Lobster Recipes

Lobster is the sweetest gift the sea has to offer. These lobster recipes are perfect for the lobster purist! When we think of lobsters, our mouths start to water as we envision sweet, tender meat, salty drawn butter, and that initial, satisfying “crack!” of the shell as we attack the lobster meat.

Lobster—once a poor man’s food—is now one of the most highly treasured seafood delicacies in the world. No other seafood is considered to be more luxurious or indulgent than lobster is. The very ritual of eating lobster evokes a wonderful, epicurean sensuality—the cracking of the shell and the search for tiny, elusive treasures of meat constitute a delightful experience in which to be partaken by only those that are close to you.

Lobster Recipes

Lobster Recipes for Seduction

By and large, there is no taste disparity between male and female lobsters. Adult males will have bigger claws, while female lobsters have roe inside (which some deem to be a delicacy). Female lobsters have a meatier tail. To identify the gender, turn the lobster on its back and look at the first pair of swimmerets (i.e., appendages), just where the body and tail meet. Male lobster legs are thick and stiff, while the female legs are soft and delicate.

“For extraordinary magical recipes Lobster Lisa in a Brandy Cream Sauce over Easy Pastry Shells, or Lobster Dom Pérignon with White Truffle Butter Sauce and Pearls.”

Florida-Lobster-Bites-with-Avocado-Lime-Puree_recipe

Clawed Lobster vs. Spiny Lobsters

When most people think of a lobster, they typically think of a Maine lobster. In fact, there are two main types of lobster common in the world—clawed lobsters and Spiny Lobsters. Lobsters come in different sizes, from under legal size to a whopping 20 pounds. The Maine lobster species can be found off the east coast of the United States and Canada. This lobster species is most commonly found live in restaurants and supermarkets. Clawed lobsters contain more meat than spiny lobsters; thus, they are most commonly sold live. Clawed lobsters are typically cold-water lobsters.

Spiny lobsters have no claws, a harder shell, and very large antennae. The two main regions that support spiny lobsters are the California coast and the Caribbean. Because spiny lobsters have no claws, most of the meat is contained in the lobster tails. Spiny lobsters are typically warm-water lobsters.

Live Lobster Grading Sizes

Hard-shelled lobsters ship well because they are stronger and hardier. More importantly, hard-shelled lobsters have more meat and a better texture. Select a lobster that feels heavy for its size. Because live lobsters are a wild product, prices fluctuate with supply and demand of the marketplace.

The following are the live lobster grading sizes:

  • Chicks: 1 lb.
  • Quarters: 1-¼ lbs.
  • Halves: 1-½ lbs.
  • Selects: 2 lbs.
  • Jumbos: 2-½ lbs.
  • Colossal: 3 lbs and up.

If you are buying lobster from a seafood market, make sure it’s busy and has lots of turnover.

Exotic Lobster Tails (Around the World)

Take a crack at lobster tails from around the world! Indulge in delicious, exotic, imported lobster tails. Experience the international variety of colors, textures, and flavors in the comfort of your own dining room! These lobster tails can be ordered internationally.

Brazilian lobster tails have a divinely smooth flavor and texture. The giant North Australian lobster tails are emerald green tails and can easily feed two to three lobster lovers! The South African lobster tails are one of the sweeter lobster tails—they will leave you wanting more! The Tristan lobster tails, caught off the shores of Tristan da Cunha, have been voted as the sweetest lobster tail. The giant New Zealand lobster tails are strikingly massive, scarlet lobster tails and will always make a big impression.

Splitting Lobsters Whole or Tails and Piggyback

Splitting lobsters is no big deal—split ’em at the belly and crack ’em on the back. When splitting a whole lobster, place it on a cutting board, with the belly facing upward. Using a French chef’s knife, thrust the tip into the head and bring the knife down through the center line of the lobster, splitting it in half. (Be careful not to split the lobster all the way through the backside.) Using a clean towel, crack the back of the shell, spreading the lobster open. Remove the stomach and vein. The tomalley in the lobster can be added to the stuffing, if you like; however, many people think it’s “gross.” If you do use it, don’t tell anyone! Using a French chef’s knife or nut cracker (if preparing a Maine lobster), crack the claws.

For a piggyback lobster tail, you will butterfly the lobster tails by splitting the back of the shell with a sharp knife or kitchen scissors down the center of the tail. Do not cut the tail all the way through. Discard the vein. Pull the tail meat up and out, but do not detach near the tail. While holding up the lobster meat, place the shell underneath and lay the meat over the top of the shell.

