Crab Stuffed Lobster Tails
April 28, 2022
: 4
: 30 min
: 15 min
: 45 min
: Easy
Add crab to lobster tails and you have one perfect dinner! Recipe by: Lauren Leone @whiskandshake
Ingredients
- -To Boil the Lobster-
- 4 Lobsters (1 pound each)
- 1 Lemon, thinly sliced
- A handful of Herbs (parsley, tarragon, thyme, basil are all great)
- A head of Garlic, cut in half
- 1/4 cup Salt, per gallon
- -Crab Stuffed Lobster Tail-
- 8 T Unsalted Butter, divided
- 1/2 Onion, small diced
- 2 Cloves of Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 2 Tbsp Chives, thinly sliced
- 2 t Old Bay
- Juice and Zest of 1 Lemon
- 8 oz Crab, picked for shells
- 4 Lobster Tails
- 1 cup Ritz Crackers, crushed
- 1 lemon cut into wedges for garnish
Directions
- Step 1 To cook lobster: Fill a large stock pot 2/3 full with water. Add the lemon, herbs, garlic and salt and bring water to a boil. Boil whole lobsters for 8-9 minutes or until bright red. If you are cooking just the tails, boil for 4-5 minutes. You may have to boil one or two whole lobsters at a time depending on the size of your pot. As the lobster boils, prepare a large bowl of ice water. Remove the lobster from the pot and place the lobster in ice water to stop the cooking.
- Step 2 Preheat oven to 425F.
- Step 3 In a medium pan on medium heat, melt 4 Tbsp butter and sauté the onions, garlic and old bay for 5 minutes or until soft.
- Step 4 To remove the tail, pull and twist the tail from the body of the lobster. Using kitchen scissors, cut the belly side of the tail along the edges and remove the legs and the belly side of the shell. Carefully pull the tail meat out of the shell, keeping the remaining shell intact. Save remaining meat for another delicious dish!
- Step 5 Keep one tail and cut into 4 large pieces and chop the remaining tail into small pieces.
- Step 6 In a medium bowl, combine the sautéed onions and garlic, fresh herbs, lemon juice and zest, crab, chopped lobster, and crushed ritz crackers. Mix thoroughly and season to taste.
- Step 7 Melt 4 Tbsp butter. On a medium sheet pan, gently fill each tail with the filling. Top each with the large piece of lobster and brush each tail with butter. You can use a toothpick to keep the lobster tail on. Roast for 15 minutes or until hot and golden brown. Serve with lemon wedges.
Boiled Lobster
April 28, 2022
: 2
: 5 min
: 25 min
: Easy
The classic New England lobster preparation.
Ingredients
- Live Lobster - 1 per person
- 1/4 cup of salt (if not using sea water)
- 2 lemons (sliced in half)
- 2 limes (sliced in half)
- 1/2 bunch of thyme
- 1 bay leaf
- 4 garlic cloves (smashed)
- 1 T whole peppercorns
- 8 T butter (melted)
Directions
- Step 1 Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Add garlic gloves, lemon and lime slices, peppercorns, thyme and bay leaf. Bring the water to a rapid boil.
- Step 2 Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.
- Step 3 Note the time at which the water comes to a boil again. From that point, boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster. 10-13 minutes for 1 lb lobster, 12-18 minutes for a 1 1/2 pound lobster, 18-23 minutes for a 2-3 pound lobster. The lobsters should be a bright vivid red color when done.
- Step 4 Remove the lobsters from the pot with tongs and place on a plate to drain and cool.
- Step 5 Serve with drawn butter and lemon slices and enjoy!
Grilled Lobster
April 28, 2022
: 2
: 15 min
: 10 min
: 25 min
: Intermediate
Tell Dad to warm up the grill!
Ingredients
- 8 tbsp. unsalted butter, softened
- 2 tbsp. finely chopped parsley
- 1 1⁄2 t crushed red pepper flakes
- 4 cloves garlic (finely chopped)
- 1 lemon zested
- 1 scallion (diced)
- Kosher salt and freshly ground black pepper to taste
- 2 live lobster
- 1⁄4 cup olive oil
Directions
- Step 1 Combine butter, parsley, red pepper flakes, garlic, lemon zest, salt, and pepper in a bowl
- Step 2 set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet
- Step 3 crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
- Step 4 Turn your grill on high. Place lobster halves, flesh side down, and claws on hottest part of grill
- Step 5 cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter
- Step 6 continue grilling until lobster meat is tender, 3-5 minutes more. Garnish with parsley and scallions.
