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Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Lobster Grilled Cheese Sandwich Recipe

Ingredients

  • 4-6 tablespoons (1/2 to ¾ stick) butter, room temperature
  • 1 teaspoon chili paste
  • ½ cup (4 ounces) Wisconsin Mascarpone Cheese, softened
  • 2 scallions, thinly sliced (white and green parts)
  • ¼ cup tomatoes, small dice
  • 4 slices country-style white bread
  • 4 thin slices Wisconsin Provolone Cheese
  • ½ cup arugula
  • 1 cup cooked lobster, coarsely copped

Directions

  1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
  2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
  3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

Lobster Panzanella Salad Recipe

Ingredients

Honey Dijon Vinaigrette

  • 3 tbsp (45 mL) olive oil
  • 4 tsp (20 mL) white wine vinegar
  • 1 tbsp (15 mL) honey Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp (10 mL) salt

Salad

  • 20 cherry tomatoes
  • 4 wooden skewers, soaked
  • 4 thick slices (1-in./2.5-cm) sourdough bread
  • 2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
  • 1 cup (250 mL) thinly sliced English cucumber
  • 2 tbsp (30 ml) finely chopped parsley

Lobster Panzanella Salad Recipe

Directions

  1. Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley. 
  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.

Lobster Slider Recipe

Ingredients

  • Meat from a 1 1/2-pound cooked lobster (1 1/4 cups), cut into 1/2-inch pieces
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche
  • 1 tablespoon minced shallot
  • 1 tablespoon finely diced dill pickle
  • 2 tablespoons finely diced celery
  • 1 1/2 teaspoons minced tarragon
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground white pepper
  • 1 tablespoon unsalted butter, at room temperature
  • Eight 2-inch round soft dinner rolls, split

Lobster Slider Recipe

Directions

  1. In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.
  2. Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.

Maine Lobster Roll Recipe

In Maine you’re likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise

Ingredients

  • Four 1- to 1 1/4-pound lobsters
  • 1/4 cup plus 2 tablespoons mayonnaise
  • Salt and freshly ground pepper
  • 1/4 cup finely diced celery
  • 2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper
  • 4 top-split hot dog buns
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup shredded Boston lettuce

Directions

  1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
  2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.

Garlicky Lobster Roll Topper Recipe

Ingredients

  • 10 oz (300 g) cooked lobster meat, chopped (approx. 1 1/2 cups/375mL)
  • 1/3 cup (75 mL) Sensations by Compliments Roasted Garlic Aioli
  • 1 tsp (5 mL) finely grated lemon zest
  • 3 tbsp (45 mL) lemon juice
  • 1 tbsp (15 mL) finely chopped fresh chives
  • 1/4 tsp (1 mL) each salt and pepper
  • 10 oz (300 g) cooked lobster meat, chopped (approx. 1 1/2 cups/375mL)
  • 1/3 cup (75 mL) Sensations by Compliments Roasted Garlic Aioli
  • 1 tsp (5 mL) finely grated lemon zest
  • 3 tbsp (45 mL) lemon juice
  • 1 tbsp (15 mL) finely chopped fresh chives
  • 1/4 tsp (1 mL) each salt and pepper

Garlicky Lobster Roll Topper Recipe

Directions

  1. Mix together lobster meat, aioli, lemon zest and juice, chives, salt and pepper. Serve cold as a topper for grilled hot dogs or sausages.

Fenway Park Lobster Roll Recipe

You don’t need to go to the legendary Fenway Park for a Lobster Roll, you can make it at home!  How?  With this simple recipe.  The best part?  You won’t have any obnoxious Yankee fans sitting beside you while you eat.

Ingredients

  • Fenway Park Lobster Roll Recipe2 pounds cooked lobster meat, diced
  • 2 stalks of celery, finely chopped
  • Juice of 2 lemons
  • 2 cups mayonnaise
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped tarragon
  • Salt and pepper, to taste
  • 10 New England-style hot dog buns, buttered on both sides
  • Chopped chives, for garnish
  • 1 lemon, sliced into 10 pieces, for garnish

Directions

  1. Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
  2. Toast the buns on a griddle on low heat until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice.

What It Takes To Make An Authentic Lobster Roll

Read more about these amazing lobster rolls and the restaurant behind them here.

It all could’ve been condos. When Susan Povich and her husband Ralph Gorham bought their property in Brooklyn’s Red Hook neighborhood nearly 10 years ago, they thought of turning it into an apartment building. But the longtime Red Hook residents received push back from the city (the building was zoned for manufacturing) and then the 2008 financial crisis happened; the cost of completing the project would have far outweighed any rent they could have earned from the hypothetical apartments. And so, after returning home from a November trip to Povich’s grandfather’s home in Maine, the couple decided to change gears: They would create a lobster pound. In April of the following year, Red Hook Lobster Pound was officially born.

Lobster Roll Recipe

Ingredients

  • Lobster Roll RecipeKosher salt
  • 3 1 1/4-pound live lobsters
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 2–3 tablespoons mayonnaise
  • Freshly ground black pepper
  • 6 New England–style split-top hot dog buns
  • 2 tablespoons unsalted butter, room temperature

Directions

  • Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
  • Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
  • Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
  • DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.