Summer and Lobster Are the Perfect Pairing
Langouste à la vanille is traditionally made with local rock lobster, though any kind of lobster will do for this dish, as will langoustines, shrimp, or even scallops. Get the recipe for Grilled Lobsters With Vanilla Cream Sauce (Langouste Á La Vannile) »
Oyster Club's Lobster
Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut.
Lobster Bisque
Champagne goes especially well with cream-based soups like this one because the wine’s effervescence offers such a pleasing contrast with their silky texture. The recipe for this luxurious bisque is based on one in La Cuisine by Raymond Oliver (Leon Amiel, 1969).
This simple, understated appetizer, a combination of preserved lemon, tarragon, olive oil, and lobster, is one of our favorites; when available, we prefer to use Maine lobster for it’s sweeter flavor. Get the recipe for Lobster Cocktail
Lobster Fra Diavolo
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.
Lobster and Avocado Salad
Sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments. Get the recipe for Lobster and Avocado Salad »
Brown Butter Lobster Roll
A simple mix of brown butter, lemon juice, and salt gives this lobster roll a warm, nutty flavor.
Lobster Américaine with Asparagus and Tomatoes
The tomato-wine sauce for this light lobster dish gets depth of flavor from the addition of the lobster’s tomalley.
Lobster Ceviche with Limestone Lettuce
This recipe, which came from noted chef Nobu Matsuhisa, is typical of the cross-cultural innovations that made him such a success. Get the recipe for Lobster Ceviche with Limestone Lettuce »
Fresh sweet summer corn and lobster are on display in this creamy New England chowder, subtly spiced with cayenne and black pepper.
Lobster Risotto
Fresh Maine lobster stars in this exceptionally creamy risotto flavored with garlic and sorrel. The addition of mascarpone and butter, stirred in after cooking, provides a rich tang and velvety texture.
Keep Reading
