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From classic lobster rolls and rich bisque to grilled tails and buttery pasta, these dishes make the most of one of summer’s most luxurious ingredients.
Nothing says summer quite like eating lobster outdoors. Prized for its sweet, delicate meat and firm yet tender texture, lobster has long been synonymous with celebratory meals, from classic New England-style lobster rolls to elegant French preparations like Lobster Thermidor. Whether scooped into a buttery bun, stirred into creamy bisque, or simply steamed and served with melted butter, lobster is one of the season’s most versatile and rewarding ingredients for everything from casual gatherings to celebratory meals.
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Creamy Tuscan Lobster Pasta
This rich, decadent dish is inspired by the flavors of the Tuscan coast, with chunks of sweet lobster tail, verdant spinach, plump cherry tomatoes, flavor-packed sun-dried tomatoes, and a shower of herbs in a creamy sauce topped with Parmesan cheese.
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Connecticut-Style Lobster Rolls
Food writer Kelly Vaughan’s simple lobster rolls are Connecticut-style through and through: drenched in warm butter to showcase the sweet lobster meat.
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Lobster Thermidor
Rich cremini mushrooms in a wine-infused sauce balance the natural sweetness of lobster in this traditional French recipe, with Parmesan cheese adding a golden-brown crust.
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Lobster and Littleneck Clam Bake
Beachside cooking is a ritual in Maine, where lobsters are sandwiched in seaweed over hot stones and topped with soft-shell clams and wet burlap to steam. Aragosta chef Devin Finigan translates the tradition for stovetop cooking.
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Lobster Mac and Cheese
This indulgent macaroni and cheese has it all: a generous amount of lobster meat and a rich three-cheese sauce made with Fontina, Gruyère, and mascarpone, mixed with pasta and baked under a crunchy topping of panko and Parmesan cheese.
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Grilled Lobster Tails with Stelline and Lemon
Sophisticated yet simple, this meal from cookbook author Paula Disbrowe piles grilled lobster tails on a bed of star-shaped pasta. “Lobster tails are at their most delicious when the sweet, luxurious meat absorbs a whiff of smoke,” she writes, and the stelline “provides a tender contrast that’s fun to eat and soaks up the buttery juices.”
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Jeremiah Tower’s Lobster Sandwich
This recipe is so timeless that it appeared in the March 1986 issue of Food & Wine. “The lobster sandwich never goes out of style, and it’s easy to do it up,” says pioneering chef Jeremiah Tower. He uses brioche for buttery flavor, creamy Hellmann’s mayonnaise, delicate chervil, acidic lemon and tomato, and rich poached lobster.
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Pan-Roasted Lobster with Chive Beurre Blanc
“Be sure to serve the lobsters on a warmed large platter so the beurre blanc stays hot,” says former F&W editor Mary-Frances Heck. “I love to line the platter with hot cooked linguine before topping it with the roasted lobsters and lemony sauce. The pasta soaks up some of the sauce and makes for a decadent second course once all the lobsters have been eaten.”
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Chilled Lobster Tails with Green Goddess Aïoli
Finely chopped anchovies add savory depth to the bright, herby green goddess–inspired dipping sauce, a perfect match for gently steamed, chilled lobster tails.
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Lobster Risotto
Lobster and saffron come together in creamy arborio rice for a simple yet sumptuous dish that’s perfect for a special dinner. You’ll need a pound of meat to make it — no live lobster required.
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Lobster Eggs Benedict
Make an already luxurious breakfast extra special by adding fresh lobster to your eggs Benedict. (We like to use toast to accommodate all the lobster in a single layer.)
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Green Curry Lobster Stew with Sweet Potato and Mushrooms
“Lobster stew is one of the pillars of Maine cooking,” according to chefs Mike Wiley and Andrew Taylor of Eventide Oyster Co. in Portland. This aromatic version inspired by the Thai soup tom kha is enriched with umami-rich Golden Mountain sauce and mushroom confit.
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Maine-Style Lobster Rolls
Sweet, tender lobster meat is dressed in mayo bolstered with lemon juice, chervil, and minced celery, then layered with lettuce in hot buttered buns.
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Jerk-Grilled Lobster
A trip to Jamaica prompted Gail Simmons to make this streamlined jerk lobster. “After trying every item that can be basted or drizzled in the flavors of jerk, from shrimp to chicken to whole fish and even cocktails, hands down my favorite incarnation is lobster, where the jerk paste is stirred into butter and used to baste the crustacean while it cooks over the flames,” she says.
