Beginner Lobster Cookbook

Delectable Lobster Recipes for All Occasions

BY: Stephanie Sharp

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Copyright 2019 by Stephanie Sharp All rights reserved.

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printing.
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ideas written as they are purely suggestion and for informational
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accuracy of the work but bears no responsibility if damages occur
due to a misinterpretation of suggestions.
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 Table of Contents
Introduction

Cantonese Style Lobster

Lobster Chowder

Cavatelli Pasta with Lobster, Spring Peas, And Mascarpone

Stuffed Lobster

Champagne Lobster

Gooey Lobster Mac and Cheese

Cheesy Stuffed Lobster

Fried Lobster

Dilled Lobster, And Potato Salad

Chef John's Lobster Mac and Cheese

New England Style Firehouse Clam Bake

Chef John's Lobster Thermidor

Eggs Drumkilbo

Chocolate Lobster

Lobster Dipping Sauce

Chunky Lobster Stew

 Deep Fried Lobster

Summer Clambake

Corn, Tomato, And Lobster Salad

Broiled Lobster Tails

Fricassée of Lobster with Pasta

Baked Stuffed Lobster Tails

Crab and Lobster Stuffed Mushrooms

Dr. BBQ's Lobster with Chili-lime Butter

Crab Stuffed Lobster Rayna

Danielle's Seafood Chowder

Fresh Lobster Salad

Creamed Hot Lobster Sandwich or Lobster Poutine

Deviled Lobster Tails

Crab-stuffed Lobster Tail

Conclusion

About the Author

Author's Afterthoughts
 Introduction

Lobster has been known as a dish of indulgence and an expensive

staple cuisine for years. It was also thought that its preparation could
only be executed by a true expert in the kitchen.
Matt Dean, founder of Rock Lobster East Coast (which he started
because of an overwhelming experience he had), has been a lover
of lobster since his childhood days. He ate lobster wherever he could
find it, fresh off the dock or from the dive bars and always wondered
why it could not be readily available and reasonably priced for all to
afford. Then and there he pledged to bring lobster to the masses.
The Lobster Cookbook includes over 30 mouth-watering recipes for
all to enjoy with basic cooking techniques and easy-to-follow recipes.
This is a cookbook classic for every lobster lover. This book
highlights the versatility of lobster in the recipes and does not need
to be reserved for special occasions only.
 Cantonese Style Lobster

Cantonese Style Lobster. Yummy to the last bite!

Serves: 4
Time: 1 hr.
Ingredients:
lobsters (1 lb., fresh, live)
peanut oil (1/3 cup, divided)
garlic (1 clove, crushed)
ginger root (1slice, fresh minced)
 ground pork (6 oz., lean)
sherry (1 tbsp., cooking)
broth (1 cup, chicken)
soy sauce (1 tbsp.)
cornstarch (1 tbsp.)
brown sugar (1 tsp.)
eggs (2, beaten)
3 green onions (3 green, chopped)

Directions:
1. Wash the lobster thoroughly and hold it with the belly up. Stick a
long skewer into the small opening at the end of the tail and discard
all the urine left inside the body.
2. Crack the tail off after draining and chop it up into pieces. Crack
also its claws and chop in half.
3. If you know how to eat its body, cut it also and include on the pile.
4. In a deep heavy skillet, warm half of the peanut oil over moderate
heat.
5. Cook the crushed garlic for 1 minute, and then stir in lobster
pieces. Allow it to simmer for 4-5 more minutes until they are cooked
through.
6. Transfer the cooked lobster and garlic mixture onto a dish and
keep it warm.
7. Add remaining oil into the heated skillet and fry pork and minced
ginger until the pork is no longer pink.
8. Add and boil chicken broth into the skillet while stirring it
frequently.
9. Whisk sherry, cornstarch, brown sugar, and soy sauce in a small
bowl until well blended.
10. Pour the sherry mixture into the skillet and stir-fry for 1-2 minutes
until the sauce is clear and thick.
11. Add green onions before switching off heat. Slowly pour in the
beaten eggs over the mixture and whisk until the eggs are combined
and in little pieces.
12. Put the cooked lobster back into the skillet and simmer for a few
minutes over low heat until all the flavors are completely blended.
13. Take out the lobster and put it on a serving dish. Cover and let it
sit for several minutes then serve together with steamed rice. Enjoy!
 Lobster Chowder

This chowder is best served with biscuits or warm rolls.

Serves: 12
Time: 1 hr.
Ingredients:
potatoes, 4, cubed
onion, 1, cubed
butter, 1/4 cup, divided
lobster meat, 6 cups, cooked, diced
heavy cream, 1 cup
milk, 6 cups
white sugar, 1 tsp.
 salt and pepper to taste

Directions:
1. Add onion and potatoes to a big saucepan and use salted water to
cover them.
2. Boil over high heat then lower heat to medium-low, let it simmer,
covered, for about 10 minutes until the potatoes get tender.
3. Drain off water and take them back to the saucepan.
4. While simmering the potatoes, use a large frying pan to melt half
of the butter over medium-high heat.
5. Mix in cubed lobster, let cook for about 5 minutes, until the edges
start to get golden color.
6. Drain the potatoes and bring them back to the saucepan. Mix
sugar, milk, cream, lobster and the rest of the butter into the
saucepan with drained potatoes.
7. Take the pan back to the heat, cook and stir sporadically until hot.
When hot, use pepper and salt to taste then serve.
 Cavatelli Pasta with Lobster, Spring
Peas, And Mascarpone

This nutritious dish is best made using frozen cavatelli. Dried pasta
or other fresh pasta can be used as well.
Serves: 8
Time: 50 mins.
Ingredients:
5 (1 1/4- to 1 1/2-lb.) live lobsters or 2 lbs. cooked lobster
meat
1 lb. frozen cavatelli pasta
 1/4 cup extra-virgin olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
chicken stock (1/2 cup)
8 oz. fresh or frozen peas
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tbsps. fresh thyme, chopped
1 1/2 tbsps. fresh chives, chopped
1/2 cup Mascarpone
1 tbsp. kosher salt

