Our Favorite Lobster Recipes Will Take Your Summer Seafood Feast to the Next Level (2024)

FAQs

What salad goes well with lobster? ›

Salad. A simple salad made with mixed greens, tomatoes, and cucumbers can be a great option for a side dish. A light vinaigrette dressing will complement the rich flavor of the lobster. Ultimately, the best vegetable to serve with lobster will depend on personal preference and the flavors of the dish.

Bring water to a heavy boil. Using gloves or tongs, place the Maine lobsters into the pot, cover tightly. When the water returns to a heavy boil, turn the heat down to a rolling boil and start the timer. Steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound.

Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side.

Most lobster tails in the grocery store are from spiny lobsters, which have no claws and meatier tails than Maine lobsters. They're generally marketed as rock lobster tails and come fresh or frozen. Plan on one (about 8-ounce) tail per person.

Remove the lobsters from the pot using tongs, and place them on a large platter. Let them cool for a few minutes before serving. Serve the lobster with melted butter, lemon wedges, and any other desired condiments or sides, such as steamed vegetables or a salad.

The Number One Sauce for Lobster: Garlic Butter Sauce

Garlic butter is even better! Garlic and lobster go very well together, as do garlic and butter.

But generally speaking, lobster pairs well with crunchy slaws and salads, lemon-kissed pastas, roasted potatoes and vegetables, cheesy breads and biscuits and, best of all, juicy seared steak.

Buns: New England Style Bread Rolls are traditional for Lobster Rolls. They are slit at the top, and the sides of the bun are flat, convenient for laying them flat to toast. If you can't find New England Style Buns, choose good quality soft, buttery buns—top sliced if you can find them, like these .

Rico DiFronzo, Executive Chef at Union Oyster House:

Hands down it is a cold lobster roll. To me, nothing says summer in New England like a cold lobster roll with a touch of lemon, celery and a little mayonnaise, served in a toasted buttered roll with a side of French fries.

What alcohol goes with lobster rolls? ›

Gin and tonic: A classic gin and tonic is a refreshing and versatile pairing for a lobster roll. Choose a high-quality gin with citrusy botanicals, such as Hendricks or Tanqueray, and pair it with dry tonic water. Vodka and soda: A vodka and club soda is a light and clean pairing for a lobster roll.

In most cases, you shouldn't be cooking your lobster tails for more than 12-15 minutes. Overcooked lobster becomes tough and chewy, no matter how you cook them. Avoid this by keeping a close eye on the cooking time, and when in doubt use a meat thermometer.

Lobster does serve up a high dose of sodium, however — nearly half of the recommended daily amount for healthy diners. That can be dangerous if you have high blood pressure. To enjoy lobster at its most healthful, boil or roast it. Resist the temptation to add buckets of melted butter, and definitely don't deep-fry it.

Cooking lobster tails is a fairly simple process. When you buy lobster tails, you can steam them, boil them, grill them, bake them, broil them or even smoke them. If you aren't sure which method to use, we strongly recommend boiling your lobster tails because it's your best bet to avoid the tails sticking to the shell.

The body does often contain some good meat along with a greenish substance called the tomalley — the liver and pancreas of the crustacean. Tomalley is one of the parts of a lobster you can eat and is considered a delicacy by many.

Crack each claw and knuckle with a lobster or nut cracker (although you can also do this by hand). Remove the meat with that tiny fork or with your fingers. Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.

Depending on the application—like a grilled lobster tail drenched in butter or lobster mac and cheese—the perfect side varies. But generally speaking, lobster pairs well with crunchy slaws and salads, lemon-kissed pastas, roasted potatoes and vegetables, cheesy breads and biscuits and, best of all, juicy seared steak.