Easy Maine Lobster Recipes

Oh, the wonderful decadent taste of Maine lobster. Is there ever enough of it on Maine vacations? No. But once you are back home, preparing your own Maine lobster recipes can quickly help you reminisce about your time spent in Maine.

Whether you carry live lobster home with you from Maine, have frozen Maine lobster shipped to your doorstep, or have purchase fresh lobster from your grocer, there are literally dozens of recipes for Maine lobster to choose from.

Some of the most classic recipes, the Maine lobster roll, lobster salad...

...steamed lobster, boiled lobster, and baked or grilled lobster...

...are the easiest to prepare, but you will also find many elegant versions of Maine lobster recipes that can also be cooked and served at home.

For holidays, celebrations, special occasions, or a top notch treat...

...the recipe for Lobster Bisque, the Lobster Casserole Recipe, the Lobster Newburg recipe, and the Lobster Thermidor recipe...

...are just a few of the traditional Maine lobster recipes that I enjoy.

I hope you will also!

However, before you begin, please note...

Although most Maine lobster recipes may be prepared with fresh Maine lobster meat (read about the Maine lobster season)...

...frozen lobster tail, or frozen canned lobster meat fresh lobster is my #1 choice, followed by frozen tails. Canned lobster meat is often salty and does not have the firm texture of fresh meat.

Easy Lobster Bisque Recipes

Originating in France, bisque is typically a well seasoned creamy seafood soup, prepared with the meat of...

...lobster, shrimp, crab or crayfish, either pureed or finely chopped.

Although most bisque recipes include seafood, a squash, mushroom or tomato bisque is also quite common. For this recipe, substitute or add other seafood as you like.

Servings: 4
Preparation Time: 30 minutes (not including lobster cooking time)

Ingredients:

8 ounces chopped, cooked lobster meat (fresh or canned)
2 tablespoons butter
1 1/2 tablespoons olive oil
1/4 cup flour
3 cups light cream or half and half
1 tablespoon lobster base
2 ounces brandy or cognac
1 teaspoon paprika
1 teaspoon ground pepper
1-12 ounce can diced tomatoes (including liquid)
1 clove chopped garlic
1/2 cup sweet diced onion
1 tablespoon chopped, fresh parsley

Preparation:

1. Heat olive oil in saucepan, saute onions and garlic.
2. Puree tomatoes (with liquid), lobster base, and 1/2 cooked onions and garlic. Set aside.
3. Add lobster and cognac to remaining 1/2 onions and garlic. Let simmer 3-4 minutes.
4. In a separate saucepan melt butter, add mixture of flour, paprika and pepper, stirring constantly until smooth - making a roux.
5. Add tomato puree to roux, mix well.
6. Gradually add cream, while stirring, until sauce thickens and is well mixed.
7. Stir in lobster mix and parsley. Stir occasionally on low heat for 10 minutes.

Serving suggestion:

Serve lobster bisque hot as an appetizer, or as a meal with a side of garlic bread and a small green salad.

More Maine lobster recipes...

Lobster Casserole Recipe, (Lazy Man's Lobster)

Lobster meat, cracker crumbs, butter and seasoning, are the primary ingredients in traditional lobster casserole recipes.

However...

...light cream, mushrooms, white wine and shallots, along with a few other ingredients, may make this richer version the best lobster casserole recipe you have ever tasted.

Servings: 4
Preparation Time: 30 minutes (including baking, but not lobster cooking time)

Ingredients:

1 pound cooked lobster chunks
3 tablespoons butter
1 tablespoon olive oil
2 cups light cream or half and half
1/4 cup dry sherry or white wine
2 cups sliced baby bella mushrooms
1 diced shallot
1 minced garlic clove
1/4 cup chopped fresh parsley
1 1/2 cups buttery crackers finely crumbled (Ritz crackers or alternative)

Preparation:

1. Lightly saute mushrooms, shallots, and garlic in olive oil. Stir in lobster and sherry. (Set aside to use same pan for stuffing preparation.)
2. Melt butter and combine crumbled crackers and parsley. Set aside 1/2 of the stuffing mixture.
3. Add lobster mixture to remaining stuffing in pan. Combine well.
4. Slowly stir in cream.
5. Pour into casserole dish and top with the remaining stuffing.
6. Bake 10-15 minutes in a preheated 325 degree oven or until topping is lightly browned.

Serving suggestion:

As an added bonus, while the casserole is baking, saute extra lobster claw meat to use with lemon as a garnish on top of the cooked casserole.

And, for a very casual presentation, bake the recipe in a non-stick oven proof frying pan, using that as your serving dish at the table.

Since this recipe is a very rich version of Lazy Mans Lobster, it is best served with a light side dish of a green garden salad or a summer fruit salad.

