Lobster may be more pricey than other seafood, but a little bit goes a long way. From salads to casseroles to sandwiches, these easy recipes feature whole Maine lobster and various types of lobster tails, in all your favorite combinations.See Popular Lobster Recipes
Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeno-and-tarragon-inflected vinaigrette served over the sweet meat.
When Mario Batali and his friends arrived at Cambados, a coastal village in Galicia, they were put to work harvesting clams. Later at the Vionta Winery, just outside Cambados, Mario built a fire from dried grapevines and corncobs -- "for a bit of sweetness" -- and grilled lobsters and navajas (razor clams).
If this is a first for cooking and serving lobster, here's the recipe that makes it easy. The method for clarifying butter is also included.
This cellophane-noodle salad, with creamy avocados, crunchy peanuts, and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they're more tender than spiny lobsters -- and just as delicious.
This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.
There aren't many foods that can compare with lobster when it comes to over-the-top luxury. Yes, it's expensive (since it's always in demand, producers can charge what the market will bear). But it's a worthwhile indulgence, especially when you have a romantic dinner in mind (for Valentine's Day or any day).
Few foods epitomize luxury and decadence like lobster. You can find recipes for lobster in just about every kind of dish, from lobster lasagna to lobster mac and cheese. But for lobster beginners, it's wise to start with the basics by learning how to boil lobster. Even lobster connoisseurs can appreciate the scrumptious simplicity of boiled lobster. So whether you're just starting to test your culinary claws or you're looking to perfect your tried and true technique, follow this step-by-step guide for how to boil lobster.
If succulent lobster tails, cradled in their coral shells and served with melted butter, seems more like something you'd order from a restaurant menu than a dish you'd make at home, it's time to step outside of your culinary comfort zone. Learning how to cook lobster tails not only offers a fun challenge, but will add an extravagant dish to your repertoire that is sure to impress.
Conquer the intimidation factor: It's not as difficult as you might think to learn how to grill lobster. You'll be immensely satisfied once you do, as it's an impressive technique to show off to guests when entertaining, and far more affordable than ordering it at a restaurant.
Serve these sophisticated lobster sandwiches for alfresco meals and summer celebrations.
One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the right amount of cooked meat for this richly sauced pasta dish.
Unlike Maine lobsters, which have large meaty claws, rock or "spiny" lobsters contain most of the meat in the tail. Stuff these meaty tails with the basil and Havarti cheese mixture, then grill or broil to perfection.
The Food Shea Gallante's delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce), and herb-spiked mayonnaise. "When you add lobster to a sandwich, there's no way it won't be great," he says.
With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. "As a kid, I thought shrimp scampi was the height of sophistication," Grace says. "I've taken it several steps higher by adding lobster, oysters, and scallops."
Hmm! Lobster rolls, on a bun and brimming with good stuff. Shades of the vacation last year on Cape Cod.
Garlic-chili butter dresses up these broiled lobster tails. This no-fail recipe will have everyone clamoring for more.