Yummy lobster: The Best Broiled Lobster Tail Recipe (Fast & Easy!)

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The Best Broiled Lobster Tail Recipe (Fast & Easy!)

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Welcome to the ultimate guide to cooking lobster tails! With the flavorful butter sauce and ultra quick cooking method, it’s the best lobster tail recipe for holidays, celebrations, and date nights at home. You’ll be surprised how easy it is to make broiled lobster tail – it’s ready in less than 20 minutes – but it’s so much more affordable than getting it out at a restaurant. Keep on reading, because I’m going to cover everything you need to know: how to shop for lobster, how to butterfly lobster tails, how to cook lobster tails, and plenty of side dishes to serve with lobster.

This recipe works with both warm water and cold water lobster, but if you have a choice, get the latter. It has a whiter, firmer meat and tastes better.

Why You’ll Love This Lobster Tail Recipe

  • Sweet lobster taste with buttery flavor
  • Delicate, tender texture
  • Just 6 simple ingredients
  • Ready in 20 minutes
  • Perfectly cooked every time

How To Butterfly A Lobster Tail

The best way to broil lobster tails starts with butterflied lobster tails! While this may look complicated, I promise that it’s easier than you probably think.

Here’s how to prepare lobster tails before you cook them:

  • Butterfly the lobster. Using kitchen shears, cut down the center of the shell, all the way to the tail, but not cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom.

TIP: It’s fine if you cut through the lobster meat. In fact, it cooks a bit more evenly if you do. The important part is not to cut through the bottom shell, though.

  • Split the shell. Using your thumbs and fingers to spread open the shell, gently push the lobster tail meat upward, separating it away from the bottom shell. Leave the end attached to the tail fin.

Gently split it open first…

And then continue to open up the shell more, so that it separates away from the meat on the sides…

  • Push lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.
  • Place butterflied lobster tail onto a lined baking sheet, flesh side up. See? Your homemade lobster tails are already starting to look like you got them from a fancy restaurant, even before cooking…

TIP: If you want to prevent curling, pierce a wooden skewer lengthwise through the center of each tail. I skipped this step here, but you can see a visual in my grilled lobster tail post.

How To Cook Lobster Tail

Once you have it butterflied, there are several options for how to cook lobster tail:

  • Broiled lobster – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled!
  • Baked lobster – Similar to the broil method, but under normal heat. I find that the high heat of broiling gets a more tender inside than regular baking.
  • Poached lobster – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).
  • Boiled lobster – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavor when you boil it is not as rich as lobster cooked with butter.
  • Grilled lobster – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months. Get the grilled lobster recipe here.

As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (just 10 minutes or less!) and it’s super flavorful from the butter.

How To Broil Lobster Tails

The next step in the best broiled lobster tail recipe is the butter sauce! It’s super quick and easy.

Here’s how to broil lobster tails with butter sauce:

  • Mix together butter sauce. Whisk together melted butter, garlic, lemon juice, smoked paprika, and cayenne. I use salted butter and don’t need salt, but you could also use unsalted butter and add salt separately (you’ll need 1/8 teaspoon of salt if your butter is unsalted). Feel free to add some black pepper to the sauce if you like, too.

TIP: Make sure to use crushed garlic, not minced. Crushed will mix better with the other ingredients and prevent burning.

  • Brush lobster tails with butter. It’s important to coat all the lobster meat so that it stays nice and juicy – this is the best way to cook lobster tails! You’ll use about a tablespoon of butter mixture for each tail.
  • Broil lobster tails. Broil lobster until the meat is opaque and slightly browned, about 1 minute per ounce of individual tail.

TIP: See the instructions below to calculate how long to broil lobster tails, including examples. They look like this when they are done:

  • Garnish and enjoy! Finish your lobster tails with lemon wedges and fresh parsley. You can also serve with melted butter on the side.

How Long To Broil Lobster Tails

The cooking time for broiled lobster will vary depending on the size of the tail. A standard lobster tail is about 5 ounces, so the 10 ounce tails pictured are jumbo!

The general rule of thumb for lobster tail cooking time is about 1 minute per ounce of individual tail.

For example, broil a 10-ounce lobster tail for about 10 minutes. A 5-ounce lobster tail will take about 5 minutes.

If you want to be sure, use an instant-read thermometer to check for doneness. The perfect internal temperature is 140 degrees F.

How To Cook Frozen Lobster Tails

Cooking frozen lobster tails is just as easy as fresh ones, and depending on where you live, it might be preferable to buy frozen tails. We’re in Minnesota, so I prefer to buy lobster frozen – this way I know it’s fresh when I thaw it out!

Simply thaw your lobster tails (more on that below) and then cook the same way you would cook fresh lobster tails.

How To Thaw Lobster Tails

Thawing out lobster tails is a simple step in this easy lobster tail recipe! You have two options for thawing:

  • Fridge: Thaw the lobster tails in the refrigerator overnight. Make sure to check your tails an hour or so before you plan on cooking them, to ensure they are fully thawed!
  • Cold Water: Place lobster tails in a zip lock bag and submerge in water for 30-60 minutes, until thawed completely.

Just make sure they are thoroughly thawed, or they won’t cook evenly.

Lobster Tail Nutrition

Not only is lobster delicious, but it’s also nutritious! This broiled lobster tail recipe is low carb, keto, easily paleo and whole30 (just swap butter with ghee!) and rich in protein.

Here’s a summary of lobster tail nutrition facts, per 10-ounce tail:

  • 337 calories
  • 13 grams fat
  • 50 grams protein
  • 0 grams carbs

Where To Buy Lobster Tails

You can buy lobster tails at most grocery stores! If you don’t have a seafood market close to you, many other grocery stores will carry frozen lobsters.

Warehouse clubs like Costco and Sam’s Club also typically carry lobster tails, and often have the larger sizes you see pictured here.

Can You Prepare Lobster Tails In Advance?

For the best broiled lobster tail, I recommend cooking it immediately before serving. You can certainly prep things ahead of time, but most seafood is best freshly cooked, and broiled lobster tail is no exception.

Now that you know how to prepare lobster tails, butterfly them and store in the fridge until cooking time. You can also make the seasoned butter ahead. When you’re ready to serve them, it will just take a few minutes to brush on the butter and broil.

What To Serve With Lobster Tails

So you know how to cook lobster tail, but the tricky part is deciding what to serve with it! Of course, you need some lemon wedges and melted butter for the lobster itself.

