7 Quick and Easy Lobster Dinner Recipes

Preparing lobster can sometimes feel like an overwhelming feat, causing you to forego making it all together. But making lobster doesn’t have to be hard or take hours to prepare. In fact, it can be surprisingly easy. To help you prepare an effortless lobster dinner, we’ve compiled 7 recipes that are simple to pull together and require minimal prep time. Read on to learn how you can make easily make your own lobster dish.

Lobster Meat

Source: iStock

1. Boiled Lobsters

If you’re about to prepare your first lobster meal, Food Network‘s recipe is perfect. It takes just 5 minutes of prep time and only requires 4 ingredients. The key ingredient that pulls this meal together? Salt, which brings a great fresh ocean flavor to your lobster. It’s a basic recipe, but absolutely mouthwatering.


  • 2 or 3 tablespoons salt
  • 4 live lobsters (about 1 ½ pounds each)
  • ½ cup (1 stick) melted butter
  • Lemon wedges

Directions: Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.

Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges. (Note: Lobsters must be kept alive until they are cooked because their flesh begins to deteriorate soon after they die or are killed. Some experts recommend numbing the lobsters first by placing them in the freezer for about 10 minutes before cooking.)

Recommended wine pairings: This dish may seem simple, but its rich flavors will be drawn out by a similarly buttery wine. For this pairing, we like a rich California Chardonnay, with one of our favorites being a 2012 Marmont