Scalloped Lobster

Creamy, comforting, and perfect for holidays, special dinners, or when you want a rich, luxurious seafood bake.

🦞 INGREDIENTS

Lobster

1½–2 cups cooked lobster meat (from 2 small lobsters or 1 large)
Use claw, knuckle, and tail meat for best texture.

Creamy Sauce (Base)

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk (or half-and-half for extra creaminess)
¼–½ cup heavy cream (optional but recommended)
½ teaspoon salt (adjust to taste)
¼ teaspoon white or black pepper
⅛ teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon sherry, dry vermouth, or white wine
1–2 teaspoons lemon juice (brightens the richness)
Optional: 1–2 tablespoons minced onion, shallot, or celery for aroma

Topping

1 cup soft fresh breadcrumbs or crushed butter crackers
2 tablespoons melted butter
Optional: ¼ cup grated Parmesan

Garnish

Parsley
Paprika
Lemon wedges

🔥 INSTRUCTIONS

1. Prepare the Lobster Meat

If using cooked whole lobster:

Crack shells
Remove tail, claw, and knuckle meat
Chop into medium pieces — not too small, or it will disappear into the sauce

If using pre-cooked lobster meat, simply pat dry and cut into chunks.

2. Make the Cream Base (Roux + Sauce)

Make the Roux

In a saucepan over medium heat:

Melt 4 tablespoons butter
Add 4 tablespoons flour
Stir constantly for 2 minutes to cook out raw flour taste
(Do not brown it — keep it pale.)

Add Milk and Cream

Slowly whisk in the milk (and optional cream).
Cook, stirring, until thickened — about 3–5 minutes.

Season the Sauce

Add:

Salt
Pepper
Paprika
Worcestershire
Sherry or wine
Lemon juice

Taste and adjust:

More lemon = bright
More Worcestershire/sherry = deeper savory notes
Add a pinch more salt as lobster is naturally mild

This sauce should be velvety and flavorful — the lobster will soak it up beautifully.

3. Optional Aromatic Base

For extra depth:
In a skillet, lightly sauté 1 tablespoon finely minced onion or shallot in a teaspoon of butter for 2 minutes, then add to the sauce.

4. Combine Lobster with Sauce

Gently fold the lobster pieces into the warm sauce.
Simmer on low for 3 minutes — do not boil, or lobster may toughen.

5. Prepare the Topping

Mix breadcrumbs (or butter crackers) with melted butter.
Optional: add Parmesan for a gratin-style crust.

6. Assemble the Casserole

Preheat oven: 350°F (175°C)
Butter a small baking dish (1–1.5 quart size)
Pour lobster mixture into dish
Sprinkle topping evenly over the surface
Dust lightly with paprika

7. Bake

Bake 15–20 minutes, until:

Top is golden
Edges bubble gently
Interior is heated through

Avoid overbaking — lobster is delicate.

🍽️ SERVING SUGGESTIONS

Serve With:

Buttered toast points
Soft dinner rolls
Rice pilaf
Mashed potatoes
A simple green salad
Roasted asparagus or green beans

Presentation Ideas

Spoon into small ramekins for individual servings
Add puff pastry rounds on top for an elegant finish
Serve in lobster shells for a dramatic, classic look

🌟 RECIPE VARIATIONS

1. Scalloped Lobster Thermidor Style

Add:

½ cup shredded Gruyère or Swiss cheese
½ teaspoon mustard powder

Bake until extra bubbly and golden.

2. Scalloped Lobster with Vegetables

Mix in one of the following (sautéed lightly):

½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup minced leeks

3. Scalloped Seafood

Replace half the lobster with:

Scallops (quartered if large)
Shrimp
Crab meat

4. Richer, Creamier Version

Add:

Extra ¼ cup heavy cream
A touch of Parmesan or Gruyère in the sauce

OTHER RECIPES

INGREDIENTS

2 1.5 lb Fresh Eddy Lobsters (see order page)
1 cup Light Cream
1 Egg, beaten well
1/2 tsp Prepared Mustard
1 tbs Lemon Juice
few drops Onion Juice
1/2 tsp Salt
2 tbs Butter, melted
1 cup Bread Crumbs
Pepper to taste

INSTRUCTIONS

Cook and pick your lobsters.

