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Lobster Chunks with Asparagus



Lobster Chunks with Asparagus.

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A Luxurious Garlic-Butter Seafood Recipe for Any Occasion

Tender lobster chunks paired with crisp asparagus and bathed in a silky garlic-butter sauce—this Lobster Chunks with Asparagus recipe is the definition of elegant simplicity. Perfect for date nights, special celebrations, or when you want a restaurant-quality seafood dish at home, this recipe delivers bold flavor with minimal effort.

Whether served over pasta, risotto, or enjoyed on its own, this dish highlights the natural sweetness of lobster and the fresh bite of asparagus in every bite.

Why You’ll Love This Recipe

  • Restaurant-quality flavor at home

  • Quick and easy (ready in under 30 minutes)

  • Naturally low-carb and gluten-free

  • Perfect for special occasions or weeknight luxury

  • Easily customizable with creamy or lemony variations

Ingredients

For the Lobster & Asparagus

  • 2 cooked lobster tails (about 8–10 oz lobster meat), cut into large chunks

  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces

  • 3 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 3 cloves garlic, finely minced

  • ¼ cup dry white wine (Sauvignon Blanc or Chardonnay recommended)

  • Zest of ½ lemon

  • 1 tablespoon fresh lemon juice

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon fresh parsley, finely chopped

Optional Add-Ins

  • Pinch of red pepper flakes (for heat)

  • ¼ cup heavy cream (for a creamy version)

  • Fresh thyme or tarragon for added aroma





Step-by-Step Instructions

1. Prepare the Asparagus

Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Add asparagus pieces and sauté for 3–4 minutes until tender-crisp and vibrant green. Season lightly with salt and pepper. Remove from skillet and set aside.

2. Build the Garlic Butter Base

In the same skillet, melt the remaining butter over medium-low heat.
Add minced garlic and cook for about 30 seconds until fragrant—do not let it brown.

3. Deglaze with Wine

Pour in the white wine and simmer for 1–2 minutes, scraping up any browned bits from the pan. Allow the sauce to reduce slightly for concentrated flavor.

4. Add Lobster Chunks

Gently add lobster chunks to the skillet. Toss carefully to coat in the sauce and warm through for 2–3 minutes. Avoid overcooking to keep the lobster tender.

5. Finish the Dish

Stir in lemon zest, lemon juice, and parsley. Return the asparagus to the skillet and gently combine everything. Taste and adjust seasoning as needed.

6. Serve Immediately

Serve hot while the lobster is perfectly tender and the sauce is glossy.

Serving Suggestions

This dish is incredibly versatile. Try serving it:

  • Over buttered linguine or fettuccine

  • On top of creamy Parmesan risotto

  • With garlic mashed potatoes

  • Alongside crusty artisan bread

  • As a standalone low-carb entrée

Tips for Perfect Lobster

  • Use already cooked lobster to avoid overcooking

  • Cut lobster into large chunks to maintain texture

  • Keep heat gentle once lobster is added

  • Fresh lobster is ideal, but high-quality frozen lobster works well when thawed properly

Recipe Variations

Creamy Lobster with Asparagus

After reducing the wine, add ¼ cup heavy cream and simmer gently before adding lobster.

Lemon-Butter Lobster

Increase lemon juice to 2 tablespoons and add a touch of capers for brightness.

Asian-Inspired Twist

Swap butter for sesame oil, add ginger and a splash of soy sauce, and finish with sesame seeds.

Keto / Low-Carb Version

Serve over cauliflower rice or sautéed zucchini noodles.

Storage & Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 2 days

  • Reheating: Warm gently over low heat with a splash of butter or cream

  • Do not microwave—it will toughen the lobster

Final Thoughts

This Lobster Chunks with Asparagus recipe is proof that luxury doesn’t need to be complicated. With simple ingredients and a refined cooking technique, you can create a dish that rivals fine dining restaurants—right in your own kitchen.

Perfect for anniversaries, holidays, or anytime you want to treat yourself to something special, this recipe is guaranteed to impress.

OTHER RECIPES


..a great lobster recipe....try this one out !

 Lobster INGREDIENTS
  • 2 1.5 lb Fresh Eddy Lobsters
  • 1 tbs Shallots, minced
  • 1 bunch Fresh Asparagus
  • 1 dash Dijon mustard
  • 1/2 cups Extra Virgin Olive Oil
  • 2 medium Tomatoes
  • 1/4 cup Lemon Juice
  • 2/3 cup home made mayonnaise
Lobster INSTRUCTIONS 

Cook and pick your lobsters. 
Snap the asparagus spears, blanch them and slice in half lengthwise so they lay flat. 
Whisk together the vinaigrette (ingredients olive oil through mustard). 
Cut the tomatoes in half, removing the innards and leaving just the shell. 
Arrange half the asparagus spears like the spokes of a wheel on a plate. 
Brush with vinaigrette. 
Toss the lobster meat in a little vinaigrette and arrange in the center of the plate. 
Sieve the tomalley into the mayonnaise with a few drops of lemon juice. 
Place on the plate in the tomato shells.
 This can all be made up to a day in advance. 
The lobster recipe is ready to serve with salad and bread...nice one !