Directions:
1. Boil a 10- to a 12-quart pot of salted water. Put 2 lobsters in with
the heads in first, boil, put a cover on.
2. Cook for 10 minutes for 1 1/4-lb. lobster and 11 minutes for 1 1/2-
lb. lobster from the moments they go into the water.
3. Use tongs to move to the sink to strain. Put the water to boil and
cook the rest of the lobsters in the same way.
4. Once the lobsters are cool enough to touch, separate the meat
from the claws and tails.
5. Dispose or save for later use shells, any roe, and tomalley. Clean
any clotted white albumin from the meat.
6. Slice the meat into 3/4-inch chunks and refrigerate with a cover on
for a minimum of 1 hour.
7. To make cavatelli, boil a big pot of salted water. Put cavatelli and
boil for 8 minutes until the cavatelli rises to the surface.
8. Strain, then immediately place the cavatelli into ice water and stop
cooking.
9. Move to a big bowl, add 2 tbsps. of olive oil and mix to coat.
10. Heat the last 2 tbsps. of olive oil in a big heavy sauté pan over
medium-high heat until hot but not smoking.
11. Add garlic and shallots and sauté for 1 minute until opaque.
12. Add lobster, Mascarpone, pasta, chives, thyme, parsley, peas,
and chicken stock.
13. Toss to coat, and then simmer for 1 to 1-1/2 minutes until lobster
is cooked through.
14. Use salt to season and serve immediately.
 Stuffed Lobster

This is stuffed cold-water lobster. The same stuff can be used for fish
and it’s one of my most favorite’s dishes.
Serves: 2
Time: 1 hr. 21 mins.
Ingredients:
butter, 1/2 cup, or as needed
bay scallops, 1/2 lb.
butter round crackers, 2 cups, ground
 graham cracker crumbs, 1 cup
poultry seasoning, 1 tsp.
cold-water lobsters, 3 lbs., live

Directions:
1. In frying pan, heat butter over medium heat. Add scallops, stir and
cook for 6 minutes until translucent.
2. In a bowl, mix together poultry seasoning, graham cracker
crumbs, ground crackers, melted butter from the frying pan, and
cooked scallops.
3. Mix thoroughly. If the stuffing is too dry, add more melted butter.
4. In a big pot, boil 2 inches of water. Put lobsters in the pot, steam
for 20 minutes until shiny red.
5. On a work surface, lay the cooked lobsters on their backs. Wear
gloves and use a heavy knife to cut from between the legs to the tail.
6. Crack open the chest cavity and use warm water to rinse out the
innards.
7. Use the stuffing to fill the tail and chest cavity until overfull.
8. Put the oven rack 6 inches away from the heat source and start
preheating the oven’s broiler. Put the stuffed lobsters on their backs
on the baking sheet.
9. Bake below the broiler for 5 minutes until the stuffing turns brown.
 Champagne Lobster

Leftover champagne can be used to make this dish and it’s perfect
for New Year's Day.
Serves: 2
Time: 50 mins.
Ingredients:
1 cup water
1 onion, sliced
2 cloves garlic, crushed
1/2 tsp. red pepper flakes
1 tbsp. coarse sea salt
3 cups champagne
 2 lobsters

Directions:
1. Place over medium heat a big pot and add water into the bottom.
Add salt, red pepper, garlic, and onion to the water and boil it.
2. Mix in the champagne and continue to boil the mixture. In a
steamer basket, put the lobsters and put into the pot.
3. Steam the lobsters for 12 minutes until they begin to turn bright
red.
 Gooey Lobster Mac and Cheese

Super cheesy and super sticky. This would be great side dish, or
even entrée.
Serves: 10
Time: 1 hr. 14 mins.
Ingredients:
Cavatappi, 16 oz.
Butter, 3 tbsps.
all-purpose flour, 3 tbsps.
heavy whipping cream, 1 pint
Swiss cheese, 16 oz., shredded, divided
Cheddar cheese, 16 oz., shredded, sharp, divided
Nutmeg, 1/2 tsp., ground
Salt, 1/2 tsp.
black pepper, 1/2 tsp., ground
 lobster meat, 12 oz., cooked, chopped
lobster cooking liquid, 1/4 cup

Directions:
1. Boil light-salted water in a big saucepan. Add cavatappi to the
boiling water, stir occasionally and cook for about 12 minutes until
tender but firm enough to bite. Drain off water.
2. Set the oven at 375°F then start preheating. In a saucepan, melt
butter over medium-low heat.
3. Mix in flour for about 2 minutes until the mixture reaches the
consistency of paste.
4. Whisk in heavy cream gradually, cook for 3 to 5 minutes until
heated through. Mix in 1 package of Swiss cheese and 1 package of
cheddar cheese for about 2 minutes until melted. Use pepper, salt
and nutmeg for seasoning.
5. In a large bowl, mix the lobster cooking fluid, lobster, sauce and
cooked pasta together.
6. Mix in half of the rest of the Swiss cheese and Cheddar cheese.
Take the mixture to a 9x13 inch baking tray.
7. Dredge the rest of the Swiss and Cheddar cheeses combination
over.
8. Bake until the cheese is bubbly and dissolved (30 mins).
 Cheesy Stuffed Lobster

These are filled lobster tails that are smothered in cheese sauce.
Serves: 4
Time: 1 hr. 5 mins.
Ingredients:
4 (6 oz.) raw lobster tails, shelled
round crackers (2 cups, crushed, buttery)
1/2 cup chopped cooked shrimp
butter (1/2 cup, melted)
cream of shrimp soup (1 can 10.75 oz., condensed)
1 cup milk
8 oz. processed cheese food, cubed
Directions:
1. Preheat an oven to 165 degrees C (325 degrees F).
2. Mix shrimp and crackers in a suitable sized bowl. Mix in melted
butter to create the stuffing.
3. Smear atop the lobster tails and then roll starting from one end of
the tail to the other end.
4. In case tails are very thick, make them thinner by chopping
horizontally in half.
5. Use toothpicks to hold together the rolls and then transfer to a
greased 8 x 8-inch baking dish.
6. Combine the cheese, milk, and cream of shrimp soup in a
saucepan set over medium heat.
7. Cook while stirring until the cheese melts. Spread on top of stuffed
lobster tails.
8. Add any of the remaining stuffing mixture on top.
9. Bake in the preheated oven for about 25 minutes or until the
lobster meat has turned opaque and the sauce becomes hot.
 Fried Lobster

A tasty yet unusual way to eat Florida lobster.