Mix together all ingredients except the bread crumbs and butter.

Put the lobster mixture in a greased baking dish.

Combine the crumbs and butter and cover the lobster mixture with them.

Bake at 350° for 30 minutes. Enjoy !

VIDEO:

LOBSTER THERMIDOR (Classic French Recipe)

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 !

VIDEO:

LOBSTER & CHICKEN GUMBO (Extended Version)

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.The lobster recipe is ready to serve with rice...Enjoy it !

VIDEO:

A Luxurious Creamy Lobster Bake with Golden Cheese Crust

Lobster Au Gratin is the ultimate comfort-luxury dish—tender lobster meat folded into a silky cream sauce, topped with bubbling cheese and a crisp golden crust. Inspired by classic French gratin technique, this dish is perfect for special dinners, holidays, or anytime you want a show-stopping seafood entrée.

Rich, decadent, and surprisingly simple to prepare, Lobster Au Gratin brings fine-dining flavor straight to your kitchen.

Why You’ll Love This Recipe

Ultra-creamy, cheesy, and indulgent
Perfect use for fresh or leftover lobster
Elegant yet approachable technique
Ideal for holidays, anniversaries, or entertaining
Customizable with different cheeses and herbs

Ingredients

Lobster Filling

2 cups cooked lobster meat, chopped into large chunks
2 tablespoons unsalted butter
1 small shallot, finely minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup heavy cream
¼ cup whole milk
½ teaspoon Dijon mustard
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
1 tablespoon fresh parsley or chives, chopped

Gratin Topping

¾ cup Gruyère cheese, freshly grated
¼ cup Parmesan cheese, freshly grated
½ cup panko breadcrumbs
2 tablespoons melted butter

Step-by-Step Instructions

1. Preheat the Oven

Preheat oven to 400°F (205°C). Lightly butter a shallow baking dish or individual ramekins.

2. Build the Cream Sauce

In a skillet over medium heat, melt butter.
Add shallot and cook for 2–3 minutes until soft.

Stir in garlic and cook 30 seconds until fragrant.

Sprinkle in flour and cook for 1 minute, stirring constantly to form a roux.

Slowly whisk in cream and milk. Simmer gently until thickened, about 3–4 minutes.

Stir in Dijon mustard, paprika, salt, and pepper.

3. Add Lobster

Remove sauce from heat and gently fold in lobster chunks and fresh herbs. Taste and adjust seasoning.

4. Assemble the Gratin

Spoon lobster mixture into the prepared baking dish.

In a small bowl, mix Gruyère, Parmesan, panko, and melted butter. Sprinkle evenly over the lobster.

5. Bake

Bake uncovered for 15–18 minutes, or until bubbling and golden brown on top.

For extra browning, broil for the last 1–2 minutes (watch carefully).

6. Serve

Let rest 5 minutes before serving.

Serving Suggestions

With a crisp green salad and vinaigrette
Alongside buttered asparagus or green beans
Over toasted brioche or puff pastry shells
Paired with Chardonnay or Champagne

Chef’s Tips for Perfect Lobster Au Gratin

Use large lobster chunks for best texture
Freshly grate cheese—pre-shredded won’t melt as well
Keep sauce just thick enough to coat the lobster
Don’t overbake or lobster may become chewy

Recipe Variations

Lobster & Crab Au Gratin

Use half lobster, half lump crab meat.

Truffle Lobster Au Gratin

Add a few drops of truffle oil to the cream sauce.

Spicy Lobster Gratin

Add cayenne pepper or Calabrian chili flakes.

Keto / Low-Carb Version

Skip breadcrumbs and use all cheese topping.

Storage & Reheating

Refrigerate: Up to 2 days in an airtight container
Reheat: Covered in oven at 325°F until warmed through
Avoid microwave reheating for best texture

Final Thoughts

Creamy, cheesy, and deeply satisfying, Lobster Au Gratin is the ultimate indulgence for seafood lovers. Whether served as a refined appetizer or a decadent main course, this dish delivers elegance and comfort in every bite.

OTHER SOURCE

...a nice lobster recipe to try ! Great one !

