Lobster and Mushroom Quiche

This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup cooked, diced lobster meat
  
  


• 
  
  1 cup sliced, sauteed mushrooms
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the lobster and mushrooms over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

New England Lobster Rolls

This New England summer classic is filled with more than a full lobster's worth meat. The contrast between cool, creamy lobster salad (not to be confused with a Connecticut lobster roll, in which the lobster is served warm and dressed with drawn butter) and warm, toasted bun is a huge part of the appeal. Finely chopped celery and scallions provide crunch and a crisp vegetal note to contrast with the rich lobster. Cucumbers, though not traditional, make a cool, refreshing substitute for celery.

• 
  
  3/4 cup mayonnaise
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  1 dash hot sauce, preferably Tabasco
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  Kosher or sea salt
  
  


• 
  
  5 1-lb. lobsters (or equivalent)
  
  


• 
  
  2/3 cup finely diced celery or peeled cucumber
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 small whole scallions, thinly sliced (1/4 cup)
  
  


• 
  
  2 oz. (1/4 cup) salted butter, softened
  
  


• 
  
  4 New England-style (split-top) hot dog buns
  
  


• 
  
  4 small Boston or Bibb lettuce leaves
  
  

Tip:

For a speedier version, you can substitute 1 lb. high-quality precooked lobster meat for the live lobsters.

In a small bowl, whisk the mayonnaise, mustard, hot sauce, and 1 Tbs. cold water; stir in the tarragon. Transfer to a small covered container and refrigerate. (The dressing may be made up to 5 days ahead.)

Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile, kill the lobsters (optional).

When the pot fills with steam, put in the lobsters: Holding them by the body, arrange them two by two on top of each other, facing in different directions so the steam can circulate around them easily.

Cover the pot and steam the lobsters until the shells are bright red and the antennae can be easily pulled off, 10 to 12 minutes for 1-lb. lobsters, 2 minutes longer for each additional 1/4 lb.

Using tongs, transfer the cooked lobsters to a rimmed baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the rubber bands from the claws and then remove the meat from the shells (reserve the shells and bodies for making lobster stock, if you like).

Cut the lobster meat into bite-size pieces. Combine the lobster and celery or cucumber with enough dressing to coat (you may not need all of the dressing). Season to taste with salt and pepper. Cover and refrigerate until cold, at least 30 minutes and up to 4 hours before serving.

When ready to serve, stir the scallions into the lobster salad. Heat a 10-inch skillet over medium heat. Spread the butter on the flat outsides of the hot dog buns. Toast the buns in the skillet, turning once, until golden-brown, about 3 minutes total. Remove from the heat.

Gently open the buns and place a lettuce leaf inside each. Divide the lobster salad among the buns and serve.

Creamy Macaroni & Cheese with Lobster

Mascarpone, fresh lobster meat, and thyme turn the humble mac and cheese into one luxurious meal.
Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni & Cheese Recipe Maker.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. finely grated Cantal
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. campanelle pasta
  
  


• 
  
  3 cups diced cooked lobster meat
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, mascarpone, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and lobster meat to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Chile-Butter Lobster Bao

The heaping, meal-size classic lobster roll is reimagined here as a two-bite nibble, inspired by fluffy Chinese-style buns, or bao.The lobster is steamed partway and then poached in butter, making it that much more rich and luscious. A combination of red Thai chiles and Sriracha, a Southeast Asian-style chili-garlic sauce, gives the lobster a dose of mild heat and bright flavor.

For the buns

• 
  
  17-1/4 oz. (3-3/4 cups) bleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1 cup warm (105°F to 115°F) water
  
  


• 
  
  1/4 cup warm (105°F to 115°F) heavy cream
  
  


• 
  
  1-1/2 tsp. active dry yeast
  
  


• 
  
  Vegetable oil as needed
  
  

For the lobster

• 
  
  Kosher salt
  
  


• 
  
  4 1-lb. live lobsters (or equivalent)
  
  


• 
  
  6 dried Thai red chiles
  
  


• 
  
  8 oz. (1 cup) unsalted butter
  
  


• 
  
  3 Tbs. Sriracha
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  

Tip:

Don’t substitute precooked lobster meat for fresh here—it’ll overcook in the butter.

Make the buns

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, and baking powder at low speed. In a medium bowl, combine the water, cream, and yeast and whisk to dissolve. Add the wet ingredients to the dry ingredients and mix on medium speed until the dough comes together, about 10 seconds. Switch to the dough hook and mix on medium speed until the dough looks smooth and feels tacky, 3 to 5 minutes.

