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    Recipes — lobster

    Lobster Macaroni and Cheese

    If you're always looking for ways to up your mac and cheese game, add this recipe to your repertoire. This elegant combination of lobster and macaroni and cheese gets its subtle flavor from a splash of sherry and a dash of nutmeg. The dish takes comfort food to a new level!

    The lobster meat makes the casserole extra-special, and it can be made with even more lobster if you have it. Fresh is best, but if lobster is hard to come by, use frozen lobster tails. Or make the casserole with a combination of other kinds of seafood like shrimp, scallops, or good quality lump crabmeat.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4-6


        •    1 large egg
        •    1/2 tsp salt
        •    2 1/2 cups milk
        •    4 tbsps dry sherry
        •    6 tbsps butter (divided)
        •    3 tbsps all-purpose flour
        •    8 ounces elbow macaroni
        •    4 green onions (thinly sliced)
        •    1 tbsp chopped parsley (fresh)
        •    1/4 tsp nutmeg (freshly ground)
        •    1/8 tsp freshly ground black pepper
        •    1 cup shredded mild Cheddar (divided)
        •    1 1/2 cups breadcrumbs (made from fresh bread)
        •    8 ounces chopped cooked lobster meat (about 2 x 1-pound lobster)


    1. Cook the macaroni in boiling salted water following the package directions; drain well.

    2. Heat oven to 350 F.

    3. Grease a 2-quart baking dish or spray it with nonstick cooking spray.

    4. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the parsley and green onions and cook for about 1 minute. Stir in flour until well blended; continue cooking the roux for 2 minutes. Gradually add the milk and continue cooking until thickened, stirring constantly.

    5. Whisk the egg in a small bowl or large cup. Whisk in about 1 cup of the hot mixture. Return the egg mixture to the saucepan and blend well. Add 1 cup of sharp Cheddar cheese to the sauce, along with about 1/2 cup of the mild Cheddar or Cheddar Jack and the salt, pepper, and nutmeg. Add the sherry and stir to blend.

    6. In a large bowl, combine the sauce with the drained macaroni; fold in the lobster.

    7. Spoon the lobster and macaroni mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese.

    8. Melt the remaining 3 tablespoons of butter and mix with the breadcrumbs until well blended. Sprinkle the crumbs evenly over the cheese layer.
    9. Bake the casserole for 25 minutes, or until the topping has browned and the macaroni and cheese filling is bubbling around the edges.

    10. If the topping is pale, put the casserole under the broiler for a minute, or just until the topping has browned.

    When you have day-old bread, make fresh breadcrumbs! Just tear the bread into pieces and process in a food processor to make fine crumbs. Transfer the breadcrumbs to a freezer bag and seal. Label the bag with the name and date and freeze for up to 3 months. When you need breadcrumbs for casseroles, meatballs or meatloaf, and other dishes, just take some out of the freezer.

    This great family recipe is thanks to the-spruceEats Recipes at https://www.thespruceeats.com/lobster-macaroni-and-cheese-3058068

    Grilled Lobster Tail

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •    1 tbsp lemon juice
        •    1/2 tsp lemon zest
        •    4 (8 oz) lobster tails
        •    1/4 cup melted butter
        •    1 clove garlic, minced
        •    lemon wedges, for serving
        •    freshly ground black pepper
        •    extra-virgin olive oil, for brushing
        •    pinch of crushed red pepper flakes
        •    1/4 tsp kosher salt, plus more for seasoning
        •    2 tbsps freshly chopped chives, plus more for garnish
        •    2 tbsps freshly chopped parsley, plus more for garnish


    1. Preheat a grill or grill pan over medium heat. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt.
    2. Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.
    3. Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. Flip lobster and dollop a spoonful of butter mixture on flesh side. Grill until just cooked through, about 5 minutes more.
    4. Remove lobster from grill and sprinkle with red pepper flakes. Serve with lemon wedges.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a26883467/grilled-lobster-tail-recipe/

    Lobster with Thermidor butter

    A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2 as a main or 4 as a starter


        •    2 cooked lobster

    For the butter:

        •    pinch paprika
        •    juice 1/2 lemon
        •    1 tsp Dijon mustard
        •    dash tabasco sauce
        •    150ml dry white wine
        •    140g butter, softened
        •    1 shallots, very finely chopped
        •    5 tbsps parsesan, finely grated
        •    handful parsley leaves, chopped
        •    handful tarragon leaves, chopped


