Chop freshly cooked and shelledlobster meat into 3/4 inch chunks.
In a large bowl, combine mayonnaise, finely chopped celery, lemon juice, finely chopped leeks (use the white portions only), onion, celery seed; add salt and pepper to taste.
Cover and refrigerate until ready to use.
Remove the cores and seeds of the tomatoes and coarsely chop.
In a small bowl, combine tomatoes with tarragon and chervil.
Cover and refrigerate until ready to use.
Just before serving, combine mesclun or asian salad greens with oil and vinegar.
Toss with tomatoes and minced basil.
Brush hot dog buns with butter and grill on both sides.
Put 1/2 cup of the salad mix in the bottom of each roll when done grilling.
Loosely spoon lobster over salad in roll, mounding a generous portion over bun.
Serve with extra salad mixture on the
side, and wedges of fresh lemon, with a sprig of parsley as garnish.
A sprinkling of paprika may be added for color. The lobster recipe is ready !
A luxurious dish of lobster meat folded into a creamy wine–mustard sauce, stuffed back into the shells, topped with cheese, and broiled until golden.
Ingredients (2 servings)
For the Lobster
2 whole lobsters (500–700 g each)
Salt for boiling
1–2 tbsp butter (to brush shells later)
For the Thermidor Sauce
2 tbsp butter
2 shallots, finely minced
2 cloves garlic, minced
1 cup mushrooms, finely chopped
1 tbsp flour
½ cup dry white wine
¼ cup brandy or cognac (optional but classic)
¾–1 cup heavy cream
1 tsp Dijon mustard
1 tsp whole-grain mustard (optional)
½ tsp paprika
Salt and pepper to taste
1 tbsp chopped tarragon or parsley
For Topping
¼–½ cup grated Gruyère cheese (classic) or Emmental/Parmesan as substitutes
Instructions
1. Cook the Lobsters
Bring a large pot of salted water to a boil.
Add lobsters and boil 8–10 minutes until bright red.
Remove and let cool slightly.
Split lobsters in half lengthwise.
Remove the tail meat, claw meat, and knuckle meat; chop into bite-size pieces.
Clean the shells and set aside for stuffing.
2. Make the Thermidor Sauce
In a skillet, melt 2 tbsp butter over medium heat.
Add shallots and mushrooms; cook until soft and lightly browned (5–7 minutes).
Add garlic; cook 1 minute.
Stir in flour to make a light roux; cook 1 minute.
Add white wine and brandy, stirring constantly; simmer until reduced by half.
Pour in heavy cream and bring to a gentle simmer.
Stir in Dijon mustard, paprika, salt, and pepper.
Add chopped tarragon or parsley.
Fold in the chopped lobster meat and warm through for 1–2 minutes. Do not boil—this keeps the lobster tender.
3. Assemble
Preheat broiler or oven to 220°C / 425°F.
Lightly brush the empty shells with butter.
Spoon the creamy lobster mixture back into the shells.
Top generously with Gruyère cheese.
4. Broil Until Golden
Place under broiler 3–6 minutes, or bake for 10–12 minutes, until the cheese melts and turns golden brown on top.
5. Serve
Serve immediately with:
Lemon wedges
Buttered asparagus
Baguette or garlic toast
A glass of white wine (Chardonnay or Chablis works beautifully)
Tips for Perfect Thermidor
Don’t overcook the lobster during either boiling or broiling.
Cognac + Dijon is the signature Thermidor combination.
Gruyère gives a perfect melted crust—avoid cheddar, which tends to grease.
You can prepare the stuffing in advance and broil just before serving.
