lobster recipes - try these summertime lobster recipes

Lobster is the epitome of luxury seafood with its sweet and succulent meat. As the temperatures rise and the summer season arrives, it's the perfect time to indulge in this delectable delicacy. Simply search for "lobster meat near me" and prepare to delight your taste buds with an exquisite culinary experience. Or you may go with our best lobster options such as Lobster raviolis, Maine Lobster Stew, Lobster Cakes, Lobster Salad, Maine Lobster Dumplings, Lobster Summer Rolls etc.

Whether planning a family gathering, a romantic dinner, or a casual weekend cookout, these top 5 lobster recipes will elevate your summer dining experience to new heights. So, fire up the grill, sharpen your knives, and dive into the world of mouthwatering lobster dishes!

Best Lobster Recipes for Summer and Beyond

Lobster Recipes for Summer

1. Lobster Pasta with Lemon Cream Sauce

This lobster pasta dish combines the richness of lobster with the zesty flavors of lemon cream sauce for a delightful and satisfying meal.


  • 1 pound linguine or fettuccine
  • 2 cold water lobster tails (about 6-8 ounces each), meat extracted and chopped into chunks
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 garlic cloves (minced)
  • 1 cup heavy cream
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup fresh parsley (chopped)
  • Pepper and Salt as desired
  • Grated Parmesan cheese (for serving)


  1. Cook the pasta until al dente, following the directions on the package. Drain and reserve.
  2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and saute until fragrant.
  3. Add the chopped lobster meat to the skillet and cook for about 3-4 minutes until the lobster is opaque and cooked through. Remove the lobster from the skillet and set it aside.
  4. Add 2 tablespoons of butter and heavy cream in the same skillet. Bring to a simmer and cook until the sauce thickens slightly.
  5. Stir in the lemon zest and juice, then add the cooked pasta and lobster to the skillet. Toss everything together to coat the pasta and lobster with the lemon cream sauce.
  6. Add a pinch of minced parsley and season with salt & pepper to taste.
  7. Serve the lobster pasta with a generous sprinkling of grated Parmesan cheese on top.

2. Lobster Tacos with Mango Salsa

Lobster Tacos with Mango Salsa

Try these delightful lobster tacos with zesty mango salsa for a refreshing and tropical twist on lobster. It's a burst of flavors and colors that will instantly transport you to a sunny beach paradise.


  • 1 1/2 pounds of cooked lobster meat (chopped into chunks)
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1 ripe mango, chopped after being skinned and pitted
  • 1/4 cup finely chopped red onion
  • 1 jalapeno (seeded and finely chopped)
  • 1/4 cup finely minced fresh cilantro
  • 1 lime's juice
  • Pepper and Salt as desired
  • 1 avocado (sliced for garnish)


  1. In a bowl, combine the chopped lobster meat with salt and pepper to taste. Set it aside.
  2. In a separate bowl, make the mango salsa by mixing the diced mango, red onion, jalapeno, cilantro, lime juice, and a pinch of salt.
  3. Warm the corn tortillas in a dry skillet over medium heat until soft and pliable.
  4. Assemble the tacos by placing a handful of shredded lettuce on each tortilla, followed by a generous amount of seasoned lobster meat. Top with mango salsa and avocado slices.
  5. Serve the lobster tacos immediately, and feel free to offer additional lime wedges and hot sauce for an extra kick.

3. Lobster Paella

lobster pallela

This seafood twist on a traditional Spanish paella combines the briny goodness of lobster with saffron-infused rice and an array of other seafood. It's a festive and hearty dish perfect for summer gatherings.


