Welcome aboard to our lobster seafood recipes collection. From the clam shacks on the coast to the fine dining restaurants throughout the region, New England menus specialize in both classic seafood and the unexpected.
Whether your taste is boiled lobster right at the pound, rich New England clam chowder served in a fresh baked bread bowl, beautiful black mussels steamed in garlic, or a baked stuffed lobster, you’ve come to the right place. Our seafood recipes are not just for Boston seafood transplants or “chowda heads” (as we say here in Boston), they are for anyone who enjoys the smell of the ocean and the sand between her toes.
Lobster recipes are a work in progress and are organized to help you find what you need quickly. Comments are welcome on most of the recipes and posts. We also invite you to submit your own original seafood recipe.Maine Lobster Recipes Lobster Tail Recipes Chowders & Stews Lobster Bisque Recipes Mussel Recipes Scallop Recipes Butters and Sauces
Each fall the town of Conway hosts what it calls the Festival of the Hills. This rich Apple Pound Cake with a caramel glaze celebrates the mature flavors of that event. It comes from Conway’s Martha Harrington, who serves it to guests at her homey Nestle Inn. She recommends dishing it up with a dollop of whipped cream.
Apple Pound Cake
½ cup apple slices, (peeled) plus 2 cups pared and shredded apples
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1½ cups oil (Martha uses corn oil)
2 cups white sugar
2 teaspoons vanilla
1 cup finely chopped pecans
½ cup (1 stick) sweet butter
½ cup brown sugar, firmly packed
2 tablespoons milk
Grease and four a 10-inch tube pan. Preheat the oven to 325 degrees. Arrange the apple slices in an overlapping pattern on the bottom of the pan.
Combine the four, baking soda, salt and cinnamon. Set aside. In a large bowl, beat together the oil, white sugar, eggs and vanilla. Gradually beat the flour mixture into the oil mixture until the combination is smooth.
Fold in the shredded apple pieces and the pecans and turn the batter into the prepared pan. Bake for 1 hour and 20 minutes. Cool the cake for 20 minutes, and remove it from the pan.
To prepare the topping, bring the butter, brown sugar and milk to a boil, stirring constantly. Spoon the hot mixture over the cooled cake, allowing it to run down the sides (It gets absorbed better if you stick holes in the cake with a fork before spooning.) This cake tastes even better the next day, says Martha.
Serves 10 to 12.
by Martha Harrington
Baked lobster is a classic seafood recipe. For those who enjoy Italian cuisine, (and who does not), here is a new twist on baked lobster featuring a nice tomato based sauce. Serve your baked lobster dinner with your favorite angel hair pasta or linguine. And don’t forget your crusty bread. Buon appetito!
Baked Lobster Ingredients
1/4 cup olive oil
1 garlic clove
1/4 cup chopped peeled onions
1 No. 2 1/2 can tomatoes
1 tablespoon chopped parsley
1/4 teaspoon oregano
2 live lobsters 1 1/2 to 2 pounds each.
Or 2 lobster tails 8-10 oz. each.
1. Heat the olive oil in a saucepan; add garlic and onion; cook 5 minutes but do not brown. Add tomatoes, parsley, oregano, salt, and a pinch of red pepper. Simmer 20 minutes or until it thickens. Press through a sieve. Correct seasoning.
2. To kill lobsters insert a sharp knife where the tail and body shell comes together, cutting the spinal cord. Then turn lobster on its back; split from head to tail. Remove the small sac in back of the head and black vein in the body. Crack the claws.
3. Spread the 2 lobsters flat in a baking dish.
4. Preheat over to hot (425 F); pour sauce over lobsters. Bake 15-20 minutes. Makes 4 servings.
2 Lobsters (2 pounds each)
5 tablespoons olive oil
2 cloves garlic, mixed
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon parsley
8 tablespoons butter
1 cup bread crumbs
1. Slice the lobster and remove the intestinal tract. Lightly bruch with olive oil.
2. Saute the garlic and herbs for 5 minutes in 4 tablespoons of the butter and mix the brad crumbs. Spread the mixture over the lobster and dot with the remaining 4 tablespoons of butter.
3. Bake in preheated 400 degree over for 25 minutes
Nothing better than baked scallops in the summer. This recipe is from a good friend in York Beach, Maine. Large sea scallops work great for this recipe. Make sure you ask for fresh, dry scallops. There are no additives in dry scallops like those commonly found in store bought scallops–so they retain their sweet flavor and don’t shrink when cooked.
