8 Truly Decadent and Delicious Lobster Recipes (2024)

Ingredients:0.33 c. light mayonnaise1 tbsp. fresh lemon juice2 tsp. chopped fresh tarragon0.50 tsp. kosher salt0.25 tsp. cayenne pepper2 c. cooked lobster meat24 party-size potato rolls0.25 c. salted butter1.50 c. finely shredded hearts of romaine or iceberg lettuceDirections:1. In a small bowl, whisk mayonnaise, lemon juice, tarragon, salt, and cayenne. Gently stir in lobster. Chill mixture 30 minutes.2. Slice rolls and spread cut sides lightly with butter. Place, buttered sides down, on a griddle until golden and toasted, about 2 minutes.3. Mound bottom rolls with lettuce and lobster salad; replace top roll. (Can be made up to 1 hour ahead.)via Delish.com

Ingredients:2.00 whole lobsters2.00 tbsp. extra-virgin olive oil1.50 tsp. finely grated orange zest1.00 tbsp. fresh orange juice1.50 tsp. finely grated lemon zest2.00 tbsp. fresh lemon juice1.00 tsp. Dijon mustard0.25 tsp. finely grated shallotCoarse salt12.00 c. mixed greens such as Bibb lettuce, mache, and arugula1.00 large yellow tomatoDirections:1. Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.2. Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt. 3. Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole. 4.Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately. via Delish.com

Make this luxurious rice and shellfish dish by Giada De Laurentiis.Ingredients:1 small frozen lobster tail, thawed2 1/2 cup(s) reduced-sodium chicken stock2 tablespoon(s) unsalted butter, softened2 small shallots, finely chopped1/2 cup(s) Arborio rice3 tablespoon(s) brandy2 tablespoon(s) freshly grated Parmesan cheese2 tablespoon(s) chopped fresh chivesKosher saltFreshly ground black pepperDirections:1. Heat a medium saucepan of salted water to boiling over medium-high heat. Add lobster tail and cook until the shell curls and the lobster meat turns white, 8 to 10 minutes. Drain and cool for 15 minutes. Using kitchen scissors, cut through the top of the shell lengthwise. Remove lobster meat; slice crosswise into 1/2-inch pieces.2. In a medium saucepan, heat chicken stock to boiling; keep hot over low heat.3. In a 2-1/2-quart saucepan, melt 1 tablespoon of the butter over medium heat. Cook until butter begins to foam and turns brown, 1 to 1 1/2 minutes. Add shallots and cook, stirring until tender, 2 to 3 minutes. Stir in rice until coated with butter. Add brandy and simmer, stirring, until almost evaporated, about 1 minute. Add 1/4 cup of stock and stir until almost completely absorbed, about 1 1/2 minutes.4. Continue adding stock, 1/4 cup at a time, stirring constantly and allowing each batch to absorb before pouring in the next. Cook until rice is tender but still firm to the bite, 15 to 20 minutes total. Remove from heat; stir in Parmesan, remaining butter, and 1 1/2 teaspoon of the chives; season with salt and pepper to taste.5. Transfer risotto to two serving plates. Arrange reserved lobster on top and garnish with remaining chives.via Redbook.com

Using Ritz crackers, the chefs at Charlie Palmer's restaurants make this quick and delicious lobster stuffing.Ingredients:5 ounce(s) unsalted butter1 small shallot, minced2 clove(s) garlic1 package(s) Ritz crackers6 ounce(s) clean lobster meat2 tablespoon(s) fine herbs (chives, thyme, parsley, tarragon, celery hearts)SaltPepperDirections:1. Melt butter with shallots and garlic and cook until tender. Meanwhile, crumble the crackers in a mixing bowl, then pour the butter mixture over them.2. Add lobster meat and fine herbs and season with salt and pepper.3. Place the stuffing inside empty, clean lobster shells and bake in the oven at 350 degrees F for 10 minutes. Serve as a garnish for butter-poached lobster tail.via Delish.com

A simply prepared dish that's sure to impress, perfectly grilled lobster with a sweet, spicy, citrusy sauce makes a complexly flavored and delicious main dish.Ingredients:2 (about 1/2 pound) nectarines, peeled and sliced1 scallion, choppedJuice of 3 limes1 lime, quartered (for garnish)2 tablespoon(s) extra-virgin olive oil1/2 teaspoon(s) sea salt4 (1/2 pound each) lobster tailsDirections:1. In a food processor, puree nectarines, scallion, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and habanero pepper. Transfer to a medium bowl and set aside.2. Heat grill to medium-high. In a small bowl, whisk remaining lime juice, olive oil, and salt together. Split lobster tails lengthwise, remove membrane if desired, and brush meat with the lime-oil glaze. Place lobsters on grill, meat side down, and roast for 4 minutes; turn over to shell side and grill until meat is opaque and cooked through, 4 to 5 minutes more. Transfer to a platter, garnish with lime wedges, and serve with reserved nectarine saucevia Countryliving.com

Ingredients:1 cup(s) cooked lobster meat, coarsely chopped1/4 cup(s) store-bought salsa2 tablespoon(s) chopped, seeded jalapeño pepper1 tablespoon(s) fresh lime juice36 (about 1/4 of a 13-ounce bag) tortilla chips1/2 cup(s) cornstarch1/3 cup(s) low-fat (1-percent) milk1/3 cup(s) shredded cheddar1/3 cup(s) shredded Mexican cheese blendDirections:1. In a medium bowl, combine lobster, salsa, jalapeño, lime juice, and kosher salt to taste.2. Place chips on a serving dish.3. In a small saucepan, whisk cornstarch into milk. Heat to boiling, whisking frequently. Add cheese; remove from heat and whisk until smooth. Add kosher salt to taste.4. Spoon lobster mixture onto chips. Pour on cheese sauce; serve immediately, with fat-free sour cream on the side, if desired.via Redbook.com

Citrus mayonnaise and lobster give a fancy edge to the classic BLT.Ingredients:Citrus Mayonnaise:3/4 cup(s) light mayonnaise1/4 teaspoon(s) grated lime zest1/4 teaspoon(s) grated lemon zest1 1/2 teaspoon(s) lime juice1 1/2 teaspoon(s) lemon juice1/4 teaspoon(s) kosher salt1/4 teaspoon(s) pepperClub Sandwich:8 slice(s) smoked bacon12 slice(s) (1/2-inch-thick) brioche or challah1 pound(s) cooked lobster meat, cut into bite-size pieces1/4 teaspoon(s) kosher salt8 small Boston lettuce leaves8 slice(s) (thin) tomatoDirections:1. Citrus Mayonnaise: Combine all mayonnaise ingredients in a small bowl until blended.2. Sandwich: Cook bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes, turning once. Drain on paper towels.3. While bacon is cooking, heat broiler. Place bread slices on a baking sheet and place under broiler until first side is lightly toasted, turning sheet pan as bread toasts. Turn slices over to toast other sides.4. In a medium bowl, combine lobster, 3 tablespoons of the citrus mayonnaise, and salt. Spread remaining mayonnaise on one side of bread slices5. Place 4 lettuce leaves on mayonnaise side of 4 bread slices. Top with lobster. Place a second bread slice, mayonnaise side up, on top of lobster, gently pressing down. Top with remaining lettuce leaves, 2 tomato slices, 2 strips bacon (folded to fit), and remaining 4 bread slices, mayonnaise side down. Press sandwiches together. Place 4 toothpicks into each sandwich; cut sandwiches diagonally into quarters.via Redbook.com