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Maine Lobster Company
Lobster and seafood recipes for your convenience.

Want to learn how to cook a lobster or how to cook lobster tails?  Have you been looking for lobster recipes and seafood recipes. We offer lobster recipes. Click on any one of the lobster recipes below to see the individual lobster recipe.

Below, you will find our featured recipes for cooking lobster and seafood. We provide these recipes as a courtesy for our customers. We hope you find the lobster recipes useful.

- Maine Lobster Company


How to cook lobster.

Click on recipe name to see that lobster recipe.

Lemon-Dijon Sauce
Béarnaise Sauce
Easy Individual Beef Wellington
Linguini with White Clam Sauce
Lobster with Savory Tomato Sauce
Lobster Seafood Pie
Broiled Lobster Tails Au Gratin

Lobster Quesadillas
Lobster & Shrimp Salad And Lobster Rolls
Lobster Stuffed Mushrooms
Lobster Scampi

More Great Recipes

Lemon-Dijon Sauce (great for Lobster Gram Crab Cakes or Snow Crab Claws)

½ cup mayonnaise
1 Tbsp. Dijon or brown mustard
1 Tbsp. lemon juice
1 Tbsp. fresh chives, chopped
freshly ground black pepper

Mix all ingredients together until well blended. Season with pepper to taste.
Serve with warm crab cakes, or as a dipping sauce with crab legs, crab claws or crab fingers.
Optional additions: 1 Tbsp. chili powder, 1/8 tsp. curry,
1/8 tsp. cayenne pepper, or a dash or two Tabasco sauce

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How to cook lobster tails. Lobster tail recipes.

Béarnaise Sauce (Great Sauce for Filet Mignon steaks)

2 Tbsp. vinegar
½ tsp. salt
1 Tbsp. water
1/4 tsp. paprika
1 tsp. fresh onion minced
½ Tbsp. fresh parsley, minced
4 large egg yolks freshly ground black pepper
4 Tbsp. butter, melted

In top of double boiler, heat vinegar, water and onion. Allow to cool. Return to heat and add egg yolks, one at a time, stirring constantly until smooth. Gradually add butter and spices. Season with pepper to taste. Serve warm.

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How to cook seafood. Recipes for cooking crab and seafood.

Easy Individual Beef Wellington

Serves 4
1/4 cup butter
3/4 lb. mushrooms, chopped
1/3 cup red onions or shallots, chopped
1/3 cup sherry or Madeira
1/4 cup fresh parsley, chopped
1 tsp. each salt and pepper
Four 6 oz.
Filet Mignon steaks
1 pkg. frozen puff pastry shells

In a large skillet, melt the butter. Add the mushrooms, onion, sherry, parsley, salt and pepper. Stir and cook until all liquid cooks out and mixture resembles a paste.
Spoon mixture over each filet mignon until top is covered.
Partially thaw pastry shells. Roll out thin enough until it is large enough to cover the top, sides, and part of the bottom of each steak.
Preheat oven to 425 degrees. Cook steaks in a broiler pan on the rack, uncovered, for 25 minutes for rare to medium-rare steaks, or longer if you wish the meat to be more well-done.
Serve with Béarnaise Sauce if you wish.

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Recipes for cooking lobster and seafood.

Linguine with White Clam Sauce

A neighbor that makes this weekly for her hungry crew was kind enough to share her home-grown recipe with us. So quick to assemble, it makes the ideal week- night meal, or anytime you need a great fresh dinner in a pinch. Serves 5

1/4 cup extra virgin olive oil
2-3 cloves garlic, minced or crushed (or use as many cloves as your palette enjoys)
1/4 teaspoon crushed dried red pepper flakes
2 lbs. Lobster Gram clams, cooked, with 3/4 cup cooking juice (remove meat from shell and chop)
1/3 cup sliced green olives
1/4 cup dry white wine
1 pound (16 oz.) linguine
Juice of 1 lemon
2 Tbsp. chopped fresh parsley, or other fresh herbs you enjoy (i.e. basil and oregano)
½ cup of shredded Parmesan cheese
fresh ground black pepper, to taste

Heat the oil in a medium skillet over low heat. When oil is hot, add garlic.
Sauté for approximately 1-2 minutes, making sure not to brown the garlic.
Add the red pepper flakes and sauté for 1 more minute.
Add the clams with their juice, sliced olives and wine. Simmer uncovered for 10 minutes.
While the clams are simmering, cook the linguine in a pot of boiling water according to its directions, until al dente or slightly firm to the bite. Drain pasta and add the linguine to the skillet containing the finished clam sauce.
Toss the pasta in the sauce and sprinkle with chopped fresh parsley and lemon juice.
Cook for 1 more minute over low heat, toss again and top with parmesan cheese and black pepper if desired. Serve immediately.

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Sauces for lobster. Recipes for cooking lobster.