Serves: 4
Time: 1 hr.
Ingredients:
all-purpose flour, 3 cups
salt, 1/2 tsp.
black pepper, 1/2 tsp., ground
white sugar, 1/2 tsp.
onion salt, 1/2 tsp.
garlic salt, 1/2 tsp.
parsley, 1/2 tsp., dried
celery seed, 1/2 tsp.
 paprika, 1/2 tsp.
cornstarch, 1/2 tsp.
milk, 1 cup
eggs, 2, beaten
vegetable oil, 1/2 cup
lobster tails, 4, shelled

Directions:
1. In a small bowl, mix cornstarch, paprika, celery seed, parsley,
garlic salt, onion salt, sugar, black pepper, salt and flour.
2. Mix eggs and milk well in a separate small mixing bowl.
3. In a deep fat fryer/skillet, pour oil in. Heat oil to high to around 200
degrees C/400 degrees F.
4. Cut lobster tails to bite size pieces. One at a time, dip lobster
pieces into egg mixture.
5. Dip into flour mixture. One at a time, put lobster pieces into deep
fat fryer/skillet one at a time. Cook until they’re golden brown.
 Dilled Lobster, And Potato Salad

You can use chicken instead of lobster.

Serves: 6
Time: 35 mins.
Ingredients:
white potatoes, 2 lbs.
onion, 1, medium
California avocado, 1, firm-ripe
Dill, 1 bunch
lobster meat, 3 cups, cooked
 mayonnaise, 3/4 cup
sour cream, 1/2 cup
bottled horseradish, 2 tbsps., drained
red-wine vinegar, 1 tbsp.
watercress, 1 bunch

Directions:
1. Cover potatoes in salted cold water by 2-in. in a 5-qt. kettle.
2. Simmer for 15-20 minutes till just tender. In a colander, drain
potatoes.
3. Cut to quarters while still warm. Put potatoes into a big bowl; cool.
4. Chop onion finely. Halve, pit then peel avocado. Slice to 1/2-in.
pieces. Chop enough dill leaves to get 1/2 cup.
5. Slice lobster to 1/2-in. pieces. Add to potatoes with dill, avocado
and onion.
6. Whisk pepper and salt to taste, vinegar, horseradish, sour cream
and mayonnaise in a small bowl. Put on salad.
7. Toss salad gently till well combined. Season with pepper and salt.
Chill salad for 1 hour – 1 day, covered.
 Chef John's Lobster Mac and Cheese

This is a perfect Valentine's Day dish and can be prepared a day

ahead.
Serves: 2
Time: 1 hr. 30 mins.
Ingredients:
2 tsps. vegetable oil
lobster tails (2, split lengthwise in halves, deveined)
butter (2 tbsp.)
all-purpose flour (1-1/2 tbsp.)
milk (1-1/2 cups, cold)
paprika (1/4 tsp.)
 1 pinch ground nutmeg
1 pinch cayenne pepper, or to taste
1/2 tsp. salt, or to taste
3 drops Worcestershire sauce, or to taste
Cheddar cheese (4 oz., grated, sharp white)
Gruyere cheese (1 oz., grated)
elbow macaroni (1 cup, or more to taste)
thyme leaves (1/2 tsp., fresh)

Crumbs:
3 tbsps. panko breadcrumbs
1 tbsp. melted butter
2 tbsps. grated Parmesan cheese

Directions:
1. Prepare the oven to 400°F (200°C). Butter 2 oven-proof plates.
2. In a frying pan, heat oil over high heat. Cook lobster tails in the
frying pan for 2 minutes per side until halfway heated through and
slightly golden.
3. Move the tails to a dish to sit. Once cool enough to touch,
separate the lobster meat from the shell and cut the meat. Store the
shell.
4. In the same frying pan, heat 2 tbsps. of butter over medium heat.
Mix in flour, stir and cook for 1-2 minutes until the flour is cooked off
and forms a paste.
5. Add chilled milk to the flour mixture, beat until completely blended.
6. Simmer it; decrease the heat to low, mix in cayenne pepper,
nutmeg, and paprika. Cook, tossing sometimes for 3-4 minutes until
firm. Use salt to season.
7. Mix Gruyere cheese and Cheddar cheese into the mixture until the
cheese is melted.
8. Take away from heat and mix Worcestershire sauce into the
cheese sauce.
9. Boil a big pot of water with a pinch of salt and the stored lobster
tails.
10. Now add macaroni to hot boiling water and cook, tossing
sometimes for 8 minutes until heated through but firm to the bite.
11. Take out and dispose of the lobster shell, strain the pasta. Mix
macaroni into the cheese sauce with thyme leaves.
12. Split the macaroni mixture between both prepared oven-proof
plates.
13. Put the cut lobster meat on top of the macaroni; use a fork to
push the meat into the macaroni mixture.
14. In a bowl, combine the melted butter and breadcrumbs.
15. Add Parmesan cheese and mix. Put the bread crumb mixture on
top of each oven-proof plate.
16. Bake in the prepared oven for 15-20 minutes until bubbly and
golden.
 New England Style Firehouse Clam
Bake

If you need something new and interesting this dish is for you.
Serves: 40
Time: 8 hrs. 30 mins.
Ingredients:
Lobsters, 1 lb.
Clams, 20 lbs., shelled, scrubbed
mussels, 10 lbs., cleaned, debearded
cod, 10 lbs.
 potatoes, 20, white
20 sweet potatoes
corn, 20 ears
bratwurst, 5 lbs.
hot dogs, 5 lbs.
pork sausage, 5 lbs.
sweet onions, 3 lbs.