But what about the sides? There are so many great options, here are a few of my favorite side dishes:

  • Sauteed Broccoli – Garlic broccoli is the perfect green side to this broiled lobster tail recipe.
  • Mashed Cauliflower – For the ultimate decadent meal, pair this creamy side with the best lobster tail recipe. Perfect for date night and holidays.
  • Roasted Asparagus – Easy and light side to this baked lobster tail recipe.
  • Pan Fried Brussels Sprouts – Bacon, brussels sprouts, and lobster. What a trifecta!
  • Creamed Spinach – The classic steakhouse side goes well with this broiled lobster recipe.

You can also pair lobster with a sirloin steak or filet mignon for a special-occasion surf and turf.

  • Multi-Purpose Kitchen Scissors – A good set of kitchen shears is a powerhouse tool in the kitchen and if there’s one thing you need to have for how to prepare lobster tails, this is it!
  • Nonstick Baking Pan – I love these pans so much. Easy to clean and nothing sticks!
  • Silicone Cooking Utensils Set – This set has every utensil you could ever need, including a marinade brush for the butter mixture that goes on top of this easy lobster.

Reader Favorite Recipes

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The Best Broiled Lobster Tail Recipe (Fast & Easy)

This guide has all you need to know about cooking lobster tails – how to prepare lobster tails (butterfly them), how to cook lobster tails, and the BEST broiled lobster tail recipe – all in just 20 minutes!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Recipe Video

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Ingredients

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Instructions

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  1. If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.

  2. Preheat the oven to Broil (500 degrees F or 260 degrees C). Rinse the defrosted lobster shells. Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.

  3. Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet.

  4. In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.

  5. Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil for 10-ounce lobster tails for 10 minutes.)

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Recipe Notes

Serving size: 1 10-ounce lobster tail

Video Showing How To Make Broiled Lobster Tail:

Tap here to jump to the video for this recipe — it’s located directly above the ingredients list. It’s the easiest way to learn how to make Broiled Lobster Tail!

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 337

Fat 13g

Protein 50g

Total Carbs 0g

Net Carbs 0g

Fiber 0g

Sugar 0g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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Baked Lobster Tails Recipe by Tasty

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for 2 servings

  • 8 oz lobster tail (225 g), 2 tails
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 2 wedges lemon, to serve
  • broccoli, cooked, to serve
  • Calories 253
  • Fat 18g
  • Carbs 3g
  • Fiber 1g
  • Sugar 0g
  • Protein 19g

Estimated values based on one serving size.

  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat oven to 450°F (230°C).
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Serve with a side of broccoli and a lemon wedge.
  10. Enjoy!

for 2 servings

  • 8 oz lobster tail (225 g), 2 tails
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 2 wedges lemon, to serve
  • broccoli, cooked, to serve
  • Calories 253
  • Fat 18g
  • Carbs 3g
  • Fiber 1g
  • Sugar 0g
  • Protein 19g

Estimated values based on one serving size.

  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat oven to 450°F (230°C).
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Serve with a side of broccoli and a lemon wedge.
  10. Enjoy!

Have a recipe of your own to share?

7 UNIQUE AND YUMMY LOBSTER RECIPES TO TRY

Do you remember the very first time you tried lobster? Was it love at first bite?

If you’re anything like us, your answer is yes. After all, few foods are as delicious and satisfying as sweet, buttery Maine lobster.

The good news is you don’t have to live in New England to enjoy this tasty crustacean year-round. Until your next meal at an authentic seafood restaurant, here are 7 easy lobster recipes you can make at home.

1. Lobster Mac n’ Cheese

What could be better than flavorful lobster and creamy macaroni and cheese? How about combining them into the tastiest comfort food you’ve ever tried?

Start be steaming one large lobster tail (or small tails) for no longer than seven minutes. Next, create a sauce using one or more of your favorite cheeses. Gruyere and fontina pair well with lobster, but you can experiment with cheddar, gouda, or mascarpone too.

Combine the cheese with melted butter, milk, and a dash of flour. Once it’s thick and creamy, add the diced lobster to the mix and pour it over cooked pasta. Finish for 10-15 minutes in the oven or until the top is brown and bubbling.

You can find the full recipe here.

2. Lobster Corn Chowder

This chowder is sure to be a crowd-pleaser on a chilly winter night–or any time of year.

Start by combining water, white wine, and heavy cream in a large pot. Remove the kernels from 4 large ears of corn and add them to the stock. Let it simmer for 30 minutes and then puree the mixture with a hand blender until smooth.

In another pan, combine chopped carrots, leeks, and butter. Saute until tender. Add cooked chopped lobster meat and finish with salt, pepper, and fresh basil.

Here are more details about how to make a bowl of creamy, satisfying lobster corn chowder.

3. Lobster BLT (LBLT)

Here’s a fun twist on a classic sandwich. Why not jazz up a boring BLT by adding your favorite crustacean?

Start with your favorite rendition of a BLT (bacon, lettuce, and tomato) sandwich. Leave plenty of room for two lobster tails after you’ve sauteed them in melted butter and garlic.

The finishing touch is a smoky, sweet mayo that pairs beautifully with the lobster meat. Combine mayonnaise with a tablespoon of dijon mustard, 2 teaspoons of honey, and a dash of smoked paprika.

Spread the mayo across some freshly toasted bread, and voila! You’ve just created the world’s tastiest BLT.

4. Lobster Pot Pie

Imagine the creamy decadence of lobster bisque baked inside a flaky puff pastry.

Sound too good to be true? It’s not. This recipe for homemade lobster pot pies will turn this flavor fantasy into reality.

Start by boiling potatoes, carrots, and fresh corn in a vegetable or seafood stock. Next, saute lobster tail meat with butter, onions, thyme, and olive oil. A little bit of flour, tomato paste, and sherry complete the creamy “filling.”

Once all ingredients are combined, pour them into a baking dish or individual ramekins. Top with pieces of puff pastry brushed with egg and place in the oven until the pastry turns golden and crispy.

Your taste buds won’t know what hit ’em.

5. Lobster Pasta Diavolo

If you’re in the mood for Italian, take a break from boring old spaghetti with this delightful recipe for lobster pasta Diavolo.

You’ll craft the sauce from 2 pounds of fresh Roma tomatoes or a 28-ounce can of chopped tomatoes. Combine with olive oil, 2 cloves of garlic, and red pepper flakes. (A traditional Diavolo sauce is quite spicy, but you can alter the amount of pepper to suit your taste.)

Pour your Diavolo sauce over cooked spaghetti and add a cooked lobster tail or two on top. Drizzle with olive oil and finish with fresh chopped mint.

6. Lobster Grapefruit Salad

Many of these lobster recipes have been rich and hearty, but the lobster is very versatile. If you’re looking for a lighter or healthier recipe, try making this lobster grapefruit salad.

Start by chopping 2 large grapefruits, an avocado, and 2 cooked lobster tails. Add a generous squeeze of lemon and mix in a large bowl with chives, parsley, salt and pepper, and olive oil.

