Lobster Recipes

Ingredients

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 4 1/2 cups milk
• 1 1/2 cups chicken stock
• 3 tablespoons minced onion
• 3 cups cooked lobster meat, shredded
• 1 tablespoon paprika
• 1/2 cup light cream

Directions

1. Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

Ingredients

• 2 whole lobster tails
• 1/2 cup butter, melted
• 1/2 teaspoon ground paprika
• salt to taste
• ground white pepper, to taste
• 1 lemon – cut into wedges, for garnish

Directions

1. Preheat the broiler.
2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Ingredients

• 1 tablespoon lemon juice
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/8 teaspoon white pepper
• 1/8 teaspoon garlic powder
• 2 (10 ounce) rock lobster tails

Directions

1. Preheat grill for high heat.
2. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Ingredients

• 6 tablespoons margarine
• 6 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups lobster meat
• 4 1/2 cups milk
• 1 1/2 onions, thinly sliced
• 1 pinch celery flakes
• 1 1/2 teaspoons chopped fresh parsley
• ground black pepper to taste
• salt to taste
• 3/4 cup light cream

Directions

1. Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
2. Add cream to desired consistency, and reheat. Season to taste.

Ingredients

• 1 tablespoon sea salt
• 4 (6 ounce) lobster tails
• 1/2 cup butter, melted

Directions

1. Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don’t peek! Serve with melted butter.