Deep Sea Etiquette

When serving northern lobster, we recommend wearing a bib while cracking claws. In fine restaurants, a small bowl of hot water and either a wet towel or wet naps are used for cleaning hands after touching lobster shells. When eating a lobster served in the shell, use a small lobster or cocktail fork to remove the meat from the tail. With regular cutlery, cut the lobster meat and dip each forkful into melted butter.

Use a lobster cracker or nutcracker to break the claws’ shells. Tasty chunks of solid meat will be found inside. Pull off each little claw and suck out the sweet, tasty morsel of meat. A final search should uncover tidbits of mouth-watering meat in the shell—it’s good to the last bite!

Bayou Classic 1124 24-Quart All Purpose Stainless Steel Stockpot with Steam and Boil Basket

Cooking Times for Broiled Lobster Tails

For broiling a lobster tail, a 500°F., temperature (at the broiled setting) is ideal. Broiling a lobster tail is a method used to get the golden-brown top that you often see on lobster tails served in restaurants. Many ovens at home may not be able to attain this, but if you can successfully execute this feat, the tail will look beautiful when it comes out of the oven. Cook tails for approximately one minute per ounce of lobster tail.

Lobster Weight  =  Cooking Times
3 ounces to 4 ounces = 3–4 minutes
5 ounces to 6 ounces = 5–6 minutes
7 ounces to 8 ounces = 7–8 minutes
9 ounces to 10 ounces = 9–10 minutes
10 ounces + =  1 minute per ounce

You must keep a close eye on the tails—they will overcook quickly and turn rubbery. The lobster tails will be fully cooked when the internal temperature reaches 145 degrees.

Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red. It is recommended to cook the lobsters for the suggested period time, then cracking one open where the carapace meets the tail. If it’s done, the meat will have changed from translucent to white.

Court Bouillon or Flavored Liquid

This is a flavored liquid used to cook fish and seafood. Its typical ingredients include water, wine, and various herbs and spices. To create a wonderful court bouillon, pour one gallon of water into a sixteen-quart stockpot over medium heat. Tie thyme, parsley, and bay leaves together with kitchen string to make a bouquet garni. Place the herb bundle in the stockpot and secure the end of the string to the pot handle for easy removal. Cut the lemon in half and squeeze the juice into the water, then drop in the lemons. Add wine, peppercorns, and sea salt. Bring to a rolling boil.

(Boiling) Lobster Cooking Times

Select a pot large enough to hold the lobsters comfortably—do not crowd them. A four-gallon pot can handle six pounds of lobster. Fill with water, allowing three quarts of water per 1-½ to two pounds of lobster. Add seasoning as desired. Bring the water to a rolling boil. Add the live lobsters one at a time and start timing right away. Do not cover. Stir the lobsters halfway through cooking. Let the lobsters rest for five minutes or so after cooking, allowing the meat to absorb some of the moisture in the shell.

Lobster Weight        Boil Time
1 pound = 8 minutes
1-¼ pounds = 9–10 minutes
1-½ pounds = 11–12 minutes
1-¾ pounds = 12–13 minutes
2 pounds = 15 minutes
2-½ pounds = 20 minutes
3 pounds = 25 minutes
5 pound s= 35–40 minutes

Lobster Recipe Side Dish Accompaniments

As you prepare a lobster recipe, make sure you coordinate the preparation of a vegetable, starch, or miscellaneous side dish as an accompaniment. There are many romantic and seductive recipes that you can use for side accompaniments:

  1. Creative Side Dishes
  2. Vegetable Recipes
  3. Potato Recipes
  4. Rice Recipes
  5. Risotto Recipe

Lobster Recipes

Seduction and Romantic Dinner “Lobster Recipes”

Giant Emerald Green Lobster Tail with Baby Vegetables

Yields two servings.
Nothing is as delicate and scrumptious as the broiled lobster tail. Lobster tails are also extremely easy to prepare and cook. Giant Emerald Green North Australian lobster tails weight 20–24 ounces. Each tail can sufficiently nourish two people! One tail will work magnificent culinary wonders. This is a very special, delicious delicacy if you can come across them.