INGREDIENTS

2 1.5 lb Fresh Eddy Lobsters (see order page)
3 cups Light Cream
6 Egg Yolks
3 tbs Rice, uncooked
6 tbs Butter
3 tbs Flour
3 tbs Sherry
1/2 cup Bread Crumbs
Salt and Pepper to taste

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

VIDEO:

LOBSTER BISQUE SOUP

Here's a rich and creamy Lobster Bisque Soup recipe that's sure to impress.

Ingredients:

2 lobsters (1.5 lbs each), steamed and meat removed (reserve shells)

2 tbsp butter

1 onion, chopped

2 cloves garlic, minced

1/2 cup all-purpose flour

1/2 cup cognac (optional)

1/2 cup white wine

2 cups fish stock

1 cup heavy cream

1 tsp paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Make the Stock: Rinse lobster shells and place in a pot with fish stock. Simmer for 10 minutes, then strain and set aside.

Sauté the Aromatics: Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.

Add Flour and Cognac: Sprinkle flour and cook for 1 minute. Add cognac (if using) and cook until evaporated.

Add Wine and Stock: Add white wine and lobster stock; bring to a boil.

Add Lobster Meat and Cream: Stir in heavy cream and lobster meat. Simmer for 5 minutes.

Puree and Strain: Puree the soup, then strain through a fine-mesh sieve.

Serve: Season with paprika, salt, and pepper. Garnish with parsley and serve hot.

OTHER RECIPES

...a great lobster recipe to try ! Nice one !

INGREDIENTS

1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
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 the lobster 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.

VIDEO:

Lobster Fra Diavlo

A Classic Italian Spicy Lobster Pasta Recipe

Bold, fiery, and irresistibly luxurious, Lobster Fra Diavolo is one of the most iconic Italian-American seafood dishes ever created. Featuring sweet lobster meat simmered in a rich tomato-garlic sauce with crushed red pepper and finished with al dente pasta, this dish delivers restaurant-quality flavor with dramatic flair.

Perfect for holidays, date nights, or special celebrations, Lobster Fra Diavolo is both elegant and exciting—comfort food with a kick.

What Is “Fra Diavolo”?

Fra Diavolo means “Brother Devil” in Italian, referring to the spicy heat of the sauce. Traditionally made with shellfish such as lobster, shrimp, or crab, the dish combines garlic, tomatoes, olive oil, white wine, and crushed red pepper flakes for a bold, spicy finish.

Why You’ll Love This Recipe

Classic Italian-American favorite
Spicy, savory, and deeply flavorful
Restaurant-quality results at home
Perfect for special occasions
Easily adjustable heat level

Ingredients

Lobster

2 live lobsters (1½ lb each) or 3–4 cooked lobster tails
Salted water (for cooking lobster, if using live)

Fra Diavolo Sauce

3 tablespoons extra-virgin olive oil
5 cloves garlic, thinly sliced
½ teaspoon crushed red pepper flakes (adjust to taste)
½ cup dry white wine
1 can (28 oz) San Marzano crushed tomatoes
1 tablespoon tomato paste
Salt and freshly ground black pepper, to taste

Pasta & Finish

12 oz linguine or spaghetti
2 tablespoons fresh parsley, finely chopped
Optional: fresh basil or oregano
Optional: drizzle of chili oil for extra heat

Step-by-Step Instructions

1. Prepare the Lobster

If using live lobsters, boil in salted water for 8–9 minutes until shells turn bright red. Remove meat from shells, cut into large chunks, and reserve shells for added flavor if desired.

If using cooked lobster tails, simply cut into chunks and set aside.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.

3. Build the Fra Diavolo Sauce

Heat olive oil in a large skillet over medium heat.
Add garlic and crushed red pepper flakes; sauté for 30 seconds until fragrant.

Pour in white wine and simmer for 2–3 minutes until reduced by half.

Stir in crushed tomatoes, tomato paste, salt, and pepper. Simmer uncovered for 10–12 minutes until thickened.

4. Add Lobster

Gently fold lobster chunks into the sauce. Simmer for 3–4 minutes, just until lobster is heated through and tender.

5. Combine with Pasta

Add cooked pasta directly to the sauce. Toss to coat, adding reserved pasta water as needed for a silky texture.