Serve chilled and topped with some fresh lemon zest. This lobster dish makes a perfect summertime salad or a light but satisfying meal.

7. Lobster Deviled Eggs

As if deviled eggs aren’t delicious enough, why not make them even better with the addition of bacon and lobster meat?

For this decadent treat, you’ll need a dozen hard-boiled eggs, 1/2 cup of chopped lobster meat, and 1/4 cup of chopped bacon. Slice the eggs in half lengthwise and scoop the yolks into a bowl.

Stir the cooked egg yolks with mayonnaise, Dijon mustard, tarragon, and Cajun spice. Fold in the lobster meat and bacon and stir until blended.

How do you get the filling back into the eggs? Easy! Add the mixture to a plastic baggie and cut one tip of the bag off. Now you can squeeze the filling into the egg whites to create your own lobster deviled eggs.

Here’s the recipe for this delicious brunch (or anytime) lobster treat.

The Best Lobster Recipes (And More)

You don’t have to visit a New England establishment to enjoy the best lobster dishes year-round. With these easy lobster recipes, you can create delicious meals right from your own kitchen at home. Try them out!

Of course, there are some nights when you really want lobster–but you don’t feel like cooking. When that happens, your best bet is to let Geddy’s in Bar Harbor do the cooking for you.

Click here to check out our menu that includes (you guessed it) lots of great lobster dishes.

Bring a hearty appetite, and we’ll see you soon!

Cheers from Geddy’s, 🙂

Heather

www.geddys.com

What to Serve with Lobster Tails (19 Incredible Side Dishes)

Wondering what to serve with lobster tails? From baked potatoes to biscuits to mac and cheese, I’ve rounded up 19 side dishes that will make your lobster dinner menu even more irresistible!

Lobster tails are a sweet and luxurious dish that we often reserve for special occasions.

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Whether they’re steamed, grilled to perfection, or baked in butter, lobster tails make for a decadent meal that never disappoints.

And since lobster dinner is such a treat, you might think you need something equally fancy to pair it with.

What to Serve with Lobster

Truth be told, it doesn’t take a lot to turn your dinner into a phenomenal feast. The key is to find a lobster side dish that won’t overpower the main attraction.

Here are 19 of the best side dishes for lobster that will transform those tails into an unforgettable meal.

1. Butter

Let’s start with the basics. Butter is the one ingredient that makes everything better.

It’s great with bread, corn, pastries, and as you may have guessed, lobster.

When you just don’t have time to make something fancy, or when you are simply too busy to think of a side dish, just take that butter out of the fridge.

Sometimes, all you really need is some well-prepared clarified butter to make your lobster meal extra special.

Others are even perfectly happy with simple warm butter!

2. Baked Potato

A simple baked potato is another classic that goes perfectly well with lobster. It’s even more proof that you don’t need something fancy to make your lobster dinner extra satisfying.

And you know what both lobster and baked potato long for? Butter! So be sure to have plenty of butter when preparing this meal.

3. Corn on the Cob

Lobster is sweet, and so is corn. So it only makes sense to serve them together for a delightful dinner.

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Whether you grill your corn to get that nice char or simply boil it in water, it will taste so good with lobster.

Oh and don’t forget to slather it with butter and season with salt and pepper! It makes all the difference in the world. 

4. Lobster Bisque

There is no such thing as too much lobster! This stunning bisque is oozing with flavor from the lobster, coconut milk, shallots, and tomato paste.

As if that isn’t good enough, it’s even better with sweet white wine!

Together with lobster tails, lobster bisque makes for a fantastic seafood feast that your guests will never forget.

5. Clam Chowder

Here’s another thick and hearty seafood soup that works well with lobster tails.

Just imagine spoonfuls of tender potato chunks drenched in thick white clam soup served on the side of sweet and juicy lobster tails. It’s pure bliss.

6. Steamed Clams and Mussels

You’re probably sensing a pattern by now, aren’t you? Yup, seafood tastes great with seafood!

Clams and mussels have nice and subtle, sweet flavors that complement lobster really well.

Preparing the side dish is also easy. Just steam the shellfish in water, white wine, shallots, herbs, and a bay leaf for 5 to 6 minutes and it’s done! 

7. Biscuits

They’re crisp on the outside, tender on the inside, and decadent all over.

Whether you get them from your favorite bakery or make them from scratch, biscuits will taste fabulous with lobster tails.

Since your lobster main doesn’t have the biggest serving size, the addition of a starchy side is perfect.

It also gets bonus points because you can use it to soak up all that extra butter on your plate! 

8. French Baguettes

From the previous entry, you already know that bread and lobster make a wonderful combination.

Apart from biscuits, French baguettes also make for a great side to lobster tails.

The crisp and chewy texture gives a nice contrast to the soft and tender lobster meat.

And don’t feel like you need to limit yourself with store-bought baguettes either, because they’re easy to make.

Impress your guests with your very own French baguette!

9. Steamed White Rice

Speaking of starches that will help satisfy your guests, how about a nice simple serving of white rice?

It’s filling, easy to cook, and its mild taste makes the lobster tails shine.

Mix some of that clarified butter with a hot bowl of white rice, and I bet you’ll ask for seconds.

10. Mac and Cheese

Lobster tail is sweet and meaty, while mac and cheese is rich and creamy. They are both good on their own, but they are absolute perfection together.

Here’s a quick tip: the better the cheese, the better the mac and cheese. So, don’t go cheap on the cheese when you make mac and cheese.

My top picks are Gouda, Mozzarella, Colby, Swiss, and Monterey Jack. Pick your faves and combine them to make the ultimate side dish!

11. Pasta Salad

Can’t decide if you should go for a heavy or light side? Why not go with both?

Pasta salad is a hearty Italian dish that gives you a beautiful combination of healthy artichokes and starchy bowtie pasta.

With a pasta salad, you’ll get nutrition and satisfaction in one dish, also known as the perfect balance between good and sinful!

12. Potato Salad

Lobster tails are delicious on their own, but this sweet meat craves something rich and creamy. And what fits the bill more than a hearty and decadent potato salad?

Potatoes, mayonnaise, and lobster? Now that sounds like a perfect combination.

13. Green Salad

Finally, a salad that’s made of veggies! As I’ve said, lobster tails are already so elegant and scrumptious, all it takes is a simple chopped salad to round out your meal.

You can add all kinds of leafy greens, veggies, nuts, and dressing you want! The addition of a light side dish is a wonderful contrast to your meaty main.

14. Coleslaw

Here’s another zesty veggie dish that goes well with lobster: coleslaw. This tangy side gives a wonderful contrast to the sweetness of lobster meat.

