Type what you have

Ingredients

• ✓ lobster
• white wine vinegar
• canola oil
• soy sauce
• ginger
• white sugar
• salt
• black pepper
• avocado

Instructions

1. 1 Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
2. 2 Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
3. 3 Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.

By Tina A

Ingredients

• ✓ lobster
• water
• salt
• russet potato
• water
• salt
• butter
• cream
• paprika

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Cook lobster: Combine water and salt in a large pot; bring to a boil. Plunge lobster into boiling water, cover the pot, and return to a boil. Reduce heat to medium-low and cook at a simmer until lobster turns bright red, about 10 minutes. Remove lobster from water and set aside to cool.
3. 3 When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove meat. Chop tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
4. 4 Make potatoes: Add potatoes to a large saucepan and cover with water by 1 inch. Add salt; bring to a boil. Lay intact lobster tail shell over potatoes, then reduce heat to medium-low, cover, and cook at a simmer until potatoes are easily pierced with a fork, 20 to 30 minutes.
5. 5 Remove lobster shell and discard. Drain water from the saucepan. Reduce heat to low. Gently shake the pan over low heat to dry potatoes. Mash butter into potatoes until no lumps remain. Add cream until desired consistency is reached.
6. 6 Fold warm lobster meat into potatoes. Sprinkle with paprika to serve.

By Allrecipes Member

Ingredients

• ✓ lobster
• water
• onion
• garlic
• lemon
• orange
• celery
• black pepper
• seasoned salt
• jalapeno pepper

Instructions

1. 1 Pour water into a large pot and add onions, garlic, lemons, oranges, celery, black pepper, seasoned salt, and jalapeño peppers. Bring to a rolling boil and boil for 20 minutes.
2. 2 Add lobsters and place a lid over the pot. Boil until shells are bright red and meat is opaque, about 15 minutes (depending on the size of your lobsters).
3. 3 Remove lobsters from the pot and place them in a colander under cool running water to stop the cooking process.

By Venita Johnson

Ingredients

• ✓ lobster
• butter
• shallot
• fish stock
• white wine
• heavy cream
• mustard
• parsley
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
3. 3 Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender.
4. 4 Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.
5. 5 Preheat your oven's broiler. Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.
6. 6 Broil in the preheated oven until just golden brown, 3 to 4 minutes.
7. 7 Serve immediately and enjoy!

By Robyn Edge

Ingredients

• ✓ lobster
• onion
• carrot
• bay leaf
• olive oil
• tomato paste
• arborio rice
• white wine
• salt
• black pepper
• parsley
• butter

Instructions

1. 1 Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
2. 2 Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
3. 3 Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
4. 4 Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
5. 5 Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

By SusieQ88

Ingredients

• ✓ lobster
• butter
• onion
• garlic
• tomato
• olive oil
• salt
• black pepper
• cinnamon
• heavy cream
• spaghetti
• butter
• garlic
• parsley

Instructions

1. 1 Bring a large pot of water to a boil. Add lobster and cook for 6 to 8 minutes, until bright red.
2. 2 As soon as lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add onion and 3 cloves of garlic. Cook and stir just to release liquid. Do not let them brown.
3. 3 When lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place halves meaty side down into the skillet with onion and garlic. Cook for about 3 minutes.
4. 4 Bring another pot of water to a boil and season with a little salt. Add spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil pasta in lobster water since it is already boiling, just add salt.
5. 5 Add tomatoes to the skillet and turn the heat up to high to bring to a boil. Add olive oil, salt, pepper, and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in cream, stirring constantly. Sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until pasta is done.
6. 6 Drain spaghetti and place on a large serving plate. Stir in remaining butter and garlic. Pour tomato sauce over spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.

By Toree

Ingredients

• ✓ lobster
• elbow macaroni
• butter
• onion
• milk
• shallot
• black peppercorn
• garlic
• all-purpose flour
• gruyere cheese
• cheddar cheese
• romano cheese
• kosher salt
• pepper
• panko bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.
3. 3 Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes.
4. 4 Remove lobster to a tray and cool for a few minutes, then remove lobster meat and cut into bite-sized pieces. Reserve shells.
5. 5 Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about 5 minutes. Remove onions to a small bowl; set aside.
6. 6 Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.
9. 9 Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni.
10. 10 Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.
11. 11 Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.

By Ange

Ingredients

• ✓ lobster
• bread crumb
• butter
• salt
• black pepper
• tarragon
• vegetable oil

Instructions

1. 1 Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
2. 2 Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
3. 3 Bake in the preheated oven until the stuffing is browned, about 20 minutes.

By jsgrl

Ingredients

• ✓ lobster
• peanut oil
• garlic
• ground pork
• ginger root
• chicken broth
• cooking sherry
• soy sauce
• cornstarch
• brown sugar
• green onion
• egg

Instructions

1. 1 Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.
2. 2 Heat ½ peanut oil in a deep heavy skillet over medium heat. Add crushed garlic; cook about 1 minute. Add lobster; cook until cooked through, 4 to 5 minutes. Transfer lobster and garlic to a plate; keep warm.
3. 3 Heat remaining ½ oil in the skillet. Add pork and minced ginger; cook until pork is no longer pink. Add chicken broth; bring to a boil, stirring constantly. Whisk sherry, soy sauce, cornstarch, and brown sugar together in a small bowl until well blended; stir into skillet. Cook until thick and becomes somewhat clear, 1 to 2 minutes.
4. 4 Stir in green onions; remove from heat. Drizzle in beaten eggs; stir until eggs are in little pieces. Return lobster to the skillet; cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish; let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

By ALISON419