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Lobster Rolls

“I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.”

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Lobster de Jonghe

Submitted by: Gina Owens-Stanley

Individual servings of lobster baked with a bread crumb topping. Similar to a dish that used to be served at Red Lobster.

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Lobster Salad

Submitted by: Fishmongere

This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.

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Lobster Bisque

Submitted by: Wilma Scott

Simple and quick seafood soup!

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Lobster Thermidor

Submitted by: EXCELUK

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

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Lobster and Chive Bisque

Submitted by: Angie

A quick and tasty bisque.

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Avocado and Lobster Salad

Submitted by: Juanita

Living In: Detroit, Michigan, USA

This salad combines warm lobster chunks with tomato and avocado sprinkled with crumbled feta cheese. The mix of flavors in phenomenal!

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Grilled Rock Lobster Tails

Submitted by: Joe Nekrasz

Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!

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Thai Crab Rolls

Submitted by: ChefSanta

Moderately spiced crab meat rolled into Thai spring roll sheets before quickly 'pan' deep-fried and dipped into a magical, tangy dipping sauce! Arrange on lettuce leaves with the dip in the center for a stunning presentation.

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New Brunswick Lobster Casserole

Submitted by: Judy Nic

This rich, creamy lobster casserole lets the lobster flavor shine through, it's great for buffets! Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20 lbs of fresh lobster right from the fishermen, we often have some left over after we have our first feed.

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Boiled Lobster

Submitted by: Venita Marie

Home Town: Los Angeles, California, USA

Living In: Lancaster, California, USA

I learned this style of cooking from my mother in law. This recipe will work with crawfish or shrimp. You can add as many lobster as you want, but cook no more that 2 at a time.

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