Learning how to cook lobster might seem difficult or even scary at first — from finding a good seafood market or a lobster shipping service to buying a live lobster and having to cook it while it’s still alive. But according to Chef Sarah Glover, this doesn’t need to be an intimidating experience. With the right ingredients, the right tools, and the right attitude, cooking lobster at home or in your backyard can actually be pretty fun. And frankly, we can’t think of a tastier way to enjoy the end of summer.
In partnership with THOR Industries and the THOR Motor Coach Four Winds 28Z RV, Glover has compiled five delicious lobster recipes perfect for a cookout. The author of Wild: Adventure Cookbook ($33.41, Amazon), Glover is a true expert when it comes to cooking without the luxury of a full kitchen in the great outdoors. Sometimes all you need is a strong heat source like a grill, durable cookware like a cast iron skillet, and some seriously delightful seasoning to spice things up.
Although lobster is admittedly a pretty fancy food, you deserve to treat yourself as the warmest season comes to a close. So whether you’re craving a whole lobster, a homemade lobster roll, or you want to get a little more adventurous with lobster ceviche, there’s a recipe here that’s perfect for you. So what are you waiting for? It’s time to get crackin’!
Ocean Water Lobster with Lemon Brown Butter
- 2 gallons of fresh ocean water (If you don’t have an ocean near you, simply add your favorite sea salt to the pot to taste)
- 4 bay leaves
- 4 large lobsters, roughly 1.5 pounds each (Be prepared to cook them ASAP or store no longer than two days in damp paper with ice packs)
- 1 cup of butter
- 1 pound of washed baby potatoes
- 1 pound of corn
- Juice and zest of 1 lemon
- Salt to serve
- Grab your largest pot and fill it with the ocean water. Throw in one bay leaf for each lobster. Bring the water to a boil over high heat. To remove the rubber bands from the lobsters, cross and firmly grasp the claws in one hand, then ease the elastics off with the other. Put the lobsters in the water. Bring the water back to a full boil, then lower to a simmer and set your timer for 15 minutes. When the timer goes off, they’re done! Fish out the lobsters with tongs and rest them on their backs to cool.
- Next, make the lemon brown butter by melting the butter in a small saucepan over medium heat. Heat until it begins to steam and foam, swirling it gently to cook evenly as the color depends. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the lemon juice and zest.
- In a large pot, boil the washed baby potatoes. When the water comes to a boil, add the corn and a tablespoon of salt. Cook the potatoes until they’re soft in the center, then drain and allow to steam for 2-3 minutes so the excess water evaporates.
- Shell the lobsters and serve with steamed potatoes, summer corn, and the brown butter. (You also have the option of serving the lobsters still in their shells with crackers if your guests are up for the challenge!)
Smoked Lobster Roll with Chili Oil Mayo
- 2 long red chili peppers
- 1/2 cup extra virgin olive oil
- 2 lobsters
- 1/3 cup mayonnaise, plus extra to serve
- 2 cloves garlic, finely chopped
- Zest and juice of 1 lemon
- 2 stalks each flat leaf parsley, mint, and chives, finely chopped
- Sea salt and freshly ground black pepper
- 4 top-split, flat-sided hotdog buns, ‘New England’ style
- 4 Boston lettuce leaves
- Pickles, to serve
- Light a fire (in your grill) and let it burn down for 1 hour until you have nice coals. (Or use hardwood charcoal.)
- Heat a medium cast-iron frying pan over the coals, add the chillies and let them char a little. Take the pan off the heat and rest for 5 minutes, then add the oil and put the pan back on the heat to infuse for 1 hour while the fire is warming.
- Meanwhile, put your lobsters to sleep in a bucket of ice with a lid on it. (Experts say this process can “numb” lobsters and also prevent them from flailing about as much as they do when fully awake.) This will take an hour or so.
- Slice each lobster head to tail, brush with chill oil and place, flesh-side down, on the grill. Cook for 5 minutes, then flip them over and brush with some more chili oil. Sprinkle with the garlic and cook for another 5 minutes or until the flesh is cooked though. Remove from the heat and let rest for 5 minutes.
- Pull the lobster meat out of the shell and place in a bowl. Add 1/4 cup mayonnaise, the lemon zest, and herbs and gently toss to coat. The lobster should be lightly coated, but not weighed down by the mayo. Add the remaining tablespoon of mayonnaise, if needed.
- Taste the lobster salad. Some brands of mayo have more tang than others; if the salad needs more brightness, add a squeeze of lemon juice. Season to taste with salt and pepper.
- Spread some extra mayo over the inside of the hotdog buns and grill for 1–2 minutes on each side or until toasted to your liking. Place a lettuce leaf in each bun, and fill with a generous mound of lobster salad and pickles.
Lobster with Crème Fraîche
- 1 cup extra virgin olive oil
- 1 lobster
- 2 limes, zest finely grated, limes halved
- 1 tablespoon capers
- 1/2 cup crème fraîche
- Chopped flat-leaf parsley
- Light your fire and let it burn down for 1 hour until you have nice coals. (Or use hardwood charcoal.)
- Meanwhile, put your lobsters to sleep in a bucket of ice with a lid on it. This will take an hour or so.
- Mix together the lime zest, capers, and crème fraîche in a small bowl.
- Place the lobster on a board, belly-side up. Take a large sharp knife and cut it in half by running the knife from the head to the tail.
- Place the lobster on a grill plate, flesh-side down, and cook for 4 minutes over the coals. Then flip it over, and brush with the lime crème fraîche and chili oil — not too much if you don’t like things hot — and cook for another 5 minutes or until the flesh comes away from the tail.
- Scatter the parsley over the lobster and serve with the lime halves for squeezing over. Yum!
- 2 lobsters tails, raw
- 1 chili
- 1 lime
- 1 celery stalk and celery leaves
- Extra virgin olive oil
- In a pot of boiling ocean water (or manually salted water), cook the lobsters for 6 minutes. The meat should only be cooked about 75 percent done. Cool and remove the meat from the tails, then cut into thin slices.
- Finely chop the chili pepper and celery and mix with the juice of the lime. Stir to combine, and add the lobster meat. Finish with a drizzle of good extra virgin olive oil and some celery leaves.
White Cheese and Chive Lobster Dipping Sauce
- 1 pound white American cheese, cubed
- 1 cup half and half
- 1/4 cup salsa verde
- 1/2 cup diced tomatoes
- 1 tablespoon diced red onion
- 1 lime, juiced
- 1 tablespoon chopped chives
- Cooked lobster meat for dipping
- In a pan, add the tomatoes, red onion, lime juice, and chives and mix until combined.
- Place the American cheese, salsa verde, and half and half in a pan over medium heat. Cook, stirring occasionally, until melted and smooth. Pour into a dish and top with salsa. Serve immediately to dip lobster meat into.
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