Lobster



Is there any scenario in which lobster wouldn't be a welcome addition? We've seen it unadorned with a side of butter, thrown into a Korean kimchi stew, and of course heaped into a soft hot dog bun. Chef Shea Gallante even likes to replace the lettuce on his BLT with sweet chunks of this meat. "When you add lobster to a sandwich, there's no way it won't be great," he says. We agree! Whether you're craving a classic New England recipe or looking for something extra creative, Food & Wine's guide will help you master cooking (and eating) lobster all year long.

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Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy
Rating: Unrated 10
This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson's beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Make the lobster gravy the day beforehand and reheat it gently to make brunch an easier lift.
Lobster Tournedos with Cornbread
This recipe combines classic French cooking techniques with Southern ingredients, a signature of chef Erick Williams' cooking at Virtue in Chicago. The mild sweetness of the lobster meat and cornbread is intensified with the buttery, tart wine sauce, turning this into a decadent meal perfect for a special occasion.
Lobster Mac and Cheese
This decadent lobster mac and cheese has it all: A generous amount of lobster meat and a rich, three-cheese sauce made with fontina, Gruyère, and mascarpone are mixed with pasta, and baked under a crunchy topping of panko and Parmesan. The cheese sauce has a secret flavor booster. The shells are separated from the meat and cooked with aromatics, wine, milk, and cream, infusing the sauce with a surprising depth of lobster flavor. The shells are then strained out before adding the cheese in this luxurious main course dish.
Green Curry Lobster Stew with Sweet Potato and Mushrooms
Rating: Unrated 1
""Lobster stew is one of the pillars of Maine cooking," according to chefs Mike Wiley and Andrew Taylor, of Eventide Oyster Co. in Portland. For this green curry–laced version, they took cues from tom kha, a coconut milk–based Thai soup, and enriched it with umami-heavy Golden Mountain sauce and hen-of-the-woods mushroom confit to create a richly-aromatic lobster stew. Sweet potato, curry paste, heavy cream, and coconut milk come together in a well-balanced broth that highlights the sweetness of lobster. Chefs Taylor and Wiley use sweet potato peels to thicken the broth; they lend a creamy, pleasantly-thick body to the stew. While the chefs always use fresh lobster, look for pre-cooked lobster and store-bought lobster stock (such as Better than Bouillon Lobster Base) to make this dish weeknight-friendly."
Lobster Frites
Derrick Westbrook turns the classic moules frites into one show-stopping meal by replacing the mussels with garlic-butter drenched lobster. The double-fry method for cooking the fries ensures that they will be perfectly cooked — creamy on the inside and crispy on the outside. The first fry will cook them through, and the second will turn the outside brown and crisp. Adding Old Bay to the aioli is a genius move. Serve the meal with a bright, crisp, minerally Chablis.
Lobster Risotto
Rating: Unrated 3
A small pinch of saffron goes a long way in imparting a vibrant golden hue and floral fragrance to this creamy, indulgent lobster risotto. Precooked lobster and bottled clam juice deliver robust layers of flavor with a minimum amount of effort, making this a perfect weeknight supper. Pair it with a bottle of white Bordeaux, recommends sommelier Tonya Pitts, of Les Dames D'Escoffier International, San Francisco. "I love white Bordeaux with this easy dish. It highlights the lobster and creaminess of the risotto, ultimately becoming intertwined with the flavor and textures."
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More Lobster

Lobster Thermidor
Rating: Unrated 2
Classic lobster thermidor stuffs gently cooked lobster meat back in its shell with a wine-based sauce and a touch of cheese before coming together under the broiler. The natural sweetness of lobster still shines through the rich, but not heavy, cremini mushroom and dry Sherry laced creamy sauce. A touch of cayenne adds warmth, not spice, that brightens the whole dish, while Parmesan cheese gets bubbly and brown under the broiler to finish each impressive stuffed lobster tail. 
The 5 Best Wines to Pair with Lobster
Scott Worcester opened the Maine wine store Sawyer's Specialties some 20 years ago. He knows wine, but more to the point—his family's been on the Maine coast since the late 1600s—he also knows lobster.
Lobster Rolls

Go beyond the classic lobster roll with these delicious recipes, from potato chip-topped lobster rolls to a mini brioche version.