Cajun Lobster Linguini
April 28, 2022
: 2-4
: 15 min
: 15 min
: 30 min
: Easy
Time to spice things up with this sexy pasta dish. Tony's Creole seasoning and luxurious Skipper's Bay Lobster meat combine for one hot meal sure to make your sweetheart melt! Recipe by: Lauren Leone @whiskandshake
Ingredients
- 2 T butter
- 1/2 yellow onion, small diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, small diced
- 1/2 green bell pepper, small diced
- 4 green onion thinly sliced, white and green part separated
- 2 Tbsp. all purpose flour
- 1 1/2 tsp Tony’s chacheres creole seasoning
- 1 cup skippers bay nectar, or seafood broth
- 1 cup broth, seafood or chicken
- 1/2 cup cream
- 1/2 lb lobster claws and knuckles
- 1/2 lb Linguine (half package)
- 2 Tbsp. fresh parsley, for garnish
- Salt and pepper, to taste
Directions
- Step 1 In a large stock pot filled with water and 1 T salt, boil water and cook pasta according to package. Drain and set aside.
- Step 2 In a large pan on medium heat, melt butter and sauté onions, garlic, bell peppers and the white end of the green onions. Sauté for 5 minutes or until soft. Add Tony’s and flour and sauté for 3 minutes.
- Step 3 Slowly whisk in nectar and broth and bring to a simmer. Stir until thickened. Add cream and let simmer for a few minutes. Season to taste.
- Step 4 Chop lobster into bite sized pieces, leaving a few of the claws whole. Stir lobster into the sauce. Stir in cooked linguine and bring the dish to a simmer until the sauce clings to the pasta nicely. Garnish with parsley and green onions. Enjoy!
Cioppino
April 28, 2022
: 2-4
: 30 min
: 30 min
: 1 hr
: Easy
This twist on a San Francisco stew is sure to win over that special someone. The addition of fresh lobster meat to the traditional shellfish, tomatoes, wine, spices and herbs brings this dish to a whole new level of love! Recipe by: Lauren Leone @whiskandshake
Ingredients
- 2 T olive oil
- 2 cloves garlic, minced
- 1/2 onion, small diced
- 1 bay leaf
- 1/2 t dried oregano
- 1/2 t dried basil or parsley
- 1/4 t chili flakes
- 1/2 t kosher salt
- 1/2 c white wine, I used Italian Pinot Grigio
- 15 oz can crushed tomatoes
- 1 bottle clam juice
- 1 c skippers bay lobster nectar or broth (seafood or chicken broth)
- Black Pepper
- 10 clams
- 8 oz cod or halibut, cut into bite sized pieces
- 6-8 bay scallops
- 1/2 lb. Lobster claws and knuckles
- Fresh parsley
- 1 baguette
- Lemon wedges
Directions
- Step 1 In a large pot or braising pan on medium heat, add olive oil and sauté onions and garlic for 5 minutes until soft. Add dried basil, dried oregano, chili flakes, salt and bay leaf and sauté for a minute. Pour in white wine and cook down until reduced by half. Stir in crushed tomatoes, clam juice and lobster nectar or broth. Let simmer for 20-30 minutes uncovered. Season to taste.
- Step 2 **if making sauce ahead, stop here. Let cool and store in the fridge. Sauce can be made 1-2 days in advance. When ready to cook, reheat in the same pan and continue on to the next step.**
- Step 3 Carefully add clams in sauce and cook until they open up. Once opened, place clams in a separate bowl until other seafood is cooked. Discard the clams that don’t open.
- Step 4 Add your cod, scallops and lobster and simmer until cooked through, about 3-5 minutes, stirring occasionally. Return clams back to dish simmer for one more minute. Top with fresh parsley and serve with fresh baguette and lemon wedges, optional.
Surf 'n Turf
April 28, 2022
: 2
: 30 min
: 30 min
: 1 hr
: Easy
Filet and Lobster Claws with Garlic Thyme Brown Butter Sauce - Recipe by: Lauren Leone @whiskandshake
Ingredients
- 1 T oil
- 8-10 oz filet
- Salt and pepper
- 4 T butter, divided
- 1/2 tsp fresh thyme, chopped
- 1 clove garlic, minced
- 1/2 t old bay
- 8 oz lobster claws and knuckles
Directions
- Step 1 Preheat oven to 400F.
- Step 2 Season the filet liberally with salt and pepper. Let it sit out for 30 minutes on a sheet pan or plate.
- Step 3 Using an oven safe pan or cast iron skillet, turn the heat to medium high. Pat dry filet with a paper towel for a nice brown sear. Once the pan is hot, add oil and sear the steak for about 6-8 minutes on the top and bottom until you get a nice sear on each side. Remove the pan from the heat and add 1 Tbsp butter on top of the steak. Place pan in the oven and bake for 7-15 minutes or until cooked to desired temperature (time varies due to thickness of the filet and desired temperature). Remove pan from oven and set the filet aside to rest while you finish the lobster.
- Step 4 In the same pan, add 3 T butter to the pan along with thyme, garlic and let cook until golden brown. Scrape the steak bits off the bottom of the pan with a wooden spoon to get all of that good flavor. Stir in old bay and lobster and sauté until lobster is heated all the way through. Season to taste.
- Step 5 Serve lobster over filet, spooning all of the brown butter sauce over top.