Lightly coat a medium bowl with oil and transfer the dough to it. Cover with plastic wrap and let rest at room temperature for 30 minutes.

Divide the dough in half and roll each half into a 16-inch-long rope. Cut each rope into 8 equal pieces. Using your hands, gently flatten each piece into a 2-1/2 x 3-1/2-inch oval that’s 1/4 inch thick. Lightly oil a large rimmed baking sheet. Brush the top of each oval with oil, fold in half widthwise, and arrange in a single layer on the sheet. Cover loosely with plastic wrap and set them in a warm spot until puffy and roughly doubled in thickness, about 1-1/2 hours.

Parcook the lobsters

Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile, kill the lobsters (optional). 

When the pot fills with steam, put in the lobsters: Holding them by the body, arrange them two by two on top of each other, facing in different directions so the steam can circulate around them easily.

Cover the pot and steam the lobsters for 6 minutes for 1-lb. lobsters, 2 minutes longer for each additional 1/4 lb.

Using tongs, transfer the cooked lobsters to a rimmed baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the rubber bands from the claws and then remove the meat from the shells (reserve the shells and bodies for making lobster stock, if you like). 

Cut the meat into bite-size pieces. Set aside.

Steam the buns

Soak the bottom layer of a 2-tiered 10-inch bamboo steamer in water for at least 20 minutes before steaming the buns so that it doesn’t burn.

Fill a 14-inch wok with enough water to just touch the bottom edge of the steamer (about 4 cups). Bring to a boil.

Tip:

If you don’t have a wok and bamboo steamer but you do have a pasta pot with both a shallow steamer insert and a deeper pasta insert, then you’re all set. Simply fill the pot with water to just under the level of the deeper insert, line the bottom of both inserts with perforated parchment rounds, and proceed with the recipe.

Line both tiers of the steamer with rounds of parchment that have been perforated in several places with a hole punch or skewer. Arrange 4 of the buns on each tier of the steamer. Put the soaked tier in the wok, and stack the second tier on top. Cover and steam the buns until they’re puffed up and less tacky, about 15 minutes, checking occasionally to make sure the water hasn’t boiled away. Transfer the steamed buns to a baking sheet, gently open them, and cover with foil. Replenish the boiling water in the wok and steam the remaining buns.

The buns can be served warm or at room temperature, but if they’re not going to be served within 2 hours, they should be frozen. Defrost by steaming or microwaving, covered with a damp paper towel, for 30 to 60 seconds.

Poach the lobster meat

In a 2- to 3-quart saucepan, dry-toast the chiles over medium heat, stirring occasionally, until they darken, 1-1/2 to 2 minutes. Add the butter. Once it has melted, add the Sriracha and lemon juice. Turn the heat to low, add the parcooked lobster meat, and stir occasionally until the lobster is just cooked through, 2 to 3 minutes. Remove from the heat, discard the chiles, and season to taste with salt.

Assemble the bao

With a slotted spoon, distribute the lobster meat among the buns. Serve immediately.

Lobster Bisque

Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read the Test Kitchen post to learn how to tell the sex of a lobster).

For the broth:

• 
  
  1 1-1/2- to 1-3/4-lb. live lobster, rinsed
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  

For the bisque:

• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 small carrot, peeled and finely chopped
  
  


• 
  
  1 large clove garlic, finely chopped
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  2 Tbs. cream sherry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the broth:

In an 8- to 10-quart stockpot, bring 1-1/2 inches of water to a boil over high heat. Add 1 tsp. salt and the lobster, cover, and steam until bright red and one of the smaller legs twists off easily, about 18 minutes. Remove the lobster with tongs and reserve the steaming liquid.

When the lobster is cool enough to handle, twist off the claws and the tail. Using a nutcracker, crack the knuckles and claws and push out the meat with your little finger or a pick. Set the tail on a hard surface and use your hand to press down and crack the shell; push out the meat. Slice the tail meat in half lengthwise and remove the black intestinal vein. Dice the meat from one claw and half of the tail and set aside for garnish. Coarsely chop the remaining meat. Reserve the shells.

Rinse out the tomalley (green matter) from the upper body. Split the body lengthwise and use your fingers to remove the innards. (If the lobster is female, you’ll see bright-red roe; leave it in the body for additional color and flavor.)

Use kitchen shears or a chef’s knife to break the body and reserved shells into 1- to 2-inch pieces and then use a meat mallet or a small pot to flatten them.

Measure the steaming liquid and add water to total 6 cups of liquid. Melt the butter in a 4-quart saucepan over medium heat. Add the flattened shells and cook, stirring occasionally, until they begin to blister and their color intensifies, about 5 minutes. Add the liquid and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, for 30 minutes, skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a large liquid measuring cup. You should have 4 cups—if there’s more, boil until reduced to 4 cups; if there’s less, add water.