OTHER RECIPES
INGREDIENTS
2 1.5 lb Fresh Eddy Lobsters (see order page)
4 tbs Butter
1/4 cup Scallions, chopped
4 tbs Flour
1 tsp Dry Mustard
1 1/2 cup Light Cream
1 tbs Parsley, minced
1 tsp Tarragon, dry and crushed
1/2 tsp Salt
Pepper to taste
1/2 cup Sherry
1/4 cup Fresh Parmesan, grated
INSTRUCTIONS
Cook and pick your lobsters. Melt butter and sauté the scallions. Blend in the flour and mustard. Add cream and cook, stirring continuously, until thickened. Stir in the parsley, tarragon, salt, pepper and sherry and blend until smooth. Add the lobster meat, mix together and place in a shallow baking dish. Top with the cheese and bake at 400° for 15 to 20 minutes. Enjoy !
A luxurious spin on traditional gumbo combining rich shellfish stock, tender chicken, smoky sausage, and sweet lobster meat.
Ingredients (6–8 servings)
For the Stock
Shells from 1–2 lobsters (if using fresh lobster)
1 onion, quartered
2 celery stalks, chopped
1 carrot, chopped
2 bay leaves
8–10 cups water
If not making your own stock, replace with seafood stock or chicken stock.
For the Gumbo
Proteins
2 lobster tails or 1 whole cooked lobster, meat removed and chopped
2 chicken thighs, boneless, diced
200 g smoked sausage or andouille, sliced
200 g shrimp (optional), peeled
Vegetables
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tomatoes, chopped (or 1 cup crushed tomatoes)
1–2 cups okra, sliced (optional but traditional)
Roux
½ cup vegetable oil or butter
½ cup flour
Seasoning Mix
1 tbsp paprika
1–2 tsp cayenne pepper (adjust heat)
1 tsp thyme
1 tsp oregano
1 tsp black pepper
1 tsp white pepper (optional)
1 tbsp Cajun or Creole seasoning
2 bay leaves
Finishing
2 tbsp Worcestershire sauce
1 tbsp hot sauce
Salt to taste
2–3 tbsp chopped parsley
2–3 green onions, sliced
Cooked white rice for serving
Filé powder (optional, added at the end—not during simmering)
Instructions
1. Make the Lobster Stock (Optional—but highly recommended)
Add lobster shells, onion, celery, carrot, bay leaves, and water to a pot.
Bring to a boil, then simmer 45–60 minutes.
Strain and keep hot.
This boosts the gumbo’s depth significantly.
2. Prepare the Roux
In a heavy pot or Dutch oven, heat the oil over medium heat.
Whisk in the flour.
Slowly cook, stirring constantly, until the roux becomes dark caramel or chocolate brown—about 20–30 minutes.
Be patient! This is the heart of the gumbo.
3. Sauté the “Holy Trinity”
Add onions, bell peppers, and celery directly into the hot roux.
Stir well and cook 5–7 minutes until softened.
Add garlic and cook another 1–2 minutes.
4. Build the Gumbo
Add the sausage and cook 2–3 minutes.
Stir in tomatoes, okra (if using), and seasoning mix.
Gradually ladle in 6–7 cups of hot lobster stock (or seafood/chicken stock), stirring to avoid lumps.
Add chicken thighs and bay leaves.
Bring to a simmer, cover partially, and cook 45–55 minutes.
5. Add Seafood
Add shrimp (if using) and cook 5 minutes.
Add cooked lobster meat last so it stays tender—just heat through for 3–4 minutes.
Stir in Worcestershire, hot sauce, parsley, and green onions.
Adjust salt and pepper.
6. Final Touch
Optional but delicious:
Stir in ½–1 tsp filé powder OFF the heat for a silky texture and earthy flavor.
Serving
Serve gumbo over warm white rice with extra hot sauce, crusty bread, or cornbread on the side.
Tips for Excellence
Roux is everything: darker roux = richer flavor.
Lobster last: prevents rubbery meat.
Stock matters: homemade lobster stock elevates the entire dish.
Let it rest: gumbo tastes even better after a few hours—or next day.