Lobster Chunks with Asparagus Video :



Labels:

LOBSTER ROLLS



LOBSTER ROLLS 

Two traditional versions exist:

  • Maine Style → chilled lobster, light mayo

  • Connecticut Style → warm lobster in melted butter

This recipe includes both styles, with techniques for tender, juicy lobster meat and the perfect toasted buns.

🦞 INGREDIENTS

Lobster Meat

  • 1½–2 cups cooked lobster meat (tail, claw & knuckle pieces)

  • If cooking fresh: 2 whole lobsters (1–1¼ lb each)

For the Buns

  • 4 top-split New England–style hot dog buns
    (Top-split gives the correct soft sides for toasting.)

  • 2–4 tablespoons butter (for brushing and pan-toasting)

Maine-Style Dressing

  • 2–3 tablespoons mayonnaise

  • 1 teaspoon lemon juice

  • 1 teaspoon minced chives or scallions

  • Optional: 1–2 tablespoons finely diced celery

  • Pinch of salt

  • Pinch of black pepper

Connecticut-Style Butter Toss

  • 4 tablespoons melted salted butter

  • 1 teaspoon lemon juice

  • Optional: 1 teaspoon chopped parsley

Garnish (optional)

  • Lemon wedges

  • Chives

  • A sprinkle of Old Bay or paprika

🔥 STEP-BY-STEP INSTRUCTIONS

1. Cook the Lobster (If Using Whole Lobster)

Boiling Method (Classic & Easiest)

  1. Bring a large pot of salted water to a full rolling boil.

  2. Add lobsters head-first; cover immediately.

  3. Cook 8–10 minutes for 1–1¼ lb lobsters.

  4. Remove and place in an ice bath to stop cooking.

  5. Crack shells and remove meat; chop into bite-sized chunks.

Steaming Method (More Flavorful)

  • Steam 10–12 minutes until shells are bright red.

  • The meat comes out more tender and sweet.

2. Prepare the Lobster Meat

  • Chop into large chunks (¾–1 inch pieces).

  • Pat lightly with a paper towel to remove excess moisture.

  • Keep chilled for Maine-style or set aside for warm buttered rolls.

Avoid shredding — big pieces make premium lobster rolls.

3. Prepare the Buns (Very Important!)

New England lobster rolls traditionally use soft top-split buns.

To Toast the Buns Perfectly

  1. Heat a skillet over medium heat.

  2. Brush the flat sides of each bun generously with butter.

  3. Toast both sides until golden brown, crisp on the outside, soft inside.

  4. Warm the inner cavity briefly if desired.

The buttered, toasted sides prevent sogginess and add a signature crunch.





🧊 MAINE-STYLE LOBSTER ROLLS (CHILLED + LIGHT MAYO)

4. Make the Dressing

Whisk together:

  • mayonnaise

  • lemon juice

  • minced chives

  • pinch of salt & pepper

  • (optional) celery

Keep the dressing very light — you’re coating, not smothering.

5. Combine

Gently fold chilled lobster meat into the dressing.
Use just enough to lightly glue the pieces together.

6. Assemble

  • Stuff the mixture into toasted buns.

  • Overfill slightly for a classic “mounded” look.

  • Garnish with chives or a tiny squeeze of lemon.




🧈 CONNECTICUT-STYLE LOBSTER ROLLS (WARM + BUTTERY)

4. Melt Butter

In a small pan, melt salted butter.
Add lemon juice (optional), parsley, or a hint of garlic if desired.

5. Warm the Lobster Gently

Add lobster meat to the melted butter and warm on low heat for 1–2 minutes.
Do not sauté or brown — just gently heat.

6. Assemble

  • Spoon warm buttered lobster into the toasted buns.

  • Drizzle extra butter from the pan over the top.

  • Serve immediately.

🍽️ SERVING SUGGESTIONS

Sides

  • Kettle potato chips

  • Coleslaw

  • Corn on the cob

  • Dill pickles

  • Simple green salad

Enhancements

  • A tiny dusting of Old Bay for spice

  • Add crispy lettuce leaf (not traditional, but common)

  • Brush buns with garlic butter for a richer flavor


🌟 EXPERT TIPS FOR PERFECT LOBSTER ROLLS

1. Don’t Overcook the Lobster

Overcooked lobster becomes rubbery — stop cooking as soon as it turns opaque.

2. Don’t Oversauce

The lobster should be the star; use just enough mayo or butter to coat.