Directions:
1. Create a 4 ft long hole in the sand that’s about 2 ft wide and 1½ ft
deep.
2. Line the hole with stones from the beach. Inside the hole, build a
fire and cover it with rocks from the beach. Heat the stones for 2-3
hours.
3. Take out the embers and/or coals from the hole. Lay out your
stones on the bottom of the hole evenly.
4. Top the stones with a half of your bushel seaweed (should be
wet).
5. Working fast, layer the food over the seaweed. It should be
layered evenly on top of another in this order: potatoes, lobster, corn,
onions, sausage, fish, clams, and wrapped hotdogs.
6. Use a clean, wet cloth to cover the food. On top of the cloth, put
the leftover seaweed.
7. Use a wet tarpaulin to cover the entire hole of food. Seal the
steam created by the hot stones and seaweed in.
8. Let a very small amount of steam escape to relieve the pressure.
Let the bake cook for 1 hour or more.
9. When the potatoes are tender, the bake is completed. Serve with
lobster crackers and melted butter for dipping. Remember to have
napkins as you will need them.
 Chef John's Lobster Thermidor

A light cheesy sauce together with the rich sweet flavor of lobster
make a perfect combination for this Chef John’s Lobster Thermidor.
Serves: 2
Time: 1 hr. 20 mins.
Ingredients:
4 (4 oz.) lobster tails
3 tbsps. butter, divided
2 tbsps. minced shallots
Salt, to taste
1 1/2 cups diced mushrooms (optional)
1 tbsp. all-purpose flour
 2 tbsps. cognac or brandy
1/2 cup whole milk
2 tbsps. creme fraiche or heavy cream
1 tbsp. chopped fresh tarragon
Cayenne pepper, to taste
2 tsps. fine dried breadcrumbs
2 tsps. freshly grated Parmigiano-Reggiano cheese
2 tsps. melted butter

Directions:
1. Use kitchen shears to cut the bottom shell of lobster tails along
each side where the tails connect to the top shell but keep the shell
attached.
2. In a frying pan, melt 2 tbsps. of butter over medium-high heat.
Place the lobster tails in butter with cut side down in the pan.
3. Cover and cook for roughly 3 mins. Flip over the lobster tails (they
may lean to 1 side due to the curve), cook while covered for 1
minute.
4. Lean to the other side, cook while covered for 1 more minute.
5. Take away from the heat. Take the lobster tails to a bowl. Take any
pieces of shells out of the pan.
6. In the frying pan, over medium heat, melt 1 tbsp. of butter, add a
pinch of salt and shallots.
7. Stir and cook for roughly 4 minutes or until the shallots get
softened and the pan begins to deglaze.
8. Mix in mushrooms, cook and stir for about 5 to 6 minutes until
golden brown.
9. Add flour, mix to coat the mushrooms and cook for 2 minutes.
Pour the cognac into the mixture, flame the cognac with kitchen
torch so that the alcohol burns off, about a few seconds.
10. Pour in milk, stir and cook for about 2 minutes until the pan is
totally deglazed and the milk starts to thicken and become bubbly.
Take away from the heat. Mix in crème fraiche. Cool down.
11. Remove the lobster meat from the shells, keeping the top shell
untouched. Take away any pieces of bottom shell from the meat.
12. Set oven at 230°C (450°F) and start preheating. Use crinkled up
foil to line a baking tray.
13. Form 4 channel-like indentations in the foil to hold and keep the
lobster tails stable when baking.
14. Cut lobster meat down the center, find and remove any dark
veins.
15. Cut into 1/2-inch chunks. Take the meat to a mixing bowl. Add
cayenne pepper, a pinch of salt, tarragon and cooled sauce. Mix
gently until well combined.
16. Distribute the mixture among the lobster tail shells, put in
prepared foil-lined tray. Dredge about half a tsp. of breadcrumbs and
half a tsp. of grated cheese on top of each tail.
17. Drizzle over the loaded shells with melted butter. Place tray in
the prepared oven and bake for about 10 minutes until they are
cooked through and turn nice brown.
18. Broil for 1 minute in broiler until tops turn crispy and golden if
desired.
 Eggs Drumkilbo

This dish will quickly become your favorite dish.

Serves: 6
Time: 30 mins.
Ingredients:
2 (1 1/2 lb.) lobsters, cooked and cooled
8 hard-boiled eggs, divided
6 vine-ripe tomatoes
2 cups mayonnaise
1/2 cup ketchup
1 tsp. Worcestershire sauce
1 packet unflavored gelatin
 1 cup sherry
6 medium shrimp
6 parsley sprigs for garnish
Salt and freshly ground pepper

Directions:
1. Separate the meat from the lobster claws and tails, cut into bite-
sized chunks.
2. Cut 6 eggs into the same size chunks as the lobster. In a heavy-
bottomed pan, boil 4 cups of water to a rolling boil.
3. Chop the green stem off the tomatoes and add to the boiling water
for 30 seconds.
4. Transfer immediately to ice-cold water and let stay for a few
minutes.
5. Take the skin off the tomatoes and use paper towels to dry them.
Slice the tomatoes into quarters; take out the membranes and
seeds.
6. Cut the tomatoes into the same size as the lobster and eggs.
7. Combine Worcestershire sauce, ketchup, and mayonnaise in a big
glass or ceramic bowl (not metallic) until blended.
8. Add tomato, egg, and lobster, and lightly mix together. Use pepper
and salt to season to taste.
9. Put the lobster and egg mixture onto an ornate glass dish, press
the top to level it out.
10. In a small pan, soften the gelatin with sherry. Put on low heat and
toss until melted.
11. Top the lobster and egg mixture with a thin layer of sherry and
put the dish in the fridge until the layer is firm.
12. Cut 6 circles of egg from the last 2 eggs using an egg slicer. Use
the rest of the warm gelatin to brush each egg slice on top.
13. Slice each of the shrimp in two lengthwise, put into the gelatin
and transfer tidily on an egg slice. Chill until firm.
14. To garnish the lobster and egg salad, lift each shrimp garnish
and egg.
15. Use 1 sprig of parsley to garnish. Enjoy as an appetizer with
buttered brown bread and sliced and lemon wedges.
 Chocolate Lobster

As weird as it sounds, it is a treat. Try it, you will enjoy it!