More Maine lobster recipes...

Would you like to prepare meals - including lobster dishes - tasting the way they do in your favorite restaurants? You can, with...

...Copycat recipes from Red Lobster, Outback Steakhouse, Olive Garden, and other popular restaurants that are featured in the digital Copy Cat Cookbook.

Lobster Newburg Recipe

Originally, "Lobster a la Wenberg", the American seafood dish of Lobster Newburg is typically prepared with a rich, creamy blend of light cream, and cognac or sherry.

Often served over buttered toast points the Newburg sauce is also delicious when used as a filling for crepes, mixed with pasta, or served over rice.

You will likely find that many versions of Lobster Newburg recipe and Lobster Thermidor recipes bear a close resemblance.

Servings: 4
Preparation Time: 20 minutes (not including lobster cooking time)

Ingredients:

16 ounces cooked lobster meat (fresh or canned) cut into pieces 1" or smaller
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/4 cup flour
1 3/4 cups light cream or half and half
1/2 cup dry sherry
1/2 teaspoon paprika
1/8 teaspoon cayenne with dash of nutmeg, grated fresh if desired
2 tablespoons fresh diced parsley
1 finely chopped shallot
1 cup sliced white button mushrooms
1 cup freshly grated Parmesan or Romano cheese, with ground pepper and salt to taste

Preparation:

1. Heat butter and oil in saucepan, saute shallots.
2. Add flour stirring constantly until mixture is smooth and lightly foams.
3. Stir in sherry, paprika, nutmeg, cayenne, and mushrooms. Let simmer 3-4 minutes.
4. Gradually add cream, stirring until sauce thickens.
5. Stir in lobster, parsley, salt and pepper to taste. Let simmer until ready to serve.

Serving suggestion:

Serve with buttered toast points, over pasta or rice, or as a filling for crepes. Top with Parmesan or Romano cheese and for added elegance, add meat from the tips of the lobster claws.

More Maine lobster recipes...

Lobster Thermidor Recipe

A French dish in origin, Lobster Thermidor has taken on many different characteristics. The cheesy mixture of...

...lobster meat, sherry, cream and spices...

...is often served within lobster shells. However, this Maine lobster recipe is prepared in a casserole dish with the lobster shells added only for garnish.

Servings: 2
Preparation Time: 45 minutes (including baking time)

Ingredients:

2 lobster tails, meat coarsely chopped. Save shells to stuff.
2 tablespoons butter
1 1/2 tablespoons olive oil
2 tablespoons flour
3/4 cup light cream or half and half *
1/4 cup dry sherry or white wine *
1 tablespoon lemon juice
1 clove minced garlic
1 teaspoon tarragon
1 teaspoon fresh chopped parsley
1/4 cup diced leeks (white part)
1/4 cup minced red pepper
1/2 cup sliced mushrooms
1/2 cup shredded cheddar cheese (white)
1/4 cup parmesan cheese (ideally freshly grated)
1/2 teaspoon paprika
Salt and pepper to taste

*Adjust for desired thickness. Depending on how you will be serving the Thermidor, you may want more or less sauce.

Preparation:

1. Saute mushrooms and red pepper in olive oil. Set aside.
2. Melt butter, add leeks and garlic. Cook 1-2 minutes and then stir in flour to create roux.
3. Stir in wine and then slowly add cream - stirring constantly. Bring to a boil, then reduce heat.
4. Add lemon juice, parsley and tarragon.
5. Add cheddar, and whisk until cheese has melted. Salt and pepper to taste.
6. Stir in sauteed mushrooms, red peppers and lobster.
7. Place lobster tail shells in a casserole dish. Fill shells with mixture and sprinkle with parmesan and paprika.
8. Bake 10-12 minutes in a preheated 425 degree oven.

Serving suggestion:

Serving size casserole dishes may be used in place of a single baking dish. If the lobster tail shells don't fit, that's fine, as they are meant for decorative purposes only. Or, you may want to serve Thermidor over pastry shells.

Substituting some of the lobster meat with fresh crab meat - for a Seafood Thermidor - is also a nice alternative.

Crispy French baguettes, or garlic toast points, work well with this meal. Since the recipe is very rich, I suggest keeping side dishes light.

Be imaginative and create your own best Maine lobster recipes! Since it is so easy to learn how to cook lobster and prepare it for using in lobster meat dishes...

...simply add lobster to classic favorites and test it out. Surely you have heard of Lobster Mac 'n Cheese by now, or Grilled Cheese and Lobster Sandwiches and Lobster Stir Fry.

You never know, you just may dream up award-winning Maine lobster recipes!

You may also be interested in:
Lobster Roll Recipes
Maine Lobster Season
Steam Lobster