3. Toast the Buns Fresh

Never skip this step — texture makes the dish.

4. Mix Claw, Knuckle & Tail Meat

  • Claw → tender & sweet

  • Knuckle → delicate

  • Tail → firm & meaty

The combination creates the iconic New England texture.

5. Serve Immediately

Buns soften if they sit too long.

OTHER RECIPES





...a great lobster recipe...try it ! 

 LOBSTER INGREDIENTS
  • 1 1/2 lbs lobster meat, cooked
  • 3/4 cup finely chopped celery
  • 1/4 tsp celery seed
  • 1 cup finely chopped red onion
  • 1/2 cup leeks, finely chopped
  • 1/4 cup real mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • salt and pepper, to taste
  • 2 large ripe tomatoes
  • 2 tablespoons fresh French tarragon
  • 1 tablespoon minced chervil
  • 1/2 lb Mesclun salad or baby Asian greens
  • 3 tablesoons olive oil
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon tarragon or chianti vinegar
  • 6 large hot dog style buns
  • 2-3 tablespoons butter
  • fresh lemon wedges and parsley to garnish
  • paprika for sprinkling
LOBSTER INSTRUCTIONS 

Chop freshly cooked and shelled lobster 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 !


LOBSTER ROLLS VIDEO:



Labels:

Scalloped Lobster


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:



Labels:

Lobster Thermidor


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

  1. Bring a large pot of salted water to a boil.

  2. Add lobsters and boil 8–10 minutes until bright red.

  3. Remove and let cool slightly.

  4. Split lobsters in half lengthwise.

  5. Remove the tail meat, claw meat, and knuckle meat; chop into bite-size pieces.

  6. Clean the shells and set aside for stuffing.

2. Make the Thermidor Sauce

  1. In a skillet, melt 2 tbsp butter over medium heat.

  2. Add shallots and mushrooms; cook until soft and lightly browned (5–7 minutes).

  3. Add garlic; cook 1 minute.

  4. Stir in flour to make a light roux; cook 1 minute.

  5. Add white wine and brandy, stirring constantly; simmer until reduced by half.

  6. Pour in heavy cream and bring to a gentle simmer.

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

  8. Add chopped tarragon or parsley.

  9. Fold in the chopped lobster meat and warm through for 1–2 minutes.
    Do not boil—this keeps the lobster tender.




3. Assemble

  1. Preheat broiler or oven to 220°C / 425°F.

  2. Lightly brush the empty shells with butter.

  3. Spoon the creamy lobster mixture back into the shells.

  4. 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:


Labels:

Lobster & Chicken Gumbo


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)

  1. Add lobster shells, onion, celery, carrot, bay leaves, and water to a pot.

  2. Bring to a boil, then simmer 45–60 minutes.

  3. Strain and keep hot.

This boosts the gumbo’s depth significantly.

2. Prepare the Roux

  1. In a heavy pot or Dutch oven, heat the oil over medium heat.

  2. Whisk in the flour.

  3. Slowly cook, stirring constantly, until the roux becomes dark caramel or chocolate brown—about 20–30 minutes.

  4. Be patient! This is the heart of the gumbo.

3. Sauté the “Holy Trinity”

  1. Add onions, bell peppers, and celery directly into the hot roux.

  2. Stir well and cook 5–7 minutes until softened.

  3. Add garlic and cook another 1–2 minutes.

4. Build the Gumbo

  1. Add the sausage and cook 2–3 minutes.

  2. Stir in tomatoes, okra (if using), and seasoning mix.

  3. Gradually ladle in 6–7 cups of hot lobster stock (or seafood/chicken stock), stirring to avoid lumps.

  4. Add chicken thighs and bay leaves.

  5. Bring to a simmer, cover partially, and cook 45–55 minutes.

5. Add Seafood

  1. Add shrimp (if using) and cook 5 minutes.

  2. Add cooked lobster meat last so it stays tender—just heat through for 3–4 minutes.

  3. Stir in Worcestershire, hot sauce, parsley, and green onions.

  4. 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:


Labels:

Lobster Au Gratin




Lobster Au Gratin

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

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LOBSTER BISQUE SOUP






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:
  1. Make the Stock: Rinse lobster shells and place in a pot with fish stock. Simmer for 10 minutes, then strain and set aside.
  2. Sauté the Aromatics: Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
  3. Add Flour and Cognac: Sprinkle flour and cook for 1 minute. Add cognac (if using) and cook until evaporated.
  4. Add Wine and Stock: Add white wine and lobster stock; bring to a boil.
  5. Add Lobster Meat and Cream: Stir in heavy cream and lobster meat. Simmer for 5 minutes.
  6. Puree and Strain: Puree the soup, then strain through a fine-mesh sieve.
  7. 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.

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