Plus, it’s very refreshing – just like lobster tails! Its beautiful summer colors also look fabulous with your main. And it’s very easy to make! 

15. Greens

Since we’re already on the subject of healthy sides, why not talk about other green veggies?

Asparagus, broccoli, and green beans are some fantastic veggies that accompany lobster really well. 

How about some steamed asparagus with a lemon and olive oil dressing?

Or a green beans salad with basil and olive oil? Or perhaps some broccoli topped with parmesan and butter?

16. Veggie Fries

French fries are a classic, but enough about potatoes. How about other veggies instead? They’re healthier than potatoes and are just as yummy when fried… or roasted!

So, how about you slice up some carrots, sweet potatoes, and parsnips, drizzle them with some olive oil, flavor with salt and pepper, and bake to perfection?

These crisp and flavorful veggies will surely brighten up your lobster meal.

17. Surf and Turf

This isn’t technically a side dish, but we all know steak and lobster make a great partnership.

This combo is perfect for that fancy dinner you’ve always wanted to have with your partner.

It’s elegant, sophisticated, and just so delicious.

18. Drinks

These are also technically not side dishes, but you can also enhance the flavor of any main by pairing it with the perfect beverage. 

For lobster tails, a simple cold mug of beer will do wonders! Get a beer infused with citrus flavors because it complements the sweetness of the lobster really well.

Fruity flavors work well with lobster, so a nice wine or champagne will also taste great.

19. Dessert

Seafood always long for the companionship of a refreshing dessert. Think lemon bars, lemon cheesecake, creme brulee, chocolate mousse, or fresh fruit!

What to Serve with Lobster

What Goes Best with Lobster?

I feel I am rather a minimalist when it comes to my lobster – but no lobster is complete without a drawn butter sauce for dipping. Served warm there is no hassle to this recipe, merely melt the butter in a warm pan and pour into a dipping bowl. Alternatively, stir in lemon juice and chopped parsley for a lemon-butter. Or gently sauté chopped garlic in butter for a garlic-butter. You can choose to strain the garlic away for a lighter taste or keep them mixed in – either way is delicious. Serving butter in a pre-heated, ceramic ramekins or butter pot kept heated with a tea light will keep the butter hot.

Lemons are a great garnish, and they also help remove the slight seafood odor from your fingers. Make sure that you put extra plates on the table to collect the shells.

Love Butter? Get ideas for butters for your lobster dinner.

Fresh steamed lobster with drawn butter is great served on its own, but what if you want to create a particularly memorable banquet?

What are the best sides to serve with lobster and complement rather than overpower its delicate flavor?

Obviously your choice depends on your personal tastes and what you think is likely to appeal to your guests. We’ll start with some healthy options for those wishing to steer clear of carb overload.

Salads and Lighter Sides

Coleslaw is an old favorite with lobster, but if you’re looking for something different try a green bean salad to balance the richness of the seafood.

Baby glazed carrots with a touch of brown sugar is a yummy root vegetable to serve with lobsters.

Fresh blanched green beans work well with cherry tomatoes drizzled with olive oil and sprinkled with salt, pepper and maybe a handful of torn basil leaves.

String beans and broccoli covered in butter and fresh grated Parmesan cheese is delicious, or try mixing green and white beans and covering them with lemon juice and fresh herbs.

Grilled or steamed asparagus is enjoyable with lobster. Lemon and olive oil make a simple dressing, or if you’re feeling more adventurous, a sesame mayonnaise dip or sesame oil dressing makes for a mouth-watering asparagus dish.

A simple tomato and cucumber salad is a summertime favorite to serve with fresh seafood, especially on a warm day.

Penne pasta salad with fresh garden vegetables and light vinaigrette dressing can be served along with a traditional salad or on its own.

A crisp Caesar salad with Romaine lettuce and Parmesan cheese will offer a more filling side, especially when liberally sprinkled with crunchy croutons.

Now for the Heavy Sides for Lobster

These carb-laden sides may be a little more substantial, but they certainly one of the best sides to serve with lobster and turn your lobster dinner into an impressive feast.

Baked potatoes with a pat of butter and a dollop of sour cream is a go to appetizer or side for a lobster dinner. Boil up some red bliss potatoes, cube them and cover in mayonnaise and chopped chives to make a basic potato salad. Alternatively, just serve baked tiny fingerling potatoes in olive oil alongside your lobster dish.

Macaroni cheese is a family favorite with lobster. Of course, you could always decide to combine the two and have Lobster Macaroni and Cheese.

Risotto can be served with lobster, although rice pilaf makes a lighter option. To make a rice pilaf suitable for accompanying lobster, cook the rice in a seafood broth (a splash of dry white wine is optional) and season with salt and pepper.

Boston baked beans is a New England staple and a perfect compliment to a backyard lobster bake.

Good old crusty bread is a straightforward choice, and perfect for mopping up all those juices, especially for clams or mussels (see below).

A Sumptuous Selection of Seafood Sides

Of course, a clam chowder is traditionally served with lobster and if you’re looking for that authentic taste, try New England Clam Chowder made with native clams, spices and potatoes.

For a lighter broth, you could gently simmer steamer clams in water, dry white wine, bay leaf and your favorite herbs. Or simply serve fresh dug steamer clams on the side as their sweet flavor enhances the delicate taste of the lobster.

Farm raised mussels steamed with white wine, fresh garlic and parsley is a classic seafood dish that is a cinch to prepare (cooks in 5-6 minutes). Serve steamed mussels as a starter or on a large platter with steamed lobsters.

Grilled or baked scallops make another ideal accompaniment to lobster. This recipe for baked scallops is easy to prepare and cayenne pepper and Worcestershire sauce gives the seafood a hint of spiciness.

Sweet Endings

New England has some of the finest desserts to serve with your lobster, from the classic Maine blueberry pie, watermelon slices to a fudgy gooey brownies. We’ve compiled a list of over 30 desserts to serve at the end of your lobster dinner. See our best desserts to pair with lobster.

Don’t Forget the Lobster

Find the best tools for a Lobster Dinner

As you can see, there are plenty of options when it comes to creating a memorable and varied lobster dinner to suit your tastes and those of your guests.

In fact, some of them sound too good. Just remember, the lobster is your leading lady and she doesn’t like being overshadowed by the supporting cast – so make sure you choose the finest lobster online.

Check out our post on the right tools for your lobster dinner. Looking to get some ideas on what you would like to serve for a special birthday? See our tips for throwing a kick-ass lobster birthday party.

Steamed Lobster Recipe – Kitchen Swagger

Many are intimidated when it comes to cooking live lobster or seafood in general. I’ll be honest with you, I think it’s easier than a lot of cuisines, and steamed lobster is no exception. Yes, steamed lobsters may be the easiest, elegant dinner of them all.