Make the bisque:

Clean and dry the saucepan and melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, purée the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.

Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes.

Serve the bisque garnished with the diced lobster meat.

Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce

Steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The flavorful cooking liquid then becomes the base for a buttery dipping sauce.Video
Watch a step-by-step video to learn how to kill lobsters humanely.

• 
  
  1/2 cup vodka
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 whole live lobsters (1-3/4 lb. each)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small shallot, finely chopped (3 Tbs.)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  Big pinch crushed red pepper flakes
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 Tbs. cold unsalted butter, cut into 2 pieces
  
  


• 
  
  Freshly ground black pepper
  
  

In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.


Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.


Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.


Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.


Serve the lobsters with the dipping sauce on the side.

Lobster with Sauternes and Curry

Don’t be misled by “curry” in the name of this dish. I use curry the way some French chefs do: as a spice to be judiciously applied the way you would any other seasoning. Here, it offsets the sweet dessert wine Sauternes, with lime juice balancing and uniting the two. I sometimes add baby vegetables (carrots, turnips, pattypan squash, haricots verts, sugar snap peas) cooked in butter and water (or chicken stock), scattering them around the bowl.

• 
  
  Kosher salt
  
  


• 
  
  Four 1-1/2- to 1-3/4-lb. lobsters
  
  


• 
  
  1 cup canola or other neutral oil
  
  


• 
  
  1 tablespoon tomato paste (omit if lobster stock is used)
  
  


• 
  
  2 Tbs. mild curry powder, preferably Sun Brand Madras curry
  
  


• 
  
  3 medium carrots, unpeeled, cut into 1-inch chunks
  
  


• 
  
  3 medium Spanish onions, unpeeled, cut into large chunks
  
  


• 
  
  2 garlic heads, in their skins, cut in half horizontally
  
  


• 
  
  4 oz. fresh ginger, unpeeled, cut into 1/4-inch-thick rounds
  
  


• 
  
  1/2 cup Cognac or brandy
  
  


• 
  
  One 750 ml bottle Sauternes or other sweet wine, such as Muscat or Loupiac
  
  


• 
  
  8 cups fish stock, lobster stock or chicken stock
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream, preferably not ultrapasteurized
  
  


• 
  
  Juice of 1/2 lime, or more to taste
  
  


• 
  
  2 Tbs. unsalted butter, softened at room temperature
  
  


• 
  
  2 Tbs. fresh basil (preferably Thai) cut into chiffonade or 1/4 cup fresh cilantro leaves
  
  

Bring a large pot of salted water to a boil.

Kill the lobsters quickly by holding each one to face you, then driving a knife between the eyes and pulling it down through the head, like a lever. (Watch a video of this technique.)Using a heavy knife, split the lobster heads in half down the middle, then remove the heads, chop each one into 6 or 8 small pieces, and set the pieces aside. Separate the claws and tails from the bodies by twisting them, and discard the bodies or freeze them for another use. Put the claws into the boiling water and cook for 1 minute, then add the tails and cook for 1 minute more. Use a slotted spoon to remove them from the water and place them on a clean surface to cool. (You can put them in the refrigerator to speed the process if you like.) The lobster meat will appear quite underdone, but it will finish cooking later. Once it is cool, shell the lobster, splitting the tails and keeping the claw meat as intact as possible. Wrap the lobster meat in plastic wrap and refrigerate while you finish making the dish. Reserve the shells for the sauce.

Heat the oil in a large heavy-bottomed saucepan over medium-high heat until it is hot but not smoking. Add the lobster head pieces and reserved shells and cook, stirring a few times, for 5 minutes. (You should smell a potent oceanic aroma as the flavor is released.) Add the tomato paste, if using, and curry and stir for another 2 minutes. Add the carrots, onions, garlic, and ginger and cook, stirring, for another 10 minutes. Remove from the heat and pour in the Cognac and Sauternes. Return to high heat and reduce by about two-thirds, until about 1 cup remains, 10 to 15 minutes. Pour in the stock and bring back to a boil. Reduce the heat to a simmer and cook for 1 hour. Season to taste with salt and pepper.

Strain the broth through a fine-mesh strainer set over a large bowl. Wipe out the pot and empty and rinse out the strainer. Line the strainer with cheesecloth, set it over the pot, and strain the broth again, back into the pot. Stir in the cream and bring to a boil, keeping a close eye on the pot so it doesn’t boil over. Reduce the heat to medium and cook until slightly thickened and flavorful, about 30 minutes. Season to taste with lime juice and salt (keeping in mind that lobster is naturally salty). Remove any extra bits of lobster shell by straining the sauce through a fine-mesh strainer or cheesecloth set over a medium saucepan. Set the pan over medium heat and whisk in the butter. Add the lobster meat and reheat gently for 2 to 3 minutes.