  • 1 20–24 ounce GIANT EMERALD GREEN LOBSTER TAIL
  • ½ cup BUTTER, melted
  • ½ teaspoon GROUND PAPRIKA
  • SALT and WHITE PEPPER, to taste
  • 1 order BUTTERED BABY VEGETABLES
  • 2 LEMON CROWNS, garnish (Zest and Crowns)
  • 2 sprigs FRESH PARSLEY, garnish

Defrost (thaw) lobster tails overnight in the refrigerator.

When defrosted, the insert point of kitchen shears between the meat and the hard shell. Cut the shell down the center of the back with scissors, leaving the tail fan intact. Do not remove the under shell. Lift the uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail). At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent lobster meat from drying out.

Preheat the broiler to 500°F. Place lobster tails on a baking sheet and brush each with butter. Broil lobster tails for 25–40 minutes (or until butter is melted and lightly browned, and lobster meat is opaque).

Serve with butter, and embellish with lemon crowns and parsley sprigs. Enhance with side dish frills. Like a king or queen, nestle up with your lover and take pleasure in these enchanting jewels of the seas.

Seduction and Romantic Dinner “Lobster Recipes”

South African Twin Lobster Tails “Baked”

Yields two servings.
This is a quick and tasty way to make delicious baked lobster tails. Yum! Keep an eye on them while they’re in the oven so they don’t burn. South African lobster tails have an extraordinarily sweet, succulent taste and texture.

  • 2 8-ounce SOUTH AFRICAN LOBSTER TAILS
  • ½ cup CLARIFIED BUTTER
  • ½ teaspoon GROUND PAPRIKA
  • SALT and WHITE PEPPER, to taste
  • 1 medium LEMON, wedged
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Preheat the oven to broiler. When defrosted, insert point of kitchen shears between the meat and the hard shell. Cut the shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. Lift uncooked tail through the slit and place on the top of the shell (this is called a piggyback lobster tail). To prepare the tails, see Splitting Lobsters Whole or Tails and Piggyback. Place the lobster tails on a medium-sized baking sheet. Season meat with equal amounts of butter, paprika, salt, and white pepper.

Broil lobster tails for eight to ten minutes, or until opaque. Enhance with side dish frills. Like a king or queen, nestle up with your lover and take pleasure in these fantastic jewels of the seas.

Seduction and Romantic Dinner “Lobster Recipes”

Adventurous Boiled Maine Lobsters

Yields two servings.
In this recipe, you will boil whole Maine (or northern) lobsters, split them, and either serve them or use their meat as ingredients for other recipes. They can be steamed, boiled, broiled, baked, grilled, stir-fried, and sautéed—nothing beats a Maine lobster.

  • 2 1-pound LIVE NORTHERN MAINE LOBSTERS
  • 1 gallon WATER
  • 3 sprigs FRESH THYME
  • 6 sprigs FRESH PARSLEY
  • 2 small BAY LEAVES
  • 1 large LEMON
  • 1 cup DRY WHITE WINE
  • 1 tablespoon BLACK PEPPERCORNS
  • ¼ cup SEA SALT
  • ¼ cup SALTED BUTTER, melted
  • 2 LEMON CROWNS, garnish (Zest and Crowns)
  • 2 sprigs FRESH PARSLEY, garnish

To make a court bouillon, see the directions. Plunge live lobsters headfirst into boiling salted water. Cover and return to boiling point. Simmer for twelve minutes or until cooked.

Drain. Place lobster on its back. With a sharp knife, cut in half (lengthwise). Remove the stomach (which is just behind the head) and the intestinal vein (which runs from the stomach to the tip of the tail). Do not discard the green liver and coral roe—they are delicious! Crack claws.

Serve with butter, and embellish with lemon crowns and parsley sprigs. Enhance with side dish frills. Like a king or queen, nestle up with your lover and take pleasure in these wonderful jewels of the seas.

Seduction and Romantic Dinner “Lobster Recipes”

Boiled Maine Lobsters “Broiled”

Yields two servings.
In this recipe, you will boil a live lobster and broil it before serving. Moist-heat cooking perfectly maintains the moisture of the lobster meat. For dry-heat cooking in the shell, unwavering attention and careful timing are required to ensure even cooking of all parts and the prevention of drying. One way to ensure success is by boiling the lobster briefly, splitting it, and finishing the cooking by using dry heat.