If you’re from New England, lobster in the summer is a tradition and a staple. Or maybe even year-round if you’re my family. For years, we ate lobster every Christmas Eve until the party/mess got so big my dad would literally have to clean lobster off the walls. That’s what happens when you have 20 crazy people eating lobster in your dining room.

Prepping Live Lobster

Be sure to carefully remove the rubber bands from the lobster claws before steaming. There is no need to keep them on. Scissors or kitchen shears work best for this so you don’t run the risk of getting a love bite.

How to Steam Lobster

I can explain it in 10 seconds. Fill a large lidded pot with 1 inch of water. Squeeze in juice of one lemon (for freshness), add salt, bring to boil, throw in lobster, cover, and cook for 15-20 minutes until lobsters are bright red. This recipe is ideal for 1.5-2 pound lobsters, which is the ideal size for the best tasting lobster.

The secret element of this recipe is fresh lemon juice. It gives the lobster that subtle fresh flavor that goes so well with melted butter. You don’t need a steamer rack, only a pot large enough to comfortably fit all the lobsters you are steaming. If the lid fits, you’re in business.

Lobster Tails Only

Steamed lobster tails can be done following the same process. Lobster tails may steam closer to 10 minutes since the overall volume in the pot will be a lot less than full-sized lobsters. You can also bake lobster tails. If steaming lobster tails only, you can probably get away with 1 inch of water in the pan. You don’t want to boil the lobster.

Can I Steam Frozen Lobster Tails?

Yes, in fact, this is most likely how all lobster tails will start out if you buy in the grocery store. Just be sure to let lobster tails thaw fully before steaming. This will ensure proper cook times etc.

Cracking Lobster

The best lobster meat (in my option) is the tail. You can also get delicious meat out of the claws and the arms/elbows. The legs even have tiny slivers of meat if you’re up for the challenge. I usually discard the body…although some people eat the stuff in there.

Chowhound has some good tips with pictures on how to eat and peel lobster. Don’t forget to serve with melted butter and lemon wedges.

Lastly, save some leftover lobster for lobster mac and cheese!

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Description

Classic steamed lobster or lobster tails is a lot easier to make at home than you may think. Salt, water, and fresh lemon juice create the perfect freshly steamed lobster.



  1. Fill a large lidded pot with roughly 1 inch of water. Squeeze in juice of one lemon and add lemon halves.
  2. Add salt, bring to a simmering boil, and add lobster or lobster tails (be sure to remove rubber bands around claws with scissors before steaming). You can add as many lobsters as you can comfortably fit in the pot with the lid secured.
  3. Cover and steam for 15-20 minutes until bright red. Lobsters will be very hot when done, do not touch with bare hands. Serve with a side of melted butter and lemon wedges. Note, lobster tails only take about 10 minutes to steam.

Notes

1 1/2 lb lobsters usually take 15 minutes, 2 1/2 lb lobsters take 20 minutes. Lobsters are done if you can easily pull off antennas with no resistance.

Steamed lobster tails can be done following the same process. Lobster tails may steam closer to 10 minutes since the overall volume in the pan will be a lot less than full-sized lobsters. Reduce water to 1 inch of water if only steaming a few tails.


Nutrition

  • Serving Size: 2 lb lobster (1 1/2 cups, no butter)
  • Calories: 194
  • Sugar: 0g
  • Sodium: 1057mg
  • Fat: 1.8g
  • Saturated Fat: .05g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 41.3g
  • Cholesterol: 317mg

Keywords: how to steam lobster, how long to steam lobster, steamed lobster tails

Beth’s Lobster Thermidor Recipe – Entertaining with Beth

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This lobster thermidor recipe is a classic main course recipe that deserves to be in your repertoire. It’s elegant and fancy and oh so delicious! It’s the perfect “special occasion” dish that will impress just about anybody!

You can prep most of the components a day ahead and then fill the shells and broil. It’s rich and decadent and so delicious too!

Looking for more lobster recipes? Try my Bouche a la Reine with Lobster, another fantastic lobster recipe that can be made in advance. 

What is Lobster Thermidor?

Lobster Thermidor is a classic French dish of lobster meat and a rich cream sauce that is served in lobster shells and topped with a grating of melted cheese. It’s is typically served for special occasions like Valentine’s Day, New Year’s Eve, or Christmas dinner.  It’s similar to Coquilles Saint Jacques which is made with scallops and served in a scallop shell and is equally festive and delicious too!

Recipe Pairing Ideas:

Watch My Lobster Thermidor Video Tutorial Below!

 

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How Difficult is This Recipe?

Lobster Thermidor is actually pretty easy to make. You’ll begin by roasting your lobster tails, you’ll get the best flavor that way, then extract the meat and save the shells.  This is such a fancy dish to make at home, your guests will oooh and ahhh as soon as you bring it to the table!

Then you’ll sauté up some vegetables, add some sherry and reduce. You’ll create a roux and add some fish stock, cook until a smooth sauce develops, add back in your veggies, lobster, heavy cream, and seasonings, spoon into the lobster shells, top with cheese broil, and serve!

Step#1: Use Lobster Tails Over a Full Lobster

Lobster tails are not only more affordable, but they are so much easier to work with, especially if you are squeamish about boiling live lobsters. I also find the lobster tail meat is the tastiest part of the lobster too! 

Roasting Lobster Brings Out Its Best Flavor

The other thing that makes this recipe easy, is the lobster is roasted, over steamed or boiled. At 400F it only takes 15-20 minutes. This part can also be done a day ahead, and once cooled you can store the tails in the refrigerator until ready to pick out the meat and serve. 

Step#2: Chop the Lobster Meat

To release the lobster meat, cut the shell with scissors on each side of the shell to release the center panel. This will allow you to release the lobster meat in one piece, and create a lobster shell that will be easy to fill for serving. 

Then cut the lobster meat into bite-sized pieces and set aside. You’ll place the lobster meat into the sauce at the last minute. The warmth from the sauce will also reheat the lobster meat too. 

Step#3: Make the Lobster Thermidor Sauce

Lobster thermidor sauce is a creamy flavorful sauce that includes, shallots, mushrooms, sweet sherry, a butter/flour roux, and fish stock. You can also choose to add some fresh herbs, I think fresh tarragon pairs beautifully with the sweetness of the lobster meat.

In a large skillet, you’ll saute the shallots first until fragrant and translucent. Then you’ll add the mushrooms and continue to cook until both are soft. 

Slicing Mushrooms vs. Store-Bought Sliced Mushrooms

For this recipe, it’s better to slice the mushrooms yourself rather than buy pre-sliced mushrooms. I realize during the holidays it’s tempting to buy those pre-sliced mushrooms, but they are sliced too thick to fit in the lobster shells.