OTHER RECIPES
INSTRUCTIONS
2 1.5 lb Fresh Eddy Lobsters (see order page)
1 4 lb Chicken
1 1/2 quarts Chicken stock, canned
1/2 lb Hot Italian Sausage
1 tbs Olive Oil
2 cups Celery, chopped
1 1/2 cups Green Pepper, chopped
2 cups Onions, chopped
6 Scallions, chopped
1/2 lb Mushrooms, quartered
1 LB Fresh Asparagus, cut into bite size pieces
1 clove Garlic
2 tbs Chili Powder
3 tbs Oregano
3 tbs Cumin
1/2 tsp Cayenne Pepper
1 tbs Red Pepper Flakes
1 28 oz can Whole Tomatoes, in juice
1 28 oz can Tomato Puree
3 tbs Sugar
INSTRUCTIONS
Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes.
In a large saucepan, add olive oil and cook sausage over medium heat. Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/4 inch thick slices.
Add the vegetables and seasonings to the olive oil left in the saucepan and sauté until the onions are translucent and veggies are soft.
Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into
bite sized pieces.
Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.
Add the lobster meat and let heat through.Thelobster recipe is ready to serve with rice...Enjoy it !
2 lobsters (1.5 lbs each), steamed and meat removed
2 tbsp butter
1/2 cup grated Gruyère cheese
1/2 cup grated cheddar cheese
1/2 cup panko breadcrumbs
2 tbsp all-purpose flour
1/2 cup heavy cream
1 tsp Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Lobster Meat: Chop lobster meat into bite-sized pieces.
Make the Cheese Sauce: Melt butter, whisk in flour, then slowly add heavy cream. Bring to a simmer and cook until thickened. Off heat, stir in Gruyère and cheddar cheese until melted and smooth. Mix in Dijon mustard.
Assemble the Dish: In a baking dish, combine lobster meat and cheese sauce. Top with panko breadcrumbs.
Bake Until Golden: Bake at 375°F (190°C) for 15-20 minutes or until golden brown.
INSTRUCTIONS Cook and pick your lobsters. In a large bowl, mix all the ingredients together and pour into a buttered casserole dish. Sprinkle with bread crumbs and dot with butter. Bake in a 400 degree oven for 15 to 20 minutes. This is a perfect recipe to prepare ahead and pop in the oven just before your guests arrive. The Lobster recipe is ready to serve...great taste ! Enjoy ! lobster-chunks-with-asparagus
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth
INSTRUCTIONS Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked. Remove lobster, strain broth (let lobster cool), set aside. In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of thelobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened. Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.Garnish each bowl with chopped parsley.
The lobster recipe of bisque soup is ready to serve....enjoy the meal ! lobster-rolls.
Creating a simplified, low-volume lobster stock allows for flavor extraction while reducing both time and effort.
Utilizing the lobster shells in the stock as a steaming "rack" for the claws and tails enhances both efficiency and flavor retention.
White wine, along with a generous amount of olive oil, serves as excellent solvents for the flavor and pigment molecules found in the lobster bodies and shells.
Several years ago, I published a recipe for shrimp fra diavolo, in which I made a clear argument regarding why it was not a recipe for lobster fra diavolo. I stated that shrimp fra diavolo is more suitable for home cooking, while lobster fra diavolo is more appropriate for restaurants, considering the quantity of lobster bodies needed to create a sufficiently lobster-flavored tomato sauce. I also expressed my preference for enjoying lobster when it is steamed and served with drawn butter.
My perspective has not completely shifted. I still prefer to dissect a lobster at the table and savor its sweet flavor in its purest form, and I maintain that, for the most part, lobster fra diavolo is not particularly convenient for home cooks. However, there are exceptions to every rule. In fact, I was so dedicated to crafting an exceptional version of this recipe—one that strikes all the right notes while being streamlined enough for home preparation—that I have become more open than I anticipated regarding the inclusion of lobster fra diavolo on the dinner table; I might even prepare this for myself occasionally. For a special occasion like the Feast of the Seven Fishes, I would certainly make it.
