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Lobster Recipes

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Lobster Thermidor (serves 4)

  • 4 - 1 1/2 pound lobsters, cooked
  • tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon paprika
  • 1 1/2 cups half and half
  • 3 tablespoons medium sherry
  • 1/2 cup shredded Cheddar cheese
  • parsley for garnish
Remove lobster meat, but leave shells whole. Do not twist head from tail and leave antennae on head. Wash and drain lobster shells. Place meat, roe and liver in a large bowl. Cover bowl and wrap shells, refrigerate both. About 25 minutes before serving, in 3 quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika. Stir in half and half and sherry. cook stirring, until thickened. Add meat, cook just until heated. Stirring occasionally. Preheat broiler. Place shells on rack in broiling pan. Fill with mixture. sprinkle with cheese. Broil until mixture is hot. Place lobsters on plate. Garnish with parsley.
Lobster Cantonese

  • 1 1/2 lbs. Raw Lobster tails
  • 3 Tablespoons salad oil
  • 2 Tablespoons fermented salted black beans, rinsed, drained, and finely chopped
  • 2 Cloves garlic, finely chopped
  • 1 teaspoon minced, fresh ginger
  • 1/4 lb. Boneless pork (shoulder or butt), trimmed of excess fat, and finely chopped or ground
  • 1 Green onion (including top), thinly sliced
  • 1 egg, lightly beaten
Extra Ingredients for Cooking Sauce:
  • 1 Tablespoon corn starch
  • 1 Tablespoon soy sauce
  • 1 Tablespoon dry sherry
  • 1/2 cup regular strength chicken broth
  • A dash of white pepper
Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add black beans, garlic, and ginger; stir once. Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

And that's it! This recipe enhances other shellfish, too! Try it with crab, scallops, or shrimp.
Lobster Bisque Dewey

  • 4 Ounces Maine Lobster meat
  • 2 Tablespoons butter
  • 1 Tablespoon flour
  • A Dash of sherry (optional)
  • Paprika
  • 1/2 Cup cream
  • 1/2 Cup light cream
  • 1/4 Teaspoon salt
  • A Dash cayenne pepper

In a saucepan, melt butter. Add Maine Lobster meat and cook over moderate heat for 3 minutes, stirring constantly so Lobster won't burn. Stir in flour. Add cream, light cream, salt, and cayenne pepper. Cook, stirring constantly, until soup is slightly thickened and very hot. Divide into bouillon cups and sprinkle with paprika. A dash of sherry may be added.

Lung Ha Foo Yung (Lobster Omelet)

  • 3/4 Cup boiled Maine Lobster meat, shredded
  • 1/4 Cup bamboo shoots, sliced thin
  • 1/4 Cup water chestnuts, sliced thin
  • 3 scallions, chopped fine
  • 1/4 Cup canned mushrooms, sliced thin
  • 1 Teaspoon salt
  • 1/4 Teaspoon white pepper
  • Monosodium Glutamate
  • 6 eggs
  • 1/2 Cup peanut oil
  • 1/2 Cup water
  • 2 Tablespoons corn starch
  • 1 Tablespoon soy sauce

Mix Maine Lobster meat, bamboo shoots, water chestnuts, scallions, mushrooms, white pepper, and 1/2 Teaspoon monosodium glutamate together. Beat 6 eggs well. Mix eggs thoroughly into Lobster/vegetable mixture. In a heavy skillet, heat peanut oil. When oil is quite hot, take one ladle full of Lobster/vegetable/egg mixture and pour into oil. Flatten it into a cake about 6 or 7 inches across. When it is slightly brown on the bottom, flip and brown the other side. Remove and keep warm. Repeat this procedure 3 times, or until all the mixture has been used. In a saucepan, mix corn starch with a small amount of water to make a smooth paste. Gradually add the remainder of the water, soy sauce, and a pinch of monosodium glutamate. Stir over medium heat until sauce thickens. Pour a ribbon of sauce down the center of each foo yung pattie and serve hot.
Lobster Sauce

Ingredients: (About 4 Servings)
  • 4 tablespoons of Butter
  • 4 teaspoons of Olive Oil
  • 3 Ounces of Cognac
  • 1/2 Cup of Heavy cream
  • 1/4 Cup of Tomato Sauce
  • 1/4 Cup of Diced Carrots
  • 1/4 Cup of Diced Celery
  • 1/4 Cup of Diced Onions
  • 3-4 Lobster Tails, with Shells
  • 2 Cloves of Garlic, sliced
  • Sicilian Sea Salt & Pepper to Taste

Heat frying pan over medium heat, add olive oil and butter together until melted and hot. Dice the celery, carrots and onions and sautee. Add the garlic. Remove the lobster meat from the shells, and put aside. Add the shells from the lobsters into the pan until they turn bright red. Add a couple ounces of cognac, and carefully ignite (we really should not have to tell you that, but the flames WILL shoot up a 10-15" high out of the pan, so do not put your face near it and use a long match or a grill lighter). Allow the cognac to burn off have the fire extinguisher near by, extinguish by starting to add the tomato sauce. Bring to a boil, reduce the heat, and allow to simmer for 20 minutes. Pour the sauce through a strainer and/or discard the lobster shells. Put the mixture back into the pan and bring to a boil, add the cream, again, bring to a boil, reduce heat to simmer for 30 more minutes.

At this point, you can start boiling the water for the pasta (you can serve a thin spaghetti, capellini (angel hair) or thin linguine is my favorite for this dish. When you put the pasta into the boiling water, also add the lobster (cut into 1-2" pieces) into the sauce to cook. When the pasta is done cooking (7-10 minutes), the lobster should be done too. Simply pour the lobster sauce over the pasta and you have one fantastic dish!

Enjoy! Come back for more lobster recipes.

Highlights of our Maine Lobster website

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