

Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.

Fill bun with lobster filling, and sprinkle with chopped chives, if desired. Serve with shoestring French fries and baby lettuce, if desired.

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Boiled Lobster

Tip: Freeze the live lobsters first. This is more humane.

Fill a steaming pot with 4 inches of water. Add 2 cloves minced garlic, one handful salt and 1/4 cup red or white wine, and bring to a vigorous boil.

Toss the lobsters head first into the boiling water. Two 1 1/4 to 1 1/2 pound lobsters take 12 to 14 minutes. Remove from boiling water and serve.

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Boiled State of Maine Lobster

Ingredients and Procedure

This is a favorite recipe from Maine Department of Marine Resources.

Place live Maine lobsters in a kettle of briskly boiling salted water. Boil rapidly for 20 minutes for 1 1/4 pound lobsters, longer for larger size ones. Remove from the water and wipe dry. Then place each lobster on its back, split lengthwise with a heavy knife and crack the large claws.

Serve whole lobster with a side dish of melted butter.

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Omaha Steakhouse Lobster Bisque

Source: Omaha Steakhouse - Phoenix, Arizona


  • 6 ounces unsalted butter
  • 2 ounces flour
  • 1/2 cup yellow onion, rough chopped
  • 1/2 cup carrots, rough chopped
  • 1/2 cup celery, rough chopped
  • 4 cloves garlic, rough chopped
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry sherry
  • 2 ounces lobster base
  • 1 lobster shell (body, including head)
  • Tabasco and chipotle pepper, to taste
  • 1/2 gallon water
  • 1 pint heavy cream


Heat butter over medium heat. Add flour; stir until dark brown. Add lobster shell, celery, carrots, onion and garlic; simmer over medium heat until wilted. Add sherry, cream and lobster stock (water, lobster base, pepper and tomato paste - previously mixed). Bring to a boil; lower heat, and simmer for 30 minutes. Stir continuously through entire process and never allow scorching. Remove from heat. Strain.

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Kingfish Hall New England Creamed Corn and Lobster Chowder with Summer Truffles


  • 6 tablespoons unsalted butter
  • 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish
  • 2 large Spanish onion, cut into brunoise
  • 4 ribs celery, cut into brunoise
  • 4 carrots, peeled and cut into brunoise
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 3 sprigs fresh thyme
  • 3 (1 1/2 pound) lobsters, split in half and viscera removed
  • Kosher salt and freshly ground black pepper
  • 1 quart white lobster stock, for blanching
  • 1 1/2 pounds haricots verts, washed and trimmed
  • 1/4 cup heavy cream
  • Truffle oil
  • 1/4 cup chopped parsley, plus more for garnish
  • Fresh truffles, for garnish


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Poor Man's Lobster

This tastes just like lobster with no salt or vinegar taste.


  • 1 (1 pound) package frozen cod fillets (unthawed)
  • 2 tablespoons salt
  • 2 tablespoons white vinegar
  • Water (to cover)
  • Melted butter
  • Lemon juice


Place frozen fillets and salt in saucepan with cold water to just cover. Bring to boil; lower heat and cook 10 minutes. Drain. Cover again with cold water and white vinegar. Bring to boil. Lower heat and cook 10 minutes more. Drain.

Serve, dipping each bite into melted butter and lemon juice.

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Red Lobster Black and Blue Talapia

Today's recipe is from Davey James and Terry Williams, of Red Lobster.


  • Tilapia (or salmon, grouper, halibut, sea bass, swordfish)
  • 3 1/2 ounces blue cheese (store bought)
  • 1/2 cup butter, separated
  • Parsley
  • Chopped lemon wedge, for garnish
  • Fish seasoning


Place fillet darkest or skin side down in a pie pan. Brush presentation side of fillet with butter sauce. Shake a heavy coating of blackened fish seasoning onto fillet. Brush the blackening pan with butter sauce. Carefully flip seasoned fish onto blackening pan and brush dark side of fillet with butter sauce. During the last 2 to 3 minutes of cooking add blue cheese dressing and finish cooking fish until 150 degrees F and dressing has browned slightly. Garnish with fresh chopped parsley and lemon wedge.

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Red Lobster Lobster Fondue


  • 2 cups Velveeta cheese
  • 1/2 cup milk
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 broiled lobster tail or 1/4 pound crawfish tail meat
  • 1/2 cup chopped red bell pepper


Combine all ingredients except red bell pepper in a saucepan. Heat on low to medium heat until all is melted through.

When ready to serve, garnish with red bell pepper and some fresh parsley.

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Hops! Bistro & Brewery Lobster Dip

Source: Hops! Bistro & Brewery - Scottsdale, Arizona


  • 8 ounces unsalted butter
  • 16 ounces yellow onion, diced
  • 6 ounces fresh garlic, minced
  • 2 bunches of leeks
  • 2 1/2 pounds spinach, chiffonade
  • 4 pounds lobster meat, chopped
  • 32 ounces manufactured cream, reduced by half
  • 16 ounces shredded mozzarella
  • 16 ounces shredded asiago
  • 2 teaspoons kosher salt
  • 2 teaspoon ground black pepper
  • 1 ounce lobster base


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Hops! Bistro & Brewery Lobster Dip

Source: Hops! Bistro & Brewery - Scottsdale, Arizona


  • 8 ounces unsalted butter
  • 16 ounces yellow onion, diced
  • 6 ounces fresh garlic, minced
  • 2 bunches of leeks
  • 2 1/2 pounds spinach, chiffonade
  • 4 pounds lobster meat, chopped
  • 32 ounces manufactured cream, reduced by half
  • 16 ounces shredded mozzarella
  • 16 ounces shredded asiago
  • 2 teaspoons kosher salt
  • 2 teaspoon ground black pepper
  • 1 ounce lobster base

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