To serve, place 2 claws and 1 whole tail in each of 4 shallow bowls, then spoon some sauce over each serving. Sprinkle with the basil and serve immediately.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Lobster Rolls

It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.  

• 
  
  3/4 cup finely chopped celery with leaves
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  1 Tbs. finely chopped fresh tarragon
  
  


• 
  
  1 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. (4 cups) cooked lobster meat
  
  


• 
  
  6 hot dog rolls, preferably New England-style split-top rolls
  
  

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.

Grilled Lobster

Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. For added flavor, try one of these easy dips: Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.

• 
  
  4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen lobster tails, thawed
  
  


• 
  
  Olive oil, as needed
  
  

If you're using live lobsters, kill them first, as shown in the How to Kill a Lobster video.

Prepare a medium-high gas or charcoal grill fire. Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-lb. lobster and 12 to 14 minutes for a 2-lb. lobster. (There’s no need to turn the lobster over.) A thawed lobster tail will take about 8 minutes to grill.

Remove the lobsters from the grill and let cool for a few minutes. Serve warm with the dipping sauce of your choice

Tip:

With this method, you’ll end up with a slight curve in the lobster’s tail. If you want to keep the tail straight, thread a metal or bamboo skewer through the tail before grilling.

New England Clambake

Instead of digging a sand pit, fire up your kettle grill to steam a party's worth of lobsters, clams, mussels, corn and potatoes.

• 
  
  2 lb. live clams, preferably a mix of soft-shell "steamers" and a hard-shell variety like mahogany or littleneck
  
  


• 
  
  1 lb. mussels
  
  


• 
  
  1-1/2 lb. small new potatoes
  
  


• 
  
  4 skinless, boneless chicken breast halves
  
  


• 
  
  4 sausages, such as bratwurst, chorizo, Italian, or other specialty links
  
  


• 
  
  4 live lobsters (about 1 lb. each)
  
  


• 
  
  4 ears corn, husks and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 lb. unsalted butter
  
  

Tip:

To build the fire, you'll also need 20 to 25 lb. of  hardwood lump charcoal, 50 lb. of seasoned hardwood chunks, and a 5-gallon bucket of fresh rockweed seaweed.

Prep the ingredients

Rinse the clams, discarding any that don't close tightly when tapped. Bundle each variety in a double layer of cheesecloth.

Rinse and scrub the mussels, pulling off any tough beards, and bundle the mussels in a double layer of cheesecloth.

Bring a large pot of salted water to a boil over high heat, and cook the potatoes until almost tender, about 5 minutes. Drain.

Build the fire and prep the grill

Start with a clean grill kettle, with all the air vents open. Using a chimney-style grill starter, light about a gallon of charcoal. When the coals are glowing evenly, dump them into the grill and spread them to form the first layer.

Next, add a layer of hardwood chunks, let them burn down until nearly reduced to coals, and then add another layer of hardwood. Depending on the type of wood, it takes about 15 to 25 minutes for each layer to burn down.

Add one more layer of charcoal to the fire. Once these coals are glowing briskly, spread the fire evenly, and put the grill's grid in place.

When 90% of the charcoal has turned either ashen white or luminous red, brush the chicken breasts with olive oil, season them with salt and pepper, and briefly grill them to create grill marks on each side (about 3 minutes per side).

Prick the sausages with a fork and grill briefly to brown, about 3 minutes. Set the chicken and sausages aside.

Crimp and fold the aluminum foil into a disk that's slightly smaller thanthe diameter of the grill. Be sure to leave about 2 inches around the perimeter of the disk so heat can circulate up and around the food.

Layer th e shellfish on the grill

Spread a 2-inch layer of seaweed on the foil disk, being careful to leave a 1-inch gap around the perimeter. Lay the lobsters on their backs on the seaweed bed, keeping them close together and taking up no more than one-third of the surface area of the seaweed. Put the clam and mussel bundles on the seaweed, opening side up, and flatten the bundles slightly. Quickly arrange the chicken, sausages, corn and potatoes around the shellfish as space allows. Cover the food with a 1-inch layer of seaweed, being careful to leave a 1-inch gap around the edge.

Cover the grill and leave the vents open. Cook the clambake for 25 minutes without opening the lid. While the clambake cooks, melt the butter and keep it warm for dipping.

