Type what you have

Ingredients

• ✓ lobster tail
• beer

Instructions

1. 1 Gather the ingredients.
2. 2 In a medium saucepan, over medium to high heat, bring beer to a boil.
3. 3 If lobster tails are still in the shell, split the shell lengthwise first.
4. 4 Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.
5. 5 Serve warm with melted butter and lemon, enjoy!

By Kathleen Burton

Ingredients

• ✓ lobster tail
• olive oil
• lemon pepper seasoning

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Use kitchen scissors to cut lobster shells open lengthwise down the back. Brush exposed meat with olive oil and season with lemon-pepper seasoning. Place on a broiler pan with the opening facing upwards.
3. 3 Broil in the preheated oven until opaque and slightly browned at the edges, about 10 minutes.

By BEACH1990

Ingredients

• ✓ lobster tail
• beef tenderloin
• butter
• bacon
• green onion
• butter
• white wine
• garlic salt
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
3. 3 Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
4. 4 Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
5. 5 Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
6. 6 Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

By MarjorieS

Ingredients

• ✓ lobster tail
• butter
• mushroom
• mozzarella cheese
• crouton
• crabmeat
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup melted butter.
2. 2 Arrange mushroom caps, gill sides up, in a single layer on baking sheet.
3. 3 Combine lobster, 1 cup mozzarella cheese, crushed croutons, remaining 1/2 cup melted butter, crabmeat, and garlic. Spoon into mushroom caps.
4. 4 Bake in the preheated oven until lightly browned on top, 10 to 12 minutes. Sprinkle with remaining 1/4 cup mozzarella cheese; serve hot.

By MINNESOTAMOM

Ingredients

• ✓ lobster tail
• salt
• butter

Instructions

1. 1 Gather ingredients.
2. 2 Pour about 1 inch of water into the bottom of a large stockpot and bring to a boil. Add salt and place a steamer insert inside the pot so that it is just above the water level. Place lobster tails on the steamer rack and cover the pot.
3. 3 Steam lobster tails for 8 minutes (without peeking!).
4. 4 Remove lobster tails from the steamer and serve with melted butter.

By Allrecipes Member

Ingredients

• ✓ lobster tail
• butter
• orange juice
• white wine
• lobster shell

Instructions

1. 1 Melt butter in a skillet over low heat.
2. 2 Stir orange juice into melted butter and bring mixture to a simmer.
3. 3 Stir in white wine.
4. 4 Place lobster tails in orange juice and wine mixture.
5. 5 Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.

By brandondddavis

Ingredients

• ✓ lobster tail
• black pepper
• salt
• heavy cream
• cayenne pepper
• paprika
• black pepper
• thyme
• salt
• tarragon
• tomato paste
• bay leaf
• white rice
• cream sherry
• garlic
• celery
• carrot
• onion
• butter
• seafood stock

Instructions

1. 1 Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
2. 2 Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
3. 3 Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

By Brian Genest

Ingredients

• ✓ lobster tail
• lemon
• butter
• parsley
• granulated garlic

Instructions

1. 1 Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).
2. 2 Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.
3. 3 Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.
4. 4 Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
5. 5 Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.

By Bren

Ingredients

• ✓ lobster tail
• butter
• all-purpose flour
• heavy cream
• cream sherry
• sea scallop
• gouda cheese
• pie crust

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
2. 2 Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
4. 4 Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
5. 5 Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

By Trish Clifton Wiltshire

Ingredients

• ✓ lobster tail
• butter
• garlic powder
• parsley
• seafood seasoning
• lemon

Instructions

1. 1 Gather ingredients, and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut lobster tails straight down the middle using kitchen shears.
3. 3 Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell; place in an oven-safe baking dish.
4. 4 Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
5. 5 Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
6. 6 Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

By Foodwithzach

Ingredients

• ✓ lobster tail
• butter
• paprika
• salt
• white pepper
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts of melted butter, paprika, salt, and white pepper.
4. 4 Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes, keeping an eye on them so they don't burn.
5. 5 Garnish with lemon wedges to serve.

