Maine Lobster Recipes

Looking to cook some Maine lobsters and need some recipes?

Baked Lobster Italian Style


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 Recipe

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
Red pepper
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.

Baked Lobster with Garlic and Herbs


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

Broiled Live Lobster


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.

Broiled Lobster with Lemon Butter


Celebrate the end of the summer New England style with a simple broiled lobster recipe serving two.

Broiled Lobster

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

Cooking Method
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.

Lobster Bake


If you don’t live on the beach, no problem! Here is a simple recipe for a lobster bake at home.

Lobster Bake Ingredients

5 lbs. seaweed
4 sm. onions
4 sm. red potatoes
4 (1 1/2 lbs. ea.) Live Lobsters
4 ears sweet corn, shucked except the innermost leaves
2 lbs. mussels
2 cups water

Lobster Bake Instructions

Place a one-inch layer of seaweed (a layer of crumpled aluminum foil to raise lobsters off the bottom of pan will do) in a 16 x 12 roasting pan. Parboil onions and potatoes. Place lobsters on seaweed and arrange the corn and onions between the lobsters and the sides of the pan. Place clams, mussels and potatoes over the lobsters, keeping top level. Layer with the balance of the seaweed and add water to the pan. Cover tightly with a lid or aluminum foil and place on the stove or a preheated grill to cook. Start timing when you first see steam. Cook, covered , for 15 minutes. Remove from heat, but do not uncover for five minutes. Serve your lobster bake with clarified butter, clam broth and coleslaw.

Do you live in the New England area and want to have a professional put on a fabulous Lobster Bake. Contact Us


Lobster Pie Recipe for LandLubbers


Lobster Pie is one of  the most cherished seafood dishes in New England. For the unitiated landlubbers and out-of-towners, a traditional lobster pie is a simple, decadent dish made with fresh picked lobster meat baked under a buttery crust of cracker crumbs.

Lobster Pie

The best lobster pie starts with fresh lobster meat. We suggest par cooked lobster meat so your lobster pie meat bakes up tender, not tough. Purchase four to six 1 1/4 lb. live lobsters. Gently steam your lobsters for about 4-6 minutes (your cooking your lobsters only half way) and shuck the lobster meat. If you have no access to live lobster, you can use high quality frozen lobster meat.

Lobster Pie Ingredients

1 lb. par boiled lobster meat
½ cup Ritz crackers crushed
1 tablespoon dry sherry
¼ cup Oyster crackers, coarsely crushed
4 Tbsp unsalted butter, melted and extra for the topping
½ tsp black pepper
½ Tbsp parsley

How to Make a Traditional Lobster Pie

1. Mix Ritz and oyster crackers together.
2. Melt butter and add black pepper and sherry.
4. Blend this mixture well with the crackers.
5. Place lobster in a casserole dish and top with cracker mixture.
6. Drizzle remaining butter on top and bake at 350º F for 20-25 minutes.
7.Garnish with lemon wedge and parsley!

Love lobster pie? Our lobster pie is made with close to 1/2 pound of luxurious lobster meat, fresh butter, a hint of wine and garlic, a sprinkle of pepper and a rich crumb topping. Nothing could be simpler, and nothing could taste better. Our cracker topping is now made with all-natural crackers, that means no trans-fats!  We’ve done all the work – just bake and serve.  Checkout our lobster pies here. Don’t worry, they won’t bite!

Lobster Quiche Straight from the Captain’s Quarters


Captain Lindsey House Rockland, MECaptains Ken and Ellen Barnes are newly-retired from 25 years as owners and operators of the famed historic Schooner Stephen Taber. Their reputations in warm hospitality and professional excellence are widely known. Over the years they have been featured nationally on ABC, NBC and CBS. They were showcased during their final cruise by CBS Sunday Morning. Ellen’s appearance on the Food Network airs frequently. Ellen’s cookbook, A Taste of the Taber, illustrated by Ken, has become a classic both afloat and ashore and is currently in its fifth edition.

The Captain Lindsey House Inn was built in 1832 and open to the public in 1837 as one of Rockland’s first inns. Nestled among the historic seaport buildings of Rockland Maine, the B&B is a cozy and comfortable retreat that offers modern amenities without losing the grace and charm of the antique furnishings. The inn can accommodate personal or business travel and be your homeport as you discover the best of the Maine coast.

Whether you have chosen a spacious room or a suite, it will be appointed with television, telephone, wireless Internet, air conditioning and private bath with hair dryer, bathrobes, Egyptian cotton towels and fine toiletries. We’ve taken great pains to see that modern amenities never infringe upon the grace of the antique furnishings. Reserve the entire property for a corporate retreat, wedding party or a reunion with your friends and family!

Captain Lindsey House Inn
5 Lindsey Street
Rockland, Maine 04841

Lobster Salad


Fresh lobster meat makes the salad. You can catch some fresh cooked lobster meat a couple of ways. If live near the Maine shore, you can cook up your very own live lobsters and pick the meat. You can also use fresh frozen lobster meat.


