HOME > Chowhound > Home Cooking >
What's your latest food project? Get great advice
TELL US

Favorite Lobster Recipe

kchurchill5 Feb 13, 2009 08:35 AM

Now I make lobster a variety of ways, my date actually on Sunday night (working Sat) wanted lobster, and he is not very adventurous. I could come up with a lot of recipes, but honestly my favorite is steamed and then broiled just for a minute with butter. I'm a lobster purist I guess. Personally I like it without a lot of sauce or a lot of other ingredients, but since I don't make it other than my favorite way very often I thought I would ask for some ideas or suggestions.

With dinner...

I am also making a couple of small skewers of filet mignon that has been marinating in a simple herbs, evoo and garlic. Very clean flavors and I have a horshradish dip on the side.

Also one of my favorite dishes. My pan creamed potatoes with sauteed spinach with onion. Nice tender diced potatos almost to the mashing point with cream, add spinach, shallots, seasoning and slightly mash but not all the way.

My desert of fresh roasted figs with gorgonzola, walnuts, topped with a raspberry puree and then topped with a spicy honey, glazed walnuts and a sugared raspberry. It is my version of figs stuffed with blue cheese. It really is yummy.

So Ideas guys?

  1. coll Feb 13, 2009 08:49 AM

    I like lobster served whole but out of the shell (lazy). I've had large pieces poached in butter, if you like butter with it, several local upscale restaurants have been offering it that way recently.
    Actually my favorite ways to serve lobster probably wouldn't fit with your menu: lobster roll (maybe do little sliders?), lobster pot pie, and lobster newburg if you want to serve in the shell.

    1. b
      bakerboyz Feb 13, 2009 09:45 AM

      In the Noreast, most prefer the simplest method, steamed with drawn butter, which shows off the sweet, delicate flavor of the Maine lobstas.

      7 Replies
      1. re: bakerboyz
        kchurchill5 Feb 13, 2009 10:08 AM

        that is my fave, I was just curious. I love lobster as lobster but my date wanted something different ...

        1. re: kchurchill5
          b
          bakerboyz Feb 13, 2009 10:56 AM

          How about a lobsta fest with steamed lobsta and drawn butter, lobsta spring rolls, lobsta risotto and/or lobsta mac and cheese?

          1. re: bakerboyz
            kchurchill5 Feb 13, 2009 11:08 AM

            Just 2 of us :) I do like mac and cheese with lobster ... make that on occasion with leftovers with I do lobster pots. A favorite of mine.

            1. re: kchurchill5
              b
              bakerboyz Feb 13, 2009 11:40 AM

              One last thought, Seafood Sausage with Poached Lobster on top with a light tomato, wine cream sauce.

              1. re: bakerboyz
                kchurchill5 Feb 13, 2009 11:44 AM

                I like the idea ... my date or friend ... NO way, not that adventurous

                1. re: kchurchill5
                  b
                  bakerboyz Feb 13, 2009 12:11 PM

                  Probably way toooo heavy with the other things you're serving but Jasper White has a wonderful Baked Stuffed Lobster recipe stuffed with an incredible seafood stuffing (scallops, crab and shrimp), I made the stuffing with scallops and shrimp (no crab) and I had leftovers of the stuffing which I threw in the freezer and I use in rolled up filet of sole.

                  1. re: bakerboyz
                    kchurchill5 Feb 13, 2009 12:29 PM

                    I am sure it is very good. I hate to mask the taste of the lobster with anything stuffed. Tried it once and it was good ... but not a favorite but always like to revisit old recipes I haven't done recently. I do love the filet of sole. I do one with flounder and a crab and shrimp dressing, yummmmm. I simple white wine sauce with a hint a lemon and thyme. Can't get much better.

      2. p
        pcdarnell Feb 13, 2009 10:38 AM

        I grew up in New England having steamed lobsters with butter, the usual. Then we had lobster newburg the next night if there was any left. It wasn't until I went to college that I found out that lobster newburg was not typically viewed as "leftovers"!
        I absolutely love a lobster salad sandwich (has to be on Pepperidge Farm white bread) or lobster roll, but I had some lobster sauteed in butter once that I think was the best lobster I have ever had. It made the lobster with butter norm alot more fancy.
        My mom made a macaroni and cheese once with lobster that she was trying to reproduce form a restaurant meal. It was great.
        We also did a lobster newburg type base in individual casserole dishes with puff pastry on top...like a fancy pot pie.
        I am so craving lobster right now, but alas, I'm in California and it's just not the same.

        4 Replies
        1. re: pcdarnell
          kchurchill5 Feb 13, 2009 11:10 AM

          I make a lobster, similar to a newburg, but lighter with a vermicelli. It is pretty good. I love lobster so natural it is hard. I just haven't made it in a while very different so I wanted people to stir my memory ...

          1. re: pcdarnell
            w
            wontonfm Feb 15, 2009 07:53 AM

            I recently made lobster newburg (http://whatsonmyplate.wordpress.com/2...) for the first time and LOVED it. I was craving lobster but didn't want to just go with a whole lobster. It was a really great and rich meal.