Slicing the mushrooms yourself will create a much thinner mushroom slice which will create a better texture for your lobster thermidor sauce, and allow the lobster meat to be the most dominant piece in the sauce. 

Make-Ahead Tip:

After adding the sweet sherry and reducing the shallot and mushroom mixture you can transfer it to an airtight container and refrigerate until ready to complete the sauce.

Step#4: Finishing the Sauce

The day you plan to serve the Lobster Thermidors, all you’ll have to do is make the sauce add the shallot and mushroom mixture, and the lobster meat.

The base of the sauce is a roux, which is created with butter and flour and then thinned with fish stock and thickened with heavy cream. Once the mushroom and shallot mixture is added back in, you’ll add the lobster meat. 

Step#5: Serving the Lobster Thermidor

Once the sauce is ready and the lobster meat has been warmed through, spoon the mixture back into the shells. This is the ta-da moment that guests will really enjoy! But if some reason your shells were damaged in the prep you can also spoon the mixture in shallow gratin dishes too. 

It’s also nice to add a little freshly grated parmesan cheese on top to allow the tops to get nicely browned and crispy. 

Then add a little freshly chopped tarragon for some greenery and freshness. It’s also a nice compliment to the richness of the sauce. 

Side Dishes to Serve with This Recipe:

  • I like to serve Lobster Thermidor with a salad, tossed in the vinaigrette. Since the dish is pretty rich.
  • But you could also serve it with some white, buttered rice with parsley on top too

Salad Tips:

  • My easiest French vinaigrette recipe is so easy you can commit to memory and always be “at the ready” whenever a salad dressing is needed (see recipe card below)!
  • The mark of a great French vinaigrette is to use Dijon mustard, Grapeseed Oil, for lightness, and shallots.
  • For vinegar, I like to use either white wine vinegar, champagne vinegar, or white balsamic vinegar which you can find at Trader Joe’s. It’s lighter than traditional balsamic vinegar and will add a nice sweetness to the dressing.
  • I like to use light butter lettuce and radicchio salad blend because these lighter greens pair well with the lobster.
  • My French vinagrette it’s also great served with some Croque Monsieur and Croque Madame Sandwiches.

 

Wine Pairings:

One of my favorite white wines to serve with this dish is either a Sauvignon Blanc or a Sancerre. I’m always amazed at the wide variety of Sancerre wines available at Trader Joe’s! I can usually find a great bottle for under $15.00! 

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Beth’s Lobster Thermidor Recipe

Yield:
serves 2

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

A Lobster Thermidor Recipe is a classic that deserves to be in your repertoire. It’s elegant and fancy and oh so delicious!  It’s the perfect “special occasion” dish that will impress just about anybody! 

Ingredients

  • 2 8-0z Lobster Tails
  • 1 teaspoon olive oil (5 ml)
  • 1 tablespoon butter (15 g)
  • 2 shallots
  • ½ cup (75 g) sliced mushrooms
  • ¼ cup (60 ml) of sweet sherry
  • 2 tablespoon (30 g) butter
  • 2 tablespoon (15 g) flour
  • ¾ cup (180 ml) of fish stock
  • ¼ cup (60 ml) of heavy cream
  • salt and pepper to taste
  • 1 tablespoon (15 ml) fresh tarragon
  • 2 tablespoon (11 g) freshly grated parmesan cheese
Salad Dressing:
  • 1 teaspoon (5 ml) mustard
  • 1 tablespoon (15 ml) red wine vinegar
  • 6 tablespoon (90ml) grapeseed or vegetable oil
  • 1 minced shallot
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400F (200 C).
  2. Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
  3. Set aside and allow to cool.
  4. Meanwhile, melt 1 tablespoon of butter in a large sautee pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
  5. At this point you could allow mixture to cool, refrigerate and store up to 2 days until ready to use.
  6. Cut the rest of the lobster’s underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite sized pieces and set aside.
  7. In a large skillet melt 2 tablespoon of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 mins until thickened. Add the salt, pepper and tarragon. Then add the cooked lobster.
  8. Spoon the mixture back into the shells, top with cheese and broil until cheese and mixture bubbles.
  9. Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
  10. For salad Dressing: In a small bowl combine mustard and vinegar.
  11. Then slowly whisk in the oil, a little at a time, whisking all the while until an emulsion forms and dressing is combined.
  12. Add shallot and salt and pepper. Toss with greens!

Notes

Make-Ahead Tip:

After adding the sweet sherry and reducing the shallot and mushroom mixture you can transfer it to an airtight container and refrigerate until ready to complete the sauce.

Wine Pairing:

Serve with a crisp Sancerre wine. Trader Joe’s has some great ones for under $15

Nutrition Information:

Yield: 2

Serving Size: 1

Amount Per Serving:

Calories: 641Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 331mgSodium: 1221mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 95g

90,000 🚩 How to cook delicious lobster at home

Lobster is one of the most famous relatives of the common crayfish that lives in the seas. Its dense and tender meat has long acquired the status of a gourmet product. There are many ways you can make a lobster at home: escalope, medallions, bisque. But regardless of the method of cooking, the lobster will be very tasty, because it is almost impossible to spoil this seafood.

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Roasted

  • Lobster 2pcs
  • Butter 50gr
  • Lemon ½ piece
  • Salt, pepper and spices to taste

Calories: 116 kcal

Proteins: 19.59 g

Fats: 2.9 g

Carbohydrates: 1 g


Boiled

Cooking time – 20 minutes.

Caloric content – 90 kcal., of which proteins are 18 g, fats – 0.9 g, carbohydrates – 0.5 g.

The number of servings depends on how many lobsters are purchased.

In order to cook lobster according to this recipe, you only need:

  • one lobster;
  • salt.


Before boiling the lobster, place a large pot of water on the fire and make sure the lobster will fit completely. When the water boils, you need to salt it and immerse the lobster upside down in it.

Cook the lobster for 10 minutes. Then take out the seafood and cool it at room temperature. Then you just need to cut the boiled lobster. Remove the shell from it, and put the finished meat in it.

If you have to eat boiled lobster in any institution, you need to make sure that the tail of the arthropod is tucked under the abdomen. This means that the seafood was cooked alive and does not pose a danger to the human body.

Boiled lobster can be tasted not only in a restaurant, but also cooked at home.Bon Appetit!

Bisk

Cooking time – 30 minutes.

Caloric content – 288 kcal., Of which proteins are 25 g, fats – 6 g, carbohydrates – 15 g.

Servings – 6.

Such a dish will perfectly fit into a romantic dinner or will become a real decoration of a festive table.

