For many home cooks, preparing a delicious lobster dish is often seen as a daunting task. Lobster is infamous for being the toughest challenge in several cooking shows, and many high-end restaurants sell their lobster meals at very high prices. However, cooking with this crustacean shouldn’t be difficult or expensive. There are many lobster dishes that are easy to prepare and incorporate simple ingredients in their recipes.
Here are five easy lobster dishes that you can prepare at home.
Fresh Lobster with Potatoes and Corn | Serves: 2
- 2 (1 ½ lb.) fresh lobsters
- 1 lb. red potatoes (scrubbed and quartered)
- 4 mini corn on the cobs
- ½ stick of butter (melted)
- 1 tbsp. Old Bay seasoning
- Coarse salt and freshly ground pepper
- Fresh parsley for garnish
Bring a large pot of salted water to a boil. Place lobsters in the water and boil for about 15 minutes. Once the lobsters are done, remove them to cool for a few minutes.
Boil potatoes and corn for 15 minutes until tender.
Drain the water and toss the vegetables with 2 tbsp. of butter, Old Bay seasoning and a pinch of salt and pepper. Reserve the rest of the butter for dipping.
Plate the lobster and vegetables and garnish the dish with parsley before serving.
Grilled Lobster with Garlic Parsley Butter | Serves 1-2
- 8 tbsp. softened, unsalted butter
- 2 tbsp. parsley (finely chopped)
- 1 ½ tsp. crushed red chili flakes
- 4 cloves of garlic (finely chopped)
- 1 zest of a lemon
- 1 live lobster (1 to ½ lb.)
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper (to taste)
Chill live lobster in the freezer for 15-20 minutes. This will relax and numb the crustacean.
While the lobster’s chilling, combine butter, garlic, lemon zest, parsley, chili flakes, and salt and pepper in a bowl. Set the mixture aside.
Take out the lobster and place it belly side down on the chopping board. Using a cleaver, split lobster in half lengthwise (from its head to tail). Before breaking off the claws, scoop out and throw the yellow-green tomalley. Transfer the lobster halves, shell side down, to a baking sheet. Proceed to crack the claws and place the claws on the sheet afterward.
Drizzle the lobster halves and claws with olive oil and season with salt and pepper.
If you’re using a charcoal grill, heat the grill and bank the coals on one side. If you’re using a gas grill, set the grill to high and turn off the burner on one side.
On the hottest part of the grill, place the lobster halves, flesh side down, and claws. Cook for 2-3 minutes or until slightly charred. Flip the lobster over and spread the garlic-parsley butter on the lobster with a spoon. Continue grilling for 3-5 minutes more or until lobster meat is tender.
Lobster Salad Cocktail | Serves: 4
- 3 lobster tails cooked and chopped (1lb. of lobster meat)
- 1/3 cup mayonnaise
- 1 tsp. lemon zest
- 1 lemon (juiced)
- 1 stalk of celery (finely chopped)
- 1 shallot (finely chopped)
- 1 tbsp. fresh tarragon leaves (finely chopped)
- 1 tbsp. chives (finely chopped)
- Lemon slices and dry rub (for garnish)
Combine lemon zest, lemon juice, celery, shallot, tarragon, chives, salt and pepper, and mayonnaise in a bowl.
Add the lobster meat to the mayonnaise mixture and mix.
Rub the rim of 4 martini glasses with a lemon and dip the rim in some dry rub.
Divide the lobster salad evenly between the 4 glasses, and garnish with lemon slices and more dry rub.
New England Lobster Rolls | Serves: 1-2
- 2 cups cooked lobster meat (diced)
- ¼ cup good quality mayonnaise
- 3 tbsp. celery (finely chopped)
- 3 tbsp. melted unsalted butter
- 4 top split hot dog buns
- 3 leaves of sliced Boston lettuce
- Kosher salt and black pepper
To steam your lobster, place a rack in a pot with 2 inches of salted water and bring it to a rolling boil. Put the live lobster on the rack, cover the pot and let it steam for 8-10 minutes per 11/4 pound lobster. When the lobster’s antennae pull out fairly easily or the internal temperature of the lobster meat reaches 135°F, it’s ready. Measure two cups of the lobster meat and dice it.
Mix the mayonnaise with the lobster and celery together in a bowl. Season the mixture with salt and pepper to taste.
Heat a large skillet over medium heat. Take the hot dog buns and brush the inner and outer surfaces with butter. Place the buns in the skillet and toast until they’re golden brown on both sides.
Add some lettuce on each bun and top them with equal portions of the lobster mixture. Serve immediately.
Lobster Pasta with Herbed Cream Sauce | Serves: 10
- 3 1¾ lb. live lobster
- 1 ½ lb. of fettuccini or linguine
- 3 tbsp. olive oil
- ¼ cup tomato paste
- 2 large plum tomatoes (chopped)
- 1/3 cup dry white wine
- 2 tbsp. white wine vinegar
- 2 garlic cloves (sliced)
- 2 fresh tarragon sprigs
- 2 fresh thyme sprigs
- 2 fresh Italian parsley sprigs
- 6 cups whipping cream
Add the lobsters in a very large pot of salted boiling water and let them boil for about 12 minutes. Cook them in batches if necessary.
Once the lobsters are cooked, remove them with tongs and transfer them to a large rimmed baking sheet. Remove the meat from the tail and claws, then place the meat in a medium bowl. Remove any roe from the bodies and place in a small bowl. Remove the green tomalley from the lobster bodies and discard. Cover and chill the meat and roe, and reserve the lobster bodies and shells.
Heat oil in a large, heavy pot over heat and add the reserved lobster bodies and shells. Sauté for 3 minutes and reduce heat to low.
Add tomato paste and stir for 3 minutes before adding in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream and then boil for 2 minutes. Reduce heat to medium-low and let it simmer until lobster flavor infuses with the cream. Stir the mixture occasionally for about 20 minutes.
Strain sauce into a large bowl and press on solids to extract as much liquid as possible. Afterwards, discard the contents in the strainer.
Transfer sauce to a large, heavy saucepan. Cut the lobster meat into bite-sized pieces and add to the sauce. If using the roe, coarsely crumble it into the sauce.
Cook the fettuccini or linguine according to the instructions on the packaging.
Once the pasta’s done, drain it and return the pasta to the pot. Add the lobster cream sauce and toss it over medium-high heat for about 4 minutes. Season with salt and pepper and serve.
You don’t need to be a professional chef to unlock the secrets of lobster. Sometimes the simplest recipes are enough to bring out the delectable flavors of the crustacean. With these five simple dishes, you can conquer your fear of preparing any lobster meal.