Check for doneness and serve

Uncover the grill, tilting the lid away from you to avoid steam burns. With a pair of long tongs, peel back the seaweed to uncover one lobster. Look for a uniform red color and pull on one antenna near the mouth; if the lobster is cooked through, the antenna will detach easily. If the lobsters are done, check the clams and mussels: their shells will be fully opened when done. Cut the packages open with a pair of scissors. Check the chicken and sausages with an instant-read thermometer; it should read 160 to 165°F

Arrange the food on large platters, spoon the melted butter into individual serving dishes and let your guests help themselves.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.

• 
  
  2 ears corn, husked
  
  


• 
  
  3 tablespoons olive oil, divided
  
  


• 
  
  Kosher salt to taste
  
  


• 
  
  1/4 cup (1/2 stick) unsalted butter
  
  


• 
  
  1 cup Crushed Tomato Sauce 
  
  


• 
  
  2 tablespoons crème fraîche
  
  


• 
  
  1/4 cup uncooked grits or polenta, for rolling the dough
  
  


• 
  
  1 ball prepared pizza dough, at room temperature
  
  


• 
  
  4 ounces St. Andre cheese (a triple crème cheese)
  
  


• 
  
  1 cup cooked lobster meat
  
  


• 
  
  4 fresh chives, thinly sliced
  
  


• 
  
  Freshly ground black pepper to taste
  
  

Preheat the grill per the master directions below.

Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.

Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.

In a medium bowl, combine the tomato sauce and crème fraîche.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the corn and cheese.

Finish grilling the pizza per the master instructions.

While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza:

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.


• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Lobster Rolls

It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.  

• 
  
  3/4 cup finely chopped celery with leaves
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  1 Tbs. finely chopped fresh tarragon
  
  


• 
  
  1 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. (4 cups) cooked lobster meat
  
  


• 
  
  6 hot dog rolls, preferably New England-style split-top rolls
  
  

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.

Grilled Lobster

Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. For added flavor, try one of these easy dips: Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.

• 
  
  4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen lobster tails, thawed
  
  


• 
  
  Olive oil, as needed
  
  

If you're using live lobsters, kill them first, as shown in the How to Kill a Lobster video.

Prepare a medium-high gas or charcoal grill fire. Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-lb. lobster and 12 to 14 minutes for a 2-lb. lobster. (There’s no need to turn the lobster over.) A thawed lobster tail will take about 8 minutes to grill.

Remove the lobsters from the grill and let cool for a few minutes. Serve warm with the dipping sauce of your choice

Tip:

With this method, you’ll end up with a slight curve in the lobster’s tail. If you want to keep the tail straight, thread a metal or bamboo skewer through the tail before grilling.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Lobster Bisque

Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read the Test Kitchen post to learn how to tell the sex of a lobster).

For the broth:

• 
  
  1 1-1/2- to 1-3/4-lb. live lobster, rinsed
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  

For the bisque:

• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 small carrot, peeled and finely chopped
  
  


• 
  
  1 large clove garlic, finely chopped
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  2 Tbs. cream sherry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the broth:

In an 8- to 10-quart stockpot, bring 1-1/2 inches of water to a boil over high heat. Add 1 tsp. salt and the lobster, cover, and steam until bright red and one of the smaller legs twists off easily, about 18 minutes. Remove the lobster with tongs and reserve the steaming liquid.

When the lobster is cool enough to handle, twist off the claws and the tail. Using a nutcracker, crack the knuckles and claws and push out the meat with your little finger or a pick. Set the tail on a hard surface and use your hand to press down and crack the shell; push out the meat. Slice the tail meat in half lengthwise and remove the black intestinal vein. Dice the meat from one claw and half of the tail and set aside for garnish. Coarsely chop the remaining meat. Reserve the shells.

Rinse out the tomalley (green matter) from the upper body. Split the body lengthwise and use your fingers to remove the innards. (If the lobster is female, you’ll see bright-red roe; leave it in the body for additional color and flavor.)

Use kitchen shears or a chef’s knife to break the body and reserved shells into 1- to 2-inch pieces and then use a meat mallet or a small pot to flatten them.

Measure the steaming liquid and add water to total 6 cups of liquid. Melt the butter in a 4-quart saucepan over medium heat. Add the flattened shells and cook, stirring occasionally, until they begin to blister and their color intensifies, about 5 minutes. Add the liquid and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, for 30 minutes, skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a large liquid measuring cup. You should have 4 cups—if there’s more, boil until reduced to 4 cups; if there’s less, add water.

Make the bisque:

Clean and dry the saucepan and melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, purée the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.

Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes.

Serve the bisque garnished with the diced lobster meat.