Lobster with Savory Tomato Cream Sauce

We acquired this recipe from a friend of a friend, who wanted to do something out of the ordinary with her lobster. She is a self-proclaimed 'home gourmet, and we totally agree! All of our taste testers fell in love with the tangy richness of the dish, served over linguine. Enjoy! Serves 4

4 Maine Lobster tails (6-7, or 8-10 oz. each)
4 cloves garlic
3 Tbsp. butter, cut into separate tablespoons
One 28 oz. can diced tomatoes, drained
½ cup dry white wine
½ tsp. salt
½ tsp. fresh ground pepper
1 cup heavy cream

Boil your tails until fully cooked, following instructions on page 10. Once cooked, allow to cool until you can comfortably handle them. Remove the meat from the shell and cut into bite-size chunks. Set aside. While cooking your tails, start your sauce. Melt 1 tablespoon of butter over medium heat in a large sauté pan. Crush garlic into the melted butter and cook until tender, about 1 minute. Add tomatoes, stir and cover. Let cook for 5 minutes. Add white wine, salt and pepper. Stir and cover, cooking another 5 minutes. Pour in heavy cream and reduce heat to low. Simmer gently, stirring often for another 10 minutes if you like thinner sauce, or 15 minutes if you prefer thicker sauce.
Cut remaining 2 tablespoons of butter into small chunks and add to sauce, then let cook 5 minutes more. Stir often, combining completely. Add lobster meat to sauce, stirring to coat each piece. Serve over pasta of your choice, or rice.
Also works well with shrimp or scallops. MMmmm - now enjoy the fruits of your labor!
Enjoy!

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Maine Lobster Company recipes for cooking seafood and lobster.

Lobster Seafood Pie

This recipe is an old New England Lobster Man's staple. I added all the seasonings, veggies and wine to make it even more succulent and completely decadent! The key is to use the freshest lobster and seafood you can find. It's very easy to make, and people will think you cooked all day! Serves 4

1 Whole 1-1/4 lb. Maine lobster, par-boiled
(Approx. 6 minutes from 2nd boil, remove all tail & claw meat from shell and cut into chunks)
1/4 lb. raw sea scallops (preferably not bay scallops)
½ lb. large raw 16-20 count shrimp, shelled & deveined
1/4 lb. crabmeat
1/4 lb. fresh raw Haddock or other mild white fish
½ lb. unsalted butter (yep, it's a lot, but that's why it's so good!)
3 cups unseasoned breadcrumbs
½ Tbsp. seasoned salt
½ tsp. fresh ground pepper
2 Tbsp. fresh chopped parsley
2-3 garlic cloves
1 small - medium Vidalia onion, chopped
2 stalks celery, diced
1/4 cup good Chardonnay or dry white wine

Cut all seafood and fish into bite-size chunks. In a large sauté pan, melt the butter over low heat. Meanwhile, in a separate bowl, combine the breadcrumbs, seasoned salt, black pepper and parsley. Add the garlic, onions and celery to the melted butter. Cook over low heat until tender. Add the wine and let simmer for 3 more minutes. Remove from heat. Add the breadcrumb mixture to the butter mixture and stir until well mixed. In a separate bowl, take half the breadcrumb mixture and mix well with the lobster and seafood, but very gently - you don't want to rip up the seafood. Place the seafood mixture in a 13" x 9" baking pan sprayed with non-stick cooking spray. Then, sprinkle the rest of the breadcrumbs on top. Bake at 375° for 20 to 25 minutes, or until done. Bon Appetit!

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How to cook lobster.

Broiled Lobster Tails Au Gratin

This recipe is very gourmet and completely easy to make! The presentation is absolutely beautiful and it tastes even better than it looks.
Serves 4

4 Maine Lobster tails (6-7 oz. each)
2 Tbsp. breadcrumbs
2 Tbsp. grated parmesan cheese
1 Tbsp. fresh minced parsley
1 dash paprika
1 Tbsp. butter, melted
2 Tbsp. dry white wine
2 Tbsp. lemon juice
1 clove garlic, crushed

First, you need to prep your tails. With kitchen scissors or a very sharp knife, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the meat which is okay - this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well.
Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell.
Combine breadcrumbs, parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside. Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. Broil 5" from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking. Baste after the first 5 minutes with the rest of the wine mixture.
Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional

30 seconds or until golden brown.

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How to cook lobster tails and shrimp. Recipes for cooking shrimp and lobster.