By SKYGRETCH

Ingredients

• ✓ lobster tail
• butter
• seafood seasoning
• lemon juice
• garlic
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut down the tops of each lobster tail to prevent them from curling up as they cook.
3. 3 Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
4. 4 Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.

By STEPHW

Ingredients

• ✓ lobster tail
• crab boil
• pie crust
• butter
• onion
• celery
• all-purpose flour
• chicken broth
• milk
• seafood seasoning
• garlic powder
• black pepper
• mixed vegetable
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring water and crab boil to a boil in a large saucepan.
3. 3 Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
4. 4 Place a pie crust into the bottom of a 9-inch pie pan and set aside.
5. 5 Heat butter in a skillet over medium heat. Cook and stir onion and celery in butter until tender, 5 to 8 minutes. Stir flour into onion and celery mixture until vegetables are coated.
6. 6 Combine chicken broth and milk in a bowl. Slowly stir broth and milk into onion, celery, and flour mixture until thickened. Stir seafood seasoning, garlic powder, and black pepper into thickened sauce.
7. 7 Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
8. 8 Pour lobster filling into the prepared pie crust.
9. 9 Cover with remaining pie crust and seal by crimping the edges of the two crusts together. Cut an X into top of pie crust with a sharp knife to allow steam to escape during baking.
10. 10 Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
11. 11 Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

By AUSTINNETWORK

Ingredients

• ✓ lobster tail
• butter
• lemon zest
• garlic
• salt
• black pepper
• parsley
• lemon

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 380 degrees F (195 degrees C).
2. 2 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells.
3. 3 Spread tail halves apart. Place tails in the air fryer basket with lobster meat facing up.
4. 4 Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is fragrant, about 30 seconds.
5. 5 Transfer 2 tablespoons of butter mixture to a small bowl; brush this onto lobster tails. Discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper.
6. 6 Cook in the preheated air fryer until lobster meat is opaque, 5 to 7 minutes.
7. 7 Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.

By Allrecipes Member

Ingredients

• ✓ lobster tail
• salt
• butter
• sherry wine
• heavy cream
• egg yolk
• nutmeg
• cayenne pepper
• flat-leaf parsley

Instructions

1. 1 Season lobster tails with salt.
2. 2 Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
4. 4 Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
5. 5 Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
6. 6 Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

By John Mitzewich

Ingredients

• ✓ lobster tail
• celery
• mayonnaise
• salt
• black pepper
• paprika
• seafood seasoning
• hot dog roll
• butter

Instructions

1. 1 Chop lobster into bite-sized chunks and place in a large bowl. Add celery, mayonnaise, salt, black pepper, paprika, and seafood seasoning and mix together.
2. 2 Lightly toast hot dog rolls and butter the insides. Spoon lobster salad into the rolls and serve.

By kitchgirl

Ingredients

• ✓ lobster tail
• salt
• black pepper
• guajillo chile sauce
• tomato
• green onion
• colby monterey jack cheese
• flour tortilla
• avocado
• lettuce

Instructions

1. 1 Preheat a lightly oiled grill pan over medium-high heat.
2. 2 Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
3. 3 Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
4. 4 Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

By Qhhunters

Ingredients

• ✓ lobster tail
• filet mignon
• salt
• pepper
• garlic powder
• bacon
• butter
• old bay seasoning

Instructions

1. 1 Set oven to Broil at 500 degrees F (260 degrees C).
2. 2 Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
3. 3 While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
4. 4 While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

By Tina Nicotera

Ingredients

• ✓ lobster tail
• butter
• parsley flakes
• seafood seasoning
• bamboo skewer
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
4. 4 Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ lobster tail
• butter
• garlic
• hot sauce
• black pepper
• skewer
• olive oil
• kosher salt
• lemon

Instructions

1. 1 Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
4. 4 Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
5. 5 Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

By Lyle Barrow

Ingredients

• ✓ lobster tail
• cornmeal
• all-purpose flour
• cayenne pepper
• garlic powder
• onion powder
• salt
• pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cornmeal, flour, cayenne, garlic powder, onion powder, salt, and pepper in a 1-gallon resealable plastic bag; shake until well combined.
3. 3 Place one lobster tail half into the bag; seal and shake until fully coated, then remove to a plate. Repeat to coat remaining lobster tails.
4. 4 Heat oil in a deep fryer to 365 degrees F (180 degrees C). Place one coated lobster tail into the preheated oil; cook until meat turns white and coating is lightly browned, 4 to 5 minutes.
5. 5 Drain on a paper towel-lined plate. Repeat to fry remaining lobsters.