Serves: 2
Time: 35 mins.
Ingredients:
1 medium (1 1/2 lb.) fresh lobster
4 (1 oz.) squares semisweet chocolate, chopped
1/2 cup milk
1 tbsp. butter

Directions:
1. Start preheating the broiler of your oven. Take the lobster and split
down the back shell.
2. Then, remove the sac behind the eyes and the vein from tail of the
lobster.
3. Prevent the curling by inserting a lone skewer in the tail.
4. Put the lobster about 5 inches from heat and broil until meat is
opaque, about 5 minutes per side. Take the skewer out of the tail.
5. Meanwhile, prepare the chocolate sauce. Mix butter, milk, and
chocolate in a small glass bowl.
6. Heat over high on the microwave, remember to stir every 15-20
seconds, until smooth and melted. Pour over the lobster and then
enjoy.
 Lobster Dipping Sauce

This butter dipping sauce below will help you reduce saturated fat
and butter.
Serves: 8
Time: 10 mins.
Ingredients:
 wine, ¾ cup, dry, white
lemon juice, ¼ cup
shallot, ¼ cup, finely chopped
butter, 4 tbsps., unsalted, cubed
salt, ¼ tsp.
water, 1 tbsp.
all-purpose flour, 1½ tsps.

Directions:
1. Add shallot, lemon juice and wine to a small saucepan and let
simmer over medium heat.
2. Keep cooking for 2 to 3 minutes until the shallots gets softened.
Whisk in salt while melting your butter.
3. Combine water and flour then add the mixture into the sauce and
mix well.
4. Cook, while stirring, until the sauce gets thick enough to form a
coat at the back of a spoon.
 Chunky Lobster Stew

Lobster stew, a tasty traditional dish. Makes a great Thanksgiving

dish.
Serves: 5-10
Time: 50 mins.
Ingredients:
chicken lobsters (1 lb.)
onion (1, medium, roughly chopped)
bay leaves (4)
tomatoes (2, large)
chervil (20 sprigs, fresh)
heavy cream (1 pint)
 leeks (2, large, yellow and white parts only, cut in (1/2 inch)
dice
carrots (2, medium, peeled and sliced very thin)
sweet butter (1 stick, unsalted)
cayenne pepper
salt
black pepper (freshly ground)
Tomalley Croutons

Directions:
1. In a large pot of boiling salted or fresh sea water, blanch the
lobsters for about 4 minutes.
2. Take the lobsters out of water, punching a small hole on the top of
each head, then drain.
3. Separate the claws and tails. Take the tomalley from the body and
put in the fridge. Take out the meat, cut into large bite-sized chunks
and let chill in the fridge. Make sure to take the intestinal tracts out of
the tails.
4. Put all the bodies and shells in a big saucepan and pour about 2
1/2 quarts of water to cover.
5. Add the bay leaves and onion. Boil, skim and lower heat to
simmer.
6. Remove the skin and seed from the tomatoes. Pour the juice and
the seeds into the lobster stock and slice the tomato into medium
dice and set aside.
7. Take away the chervil from the stems. Add the stems to the stock
and cut the chervil leaves coarsely set aside.
8. After 1 hour of simmering, add the heavy cream to the stock and
let simmer for 20 more minutes.
9. In a soup pot, simmer the carrots and leeks in butter for about 5
minutes until they start to get tender.
10. Add the tomatoes and lobster meat and let simmer for 2 to 3
more minutes.
11. Filter the creamy lobster stock into the soup pot (the stock should
measure 6 cups).
12. Use cayenne pepper, pepper and salt for seasoning and dredge
chervil on top. Use with tomalley croutons to serve.
 Deep Fried Lobster

It is as delicious as it looks. Though simple, the taste is awesome!

Serves: 8
Time: 35 mins.
Ingredients:
cornmeal (2 cups)
flour (1/2 cup, all-purpose)
salt and pepper (to taste)
cayenne pepper (1 tsp., ground)
garlic powder (1 tsp.)
onion powder (1 tsp.)
 lobster tails (4 lbs., fresh, cleaned and halved but still in
shell)
2 quarts oil (2 quarts, for deep frying)

Directions:
1. Combine onion powder, garlic powder, cayenne, pepper, salt, flour
and cornmeal in a gallon-sized plastic resealable bag and shake
well.
2. Add to the bag, half of a lobster tail at a time. Shake well for the
mixture to form a coat outside the tail.
3. In a deep fryer or large skillet, heat vegetable oil to 180°C (365°F).
4. Put one coated tail at a time into the oil. Fry until the tail gets white
and the coating turns light brown.
5. Place the fried tail on paper towels to dry.
 Summer Clambake

This is not lobster only; it is boiled clam and it is made on the stove
top.
Serves: 6
Time: 1 hr.
Ingredients:
butter, 1 cup, room temperature
garlic, 3 cloves, finely chopped
dried oregano, 1 tsp.
basil, 1 tsp., dried
littleneck clams, 72, scrubbed
yellow cornmeal, 1/4 cup
celery, 2 stalks, cut crosswise in half
 parsley, 6 large sprigs
thyme, 6 sprigs
bay leaves, 2, small, dried
black peppercorns, 1/4 tsp., whole
lobsters, 4½ lbs., live
red-skinned potatoes, 12, scrubbed
6 small onions, peeled
1 1/2 lbs. fully cooked smoked sausages (such as kielbasa
or andouille sausage), cut into 6 portions
6 ears of corn, husked
Chopped fresh parsley
Lemon wedges

Directions:
1. To make herb and garlic butter: Combine all ingredients in a bowl.
Use salt and pepper to season the butter (Can prepare this 2 days
prior. Cover and chill in the fridge)
Prepare the seafood, sausages and vegetables:
2. Put cornmeal and clams in giant bowl or pot, cover clams with
enough cold salted water to purge sands out from clams. Let sit for
at least 30 minutes and up to 1 hour.
3. Put a 12-inch square cheesecloth on work surface. Put
peppercorns, bay leaves, thyme, parsley and celery in the middle.
4. Roll up and tie with string. Put the bouquet garni in at least 18-
quart pot.
5. Fill half the pan with cold water and start boiling over high heat.
Dip 1 lobster headfirst and cover the pot.
6. Boil for about 8 minutes until the lobster is almost cooked through
and shell gets bright red color.
7. Take lobster to a bowl with tongs. Do the same with the rest of the
lobsters.
8. Put onions and potatoes into the pot. Pour the cooking fluid into a
big bowl, keeping enough to cover the vegetables; save the liquid in
the bowl. Boil liquid in the pot.
9. Cook the onions and potatoes while covered for 10 minutes.
Arrange corn and sausages in layer on top of vegetables.
10. Cook while covered for about 10 minutes until potatoes are just
tender.
11. Rinse clams carefully. Set clams on top of sausages and corn.
12. Put lobsters on top of clams. Use lid or overlapping large sheets
of foil if needed to cover the pot tightly.
13. Boil for about 12 minutes until the clams open. Take away from
the heat.
14. Take the lobsters to work surface with shell side down. Put tip of
a large knife in the middle of 1 lobster.
15. Slice it in half lengthwise from the center to the end of the head
(knife doesn’t have to cut through the shell) then slice it in half from
center to the end of the tail.
16. Use the kitchen shears to split through the shell if needed. Do
the same with the rest of the lobster.
17. Throw away any clams that do not open. Arrange sausages,
lobsters and clams on a big serving dish.
18. Keep the cooking broth in the pot. Set corn, potatoes and, if
preferred, onions around the seafood.
19. Dredge some pepper and salt over the vegetables. Dredge
parsley over, decorate with lemon wedges. Use a foil to wrap for
keeping warm.
20. In the pan, melt seasoned butter and distribute among 6
ramekins.
21. Take away the bouquet garni from the pot. Taste the broth and
season with pepper.
22. Pour in some saved lobster cooking fluid in case the broth is too
salty. Boil the broth, pour into 6 soup cups.
23. Serve the seafood, sausages and vegetables with seasoned
butter and broth.
 Corn, Tomato, And Lobster Salad