To save money, see if “culls” are available. Culls are one claw lobsters and are usually less expensive than a full lobster. Use culls when presentation is not a big deal or when your shucking lobster meat to make lobster rolls or lobster salad. (Did you know it takes three or four molts for a lobster to regenerate a claw to full size?)

A 1 1/4 lb. lobster will yield approximately 4 oz. of lobster meat (much depends on if the lobster is hard-shell and full of meat). That’s about 4-5 live lobsters to make a pound of lobster meat! It sure is a lot of work shucking all those lobsters! It takes about two cups of lobster meat to make a pound.

If you do not live on the coast of Maine, pick up some frozen lobster meat. There are now better sources for cooked, frozen lobster meat. You can buy fresh cooked lobster meat direct from LobsterAnywhere. Now here’s our recipe for lobster salad:

You’ll see a bunch lobster roll recipes made from lobster salad. To be be clear,  lobster salad and lobster rolls are not the same. What to learn how to make the perfect lobster rolls at home? Check out our Lobster Roll Guide.

Makes Four Servings


1 pound of fresh lobster meat

2 tablespoons lemon juice

1 firm head of lettuce

1/2 cup mayonnaise

1/2 teaspoon prepared mustard

Salt and pepper


1. Sprinkle Lobster meat with lemon juice; chill.

2. Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator

3. Mix mayonnaise with the mustard; season with salt and pepper.

4. Arrange the lettuce on a pre-chilled salad dish. Place lobster meat on the lettuce; add a spoonful of dressing to each serving. Sprinkle with paprika.

You’ll see a bunch lobster roll recipes made from lobster salad. To be be clear, lobster salad and lobster rolls are not the same. What to learn how to make the perfect lobster rolls at home? Check out our Lobster Roll Guide.

Lobster Thermidor


My great love of Maine and all that it has to offer has taught me many lessons. However, there is one in particular that I am especially grateful for, and that is how to cook Maine lobster.

I was quite surprised to learn that once I knew how to cook lobster, there were dozens of wonderful lobster recipes that I would be able to prepare right in my own kitchen.

It was not just a simple lobster roll or lobster salad that awaited me, but my new found skills would allow me to create much more elegant dishes, such as this rich Lobster Thermidor.

Lobster Thermidor Recipe

Meat from fresh cooked lobster, or cooked frozen lobster tails, works well for this recipe.

Servings: 2
Preparation time: 45 minutes (includes casserole baking time)

Lobster Thermidor Ingredients:

2 cooked lobster tails, meat coarsely chopped. Save shells for use when baking.
2 tablespoons butter
1 1/2 tablespoons olive oil
2 tablespoons flour
3/4 cup light cream or half and half
1/4 cup dry sherry or white wine
1 tablespoon lemon juice
1 clove minced garlic
1 teaspoon tarragon
1 teaspoon fresh chopped parsley
1/4 cup diced leeks (white part)
1/4 cup minced red pepper
1/2 cup sliced mushrooms
1/2 cup shredded cheddar cheese (white)
1/4 cup parmesan cheese (ideally freshly grated)
1/2 teaspoon paprika
Salt and pepper to taste

Note… For a thicker sauce, use less half and half and less sherry or white wine.


1. Saute mushrooms and red pepper in olive oil. Set aside.
2. Melt butter, add leeks and garlic. Cook 1-2 minutes. Stir in flour to create roux.
3. Stir in wine and then slowly add cream – stirring constantly. Bring to a boil, then reduce heat.
4. Add lemon juice, parsley and tarragon.
5. Add cheddar, and whisk until cheese has melted. Salt and pepper to taste.
6. Stir in sauteed mushrooms, red peppers and lobster.
7. Place lobster tail shells in a casserole dish. Fill shells with mixture and sprinkle with Parmesan and paprika.
8. Bake 10-12 minutes in a preheated 425 degree oven.

Note… When the Lobster Thermidor is made according to this recipe it will run outside of the lobster shells. The shells are meant for decoration, not as a means to contain the sauce.

Serving suggestions:

Although this dish can be served in its baking casserole, I prefer to present it in individual, serving size casserole dishes, with a shell as garnish. Or, the Thermidor is also great when served over puff pastry in individual portions.
This is a very rich recipe. Therefore, I would keep side dishes simple, perhaps serving a green salad as an accompaniment.

Contributed by Great Maine Vacations

Great Maine Vacations begin with a great Maine Travel Guide. And, the best Maine Guides are written by people who have experienced the best places to visit in Maine.

Lobster Thermidor New England Style


These is some debate over the origins as well as the ingredients of Lobster Thermidor, a classic French dish. Some historians believe Lobster Thermidor was first introduced in 1894 by Marie’s, a popular Paris restaurant. The Lobster Thermidor recipe was created for the premiere of ‘Thermidor’, a play by Victorien Sardou. The play takes it name for one of the months of the Fresh republican calendar, known as the month of heat (July 19th- August 17th). Another story credits the dish to Chef Tony Girod at Café de Paris, also in Paris. Others believe it was named by Napoleon when he tasted it in the month of Thermidor.  Here is our New England version of  this luxurious lobster dish.