These lobster recipes will make you the hero of your next dinner party or luncheon. Sumptuous, elegant and always a treat!
When seasoning lobster tails use mildly flavored herbs and spices and use a gentle hand. You do not want to overpower the delicate seafood flavor. Butter, garlic and parsley is a tasty combination.
Lemon-Grilled Lobster Tail Recipe
8 4 to 6 ounce frozen lobster tails
1/2 cup butter
2 tablespoons garlic or shallots, finely minced (optional)
1/4 cup fresh lemon juice
2 tablespoons fresh parsley, finely chopped
1 teaspoon each salt and paprika
Thaw lobster tails in refrigerator for at least 10 hours.
Cut each side of soft shell underneath tails with kitchen scissors and remove. Bend tail backwards toward shell side to slightly crack in 2-3 places. Make 2-3 shallow incisions into lobster meat on each tail. Run a skewer through the length of each tail to keep them flat.
Melt butter in a small pan and sauté the garlic or shallots, if using, for 1-2 minutes or until soft. Mix in the lemon juice, parsley and salt. Brush some of the butter mixture onto lobster meat.
Place lobster tails, shell down, on barbecue grill and cook until shells turn red - about 5 minutes. Brush meat again with butter mixture, turn and grill for 5 minutes or until flesh just turns white. Turn meat side up, brush once more with butter and sprinkle lightly with paprika. Cook for further 1-2 minutes if necessary. Remove skewers and place on a warm platter.
Spoon on any remaining butter mixture, garnish with lemon wedges and fresh parsley sprigs.
Lobster Mac and Cheese
1 pound short pasta (gemilli, cavatappi, mostaccioli)
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere or Swiss cheese
2 cups grated white mild Cheddar
Salt and pepper to taste
1 tablespoon brandy (optional)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs
Paprika for sprinkling on top
Preheat the oven to 375° F. Cook pasta in salted water according to package directions. Drain well.
Heat the milk in a small saucepan over low heat, do not boil. Melt 6 tablespoons of butter in a saute pan and add the flour. Cook and whisk over low heat for 2 minutes. Slowly add the hot milk while whisking. Cook for a minute or two until thickened and smooth.
Off heat add the cheeses, salt, pepper, nutmeg and brandy if using. Add the cooked pasta and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes or a 13"x9" casserole dish.
Melt the remaining 2 tablespoons of butter, add to the bread crumbs and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Serve immediately
Asian-Style Cold Lobster Salad
This simple lobster recipe
3-4 8-ounce lobster tails, cooked
2 tablespoons minced fresh cilantro
1 tablespoon light oil
1 clove garlic, minced
2 tablespoons rice vinegar
1/2 tablespoon light soy sauce
1/2 tablespoon toasted sesame seeds
1 tablespoon green onions, minced
1/4 teaspoon fresh ginger, minced
1/8 teaspoon pepper
Juice of 1 lime
Remove lobster meat from shell and cut into chunks. Blend dressing ingredients together. Toss with lobster meat and chill. Serve on lettuce leaves and garnish with cilantro.
Linguine with Lobster Recipe
It doesnt get any easier than this for a dinner party. Sauce and pasta can be made ahead. Drop cooked pasta into boiling water to reheat. Reheat sauce and add seafood at the last minute.
8 ounces pasta (spaghetti, linguine, or angel hair)
1 pound assorted cooked seafood, such as lobster, shrimp, clams, lump crab meat and scallops
1 pound tomatoes, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup basil leaves, finely chopped
1/4 teaspoon salt and pepper (or to taste)
Chop large pieces of seafood into bite-sized pieces. Boil pasta in large quantity of water until al dente. Drain well. Sauté tomato mixture. Add seafood, then quickly toss with pasta.