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Baked stuffed lobster is a classic dish that was served at many fine hotels. In Stuffed Maine Lobster Tails, the Maine lobster is partially cooked, the lobster meat combined with cracker crumbs and Maine shrimp, then stuffed back into the tail and baked. |
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Maine lobster is one of the most tasty shellfish to cook on a barbecue. You will need live Maine lobsters or alternative raw Maine lobster tails for this dish. When buying your Maine lobster make sure that your Maine lobster has all its legs and claws a |
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This recipe was selected for the 2009 Maine Lobster Chef of the Year competition. |
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Down East Lobster Scampi a la Campfire |
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This delicious soup recipe was provided by Chef Keith Coughenour, award-winning executive chef at the exclusive Duquesne Club |
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Lobster meat, avocado, mango, mixed greens, and jícama served with a citrus-chipotle mayonnaise based dressing. |
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This Asian lobster chowder is bright with lime, aromatic with fresh herbs and satisfying enough to become a meal in itself. |
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First Floor –Arugula, heirloom tomatoes, bacon, house-made Maine Lobster mayo. Second Floor – Maine Lobster salad, avocado. |
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'This is the result of trying to duplicate a seafood-chain's recipe. Comes close enough, they're gone the minute they hit the table!' |
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Low country pan stew of Oyster mushrooms and Chanterelle, tomato confit and Maine Lobster essence over white corn grits. . |
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Try with a Breakwater Vineyard or Cellardoor white wine and some fresh baked Café Miranda focaccia
bread. |
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No rice, just good sweet corn, shallots, herbs, bacon, asparagus and Maine Lobster. |
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This is a tasty dip that can be served cold or warm with crackers or crusty bread. It's also an excellent spread for bagels or bruschetta. |
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Winner of the 2010 Maine Lobster Chef of the Year Competiton |
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'I made up this recipe because my hubby wanted to try lasagna made with Maine lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo sauce and fresh spinach and ricotta. Cheddar and Parmesan cheeses. Se |
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I made these for an Asian themed party at my house, and they were a delish! Crispy and full of flavor, these are sure to be a treat at your next social event! |
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Maine Lobster Cake served with Mango Chutney
Lobster Spring Roll, with Roasted Sweet Onions, Napa Cabbage, Avocado Cream
Roasted Lobster Claw, Wild Mushroom Ragout, and Crispy Sweet Corn Fritter, Apple Smoked Bacon |
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Legend has it that eggs Benedict originated at Manhattan’s famous Delmonico’s Restaurant. Here it Maine, we substitute Maine Lobster for the Canadian bacon, and sometimes embellish the toasted English muffins with steamed asparagus spears. |
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A great way to use the abundant items in our garden in September and October. |
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'Individual servings of Maine lobster baked with a bread crumb topping. Similiar to a dish that used to be served at Red Lobster.' |
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Margaret McLellan, Maine Lobster Chef of the Year 2008, created this taste-of-Maine dish for the Great American Seafood Cook-off. |
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'Use fresh Maine lobster if available, but 2 (6 ounce) cans of Maine lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.' |
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with a white wine garlic cream sauce, cherry tomatoes & basil over linguini |
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Whenever we have a lobster feed, I save the bodies and carcasses to make Maine Lobster Stock. For an even more concentrated flavor, some chefs use the bodies of uncooked lobsters. Freeze Maine lobster stock in pint containers, and then you have a ready supply. |
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'This stunning Maine lobster dish is surprisingly simple to make. Mane lobster shells are stuffed with cooked Maine lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.' |
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This recipe was chosen for the Maine Lobster Chef of the Year competition in 2009. |
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'Served over rice or pasta, this rich, creamy Maine lobster and mushroom sauce is a seafood lover's dream come true!' |
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Make a delicious Maine Lobster breakfast by pairing Maine Lobster sausage with Brioche French Toast, and Fingerling 'Home Fries' |
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A roasted and chilled poblano pepper stuffed with Maine Lobster meat on a salad of pickled vegetables (cauliflower, carrot, onion, garlic) drizzled with avocado crema. |
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This creamy mousse is an excellent way to turn a bit of leftover cooked lobster into a simple and delicious appetizer. |
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Whole lobster grilled and dressed with lime, chilies and cilantro butter. Wrapped in a tortilla with melted Teleme and jack cheeses. Served with roasted tomato and serrano salsa. |
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Roasted Maine Lobster with garlic, pepper flakes, lemon, and fennel seed tops a velvety bean puree on grilled country bread. |
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Winning recipe in the 2009 Maine Lobster Chef of the Year Competition. |
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Maine Lobster Chef of the Year 2010 Finalist Recipe |
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Winner Maine Lobster Chef of the Year 2011, This dish consists of a lobster tail poached in lemon butter sauce served atop a black and white sesame seed coated rice cake with an orange miso coleslaw garnish. |
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Maine Lobster Chef of the Year 2010 Finalist Recipe |
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The Chinese always seem to have a knack when cooking fresh Maine lobster, they get the flavors and texture just right. Truth be told it is all about simplicity, freshness and a good understanding of their ingredients. Too often the flavor of Maine lobster |
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Classic Maine Lobster Roll;
Asian Lobster Roll with Wasabi Mayonnaise; South American Lobster Roll with Corn & Chili Relish |
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Rich Maine Lobster broth with tarragon provides the creamy backdrop for delicate truffled Maine Lobster stuffed pasta. |
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Maine Lobster meat rolled with grilled shitake mushrooms, stir fried greens, and asian herbs in a rice paper wrapper. Served warm drizzled with sesame, ginger and lime. |
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This recipe serves four or more people, so it’s a great brunch casserole.
