In Maryland, it is pretty clear that crabs are our go to crustacean, but there is another, much larger shellfish that we shouldn't ignore: Lobster. Crabs will always have my heart, but I will admit, picking lobsters are much more satisfying with all the meat it contains!
- One cup of cooked lobster is just 129 calories, 27.55 grams of protein and zero carbs!
- The same portion contains 3% of the daily value Vitamin A and Iron, and 9% of the daily value of Calcium
- Lobster is also rich in copper, selenium, zinc, phosphorus, vitamin B12, magnesium, vitamin E, and omega-3 fatty acids
Recipes:
Baked Lobster Tails (heb.com)
- 4 cold water Lobster Tails
- 2 ounces unsalted Butter, melted
- 2 tablespoons Shallots, sliced
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon White Pepper
- Preheat oven to 400ºF.
- Split shell of lobster tail with a chef’s knife or kitchen scissors without cutting into flesh.
- Using your fingers, separate the flesh from the shell in one piece. Turn the empty shell over with the open side down. Lay the flesh lengthwise on the outside of the shell.
- Score the top of the lobster meat in a diamond pattern to help cooking and presentation.
- Brush with butter.
- Top with shallots then season with paprika, garlic powder, salt and white pepper.
- Place entire tail on a baking sheet and bake 10 to 12 minutes. Test for firmness but do not overcook.
Lobster Roll (tastesbetterfromscratch.com)
- 1 lb cooked Lobster Meat
- 2-3 tablespoons Mayonnaise
- 1 Celery Rib finely diced, optional
- 1/2 teaspoon Lemon Zest
- 1/2 tablespoon Lemon Juice
- 1 tablespoon Chives
- 1 dash Hot Sauce
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- 4 tablespoons Butter
- 4 New England-style Split Top Buns
- Lettuce Leaves for serving
- Drain lobster and pat dry excess moisture off with a paper towel. If needed, cut lobster meat into chunky pieces
- Add diced celery, mayo, lemon zest and juice, chives, a dash of hot sauce and a little pinch of kosher salt and freshly cracked black pepper to a bowl and stir to combine. Set aside.
- Add butter to a skillet over medium heat. Add lobster to pan of melted butter and toss to coat. Cook until just warmed, about 2 minutes (it's already cooked, so we're just warming it.). Use a slotted spoon to remove meat (let excess butter drip off into the pan)to the bowl with dressing and toss gently to coat.
- Wipe skillet clean and set over medium heat. Add remaining 2 tablespoons butter and melt. Dip buns in melted butter on both of the flat sides and toast hot pan until golden on both sides.
- Open buns and if desired, place a lettuce leaf inside, and then ¼ of the lobster mixture. Top with a sprinkle of fresh chives. Serve immediately.
Lemon Garlic Lobster Pasta (framedcooks.com)
- 8 ounces Linguine
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 clove Garlic, minced
- 1 1/2 cups cooked Lobster Meat, torn into bite-sized pieces
- Juice from one Lemon
- 1/4 cup chopped fresh Parsley or Basil
- 1/2 cup freshly grated Parmesan Cheese
- Cook pasta according to package directions in salted water. Scoop out a cup of pasta water before draining.
- While the pasta is cooking, put the butter and olive oil in a large deep skillet over medium high heat. When the butter is melted, add the garlic and stir for one minute. Add the lobster meat and stir until heated through.
- Add the cooked pasta and toss. Add the lemon juice, Parmesan cheese and toss again, drizzling in enough of the pasta water to make a light sauce. Add the parsley or basil and toss one more time.
- Divide among warmed plates and serve.