The following components are required:

  • one lobster;
  • shallots – 5 pcs.;
  • juice of half a lemon;
  • butter – 20 gr.;
  • cream – small package;
  • rice – 50 gr.;
  • brandy – 50 gr.;
  • glass of dry white wine;
  • glass of fish broth;
  • salt, pepper, spices, bay leaves – to taste.


Before cooking lobster bisque, the seafood must be boiled, separated from the shell, and chopped into small pieces. Saute chopped carrots and onions in a saucepan with the addition of butter. Pour brandy into them, squeeze out lemon juice, seasonings and simmer until half of the liquid has evaporated.

Add fish broth, shell with leftover lobster, add long grain rice and cook for 20 minutes. Add salt and pepper, chopped lobster meat and simmer over low heat for another 5 minutes.

Oregano, paprika, dried herbs, paprika, turmeric are perfectly combined with lobster. These spices are best preferred when preparing seafood dishes.

Remove the shell, and immerse the resulting soup in a blender and beat until smooth. Pour in the cream before serving.The soup is ready. The original version should be similar to the following photo.

This soup has a delicate taste due to the unusual combination of cream, good brandy and seafood. Bisque will be appreciated even by those who are indifferent to seafood. In addition, it is absolutely not necessary to visit a restaurant to enjoy such a dish, it is quite possible to make it at home.

Stuffed with mozzarella

Cooking time – 30 minutes.

Servings – 6.

Such a dish is prepared very quickly and simply, but it is not inferior to restaurant dishes.

The following components are required:

  • one lobster;
  • one lemon;
  • butter – 50 gr.;
  • mozzarella – 250 gr.;
  • soy sauce, herbs – to taste;
  • balsamic vinegar – 1 tbsp l .;
  • high fat cream – 5 tbsp. l .;


Before using this recipe, you need to boil the lobster and separate the meat from the shell. Cut the crab into medium pieces and combine with all the ingredients except the butter.Stuff the whole shell with the resulting mass, and spread the butter, cut into small pieces, all over the lobster.

Bake seafood in a preheated oven for half an hour. Then lightly grill. Pour the balsamic vinegar, herbs and soy sauce over the baked lobster. The finished crab stuffed with mozzarella should look similar to the product shown in the following photo.

Guests who have tasted this delicacy will not believe that it was prepared at home, the finished dish looks so presentable.Bon Appetit!

Grilled

Cooking time – 30 minutes.

Caloric content – 116 kcal., Of which proteins are 19.8 g, fats – 2.9 g, carbohydrates – 1 g.

The number of servings depends on how many lobsters are purchased.

  • lobster – 4 pcs .;
  • butter – 200 gr.;
  • high fat cream – 1 pack;
  • lemon – 1 pc.;
  • salt and pepper to taste.

First you need to prepare your grill.It needs to be heated up to 200 degrees. During this time, you can start cooking lobster. Place the lobster on a cutting board in front of you. Slide over the abdomen with a sharp knife, thereby dividing the seafood into two equal parts.

Rub the inside of the lobster with melted butter, salt and pepper. Place on a wire shelf and cover with a layer of heavy cream. Fry everything for 10 minutes.

There is no need to add spices to such dishes, they will only kill the exquisite taste of the lobster itself.

The dish, stunning in its beauty and taste, is ready. Fried lobster is one of the quickest and easiest ways to cook this seafood. Bon Appetit!

Why are they cooked alive

There is a lot of controversy as to why it is necessary to boil crustaceans alive. The main reason is that dead individuals are dangerous to the human body. In their natural environment, they feed on carrion, therefore they are carriers of pathogenic bacteria.Eating dead lobsters threatens a person with severe poisoning. That is why they are boiled while still alive. When choosing this delicious product, you need to pay attention to the state of the crustacean itself: it must rotate with its claws and not be lethargic. Sluggishness means a quick death, and, therefore, poses a danger to human health.

Conclusion

Lobster is a very healthy delicacy that is rich in B vitamins, selenium, zinc and magnesium. Plus, it’s high in protein and low in calories.Therefore, lobsters can be consumed even by those who are on a diet. The main thing is to be able to choose quality lobsters. It is better to buy seafood near water bodies, as this increases the likelihood of buying freshly caught lobsters. Then the cooked lobster will not only bring taste pleasure, but also saturate the body with many essential vitamins.

Lobster in Garlic Oil Recipe – Main Dishes. “Food”

Lobster in garlic oil recipe – Main courses. “Food”

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Energy value per serving

Calories

Proteins

Fats

000 grams

Fats

000 grams

Fats

000

grams

* Calories calculated for raw products

Garlic

2 cloves

Butter

200 g

Chopped parsley

1.5 teaspoons

Sea salt

to taste

Cooking instructions 3

5 minutes

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1Preheat the oven to 220 degrees.

2Crice the garlic and grind it in a mortar with 0.5 teaspoon of salt, then mix with the parsley and butter.

3Place the lobsters in a large pot of boiling salted water, cover and cook for 3 minutes. Transfer to a plate and let sit for 5 minutes (the lobster should not be completely cooked).

4Slightly break the shell, cut the lobster in half lengthwise and peel off the entrails. Remove the meat from the tail of one lobster and cut into 8 pieces. Put 2 tablespoons of garlic oil in the empty shell and smooth, then put the meat and put another 1 tablespoon of oil on top.Repeat with the other lobster. Spread the remaining oil over the shell. Transfer to fireproof plates.

5Preheat the grill in the oven and place under the plates for about 4-5 minutes. Serve with lemon wedges.

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Easy, tasty and simple!)))

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Glad you liked it!

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Lobster Recipes | Business Montreal

Three recipes for lobster dishes


Three recipes for lobster dishes, easy to prepare, not very expensive, delicious.

At the request of the public. Only once and passing through!

All kinds of living creatures in Canadian cuisine are held in high esteem. Sea monsters too. And when the Canadians win some Olympiad, smashing everyone and everything, they eat lobsters or lobsters, washed down with the fine white wine of the Okongan Valley. However, now it is not up to the Olympic Games, we would survive the vaccine and fight off the covid. But why not feast on lobsters in times of sadness and heaviness in the soul, not treat bored households with an unexpected recipe? (although there are not enough lobsters in the winter months, their prices are higher than in the summer months, but how can you live without a delicious lobster? But no way!)

Canadian Lobster Recipe

So, we cook lobster in Canadian style:

  • We choose fresh lobsters or lobsters and cook in salted water for half an hour to an hour, depending on the weight.If they took a pound, then up to half an hour, if they weigh three kilograms, then an hour. No spices are added.
  • While the lobster is boiling, fry a tablespoon of finely chopped garlic in one tablespoon of butter in a pan.
  • After boiling the lobster, put its meat in a frying pan, after breaking it into pieces, add the onion (take a medium-sized onion) and 50-100 grams of finely chopped anise, then fry the meat for about three minutes.
  • Now pour half a glass of brandy into the meat and up to a glass of heavy cream.
  • Salt, pepper, add a tablespoon of honey.
  • When the mixture boils, simmer the dish over medium heat until a thick, homogeneous puree, stirring constantly.
  • Put the mashed potatoes in the lobster shells and decorate with herbs.