            WON

            1. re: wontonfm
              kchurchill5 Feb 15, 2009 07:55 AM

              Rich it is but great! A new fave I take it.

              1. re: kchurchill5
                w
                wontonfm Feb 15, 2009 05:23 PM

                Definitely a new fave! And so easy to make!

          2. b
            bigfellow Feb 13, 2009 11:07 AM

            I make a killer mac & cheese using Oka and Dubliner cheeses AND you guessed it people, lobster.

            I also love having a lobster roll on hot summer days.

            1. f
              fourunder Feb 13, 2009 11:10 AM

              As like the others, my favorite way to eat lobster is simply steamed with drawn butter....Maine Lobsters of course......Frozen Lobster Tails are never ordered.

              Two of my favorite Lobster dishes are:

              First Chinese Style, split and cut open into separate pieces, seasoned and covered with julienne slivers of Green Onions and Fresh Ginger.......steamed on a plate in a wok and finished off with a dousing of very hot oil to sizzle up the aromatics....clean and fresh tasting....

              Second is a Summer Lobster Salad with a Citrus Vinaigrette...

              Shelled Maine Lobster, head, claws and tail cracked and split for presentation with the following fresh produce...whatever is available and julienne cut when possible

              Red and Yellow Pepper
              Fresh Green Peas
              Sugar Snap or Snow Pea Pods
              Green Onions or Shallots
              Radicchio and Endive
              Blood Orange, Clementine or Tangerine sections

              3 Replies
              1. re: fourunder
                b
                bigfellow Feb 13, 2009 11:13 AM

                Chineese lobster in black bean sauce. Mmmmmmmmmmmmmmmmmm!

                1. re: bigfellow
                  f
                  fourunder Feb 13, 2009 11:19 AM

                  Ah, a real lobster aficionado.....

                  How about the old days when Lobster Cantonese was prepared with real Lobster Sauce, i.e., with a whole whisked egg and ground pork, not just a silly egg white and frozen peas?

                2. re: fourunder
                  d
                  dimsumgirl Feb 15, 2009 04:38 AM

                  That green onion and ginger preparation sounds so delicious! I scored two lobster tails this afternoon on sale for $10 each and after reading your post, I'm really tempted to try it your way!

                3. tracylee Feb 13, 2009 11:55 AM

                  The tails barbecued with garlic and lemon. I'd do that still if my Mainer SO wasn't determined to just steam them.

                  1 Reply
                  1. re: tracylee
                    s
                    spinblue Feb 13, 2009 01:19 PM

                    Timely thread as I picked up two lobs today for tomorrow with my sweetie.

                    I'm planning on making crepes stuffed with lobster and a light baby swiss cheese white sauce. Plated with the claw meat in alignment like a lobster shape. I haven't made crepes before and she loves a good crepe. So I'm keeping my fingers crossed and did a lot of reading on them.

                    With strawberry crepes for dessert.

                  2. kchurchill5 Feb 13, 2009 12:33 PM

                    I was thinking of steaming, then removing then meat and chopping up. puttin back in the shell tail and then topping with some lumb crab already sauteed with 1 very small shallots, Just a tablespoons or so, butter, lemon, garlic and some white wine. Then mix in some bread crumbs and add it over the lobster chunks in the shell. Broil just a minute until lightly brown, not long at all. Just a minute or two

                    What do you think? Maybe just a little thyme in the sauce or parsley for a little flavor but not too much. A nice squeeze of lemon at the end.

                    1 Reply
                    1. re: kchurchill5
                      coll Feb 13, 2009 12:57 PM

                      I wouldn't chop it too small though, chunks of lobster are the best. It seems like it would need some kind of binder though.

                    2. l
                      lexpatti Feb 13, 2009 01:56 PM

                      A nice lobster pie would highlight it, just a bit of ritz crackers crushed, lemon juice, steamed lobster, parsley and butter.

                      Or Jaspers lobster/scallop chowder - great beginning to your filets!!!

                      1. b
                        bigfellow Feb 13, 2009 02:09 PM

                        Ok, Ok, you win!!!! I am off to the store to find a couple of lobsters......Happy now????

                        I will be!

                        1. pikawicca Feb 15, 2009 08:17 AM

                          The Lobster Thermador recipe in volume I of MTAOFC is killer.

                          1. JohnE O Feb 15, 2009 08:44 AM

                            I grew up in Cape Elizabeth, ME and like mine just with butter. I have made Dublin Lawyer which is lobster and Irish whisky. It was good, but still not as good as just plain lobster.

                            1. h
                              HillJ Feb 15, 2009 09:28 AM

                              There is a killer lobster risotto recipe on the HC Board.
                              Lobster broiled then a drizzle of truffle oil
                              Lobster with greens
                              My recent lobster fav is done by preparing a small wheel of brie which is drizzled with sourwood honey and coarsely chopped pistacho nuts then place the wheel in a hot oven just until melty then topp the entire thing with broiled lobster that has been splashed with olive oil. Served with a nice wine and it's really decadent.

                              Show Hidden Posts