Fresh corn is without a doubt, very tasty on its own, no need to worry
about cooking it.
Serves: 4
Time: 55 mins.
Ingredients:
ripe tomatoes (2 cups, chopped roughly)
white wine (2 cups, dry)
water (1/2 cup)
onions (1 cup, sliced thinly)
black peppercorns (3, whole)
tarragon (2 sprigs)
lobster (1½ lbs.)
 shallot (2 tbsp., minced)
champagne vinegar (2 tbsp.)
lemon juice (2 tbsp.)
lemon zest (1/2 tsp.)
extra-virgin olive oil (1/3 cup + ½ tsp.,)
salt (½ tsp.)
cayenne pepper (1/8 tsp.)
corn kernels (1 ¼ cups)
heirloom tomatoes (1 pt.)
tarragon leaves (2 tbsp., chopped)
parsley leaves (1 tbsp., chopped)
Bibb lettuce (8 leaves, washed and dried)
black pepper (to taste)

Directions:
1. Pour ice and cold water in a big bowl, set aside.
2. Mix together tarragon sprigs, peppercorns, onion, water, wine and
chopped tomatoes to a 4- to 6-quart Dutch oven or any heavy-
bottomed pot with a tight-fitting lid.
3. Boil the mixture uncovered over high heat; lower the heat and let it
simmer, cook for about 15 minutes.
4. Increase to high heat, add the lobster, and cover right away with a
heavy tight-fitting lid.
5. Let steam until the lobster turns bright red and the long feelers can
be easily taken out of their sockets, about 13 minutes.
6. Dip the lobster into the bowl of ice water immediately and let rest
for 5 minutes.
7. Take the lobster out of the ice water and place on a rimmed
baking tray.
8. Take the lobster meat out of the tail and claws with kitchen shears.
9. Cut the lobster meat into bite-sized chunks with a knife. It should
fill 1 cup of meat, set aside.
10. Blend lemon zest, lemon juice, vinegar and shallot together in a
medium non-reactive mixing bowl. Pour in 1/3 cup of extra virgin
olive oil, half a tsp. of salt and cayenne and mix together. Blend in
the corn kernels. Set aside for 10 minutes.
11. Slice the tiniest heirloom tomatoes into two halves, and the large
ones into quarters.
12. Add the tomatoes to the corn mixture. Put in parsley, tarragon
and lobster. Gently combine them.
13. Gently toss the Bibb lettuce leaves with the rest of half a tsp. of
extra virgin olive oil in a medium bowl, use a little salt and black
pepper for seasoning.
14. Stack 4 plates with 2 lettuce leaves on each. Distribute the
lobster salad evenly among the lettuce cups and serve right after
finished.
 Broiled Lobster Tails

You can use little frozen lobster in this recipe when you are in a rush.
Serves: 2
Time: 30 mins.
Ingredients:
lobster tails, 12 oz., frozen
olive oil, 1 tbsp.
lemon pepper seasoning, 1 tsp.

Directions:
1. Start preheating the oven’s broiler.
2. Defrost the lobster tails partly and cut open the shells lengthwise
down to the back with kitchen scissors.
3. Brush olive oil over the bare meat and use lemon pepper for
seasoning. Put on a broiler pan with the open side up.
4. Put the pan in the oven, 6 inches away from the heat source and
broil for about 10 minutes until they turn opaque and light brown at
the edges.
 Fricassée of Lobster with Pasta

"This dish is the signature dish of the restaurant of the Hotel Le

Maquis. Enjoy the dish with a beautiful view of the beach will be an
unforgettable memory. This dish is sardines stuffed with Swiss chard
and brocciu."
Serves: 4
Time: 25 mins.
Ingredients:
2 1 1/2-lb. whole live lobsters
1/4 cup of olive oil
 9 shallots, chopped (about 1 and 1/2 cups)
2 tbsps. Cognac or brandy
1 cup dry white wine
1 1/2 cups whipping cream
6 oz. angel hair pasta

Directions:
1. Boil big pot of salted water and cook lobsters in for 4 minutes (the
lobsters are only cooked halfway through).
2. Move to a bowl to catch the juices. To remove the head from the
tails, twist the head to the side. Slice the head in two lengthwise.
3. Slice the tails into thick medallions (keep the shell). Pop the claws
but keep it intact.
4. In a big heavy frying pan, heat oil over high heat. Add shallots and
sauté for 5 minutes until tender.
5. Add Cognac, the juices and lobster with shell and ignite carefully.
Put a cover on the frying pan to snuff out the flame.
6. Add wine and simmer for 3 minutes. Add cream and simmer for 3
minutes until the sauce is slightly firm.
7. Use pepper and salt to season the sauce to taste. Take away from
heat. Put a cover on and keep warm.
8. In a big pot of boiling salted water, add pasta and cook until soft
but not mushy, tossing sometimes.
9. Strain. Move to a dish. Put lobster with the sauce on the pasta and
enjoy.
 Baked Stuffed Lobster Tails

