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    Recipes — lobster

    Lobster Mac & Cheese

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 8


        •    kosher salt
        •    1/4 cup butter
        •    1 lb. cavatappi
        •    2 1/2 cup whole milk
        •    1 cup shredded fontina
        •    pinch nutmeg (Optional)
        •    1/4 cup all-purpose flour
        •    1 tbsp extra-virgin olive oil
        •    freshly ground black pepper
        •    1/2 cup Panko breadcrumbs
        •    1 1/2 cup shredded white cheddar
        •    1 lb. cooked lobster, roughly chopped
        •    3/4 cup freshly grated parmesan, divided
        •    1/4 cup freshly choped parsley, for garnish


    1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
    2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
    3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish.
    4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a22790813/lobster-mac-recipe/

    Lobster Rolls

    Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


        •    gherkins, to serve
        •    1 tbsp lemon juice
        •    5 tbsps mayonnise
        •    1 tbsp melted butter
        •    500g cooked lobster
        •    snipped chives (Optional)
        •    6 good-quality hot dog buns
        •    2 celery sticks, stringed and diced
        •    good-quality potato crisps, to serve
        •    small pinch of cayenne, plus extra to serve


    1. Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
    2. Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.
    3. To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.

    This great family recipe is thanks to BBC goodfood Recipes at https://www.bbcgoodfood.com/recipes/lobster-rolls

    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