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Lobster Tournedos with Cornbread
Chicago chef Erick Williams perches lobster tails on bacon-topped cornbread, then spoons a buttery, tart wine sauce enhanced with truffle shavings over the meat for an impressive dinner worthy of any celebration.
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Lobster BLTs on Potato Rolls
Smoky, salty, thick-cut bacon joins forces with juicy tomato slices and delicate leaves of butter lettuce. It’s capped with creamy lobster salad and fitted between pillowy potato buns toasted in bacon drippings.
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Lobster Pasta with Corn and Tomatoes
This garlicky linguine dish from F&W’s Anna Theoktisto is summer in a bowl thanks to sweet lobster meat, corn, and cherry tomatoes.
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Lobster Tails with Scotch Bonnet–Honey Glaze
For this recipe, chef Dayana Joseph channels memories of boukannen, a Haitian style of barbecue in which fish or meat is smoked over an open fire until it develops a slight char. She purees Scotch bonnet chiles with floral honey to create a sweet, fruity glaze with fiery heat, perfect for these grilled lobster tails.
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Lobster Sliders
To make these mini New England lobster rolls, mix fresh lobster meat in a light, creamy dressing of mayonnaise and crème fraîche seasoned with finely chopped shallots, dill pickles, tarragon, and lemon zest.
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Lobster with Fideos
In this deluxe take on Catalan rossejat de fideos from chef José Andrés, toasted noodles simmer in a shell-rich stock and are topped with tender lobster tail and claw meat for deep, briny flavor.
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Grilled Lobster
Let this recipe be your guide any time you want to grill lobster. “The dry heat imbues the lobster meat with the taste of the shell, giving it a more complex, caramelized flavor,” says Rebecca Charles, owner of Manhattan’s beloved but now-shuttered Pearl Oyster Bar. “It’s the same reason meat cooked on the bone tastes better.”
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Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy
This delectable brunch recipe from Top Chef winner Brooke Williamson features sunny turmeric-poached eggs paired with chive-studded biscuits and a rich lobster gravy.
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Lobster Frites
Modeled after classic moules frites, sommelier Derrick Westbrook swaps mussels for lobster drenched in garlicky butter to serve over crisp double-fried potatoes. Drizzles of Old Bay aïoli tie the dish together.
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Steamed Lobster and Corn for a Crowd
Simplicity reigns supreme in this one-step, three-ingredient recipe. You’ll need a 16-quart stockpot to cook all the lobster and ears of corn in two batches.
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Lobster Bisque
If you’re making Steamed Lobster and Corn for a Crowd, save the shells to prepare this soup’s briny stock base. Thickened with fragrant jasmine rice and seasoned with mirepoix, sherry, and herbs, the classic bisque can be served hot or cold for a knockout bowl.
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New England Lobster Dip
Enjoy the flavors of a lobster roll in dip form with this baked number from F&W’s Justin Chapple. Serve it with toasted slices of brioche to stay true to the original dish, or break out the crunchy, salty kettle-cooked potato chips for a change of pace.
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Lobster-Stuffed Zucchini Blossoms
Stuffed and fried squash blossoms already feel decadent, but filling them with lobster takes the appetizer into next level territory. Here, the finely chopped lobster meat is mixed with mascarpone, lemon, mint, and Aleppo pepper for a rich, full-flavored bite.
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Butter-Poached Lobster Rolls with Spicy Sauce
Nothing says luxury like lobster meat poached in butter. Chef Geoffrey Zakarian drizzles each sandwich with a bright mustard-mayo sauce to cut through the richness; tender, slightly sweet Bibb lettuce leaves add a little crunch.
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Lobster Gnudi
Chef Scott Conant pairs delicate lobster gnudi with umami-rich bagna cauda, sweet English peas, and fragrant ramp leaves in a dish that captures the flavors of spring.
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Spicy Lobster-Noodle Salad
Chef Jean-Georges Vongerichten scatters tender chunks of fresh lobster and creamy avocado over chewy cellophane noodles, drizzles on a chile-honey dressing, and garnishes with crunchy peanuts, herbs, and lime wedges for an unforgettable salad with big, bold flavor.
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Ted Allen’s Lobster Bouillabaisse
Though bouillabaisse is traditionally made with a wide variety of fish, this version from Chopped host Ted Allen puts lobster front and center, starting with a broth made from the shells. Mussels and halibut round out the stew’s lineup.
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Lobster and Corn Fritters
Served with basil mayonnaise for dipping, these light, crisp fritters combine fresh lobster and sweet corn with chives in a buttermilk batter.
Read the original article on Food & Wine