Even in restaurants, I have frequently found myself disappointed with the lobster fra diavolo dishes I have tried (including the two versions I prepared as a line cook during my time in restaurants). My primary objective in developing this recipe was to address my extensive list of grievances with those other iterations and to create a pasta that truly showcases the flavor of lobster. Many recipes fail to adequately emphasize the lobster, burying it beneath an overwhelming amount of tomato, oregano, and intense spices and/or the vanilla-oak flavor of brandy. Numerous platters of lobster fra diavolo also feature rubbery little pieces of lobster meat.
How then could I craft a dish that is distinctly lobster fra diavolo while addressing these prevalent issues? Furthermore, how could I achieve this without complicating the recipe excessively? It required numerous lobsters for me to arrive at this point, but these are my steps to achieving success with lobster fra diavolo.
Create an Intense Stock, but Keep it Quick
Chopped lobster bodies in a generous amount of olive oil in a stockpot: this marks the initial step in producing a flavorful and swift lobster stock.
One observation I made while researching this recipe was that many existing versions instruct you to prepare a comprehensive lobster stock, akin to the traditional French method. This entails using tomato paste, incorporating a full array of aromatic vegetables and herbs, deglazing with brandy, resulting in a relatively large quantity of liquid.
None of this is particularly logical, especially in the realm of home cooking. Firstly, since the final sauce contains a significant amount of tomato, we aim to avoid creating an unnecessarily large quantity of lobster stock. A greater volume of lobster stock merely translates to more time spent reducing it later, or only utilizing a portion of it and forfeiting the flavor contained within the remainder. Thus, my initial step was to minimize the liquid in the stock to the essential minimum, just enough to cover the shells and extract their flavor, and not a drop more. This approach yielded a smaller volume of more concentrated stock.
Subsequently, I streamlined the stock. The final fra diavolo sauce incorporates tomato in both canned and paste forms, so I found no justification for the redundancy of tomatoes.
I also eliminated the brandy. As any student of classic French cuisine is aware, brandy is a frequent partner to lobster, incorporated into stocks, soups, sauces, and more. They typically complement each other...most of the time. However, in this particular instance, the brandy was quite bothersome. Although it possesses a vanilla note that harmonizes with the natural sweetness of lobster, I found its oaky profile to be a significant distraction, clashing with the other flavors (abundant garlic, dried oregano) in this otherwise distinctly Italian dish. Nevertheless, I desired to include alcohol in the stock, as it serves as an excellent solvent for flavor molecules (refer to: vodka sauce), which was precisely what I aimed to extract from the lobster bodies and shells. Therefore, I opted for white wine, which offers a more subdued flavor and a bright acidity that complements the other components in the sauce.
The final modification I made to the stock occurred late in my development process: I incorporated a significantly greater amount of fat. My previous attempts at the recipe approached my objective, yet I was still facing challenges with the tomato-heavy sauce, which failed to provide sufficient lobster flavor. After taking a break from refining the recipe, I envisioned a sauce that was indeed tomato-based, but not in the conventional pomodoro sauce manner. I aspired for a richer tomato sauce enriched with olive oil and brimming with lobster flavor. A considerable portion of the color and some of the flavor of shellfish is fat-soluble, so increasing the quantity of lobster-infused oil in the sauce suddenly appeared to be an obvious choice. After increasing the oil used to sauté the lobster bodies in the stock from a quarter cup to a full cup, everything came together seamlessly. I ultimately achieved a richer sauce that fulfilled its lobster potential.
Utilize the Stock as a Steamer
Prior to initiating the stock during one trial of this recipe, I had disassembled the lobsters into bodies, claws, and tails. The bodies were placed in the stockpot, while the tails and claws required further attention. Extracting raw lobster meat from the shell is nearly impossible (I have witnessed some individuals accomplish it, but it is exceedingly challenging), thus it necessitates
To ensure the lobster is cooked sufficiently to easily emerge from its shell, it is advisable to steam the tails and claws separately due to their slightly varying cooking times.