Bon appetit!

Lobster Salad Recipe

In principle, lobsters are a space for the fantasies of a thoughtful owner preparing for a solemn meeting of dear guests. You cannot only drive moonshine from them, and even then, if you try …

However, let me assure the respected audience that lobsters must dominate, play the first violin, so to speak, in any recipe, so that the rest of the ingredients echo the main character, sacrifice themselves, so to speak, create a background, play the king …

And to achieve a delicious result, lobsters must be cut into rather small pieces.

Add a chopped hard-boiled egg, dill, onion, rice or potatoes (a little bit of everything). Dressed with mayonnaise. And on the table.

For an hour or two, it is advisable to let the lobster salad brew before putting it on the table – so that it is saturated with the ingredients.

By the way, substitution is allowed – crab sticks, shrimp, lobster and other delicacies.

Argentine lobster soup

Argentines are eager for invention. Their soups, the Argentines (and Argentines), are such that flying saucers from distant stars sneak into our planet in order to steal the recipe for the soup.Q: Why do you think Argentina has the highest percentage of UFO sightings? That’s it!

Whoever does not believe can see for himself:

  • We take a kilogram of beef bones (the meat went to other wonderful Argentinean dishes).
  • Place the bones in a couple of liters of cold water and bring to a boil. We remove the foam, of course.
  • In the boiling broth we put a variety of herbs for the soup – whatever is at hand. In quantities – also as you like.
  • Add a couple of bay leaves, a teaspoon of peppercorns (white or black) to the liquid.
  • Cook without covering the pan for about an hour, let most of the water evaporate. Salt to taste during cooking.
  • We put 400 grams of fresh peas in the soup and cook for 15-20 minutes, and then, when cooked, it is advisable to knead it into a gruel.
  • Add to the soup two yolks, whipped with five tablespoons of liquid cream, immediately remove the soup from the heat, put in a warm place – let it fill, so to speak, with aroma.
  • Take 200 grams of lobsters (lobster, but shrimp is allowed, so be it), fry them in butter with one finely chopped garlic clove.Fry for five minutes, turning over.
  • Place lobster (lobster, shrimp) on a plate and pour over hot soup.

The indicated quantities are sufficient for four servings. And it should be served with good white bread and Argentinian white wine.


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How to cook a lobster

So you say – lobster, lobster … But this lobster of yours is the most ordinary crayfish, only big.Nevertheless, lobster meat (it is more correct to call it lobster, but now they say so less and less) is a generally recognized delicacy: claws and necks, they are also tails, lobster, juicy and fleshy, can be added to salad, pasta or risotto, or consumed as is … Where lobsters are found in large quantities, they are not much more expensive than fish and shrimps, but here it is a great success to “catch” a live lobster. And in case this luck happens to you, it would be nice to know how to cook a lobster.

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How to cook lobster

Ingredients

2 servings

1 lobster weighing 600 g

There are many different ways to cook a lobster, but even if it is eventually baked or fried, it is usually boiled first. How to do this is below.

How to Boil a Lobster

Place a large pot of water (large enough for your lobster to fit in) over high heat, cover and let it simmer. Salt the water, let it boil again, and dip the lobster into the boiling water, head down.Cover, reduce heat after simmering, and simmer for 7-10 minutes (or less if you are going to grill the lobster afterwards). Remove the reddened lobster onto a plate and let it dry and cool slightly.

How to eat lobster

Whether you are going to eat the lobster right away or cook it further, you need to remove the meat from the shell. Your first assistant in this matter is scissors. Cut open the shell on the lobster’s tail, unfold it and remove the tail.Remove the meat from the head in the same way. Gently break the claws with something heavy – for example, a knife handle, a stone pestle, or a rolling pin – and, after removing the shell fragments, remove the meat from the claws. Finally, cut the thin legs along and remove the meat from them – there will be quite a lot of it.

Congratulations, the lobster can now be eaten – or cooked further.

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Lobster Salad – Yamki – the most delicious and unusual recipes

Lobster Salad

This is a very beautiful and unusual salad. It can decorate any table with dignity and will add sophistication to it.

Print recipe

Lobster salad

Ingredients

  • 2 pcs.lobster tails 8 oz each
  • 1 tsp olive oil
  • 3 tbsp. l. butter
  • 2 pcs. shallots
  • 1/2 tbsp. chopped mushrooms
  • 60 ml sweet sherry wine
  • 2 tbsp. l. flour
  • 180 ml fish broth
  • 60 ml fat cream
  • salt and pepper to taste
  • 1 tbsp. l. fresh tarragon
  • 2 tbsp. l. Parmesan cheese, grated

Ingredients

  • 2 pcs.lobster tails 8 oz each
  • 1 tsp olive oil
  • 3 tbsp. l. butter
  • 2 pcs. shallots
  • 1/2 tbsp. chopped mushrooms
  • 60 ml sweet sherry wine
  • 2 tbsp. l. flour
  • 180 ml fish broth
  • 60 ml fat cream
  • salt and pepper to taste
  • 1 tbsp. l. fresh tarragon
  • 2 tbsp. l. Parmesan cheese, grated

Instructions

  1. Using a sharp knife or kitchen scissors, carefully cut the lobster shell along the tail.

  2. Spread out the shell slightly and brush the lobster meat with olive oil.

  3. Preheat oven to 200 ° C. Place lobster tails on prepared baking sheet. Place the baking sheet in the middle of the oven and fry the lobster for 15-20 minutes.

  4. Remove the cooked lobster tails from the oven and allow to cool.Then cut off the remainder of the lobster’s tail shell. Remove cooked meat and save shells. Cut the lobster meat into chunks and set aside.

  5. Melt 1 tbsp in a saucepan. l. butter, add the shallots, cut into pieces, and fry until tender.

  6. Add the sliced ​​mushrooms to a saucepan and fry until juiced.Then pour in 60 ml of sweet sherry and simmer for about 2 minutes, until tender. (At this point, the mixture can be chilled and stored for 2 days, until ready to use.)

  7. In a large skillet, heat 2 tbsp. l. butter, add flour and mix with a spoon until a smooth paste is obtained. Then slowly pour in 180 ml of fish broth, whisking until a smooth sauce appears.

  8. Then put the mushroom mixture in a saucepan and add 60 ml of cream.

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