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Maine Lobster Recipes

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August 5, 2006

About This Editor: Penny is a full-time freelance writer living on the coast of Maine. She has been published in Chicken Soup for the Girl's Soul, as well as several online publications. If you would like to have content written for your website, please contact penny@clinic.net.

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Being well-known for the lobster, Maine has the best in lobster recipes. The following two recipes are quite popular in the state of Maine and should be enjoyed by everyone.

Maine Lobster Casserole

Makes 4 servings.
Ingredients Needed:
6 tablespoons of butter, divided
1 pound of cooked Maine lobster meat, bite-sized pieces
3 tablespoons of flour
3/4 teaspoon of dried mustard
1 cup of milk
1 cup of Maine lobster stock
To taste, sea salt and fresh pepper
8 ounces of sliced mushrooms
1 garlic clove, finely chopped

1 tablespoon of chopped fresh parsley
1 cup of crumbled oyster crackers

Preheat oven to 350 degrees.

Melt 3 tablespoons of butter in saucepan. Sauté the lobster meat in melted butter until is just starts to turn pink. Use a slotted spoon to remove the lobster and then whisk the 3 tablespoons of flour and dried mustard in the butter. Stir in the lobster stock and milk and then bring to a simmer. Cook until this is thickened, stirring constantly. Season with the sea salt and pepper.

Use another saute pan to melt the rest of the butter and then saute the sliced mushrooms until they are just starting to give up their water. Remove from pan. Stir in the cooked lobster meat and sautéed mushrooms into the sauce.

Add minced garlic, chopped parsley, and oyster cracker crumbs to the butter used to cook the mushrooms. Stir well.

Grease the bottom of a large casserole dish and then spoon the lobster and mushroom mix. Cover with the buttered crumbs. Bake until the dish is bubbly and the top is golden brown, approximately 20-25 minutes.

Baked Stuffed Maine Lobster Tails

Makes 2 servings.

Ingredients Needed:
2 live Maine lobsters, about 1 ½ pounds each
4 tablespoons of butter
1 cup of finely chopped onion
2 tablespoons of finely chopped fresh parsley
1 teaspoons seafood seasoning
2 tablespoons of fresh lemon juice
2 cups of crumbled Ritz crackers or common crackers

Boil the lobsters in a large pot of salted water for approximately 5 minutes. Remove and place the lobsters into a pot of ice-water to cool. Once cooled, clean the meat from the claws, knuckles, and body. Chop into bite sized pieces and then set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Make sure to keep the shells intact and remove the tail meat from the shell. Don’t forget to remove the intestinal track from the meat and then insert the meat back into the shell.
Stuffing: Melt the butter in a skillet using medium heat. Add onion and saute until soft. Then stir in the parsley, seafood seasoning, and lemon juice. Remove from heat and cool. Stir in the saved lobster meat and stir in cracker crumbs. Spoon this into the lobster tails and if not ready to bake, refrigerate.

Bake: Bake the Stuffed Lobster Tails in a preheated 425 degree oven until the stuffing is crisp and golden brown, approximately 20 minutes. Serve the lobster tails with lemon wedges.