    1. First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
    2. Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
    3. Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

    This great family recipe is thanks to fifteen BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/lobster-thermidor-butter

    Broiled Lobster Tails

    Broiled lobster tails with. a garlic butter white sauce is a fancy, classy and best of all EASY to make recipe. Ready in under 20 minutes, let the oven do all the cooking for you! All of flavour, there is NO need to go to a restaurant for chef tasting, slightly charred lobster tails!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    2 tbsps honey
        •    1/3 cup white wine
        •    1 tsp salt, or to taste
        •    lemon slices, to serve
        •    1/2 cup unsalted butter
        •    cracked pepper, to taste
        •    4 x 6 oz. (170g) lobster tails
        •    1/2 onion, cut into 4 wedges
        •    6 large garlic cloves, crushed
        •    2 tbsps parsley, freshly chopped
        •    1-2 tbsps fresh lemon juice (adjust to your taste)


    1. Position a rack in the middle of the oven (4-6 inches from heat element). Preheat broiler and line a baking tray / sheet with foil.

    2. Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.

    3. In a small saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute), then add the white wine. Allow to simmer and let reduce slightly (about 2-3 minutes), then add the honey, lemon juice, salt and pepper. Whisk until the honey has melted through the butter and the mixture is well combined. Set aside.

    4. Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely. Place an onion wedge beneath the meat (between the meat and the shell).
    5. Place lobster tails, meat side up, on baking sheet. Set aside. Sprinkle each lobster with a pinch of salt and a little pepper (If desired).

    6. Using half of the sauce, pour or brush over each lobster (concentrating on the meat) and reserve the remaining sauce for serving.

    7. Broil for 12 to 14 minutes or until lobster meat is opaque, and edges are slightly charred.

    8. Garnish with parsley and serve immediately with the remaining sauce and lemon slices.

    This great family recipe is thanks to Cafe Delites Recipes at https://cafedelites.com/lobster-tails/

    Grilled Lobster Tails

    This grilled lobster is perfect for any occasion. Even if you don't have a lot of experience in grilling shellfish, this will be an easy recipe for you if you start with either fresh or frozen lobster tails.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 7 minutes
        •    Yield: Serves 3-6


        •    1 tsp salt
        •    6 lobster tails
        •    1 tbsp fresh dill
        •    1/4 cup fresh lemon juice
        •    1/4 cup olive oil (or melted butter)


    1. Gather the ingredients.

    2. To split the lobster tails in half, place them on a cutting board, backside down. Use a large, sharp knife to cut down through the center to the shell the whole length.

    3. Fold the shell back (like you are opening a book), breaking through the shell. If the shell doesn't break, you can use kitchen shears to cut through it. The flesh should now be exposed.

    4. Pat the lobster tails dry with paper towels.

    5. Preheat the grill for medium-high heat.

    6. Combine the olive oil (or butter), lemon juice, dill, and salt in small mixing bowl until the salt has dissolved.

    7. Brush the mixture onto the flesh side of lobster tails.

    8. Place the lobster tails onto the grill and cook for 5 to 7 minutes, turning them once during the cooking process. Depending on the size of the lobster tail, it may need to cook longer.

    9. Lobster tails will be done once meat reaches an internal temperature 140 F. The shells should turn a bright pink and the flesh should be opaque all the way through the center.

    10. Remove the lobster tails from the heat. Serve and enjoy!


        •    Lobster tails are traditionally served with drawn butter. Or, you can make a second batch of the butter, lemon juice, dill, and salt baste which will do nicely as a dipping sauce.

        •    There are a couple of ways to grill the lobster tails. You could lightly brush them with the sauce and grill meat side down for about 5 minutes, then flip them, add the sauce generously, and grill until done. Or, you could grill them with the meat side up with the sauce through the whole cooking time, until done.

        •    If you find the lobster tails curl when grilling, you could insert a metal skewer the length of the tail before grilling. This will keep it straight and give you an easy way to put it on the grill and take it off.

    This great family recipe is thanks to The-Spruce-Eats Recipes at https://www.thespruceeats.com/grilled-lobster-tails-recipe-335995