No matter how hard they look, preparing these tails are a piece of
cake.
Serves: 8
Time: 1 hr. 20 mins.
Ingredients:
lobster tails, 8, cooked, meat removed, shells reserved
breadcrumbs, 2 cups, dry
butter, 1 cup
Worcestershire sauce, 2 tsps.
Salt, 1/8 tsp.
 olive oil, 1 tbsp., for brushing

Directions:
1. Set the oven at 325°F and start preheating.
2. Use aluminum foil to line the baking pan.
3. In a bowl, mix salt, Worcestershire sauce, butter, breadcrumbs
and cooked lobster meat together.
4. Load stuffing into the lobster tails then brush with olive oil.
5. Put loaded lobster tails on the prepared baking pan; cover the tails
with the edges of the foil. Start baking for about 50 minutes, until
stuffing is cooked through.
 Crab and Lobster Stuffed Mushrooms

A lovely seafood dish. Tasty and nutritious!

Serves: 8
Time: 30 mins.
Ingredients:
butter (3/4 cup, melted, divided)
mushrooms (1 lb., fresh, stems removed)
seasoned croutons (1 lb., crushed)
mozzarella cheese (1 cup, shredded)
crabmeat (1# 6 oz. can, drained)
lobster tail (1 lb., cleaned and chopped)
garlic (3 tbsp., minced)
mozzarella cheese (1/4 cup, shredded, optional)

Directions:
1. Heat oven to 190 degrees C (375 degrees F). Use about 1/4 cup
of melted butter to rub a large baking sheet.
2. Spread a single layer of mushroom caps on the baking sheet.
3. Combine crushed croutons, garlic, remaining 1/2 cup of butter,
lobster, crabmeat, and shredded cheese in a medium bowl.
4. Scoop a spoonful of mixture into mushroom caps where stems
were in place.
5. Bake in the preheated oven for about 10 to 12 minutes or until
browned lightly on top.
6. If desired, drizzle with more cheese and then serve while still hot!
 Dr. BBQ's Lobster with Chili-lime Butter

The chili and lime go great with the lobster.

Serves: 2
Time: 30 mins.
Ingredients:
Chili-Lime Butter:
Butter, 1 cup
2 limes, juiced

Lobster:
 chili powder, 2 tbsps.
Salt, as needed
Black pepper, as needed
Maine lobsters, 3 lbs.
Your favorite barbecue rub, as needed

Directions:
1. Preheating the grill over direct medium heat. Melt butter in a small
saucepan and mix in chili powder and lime juice. Use pepper and
salt to season to taste.
2. Use a chef’s knife to cut the lobsters completely in two through its
back.
3. Take out the claws and tails. Dispose of the rest. Break the shells
on the claws and use 1 tbsp. of the butter to sprinkle or inject each.
4. Use the rub to lightly season the tails. Grill the claws and tails
each side for 5 minutes.
5. Put some of the Chili-Lime Butter on the tail shells. Cook the
lobster for the addition of 4-5 minutes until barely cooked.
6. Adjust the time according to your grill. Use the rest of the Chili-
Lime Butter for dipping and enjoy.
 Crab Stuffed Lobster Rayna

This recipe can be served on special occasions along with warm

garlic and lemon butter. Your guests will love it and will want your
recipe.
Serves: 4
Time: 1 hr. 7 mins.
Ingredients:
lobster tails (4# 6 oz., raw, shelled)
butter (1 tbsp.)
celery (1 tbsp., minced)
green onion (1, minced)
 flour (1 ½ tsp., all-purpose)
mustard (1/8 tsp., dry)
cayenne pepper (1/8 tsp.)
milk (1/3 cup, cold)
crabmeat (1# 6 oz. can, drained and flaked)
breadcrumbs (2 tbsp., dry)

Directions:
1. Preheat the grill over medium heat.
2. Butterfly lobster tails by gently making a slit down the top side but
not cutting all the way through to the bottom.
3. Turn over the tail, then gently slit the shiny membrane but not
cutting meat on the underside. Doing this will stop the tails from
curling when cooking. Reserve the tails.
4. Over medium heat, melt butter in a skillet. Cook while stirring the
green onion and celery in the melted butter until tender.
5. Mix in the cayenne pepper, flour, and dry mustard. Gradually stir in
cold milk with a wire whisk and whisk continuously to avoid formation
of lumps.
6. Continue to cook while stirring sometimes until mixture is
thickened.
7. Take away from the heat source. Mix in breadcrumbs and crab
meat. Put one spoonful of the crab mixture in the lobster tails.
8. Spread the tails on the prepared grill and cover with the lid. Let
cook for roughly 12 mins. or until the crab mixture is thoroughly
cooked and lobster meat turns opaque.
 Danielle's Seafood Chowder

Try this yummy version if you want a change from your usual
seafood dish!
Serves: 8
Time: 1 hr. 10 mins.
Ingredients:
butter (1/3 cup)
olive oil (1 tsp.)
onion (1, minced)
flour (1/3 cup, all purpose)
half-and-half (1 quart, or as needed)
 bar clams (2 cups, drained with juice reserved)
Parmigiano-Reggiano cheese (1/3 cup, grated)
potatoes (2, cubed)
corn (2 cups, cream-style)
corn (1, large ear, kernels cut from the cob)
cherry tomatoes (1 cup, sliced)
water (1 ½ cup, or as needed)
sea salt
coarsely ground black pepper (coarsely ground, to taste)
haddock fillet (1, fresh, cut into 1-inch pieces)
shrimp (2 cups, large, peeled and deveined)
1 cup canned lobster meat (1 cup, canned, with juice)

Directions:
1. Melt the butter with olive oil in a big pot, on medium-low heat then
sauté the onion in the butter for 5 minutes until it’s translucent.
2. Add the flour into the butter mixture, beating it in then pour in the
half-and-and-half and clam juice while whisking.
3. Add the Parmigiano-Reggiano cheese into the onion mixture,
stirring for 2 minutes until it has melted.
4. While stirring, add the potatoes, corn kernels, cream-style corn,
and cherry tomatoes.
5. Continue adding water, if the soup is too thick, 1/2 cup at a time
until it has come to your desired thickness.
6. Lower heat and cook for roughly 15 minutes, until the potatoes
become tender. Add sea salt and pepper to season.
7. Stir the soup and while stirring, add the haddock, drained clams,
and shrimp.
8. Let it simmer for 5 minutes until the shrimp and haddock are fully
cooked.
9. Stir the soup again and while stirring, add the lobster and its juice
and cook until just heated through.
 Fresh Lobster Salad