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These savory cheesecakes are made with Chèvre, or goat cheese. I like to use award-winning Chèvres from Appleton Creamery here in Maine. Be creative vary the fresh herbs and seek out Chèvres from your local farmers' market. |
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This chilled salad makes an elegant summer dish |
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Bisque has its origin in French cuisine, and was traditionally a sumptuous puree of small game birds or shellfish thickened with heavy cream. In Classic Maine Lobster Bisque I use rich Maine lobster stock, fresh vegetables and round white potatoes to crea |
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This was one of three winning recipes from the 1999 Maine Lobster Promotion Council recipe contest. |
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Traditional crab cakes are usually fried in oil, and although delicious, are extremely high in fat. Maine Lobster and Crab Cakes are coated with Panko, a Japanese crumb that is seasoned in garlic butter. These cakes made a delicious supper, or they can be |
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Fairly easy to prepare yet elegant presentation. Use ready made crepes or prepare your own from your favorite recipe. You can can also substitute flour tortillas for the crepes. |
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Chef Rob Evans prepares this lobster bisque with a flavorful stock made from lobster shells. You can add bits of lobster meat as a garnish. |
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' This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there. ' |
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Frittata is an Italian-style omelet, almost like a quiche with no crust. My friend Kyra Alex, owner of Lily’s Café in Stonington, makes a delicious frittata with mashed potatoes, green onions and feta cheese. I have adapted her recipe to include Maine lob |
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Gazpacho is the famous cold Spanish soup from Andalusia, traditionally made with fresh tomatoes, tomato juice, garlic and green bell pepper. In Gazpacho with Maine Lobster, I use Maine Lobster stock and garnish the soup with pieces of Maine lobster. |
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Cheryl Wixson's Kitchen, Stonington, Maine
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In the late 1800’s when the Maine Lobster canning industry was in full swing, every frugal Maine housewife had a recipe for Lobster Casserole. Today, chunks of Maine Lobster baked in a savory casserole are an easy way to delight your family and guests! |
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Very rich, Very Pricy, Very Good. I have no idea where this originally came from. I found it in my Dad's recipe collection. |
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I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat. |
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These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaurant in NYC that serves this dish, and was intrigued. Found this on Epicurious.com. a perfect side dish for a romantic dinner or special event, such as Va |
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Pilot's Grill Restaurant, a Bangor landmark for almost 60 years, used to serve a similar version of this savory potpie. Traditionally Maine Lobster Potpies are topped with biscuit dough, but I often use puff pastry for an even richer version. No mushrooms |
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This hearty ragout makes a wonderful supper. The stew can also be frozen and defrosted in the refrigerator overnight. Be careful not to boil, it will toughen the meat. |
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Maine cookbooks feature dozens of recipes for lobster salad, combined with mayonnaise and often flavored with dill or tarragon, celery, even chopped dill pickles. My family prefers their Maine lobster without mayonnaise, so I prepare Maine Lobster Salad w |
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This came to me via email and I had to share! I dont think it can get any better than this! |
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Whoo-hoo! Who wants to impress at the next dinner party? I haven't tried this one yet, but it sounds beautiful! A gourmet main course served at the York Harbor Inn-- |
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A family member requested this dish after having it at a restaurant. I experimented in the kitchen and thankfully I wrote everything down I did because it was a huge hit. The sauce is light and perfect for angel hair pasta. Hope you enjoy it as much as we |
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'Steamed Maine lobster tails with a hint of beer. Goes great with melted butter, lemon juice and garlic.' |
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This marinade is easy to prepare and will keep for up to a week in the refrigerator. It can be used on shrimp or chicken with similarly tasty results. |
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Creamy Maine lobster filled pastries which can be served in either appetizer or dinner size. |
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A simple, yet complex combination of Maine lobster and the tropical mango fruit in a unique, flavorful contemporary dish. |
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Minestrone is a thick Italian vegetable soup that is topped with grated Parmesan cheese and is hearty enough for a one-plate meal. Maine Lobster Minestrone develops it flavor from lobster stock. The vegetables listed are only a guide, and traditionally wo |
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When my garden is overflowing with summer vegetables, I like to make this classic Italian dish featuring Maine Lobster. Any combination of vegetables will work, including eggplant, summer squash, zucchini and cauliflower. Vegetables should be lightly stea |
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Joe Pirkola, a three-time Maine Lobster Chef of the year, taught me how to make this mouthwatering delicacy featuring Maine lobster. It is my family’s favorite, and often part of our Christmas holiday dinner. For best results, use uncooked Maine Lobster tails. |
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Jasper White is the inspiration for these crisp pizzas. He rolls the crust super-thin and cooks them in a 450-degree oven, while I prefer the smoky flavor from grilling. To make preparation even easier, purchase pizza dough from your local supermarket. |
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Roasted garlic and fresh herb polenta with Shiitake mushrooms, plum tomatoes, medallions of Maine lobster tail in a port wine demi glaze drizzled with white truffle oil |
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Several times a year, the Lobster Institute asks me to prepare a few selections featuring Maine Lobster for cocktail parties and receptions. They provide the product, usually 20 – 30 live lobsters, and in exchange, I supply refreshments for their celebrat |
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