By Ginna C

Ingredients

• ✓ lobster tail
• butter
• crabmeat
• butter
• cracker
• parsley
• lemon juice
• seafood seasoning
• lemon zest
• garlic
• salt
• white pepper

Instructions

1. 1 Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C).
2. 2 Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter.
3. 3 Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined.
4. 4 Spoon 1/2 of the mixture into each tail; press gently to pack mixture so it doesn't fall off.
5. 5 Bake in the preheated oven until meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

By Lotus

Ingredients

• ✓ lobster tail
• olive oil
• onion
• garlic
• parsley
• tomato
• tomato sauce
• basil
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat.
2. 2 Add onion and garlic; cook and stir until lightly browned, about 8 minutes.
3. 3 Add lobster tails and parsley; cook until shells turn bright red, 10 to 15 minutes.
4. 4 Stir in crushed tomatoes, tomato sauce, basil, salt, and black pepper; simmer over low heat for 1 hour, stirring occasionally.
5. 5 Remove lobster tails from sauce; shake off excess sauce from shells. Remove lobster meat from shells; stir into sauce or serve lobster tails separately.

By myjo

Ingredients

• ✓ lobster tail
• littleneck clam
• butter
• garlic
• cajun seasoning
• lemon and herb seafood seasoning
• cayenne pepper
• shrimp
• snow crab leg
• andouille sausage
• corn

Instructions

1. 1 Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
4. 4 Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
5. 5 Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

By Bites With Applewhite

Ingredients

• ✓ lobster tail
• butter
• shallot
• salt
• mushroom
• flour
• cognac
• brandy
• milk
• creme fraiche
• heavy cream
• tarragon
• cayenne pepper
• bread crumb
• parmesan cheese
• butter

Instructions

1. 1 Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
3. 3 Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
4. 4 Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
5. 5 Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
7. 7 Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
8. 8 Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
9. 9 Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

By John Mitzewich

Ingredients

• ✓ lobster tail
• butter
• sherry
• clam juice
• celery
• carrot
• paprika
• tomato paste
• kosher salt
• black pepper
• cayenne pepper
• flour
• potato
• puff pastry
• egg
• lemon juice
• heavy cream
• tarragon

Instructions

1. 1 Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.
2. 2 Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.
3. 3 Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.
4. 4 Remove from the heat and pour broth through a strainer to remove shells.
5. 5 Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.
6. 6 Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.
7. 7 While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.
8. 8 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
9. 9 Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.
10. 10 Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.
11. 11 With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.
12. 12 Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ lobster tail
• parmesan cheese
• butter
• panko bread crumb
• thyme
• elbow macaroni
• gruyere cheese
• cheddar cheese
• worcestershire sauce
• salt
• cayenne pepper
• nutmeg
• paprika
• milk
• all-purpose flour
• butter
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter two gratin dishes.
2. 2 Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
3. 3 Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and raw flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
4. 4 Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
5. 5 Bring a large pot of water with reserved lobster shells and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove lobster shells and set aside, or discard. Drain pasta.
6. 6 Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the two prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into the macaroni mixture with a fork.
7. 7 Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
8. 8 Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ lobster tail
• olive oil
• garlic
• red pepper
• chardonnay wine
• clam juice
• marinara sauce
• basil
• salt
• linguine pasta
• shrimp
• scallop
• mussel
• littleneck clam
• parsley
• parmesan cheese

Instructions

1. 1 Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
4. 4 Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
5. 5 Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

By Brian Genest

Ingredients

• ✓ lobster tail
• mussel
• green pea
• mushroom
• clam
• shrimp
• chicken
• onion
• olive oil
• black pepper
• salt
• saffron
• curry powder
• parsley
• garlic
• chicken stock
• white rice

Instructions

1. 1 Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
2. 2 Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
3. 3 Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

By ZapnTatersMom