LOBSTER RECIPES

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 :



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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.

🎉 ENJOY YOUR LONGER, CLASSIC LOBSTER ROLLS!




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:



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