  • 2 boiled LIVE NORTHERN MAINE LOBSTERS (see recipe above)
  • 1 tablespoon SALTED BUTTER or MARGARINE, melted
  • SALT and WHITE PEPPER, to taste
  • 1 pinch PAPRIKA
  • ¼ cup BUTTER or MARGARINE, melted
  • 1 tablespoon LEMON JUICE
  • 2 LEMON CROWNS, garnish (Zest and Crowns)
  • 2 sprigs FRESH PARSLEY, garnish

Preheat the oven to broiler. Drain. Place lobster on its back. With a sharp knife, cut in half (lengthwise). Remove the stomach (which is just behind the head), and intestinal vein (which runs from the stomach to the tip of the tail). Do not discard the green liver and coral roe—they are delicious! Crack claws. Lay lobsters open as flat as possible on a broiler pan. Brush lobster meat with butter. Sprinkle with pepper and paprika. Broil about four-inches away from the source of heat for five minutes or until lightly browned.

Serve with butter, and embellish with lemon crowns and parsley sprigs. Adorn with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Seduction and Romantic Dinner “Lobster Recipes”

South African Twin Lobster Tails “Broiled“

Yields two servings.
South African lobster tails are renowned worldwide for their incredible, appetizing sweetness and wonderfully succulent, tender texture. Once you try these incredible tails, you’ll certainly be hooked! Unlike These delicious tails can be perfectly accompanied by corn on the cob and melted butter.

  • 2 6-ounce SOUTH AFRICAN LOBSTER TAILS
  • ⅓ cup SALTED BUTTER or MARGARINE, melted
  • SALT and WHITE PEPPER, to taste
  • 1 pinch PAPRIKA
  • ¾ cup SALTED BUTTER or MARGARINE, melted
  • 3 tablespoons LEMON JUICE
  • 2 LEMON CROWNS, garnish (Zest and Crowns)
  • 2 sprigs FRESH PARSLEY, garnish

Thaw lobster tails, if frozen. Preheat the oven to broiler. Insert point of kitchen shears between the meat and the hard shell. Cut the shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. Lift uncooked tail through the slit and place on the top of the shell (this is called a piggyback lobster tail). To prepare the tails, see Splitting Lobsters Whole or Tails and Piggybacks. Place the lobster tails on a medium baking sheet. Brush the lobster meat with butter. Sprinkle with pepper and paprika. Broil about four-inches away from the source of heat for ten to fifteen minutes, depending on the size of the lobster tails.

Combine butter and lemon juice, and serve with lobster tails. Serve with butter, and embellish with lemon crowns and parsley sprigs. Enhance with side dish frills. Like a king or queen, nestle up with your lover and take pleasure in these magnificent jewels of the seas.

Seduction and Romantic Dinner “Lobster Recipes”

Maine Lobster Feast Stuffed with Ritz® Crackers

Yields two servings.
Serve this delectable treat the next time you want to serve an exceptional meal for a special occasion. Simple and easy to prepare, nothing looks as impressive as this whole, broiled, stuffed lobster.

  • 2 LIVE MAINE (NORTHERN) LOBSTERS, 1-½ pounds each, split and cleaned
  • ½ cup CLARIFIED BUTTER
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Ritz Cracker® Stuffing

  • 3 ounces UNSALTED BUTTER
  • 3 cups RITZ® CRACKERS, crushed
  • 2 tablespoons FRESH PARSLEY, chopped

Preparing Ritz® Cracker Stuffing: Combine melted butter, Ritz® crackers, and chopped parsley. Fold together.

For instructions on how to split lobsters, see Splitting Lobsters Whole or Tails and Piggyback On a baking sheet, place the split lobsters upside down and stuff the body cavities with the Ritz® cracker mix (do not cover the tail meat). Place a weight or small ovenproof bowl on the ends of the tails, preventing them from curling up while baking. Brush the tails with melted butter.

Place lobsters in an oven preheated at 400°F., and bake for fifteen to twenty minutes (or until done). Remove from oven and serve immediately. Serve with butter, and embellish with lemon crowns and parsley sprigs. Enhance with side dish frills. Like a king or queen, nestle up with your lover and take great pleasure and delight in these amazingly delicious seafood delicacies.

“The “seducer” who is just what they are looking for. Seducer is confident but coy, alluring with a hint of mystery, sensual, engaging, and passionate and when you encounter them, you find yourself spellbound and wanting more. This person has done their homework and they leave you wondering, “what the hell just happened.” It’s funny when you feel like you where “mentally seduced” without the person laying a hand on you.”

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