Baked Scallops Recipe
1 1/2 C. bread crumbs
3/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. Worcestershire sauce
1/4 C. melted butter
Paprika to taste
2 lbs. fresh sea scallops
Go scallops fishing at Lobster Anywhere.com. Buy fresh scallops. Beware of the scallops at the grocery store, many are soaked in Sodium Tripoly Phosphate, a chemical used to preserve and add weight to scallops. Our scallops are exquisite, 100% natural and frozen-at-sea within an hour of harvesting! You won’t find a fresher, purer scallop anywhere. Don’t forget to add some fresh lobster to your order!
You gotta have a good cocktail sauce for your jumbo shrimp cocktail. Forget the store bought cocktail sauces. You can make this cocktail sauce with most of the ingredients you most likely already have in your refrigerator.Try some fresh grated horseradish to give this homemade cocktail sauce some real zip!
My father cooked the seafood chowder! He brought the recipe to Boston from his birthplace in Islesboro, Maine. I remember the tantalizing smell as Dad carefully blended ingredients.
1/4 lb. salt pork
2 big onions sliced
2 to 3 cups of raw potatoes (also sliced, never cubed)
2 cups of water
2 lb.s haddock or cod
salt to taste and 1/4 tsp. pepper
2 to 3 cups rich milk or par “coffee cream”
Fry salt pork in heavy kettle. Remove pork scraps and set aside. Cook onions in remaining fat until golden. Add potatoes and water. Place fish fillets on top of potatoes. Season. Cover and cook on low heat until potatoes are fairly soft and fish flakes. Pour milk and heat, but do NOT boil. Avoid stirring (so fish won’t break up too much) and serve with “common” crackers. These crackers are still available from Vermont Common Foods. Sprinkle reserved crisp pork bits on top of chowder.
Allow one small or 1 1/2 large live lobster per person.
Put the lobster on its back and make a deep, sharp cut through the entire length of the body and tail with a heavy sharp-pointed knife or lobster shears. Spread open and remove the black like and the stomach. Crack the claw shells with a mallet.
Place in a broiler, shell side down. Sprinkle with olive oil or melted butter. Broil slowly about 15-18 minutes or until the fresh is lightly browned. Serve with melted butter.
Celebrate the end of the summer New England style with a simple broiled lobster recipe serving two.
4 Tablespoons Of Butter, Softened
2 Tablespoons Of Grated Lemon Zest
1 Tablespoon Of Lemon Juice
2 Tablespoons Of Fresh Chopped Parsley
1/2 Teaspoon Of Cayenne Pepper
2 1 1/4 lb. Maine Cooked Lobsters
2 Tablespoon Oil
Beat the butter, lemon zest and juice, parsley, and cayenne pepper until blended. Split the lobsters in half, remove intestines and stomach. Brush shells and meat with oil. Broil until heated, turning at least once. Dot meat with the lemon butter, and serve.
Do not put away your grill yet. The fall is the best time of year to enjoy some real Maine lobster tails on the grill. Grilling lobster tails is a snap. If you can light a grill, you can cook frozen lobster tails. Watch our video on how to grill lobster tails. Below is a great recipe for grilling lobsters at home.
Here is a step-by-step recipe for how to grill lobsters on the backyard grill.
Grilled Lobster Ingredients
2 live lobsters, 1 1/2 lb. or 2 lb. each
1/4 cup butter
2 tbsp. Lemon juice
1 tbsp. finely shredded lemon peel
2 tsp. chopped tarragon
2 tsp. chopped chives
3/4 cup fresh bread crumbs
Kill live lobster. You may do so in whatever fashion you please, I personally use the method of taking a sharp knife, and inserting it into the back of the lobsters head, between the eyes. (If squeamish about the knife into the lobster head, an alternative you may use is bringing enough water to cover the lobster to a boil, and placing the lobsters in head first and boiling for 2 minutes)
Next use kitchen shears to make 2 cuts lengthwise and 2 cuts across the lobsters on the underside of the tail. Remove thin membrane. Cut lengthwise through flesh of each tail, but not through the back shell. Open Tails, exposing meat. Use the knife to scrape out black vein that runs length of lobster. Remove and discard body cavity organs that are near head. Rinse under cold water. Pat dry.
Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium, and prepare for indirect cooking.
In a small saucepan cook and stir butter, lemon juice, peel, tarragon, and chives over low heat until butter is melted.
Place lobsters, shell-side down on the grill rack. Brush generously with some butter mixture. Grill covered for 15-18 minutes or until lobster meat is nearly opaque, brushing twice with mixture. Do not turn lobsters. Sprinkle with bread crumbs and drizzle with remaining butter mixture. Cover and grill 6-8 more or until lobster meat is opaque. Do not overcook.
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