Lobster Quesadillas

The convenience of our cooked lobster meat by the pound makes preparing this deliciously unique dish a cinch. Mix up a batch of margaritas & enjoy. Olé! Makes 8 Quesadillas

1 lb. (3 cups) cooked lobster meat, thawed
1/3 cup sun dried tomatoes, finely chopped
1/3 cup roasted red peppers, finely chopped
3 Tbsp. fresh chives, minced
salt & pepper to taste
3 Tbsp. light mayonnaise (or just enough to bind)
1/3 cup pine nuts, toasted
1 lb. Chihuahua or Monterey Jack cheese, sliced
8 medium-sized flour tortillas
Garnish with salsa, sour cream and guacamole

If using our cooked lobster meat by the pound, drain off any liquid left from thawing, but there is no need to rinse the meat. Chop any larger pieces of meat into smaller chunks. Combine the lobster meat, sun dried tomatoes, roasted red peppers, chives, salt & pepper and mayonnaise. Cover and chill for one hour.

Meanwhile, toast your pine nuts on a baking sheet until golden brown. Pour into a dish and let cool. Then, slice your cheese into approximately 1/4” thick slices, cover and reserve.
When ready, remove filling from fridge and gently fold in the pine nuts. Place your tortillas on a work surface. Spread 1/4 cup of the filling evenly over half of each tortilla. Top with just enough cheese slices to cover the filling mixture, keeping away from the edges. Fold the remaining half of the tortilla over, forming a half-moon shape.

Spray a large griddle or skillet with non-stick cooking spray or drizzle with cooking oil, and heat over medium heat. When hot, carefully place the quesadilla in the oil and fry on one side until golden brown, about 2 minutes. Flip with a spatula and cook on 2nd side until golden brown and cheese is melted, 1 to 2 minutes. Remove and repeat with the remaining quesadillas, adding more oil or spray as needed. Cut into triangles and serve with garnishes.

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How to cook seafood and lobster.

Lobster & Shrimp Salad And Lobster Rolls
Incredibly elegant yet versatile, serve the salad as an entrée over greens - or go casual and use as a filling for a fabulous Lobster Roll. Serves 4

1/2 lb. (1-1/2 cups)
cooked lobster meat, thawed
1/2 lb. (1-1/2 cups)
cooked shrimp, cut into chunks
1/4 cup green onion, chopped
1/2 cup celery, chopped
1 Tbsp. Dijon mustard
1 Tsp. lemon juice
1 Tsp. Worcestershire sauce
1/3 cup mayonnaise
1/3 cup sour cream
salt & pepper to taste
1/4 cup slivered almonds
Mixed field greens and tomato slices for serving

If using our Lobster Meat by the Pound, drain off any liquid left from thawing, but there is no need to rinse the meat. Cut any larger pieces of meat into smaller chunks. Combine the lobster meat, with rest of the ingredients. Cover and chill for one hour.

Serve over greens, sprinkle with almonds and arrange tomato slices around the salad. For drinks, iced tea or white wine are the perfect match.

For Lobster Rolls: Follow the above recipe, omitting the shrimp and the salad garnishes, and use
1 lb. of lobster meat. With 4 long French or hoagie-style sandwich rolls, slice the bread lengthwise, hollow out the inside of the bread, and toast or grill until slightly crunchy on the outside. Spoon in the lobster filling and it’s ready. Serve with crunchy potato chips, side salad and lemonade or a hearty beer. Now that’s living’!!

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How to cook lobster stuffed mushrooms.

Lobster Stuffed Mushrooms
This makes a huge hit as a pre-dinner hors d’oeuvre for a special occasion, or a gathering of your most special family or friends. Makes 18-20 stuffed mushrooms

18-20 Large stuffing mushrooms
1/4 cup green onion, chopped
2 cloves garlic, minced or crushed
1/4 cup margarine or butter
2/3 cup dry seasoned bread crumbs
1/2 lb.
lobster meat (1 1/2 c.), drained & chopped
2/3 cup goat cheese, crumbled or chopped

Preheat oven to 425°. Wash and drain mushrooms. Remove and discard the stems, and place caps upside down on a baking sheet.

In a medium saucepan, melt the margarine or butter. Add the onion and garlic and cook until tender. In a medium mixing bowl, stir cooked onion and garlic with bread crumbs, lobster meat and goat cheese. Spoon crumb mixture into mushroom caps. Bake for 8 to 10 minutes or until heated through and bubbly.

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How to cook lobster scampi. Recipe for lobster scampi.

Lobster Scampi
Fast, easy and loaded with garlic - sound good? This crowd-pleaser is a perfect weeknight dinner quick-fix that the whole family will love.

1 lb. (3 cups)
cooked lobster meat, drained & cut into chunks
1/2 cup butter or margarine
3 Tbsp. chopped garlic
1 cup dry white wine
1/2 cup clam juice or chicken broth (your preference)
salt & pepper to taste, chopped parsley for garnish
3 cups cooked rice or 1 lb. cooked pasta

In a medium sauté pan, melt half the butter and add the garlic. Cook until tender, about 1-2 minutes. Add wine, juice or broth and salt & pepper. Simmer the sauce, reducing by almost half. Add the lobster meat and return to a simmer. Lower the heat, then add the remaining butter. Simmer until butter melts and sauce thickens. Serve immediately over pasta or rice and top with parsley.


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