  • 2 lobsters (about 1 1/2 pounds each), cleaned and cut into pieces
  • 1 cup Arborio rice
  • 4 cups fish or seafood stock
  • 1/4 teaspoon saffron threads
  • 1 onion (chopped)
  • 1 bell pepper (diced)
  • 4 garlic cloves (minced)
  • 1/4 cup white wine (optional)
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup frozen peas
  • 1/2 cup cooked mussels or clams (optional)
  • 1/2 pound large shrimp (peeled and deveined)
  • 1/4 cup chopped fresh parsley
  • Lemon wedges (for serving)


  1. In a small bowl, steep the saffron threads in 2 tablespoons of hot water for about 10 minutes to release the flavor and color.
  2. Heat olive oil over medium heat in a large paella pan or wide skillet. Add the chopped onion and diced bell pepper, and cook until softened.
  3. Stir in the minced garlic and Arborio rice. Cook for a couple of minutes until the rice is lightly toasted.
  4. If using, pour the white wine and let it cook until most liquid evaporates.
  5. Add the diced tomatoes, saffron (along with the steeping liquid), and about half of the fish or seafood stock to the pan. Stir everything together.
  6. Arrange the lobster pieces on top of the rice and let it cook for about 10 minutes, occasionally adding more stock to keep the rice moist.
  7. After 10 minutes, add the shrimp, frozen peas, and cooked mussels or clams (if using) to the pan. Continue to cook until the seafood is fully cooked and the rice is tender. Add more stock if needed.
  8. Once everything is cooked, sprinkle the chopped parsley over the paella.
  9. Serve the lobster paella directly from the pan, with lemon wedges on the side for squeezing over the dish.

4. Lobster and Corn Chowder

This rich, comforting lobster and corn chowder is perfect for cooler summer evenings. The sweet corn complements the lobster meat perfectly, creating a delightful combination of flavors.


  • 2 lobsters (about 1 1/2 pounds each)
  • 4 tablespoons unsalted butter
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 2 cups corn kernels (fresh or frozen)
  • 2 large potatoes (peeled and diced)
  • 4 cups fish or seafood stock
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • Fresh chives (chopped for garnish)


  1. Boil the lobsters in a large pot of salted water until they turn red, about 8-10 minutes. Remove the lobsters and let them cool. Once cooled, crack the shells and extract the meat, reserving the shells for later use. Chop the lobster meat into chunks.
  2. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent.
  3. Stir in the minced garlic, corn kernels, and diced potatoes. Cook for a few minutes until the corn and potatoes start to soften.
  4. Add the fish or seafood stock to the pot and bring it to a simmer. Let it cook until the potatoes are tender.
  5. Whisk together the whole milk, heavy cream, and all-purpose flour in a separate bowl until smooth. Slowly pour the milk mixture into the pot, constantly stirring to avoid lumps.
  6. Add the chopped lobster meat to the chowder and let it simmer for a few minutes until the lobster is heated.
  7. Season the chowder with salt and pepper to taste.
  8. Ladle the lobster and corn chowder into bowls, garnish with chopped chives, and serve hot with crusty bread on the side.

5. Lobster Benedict

Give the classic Eggs Benedict a luxurious twist with succulent lobster meat. This brunch delight is perfect for a lazy summer morning or a special holiday brunch with friends and family.


  • 2 cooked lobster tails (about 6-8 ounces each), meat extracted and chopped into chunks
  • 4 large eggs
  • 4 English muffins (split and toasted)
  • 8 slices Canadian bacon or ham
  • Hollandaise sauce (store-bought or homemade)
  • Fresh chives (chopped for garnish)


  1. When the egg whites are firm but the yolks are still runny, poach the eggs in a pot of simmering water. The poached eggs should be removed and placed aside using a slotted spoon.
  2. Warm the chopped lobster meat in a skillet over medium heat for a few minutes until heated.
  3. Cook the Canadian bacon or ham slices in a separate skillet until lightly browned and heated.
  4. Place two halves of an English muffin on a plate to assemble the lobster, Benedict. Top each muffin half with a slice of Canadian bacon or ham, followed by a portion of warmed lobster meat.
  5. Gently place a poached egg on top of each lobster-topped muffin.
  6. Drizzle a generous amount of hollandaise sauce over the eggs and garnish with chopped chives.
  7. Serve the lobster Benedict immediately, and enjoy the rich and decadent flavors.
  8. Lobster is undoubtedly one of the most indulgent seafood options available, and with these top 8 lobster recipes, you can savor its exquisite taste throughout the summer.

Whether you prefer the simplicity of a maine lobster roll or the elegance of a lobster bisque, these recipes are guaranteed to impress your guests and leave them craving more.

Lobster Recipes - Try These Summertime Lobster Recipes
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