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Looking for new ideas for lobster meat (North East Lobsters)

josephlapusata Jul 27, 2012 11:42 AM

Went to a charity clam bake this week. When it was over, I was talking to the cooking staff about the amount of lobster they just dump in the trash when it was over. I asked if I could have some of the stuff they were just dumping in the trash. They gave me nine boiled lobters. I took them home and shucked the meat. I would say I got about 1 1/2 - 2 pounds of meat. When I have lobster meat on hand, I usually make Lobster Salad, Lobster Pie, or Lobster Alfredo. I love all these dishes but, I was looking for something new. Any ideas on what I could make?

Thank You.


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  1. Db Cooper RE: josephlapusata Jul 27, 2012 12:33 PM

    I personally enjoy lobster cakes and with that much meat, you could make the kind with very little filler or binding required.

    My wife loves lobster risotto. Instead of vegetable or chicken stock, use seafood stock. If you have leftovers, roll them into balls, batter them, and you have lobster croquettes and high end classy ones at that!

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      travelerjjm RE: josephlapusata Jul 27, 2012 01:18 PM

      If somebody gave me none lobsters, I'd very grateful since they are still expensive here in the West.

      When I got some affordable lobster I made lobster bisque. "Better than Bullion" makes a lobster stock IIRC.

      You can also make rolled sushi very easily! With some lobster, sushi rice, and nori you have lots of options. I'd add tobiko, personally. A little mayo mixed with sirracha would add some zing.

      A lobster omelet would make a great breakfast treat.

      1. k
        knucklesandwich RE: josephlapusata Jul 27, 2012 01:31 PM

        Here's a wicked easy variation on lobster salad you've probably never tried: mix some lobster meat with some dijon mustard, fresh lemon or lime juice and chopped fresh dill. It's way different from the regular version.

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          escondido123 RE: josephlapusata Jul 27, 2012 01:42 PM

          Dublin Lawyer. Heat some butter in pan, add lobster and flame with Jameson's Irish Whiskey. Take out lobster keep warm. Add cream fraiche to pan and make into sauce. Return lobster for a moment. Serve with a little watercress. Wonderful. (But for some reason it does not translate as pasta sauce in case you were wondering.)

          1 Reply
          1. re: escondido123
            travelerjjm RE: escondido123 Jul 27, 2012 01:47 PM

            ...and a Pint of Murphy's on the side.

          2. k
            katecm RE: josephlapusata Jul 27, 2012 02:50 PM

            This may be a bit too far out, but there's a wonderful Indian restaurant here in DC that plays a lot with lobster. A little ginger, garlic, fenugreek and tamarind are really quite wondrous with lobster. I'd saute those, along with onions, and then add in some tomato puree. Let it simmer and then once it's done, add in the lobster.

            1. s
              smtucker RE: josephlapusata Jul 28, 2012 06:02 AM

              A local restaurant here in Boston makes a Lobster BLT served on brioche.

              1. roxlet RE: josephlapusata Jul 28, 2012 06:55 AM

                I had a wonderful lobster preparation last night. Make a lobster salad using shallot, mayo, lemon, tarragon, and layer it in a ring mold with avocado. Put that over some ripe tomato, and strew the plate with a lightly dressed salad of baby greens. It was really delicious.

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                  mike9 RE: josephlapusata Jul 28, 2012 09:47 AM

                  A fellow over on the kitchen knife forums made a lobster & corn bisque with mussels, swiss chard and crispy toast. Looks delicious and here is a link to it. http://www.kitchenknifeforums.com/sho...

                  And here is a picture of same.

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                    fourunder RE: josephlapusata Jul 28, 2012 10:46 AM

                    Cold Lobster salad with any of the following:

                    Bibb/Butter Lettuce
                    Julienne Peppers, red-green-yellow-orange
                    Fresh Green Peas
                    Julienne Sugar Snap Peas or Snow Pea Pods
                    Julienne Daikon
                    Red Onion Slivers
                    Blood Orange segments.
                    Cherry Tomatoes

                    In a Citrus Vinaigrette

                    If you do not like that idea, than a warm lobster salad or seafood salad, Italian Style.

                    1. j
                      Jzone RE: josephlapusata Jul 28, 2012 05:33 PM

                      If you're looking for something different than the stuff you mentioned I'd go asian. If it's still a little under cooked you could cornstarch dust some cubes and quick fry to get a crispy outside and serve with a spicy salt mix or black bean, black pepper, satay etc. sauce with some fresh summer veggies.

                      Or add at the end of a thai green curry or any other curry really, subbing them for prawns.

                      Could also go into a tom yum or other spicy sour kind of soup.

                      That's where I'd lean, but a lot of the other suggestions sound great too. I really like the risotto idea with some wild mushrooms.

                      1. Bacardi1 RE: josephlapusata Jul 28, 2012 05:42 PM

                        When lobsters are on sale here, I always buy extras. One can never have too much lobster meat. (And it's worth it to pick out the bodies!!!! So many people just discard them - what a waste!!!!)

                        Apart from the first go-round of boiled with lemon butter, I use the extras for Lobster Newburg, Lobster Rolls, Seafood Pasta Sauce, ad infinitum. And all the shells (including picked bodies) go into a stock pot or into the freezer until I have enough to make a luscious lobster stock.

                        It continue to amaze me how many people don't know how very MUCH then can get out of a few lobsters. Sad.

                        1. j
                          josephlapusata RE: josephlapusata Jul 28, 2012 06:00 PM

                          Thank you all for your ideas. I am still looking foe somthing new.

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