Now, it’s time to dabble in the kitchen and share some classic lobster roll recipes, as well as variations on the old favorites.
And while lobster rolls are certainly something that you can make at home, the price of sourcing good lobsters and the thought of cooking them can be daunting— sometimes taking up to 4 or 5 hours in the kitchen! So, keep that in mind before tying on your apron, as the following recipes all start with cooked lobster meat.
Lobster Linguine
Lobster Linguine recipe is a luxurious seafood dish that combines succulent lobster meat with perfectly cooked linguine pasta, all coated in a flavorful garlic and white wine sauce. These Lobster Linguine recipe celebrate the ocean's bounty, offering a delightful symphony of textures and flavors that will impress your guests or satisfy your cravings for a special homemade meal.
5 tablespoons olive oil
Salt and freshly ground black pepper
12 oz linguine pasta
2 tablespoons salt for pasta water
3 tablespoons unsalted butter
4 cloves garlic, minced
1 shallot finely chopped
1/4 teaspoon red pepper flakes (adjust to taste)
1 cup dry white wine
1 cup seafood or lobster stock
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Bring a pot of salted water to a boil and add the lobster claws. Cook for about 6-8 minutes until the shells turn vibrant red and the meat is opaque. Remove from water and let them cool slightly. Once cooled, remove the meat from the shells and chop it into bite-sized pieces.
In a separate pot of boiling salted water, cook the linguine pasta according to package instructions. Drain and set aside.
In a large skillet, heat a drizzle of olive oil and a knob of butter over medium heat. Add finely chopped shallots and minced garlic. Sauté until they turn translucent and release their aromatic fragrance.
Pour a generous splash of white wine into the skillet, allowing it to simmer for a minute or two. The wine will infuse the dish with a delightful depth of flavor.
Lower the heat and pour in the heavy cream, stirring gently to combine it with the wine-infused shallots and garlic. Let the mixture simmer gently, thickening and developing a rich, velvety texture.
Toss in halved cherry tomatoes and chopped fresh basil leaves. The burst of colors and freshness will elevate both the presentation and taste of the dish.
Gently fold in the chopped lobster meat, ensuring it is evenly coated with the creamy sauce. Season with a pinch of red pepper flakes, salt, and freshly ground black pepper to enhance the flavor profile.
Add the cooked linguine to the skillet, gently tossing everything together. The pasta will absorb the luscious sauce, marrying the flavors and textures beautifully.
Plate the lobster-infused linguine in shallow bowls. Generously sprinkle grated Parmesan cheese over each serving, allowing it to melt into the dish. Garnish with freshly chopped parsley for a touch of vibrant color.
Lobster Corn Dogs With Margarita Aioli
2 Freshly Steamed Cooked Lobster from Casco, Maine - broken down and tails shucked
1 1/2 cupsFinely Ground Cornmeal
1 1/4 cups All purpose Flour
1/4 cup granulated sugar
1 tablespoon baking soda
1/4 teaspoon Salt
1 3/4 cups Buttermilk
1 large egg
1 tablespoon vegetable or olive oil
1 tablespoon Honey
2 oz Teremana Silver Tequila
.75 oz Cheeky Agave Syrup
.75 oz Cheeky Lime Juice
4 tablespoons Mayo
Pour 2-3" of oil in a large pot or dutch oven and heat to 350 F
Pat your lobster tails down to dry them off and insert a skewer/stick
whisk together dry ingredients (corn meal, flour, sugar, baking powder, and salt). In another bowl whisk together wet ingredients (buttermilk, egg, 1 tablespoon oil, and honey)
Combine wet and dry ingredients and whisk to combine
Pour batter into a drinking glass almost to top with enough room to dip your lobster tail. Dip your lobster tail straight down into the glass and give it a little twirl to ensure everything is coated and swirl as you lift up. Let excess batter drip off
Hold Lobster tail at an angle in the hot oil for 5-7 seconda to let is seal then drop the stick into the oil.
Fry for 3 minutes or until golden brown. Turn them as needed so they brown evenly and transfer to a wire rack when finished to cool.
Paella Con Mariscos (Seafood Paella)
This Recipe is courtesy of our friend and collaborator, Jen Yuen of Sunday Dinner Diary.
Plenty of Extra Virgin Olive Oil
Salt to taste
4 lobster tails, halved lengthwise
1 tablespoon hot sauce.
1 lb large shrimp, peeled and deveined
1 lb of Monkfish, cut into ½ inch cubes
24 clams and 24 mussels, precooked with garlic, olive oil, and Albarino
4 links of Spanish Chorizo
4 oz squid, cleaned, cut into ½ inch rings
2 cloves of garlic, chopped
½ yellow bell pepper, chopped
½ red bell pepper, chopped
½ cup Salmorra
2 cups Bomba Rice
A pinch of Saffron
6 cups of hot, quality seafood stock
Lemon slices and chopped parsley, for serving
Heat oil in pan over high heat.
Brown chorizo & remove. Add prawns & shrimp. Sear 1 min each side. Transfer to plate. Pour more oil into pan, add lobster, repeat steps, remove. Add monkfish, squid, sauté 2 mins.
Stir in garlic. Cook 1 min. Add peppers, salmorra, browned chorizo, rice. Cook 1 min, stirring to coat rice. Increase heat to high. Add hot stock.
Bring to boil, add saffron. Season with salt. Stir rice first 5 mins while boiling, then lower heat. Simmer additional 15 mins. Do not stir rice again! After 8 mins, lay reserved seafood on top to finish cooking for last few mins. The paella is finished when rice has absorbed all liquid.
Remove from heat. Cover with clean kitchen towel. Rest 5 mins before serving.