6. Finish & Serve

Remove from heat. Sprinkle with parsley and basil. Adjust seasoning and spice level as desired. Serve immediately.

Serving Suggestions

Pair with garlic bread or focaccia
Serve with a crisp Pinot Grigio or Sauvignon Blanc
Add a simple arugula or Caesar salad
Finish with lemon zest for brightness

Chef’s Tips for Perfect Lobster Fra Diavolo

Keep lobster pieces large to preserve texture
Do not overcook lobster—it should be tender, not chewy
Use San Marzano tomatoes for authentic flavor
Heat level should be bold but balanced

Recipe Variations

Shrimp or Seafood Fra Diavolo

Swap lobster for shrimp, scallops, or a seafood mix.

Extra-Spicy Diavolo

Add Calabrian chili paste or chili oil.

Creamy Fra Diavolo

Stir in ¼ cup heavy cream for a spicy-creamy twist.

Low-Carb Version

Serve sauce over zucchini noodles or spaghetti squash.

Storage & Reheating

Storage: Refrigerate leftovers for up to 2 days
Reheat: Gently on stovetop with a splash of water or wine
Avoid microwaving lobster

Final Thoughts

This Lobster Fra Diavolo recipe is a celebration of bold flavors and refined technique. Spicy, rich, and indulgent, it’s a dish that turns any dinner into a memorable event.

If you love classic Italian seafood with heat, this is a must-make recipe that delivers every time.

OTHER RECIPES

Why It Works

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.

OTHER RECIPES

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 !

VIDEO:

Indian style Lobster Recipe

Indian style Lobster Recipe

When I created this lobster recipe, my goal was to keep the spices to a minimum. While you can always add more, I believe that a great lobster recipe should focus on the lobster itself. The additional ingredients serve merely to enhance the incredible flavor of the lobster.

I believe I have achieved that here.

It is crucial to cook the lobsters in a very hot oven. I utilized a wood-burning oven that reached 300°C. They are also fantastic when cooked over indirect heat on a BBQ.

Since the lobster is par-cooked beforehand, you only need to cook the meat for an additional four to five minutes.

Exercise caution to avoid overcooking the lobster, as it will become tough, which would be a disservice to the dish.

This lobster recipe requires some preparation, but the effort is worthwhile! As you can likely observe from the photographs, this is a truly special lobster dish. Guests will appreciate it when you present this to them, as all the labor of extracting that exquisite meat is handled by you.

No need to crack the lobster and pick the meat out at the table. You can simply sit down and relish every last bite.

I have composed a comprehensive post detailing how to prepare the lobster, complete with photographs, here.

I assure you... once you try this method, you will not want to prepare lobster any other way. This lobster recipe truly excels!

Lobster Recipe | Tandoori Barbecued Mouthwatering Lobster

OTHER RECIPES

Ingredients of Indian style Lobster

4 lobster
4 tablespoon butter
2 1/2 tablespoon onion paste
1 teaspoon garlic paste
3 green chilli
2 teaspoon garam masala powder
sugar as required
water as required
3 tablespoon vegetable oil
2 sprig curry leaves
1 teaspoon ginger
1 teaspoon powdered turmeric
4 tablespoon hung curd
salt as required
2 tablespoon khoya

How to make Indian style Lobster

Step 1

Place a deep bottomed vessel over full flame and boil water in it. Sprinkle salt over it and add lobsters in it one by one. Cover the vessel with a lid and boil for 5-7 minutes. Now, turn off the flame and remove the lid. Take out the lobsters from the vessel and keep them aside. Once they cool down, remove the shell and carve out the meat from them.

Step 2

Place a large pan over medium flame and pour butter in it. Once the butter starts melting, add curry leaves along with onion paste to it. Saute till the onions turn light brown in color. Now, add ginger and garlic paste to the pan. Saute till the raw smell of it disappears.

Step 3

Add turmeric powder, sliced green chilies and salt to the pan. Mix well and then add hung curd and khoya to the pan. Stir continuously over medium flame. After a minute, add the lobster pieces to it and cook on low flame for 10 minutes. Now, sprinkle some garam masala powder over it. Your indian style lobsters are now ready to be served. Cool. Enjoy the Indian style Lobster Recipe !!!

Indian style Lobster Recipe Video :