This dish has very little mayonnaise so you can still taste the
sweetness of the lobster. This dish can also be enjoyed at any time
of the day."
Serves: 4
Time: 40 mins.
Ingredients:
lobster meat, 1 lb., cooked, diced
butter, 1/4 cup, melted
mayonnaise, 1/4 cup
1/8 tsp. black pepper, ground

Directions:
1. In a medium-sized bowl, put lobster pieces, add melted butter. Mix
to coat, mix in mayonnaise and use black pepper to season.
2. Put a cover on and refrigerate for 20 minutes until serving.
 Creamed Hot Lobster Sandwich or
Lobster Poutine

The perfect comfort food; enjoy creamed lobster with buttered toast.
If you prefer lobster poutine, pour the creamed lobster on the fries.
Serves: 4
Time: 35 mins.
Ingredients:
2 cups cooked lobster meat
1/2 cup butter
1 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
 2 cups light cream, divided
8 slices bread
2 tbsps. butter, or as needed

Directions:
1. In a big skillet, heat 1/2 cup of butter at medium-low heat. In the
melted butter, stir and cook lobster for 5 minutes until cooked
through. Use pepper and salt to season.
2. In a small bowl, combine 1 tbsp. of cream and cornstarch until
creamy.
3. Put the rest of the cream into the lobster, mix in the cornstarch
mixture, stir and cook the cream sauce to simmer for 5 minutes until
lightly firm.
4. Toast the bread and spread 2 tbsps. of butter on. To serve, put
some creamed lobster on one buttered piece of toast, put another
piece of toast on top, and add extra creamed lobster on top.
 Deviled Lobster Tails

This dish is very easy to make. Note that the not frozen lobsters at
the supermarket are actually frozen and then thawed."
Serves: 4
Time: 35 mins.
Ingredients:
1/4 cup mayonnaise
Tarragon, 2 tbsps., chopped
sriracha sauce, 1 tbsp.
Paprika, 1 tsp., ground
lemon juice, 1 tsp.
cayenne pepper, 1/4 tsp., ground
Salt, 1 pinch
lobster tails, 4, frozen, thawed, deveined
Directions:
1. In a bowl, mix together salt, cayenne pepper, lemon juice, paprika,
sriracha sauce, tarragon, and mayonnaise.
2. Start preheating the oven to 500°F (260°C). Put the oven rack 8
inches away from the heat source and start preheating the oven's
broiler.
3. Loosen the lobster meat from the shell, keep it attached close to
the tip of the tail.
4. Put the tail on a crinkled aluminum foil-lined baking sheet to make
them stay in place.
5. Put some of the mayonnaise mixture below the lobster meat and
put a lot on top.
6. Put in the preheated oven and broil for 5-7 minutes until the
lobster tails are heated through and browned.
 Crab-stuffed Lobster Tail

A simple but scrumptious dish, featuring lobster tail with crabmeat

stuffing and round cracker.
Serves: 2
Time: 50 mins.
Ingredients:
15 buttery round crackers, crushed
2 tsps. butter, melted
1/4 cup clarified butter
1/2 cup of jumbo lump crabmeat
1 tsp. seafood seasoning (such as Old Bay®)
1 tbsp. chopped fresh parsley leaves
 1 tsp. lemon zest
1 clove garlic, minced
1/4 tsp. salt, or to taste
2 lobster tails, split along the center at top
1 tbsp. fresh lemon juice
1/4 tsp. freshly ground white pepper, or to taste

Directions:
1. Heat the oven to 220°C or 425°F.
2. Pull apart the edges of the split lobster shells and delicately lift the
tail meat until it rests on top of the shells.
3. Put the prepared lobster tails on a baking sheet.
4. Use a tsp. of melted butter to brush each section of the tail meat.
5. In a bowl, gently mix together white pepper, crushed crackers,
salt, crabmeat, lemon juice, one quarter cup clarified butter, lemon
zest, parsley, garlic, and seafood seasoning until well combined.
6. Scoop half of the mixture on each lobster tail, press gently and
shape it lightly to avoid the stuffing from falling off.
7. Bake until the stuffing is golden and the meat is non-transparent,
roughly 12 minutes.
8. An inserted instant-read thermometer in the thickest lobster tail
part should register 65°C or 145°F.
 Conclusion
You did it! Congrats on completing the Beginner Lobster Recipes
Cookbook. I sincerely hope you enjoyed preparing and eating all 30
delectable lobster recipes for all occasions.
If you enjoyed what you read through drop us a review on the
platform on which you bought the book.
Thanks again!
 About the Author
Born in New Germantown, Pennsylvania, Stephanie Sharp received
a Masters degree from Penn State in English Literature. Driven by
her passion to create culinary masterpieces, she applied and was
accepted to The International Culinary School of the Art Institute
where she excelled in French cuisine. She has married her cooking
skills with an aptitude for business by opening her own small cooking
school where she teaches students of all ages.

Stephanie’s talents extend to being an author as well and she has

written over 400 e-books on the art of cooking and baking that
include her most popular recipes.
Sharp has been fortunate enough to raise a family near her
hometown in Pennsylvania where she, her husband and children live
in a beautiful rustic house on an extensive piece of land. Her other
passion is taking care of the furry members of her family which
include 3 cats, 2 dogs and a potbelly pig named Wilbur.
Watch for more amazing books by Stephanie Sharp coming out in
the next few months.
 Author's Afterthoughts

I am truly grateful to you for taking the time to read my book. I

cherish all of my readers! Thanks ever so much to each of my
cherished readers for investing the time to read this book!
With so many options available to you, your choice to buy my book is
an honour, so my heartfelt thanks at reading it from beginning to end!
I value your feedback, so please take a moment to submit an honest
and open review on Amazon so I can get valuable insight into my
readers’ opinions and others can benefit from your experience.

Thank you for taking the time to review!

Stephanie Sharp
For announcements about new releases, please
follow my author page on Amazon.com!

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