As I prepared to set up a small steamer, I glanced into my stockpot and discovered that I already possessed one. The low liquid volume in my stock allowed the shells to protrude above the surface, indicating that they could serve as an improvised steaming rack. By placing the claws first and then the tails on the shells and covering the pot, I successfully steamed them without any issues, with any juices that escaped flowing directly into the stock. (It is acceptable for the claws and tails to be partially submerged; the brief cooking duration ensures they will be cooked properly.)
The par-cooked lobster meat rests atop the pasta, just prior to being mixed in. It appears quite tender, which is a positive indication that it will not overcook when exposed to the heat of the pasta.
The advantage of this method, along with the precise steaming times specified in the recipe, is that the meat easily detaches from the shell while remaining slightly undercooked. Consequently, when it is finally combined with the hot pasta, it achieves perfect doneness without becoming rubbery.
Utilize Tomato, but Exercise Moderation
In line with my choice to create a richer tomato sauce, I also aimed for a less soupy consistency. Considering that several cups of lobster stock are incorporated into the sauce, it can become excessively watery if an entire can of tomatoes and all their juices are included. By draining the whole peeled tomatoes before mashing them, while reserving the liquid they are packed in for another purpose, I was able to create a distinctly tomato-flavored sauce that is richer and, as previously mentioned, not so saturated with tomato juices that it resembles a traditional pomodoro sauce served with spaghetti.
Opt for Spiciness, but Avoid Overdoing It.
Determining the appropriate level of chile heat to incorporate into the sauce is a matter of personal preference; however, I would advise everyone to exercise some caution in this regard. While the dish is named fra diavolo, which translates to "brother devil" and suggests a fiery intensity, it is important to remember that there is delicate lobster present in this dish. Even the devil himself might think twice before overwhelming such exquisite flavors with excessive spice. My intention was to highlight the lobster as the star of this otherwise bold pasta dish. Therefore, while it is advisable to make it sufficiently spicy to awaken your taste buds, it may be prudent to avoid an excessively fiery experience.
Gremolata Breadcrumbs for the Win
During the later stages of my recipe development, I mentioned to Sasha that I was contemplating the addition of lemony breadcrumbs to sprinkle atop the pasta, providing a light crunch and a refreshing citrus flavor. He recommended that I utilize the gremolata breadcrumbs he had created for his bean stew featuring 'nduja and kale. I have a strong preference for not reinventing the wheel, so I adopted his recipe verbatim to incorporate the breadcrumbs into this dish, and they turned out to be absolutely ideal.
Make-Ahead and Storage
The lobster stock can be made in advance, and the claws and tails can be partially cooked and shelled up to one day prior. It is advisable to store them in separate, airtight containers in the refrigerator.
INGREDIENTS
2 1 1/2 lb Fresh Eddy Lobsters (see order page)
3 oz Olive Oil
1 tbs Garlic, minced
1/2 tsp Basil
1/2 tsp Oregano
1/4 tsp White Pepper (Black is acceptable)
1/4 tsp Red Pepper, crushed
3-4 dashes Tabasco Sauce
24 oz Marinara Sauce
1/2 cup Dry Red Wine
1 1/2-2 lb Pasta
INSTRUCTIONS
Cook and pick your lobsters. Boil water for your pasta. In a sauté pan heat the oil and garlic over medium heat. Cook just enough to heat the garlic slightly (30-40 seconds). Add lobster meat and all the spices and tabasco sauce. Cook over medium heat for 1-2 minutes. Add marinara sauce and red wine. Bring to a boil, then let simmer for 3-4 minutes. Taste and adjust seasonings as necessary. Serve over your pasta. Great dish for those of you that like a little spice! Enjoy !
