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 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.
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 dish. 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, 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.
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.
2. Grilled Lobster Tails with Nectarine-Lime Sauce
This Delish recipe only requires 15 minutes of preparation, and yields 4 servings. The end result? Perfectly grilled lobster that’s topped off with a sweet, citrusy sauce.
- 2 (about ½ pound) nectarines, peeled and sliced
- 1 scallion, chopped
- Juice of 3 limes
- 1 lime, quartered (for garnish)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoons sea salt
- ¼ teaspoons finely minced seeded habanero pepper
- 4 (½ pound each) lobster tails
Directions: In a food processor, puree nectarines, scallion, 2 tablespoons lime juice, 1 tablespoon olive oil, ¼ teaspoon salt, and habanero pepper. Transfer to a medium bowl and set aside. Heat grill to medium-high. In a small bowl, whisk remaining lime juice, olive oil, and salt together. Split lobster tails lengthwise, remove membrane if desired, and brush meat with the lime-oil glaze. Place lobsters on grill, meat side down, and roast for 4 minutes; turn over to shell side and grill until meat is opaque and cooked through, 4 to 5 minutes more. Transfer to a platter, garnish with lime wedges, and serve with reserved nectarine sauce.
Recommended wine pairings: For the spicy, citrusy notes of this lobster dish, we like a straightforward Pinot Gris. Try a 2013 Porter & Plot, which has crisp, palate-tingling acidity; or a 2013 OG, which is light and refreshing.
3. Easy Lobster Tails in Foil
Better Recipes has made this well-seasoned dish so easy to prepare, you may find yourself using it as a regular dinner go-to. Prepare as many lobster tails as you’d like, but make sure to adjust the baking time. Bake 4 to 8 ounce tails for 25 minutes, 9 to 12 ounce tails for 30 minutes, and 13 to 16 ounce tails for 35 minutes.
- Lobster tails
- Paprika, optional
- Lemon or lime juice
Directions: Thaw the lobster tails. Cut away the membrane with scissors. Loosen meat from shell with fingers. Place each tail on a piece of foil. Sprinkle with salt, pepper, paprika, lemon or lime juice, and dot with butter. Fold foil over, sealing the ends so the juice will stay inside. Place foil wrapped tails on a cookie sheet and bake in a 450 degree Fahrenheit oven. When done, fold back foil and brown under the broiler for 1 minute. Remove tails to a hot platter, pour juice from foil over tails, and serve with lots of hot butter on the side.
Recommended wine pairings: With lots of butter and a bit of a sear from the broiling, this dish has our mouth watering already. Cut the richness of these simple flavors with a Gewürztraminer or Riesling. In particular, we like a bottle of 2012 XO.
4. Baked Lobster with Cheese
A dish of cheesy, baked deliciousness, Rasamalaysia’s recipe is a must-try for anyone looking to get a little creative. This recipe calls for butter, bacon, spinach, garlic, and cheese, creating a rich, savory, and unique-tasting dish.
- ½ lobster
- 2 teaspoons melted butter
- ⅔ cup light cream
- ½ slice bacon (chopped finely)
- 1 stalk spinach
- 1 clove garlic (chopped finely)
- 2 slices cheese (use your favorite cheese)
- Salt to taste
- A pinch of sugar
- Some flour
- Dried parsley flakes
Directions: Clean the lobster and cut it into halves. Boil the spinach in hot water, drain the water dry, and chop the spinach. Set aside. Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out.
Preheat the oven to 375 degrees Fahrenheit. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20 to 25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.
Recommended wine pairings: There’s no shortage of rich flavors in this dish, so we turn again to a California Chardonnay. This time, try a 2010 Dandy: a bit of oak, a spread of butteriness, and a creamy vanilla finale.
5. Inside-Out Lobster Roll
In three easy steps, you’ll be finished preparing Martha Stewart’s lobster roll. A combination of lobster, butter, lemon juice, brioche, sea salt, and fresh tarragon, this recipe, which yields 2 servings, puts a whole new spin on a lobster dinner.
- 2 lobsters (1½ pounds each)
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- ½ loaf brioche (crusts removed)
- Sea salt
- Lemon wedges
- Fresh tarragon, for garnish
Directions: Steam lobsters in a large pot, covered, for 14 minutes. Transfer to a plate; let cool. Remove meat from shells. Whisk together 2 tablespoons of the butter, melted, with lemon juice; toss with meat. Cut brioche into 1 and ½-inch cubes. Melt remaining 2 tablespoons butter in a medium skillet. Toast bread until golden, and toss with sea salt. Divide meat and bread between 2 plates. Serve with lemon wedges for squeezing, and garnish with fresh tarragon.
Recommended wine pairings: For this succulent sandwich, a a vibrant French rosé is never a bad choice. Alternatives include a Champagne, Viognier, or Sauvignon Blanc—we’re partial to a 2010 Casey Flat Ranch.
6. Barbecued Lobster Tails
Tasty and simple, Food.com’s barbecued lobster is coated with a savory marinade, which is a combination of paprika, white pepper, garlic powder, olive oil, and lemon juice. The recipe yields 2 servings and only requires 10 minutes of prep time.
- 1 teaspoon salt substitute
- 1 teaspoon paprika
- ⅛ teaspoon white pepper
- ⅛ teaspoon garlic powder
- ½ cup olive oil
- 1 tablespoon lemon juice
- 2 (10 ounce) lobster tails, thawed
Directions: Split the tails lengthwise with a large knife. Thoroughly mix all the other ingredients. Brush meat side of tail with marinade. Place the tails meat side down over medium coals and grill for 5 to 6 minutes. Turn over lobster and cook for another 5 to 6 minutes, brushing often with the remaining marinade. Do not overcook; lobster is done when it is opaque and firm to the touch. Serve with drawn butter and hunks of fresh lemon. Enjoy!
Recommended wine pairings: For grilled seafood, one of our best bottles is a 2012 Montefresco Pinot Grigio: Light and super-crisp with wonderful aromatics of tangerine and pear, it hails from one of Italy’s coolest, alpine-influenced climates.
7. Butter Poached Lobster with Fresh Tomatoes
Steamy Kitchen’s dish is fresh, easy, and unbelievably tasty. The recipe yields 2 dinner servings and requires 5 minutes of prep time. If you use salted butter in this dish, there’s no need to add any more salt when preparing. But if you’re using unsalted butter, you may want to season with a little salt when cooking the tomatoes.
- 1¾ pounds live lobster (or 2 uncooked lobster tails)
- 1 tablespoon water
- ½ cup salted butter (1 stick), cut into 1 tablespoon chunks
- 1 clove garlic, very finely minced
- 2 tomatoes, cut into large chunks
- 3 fresh basil leaves, chiffonade
Directions: If you are using lobster tails, use sharp kitchen shears to cut shell of lobster all the way down its back. Turn over and cut bottom shell all the way down. Peel off shell and remove meat. Continue with step 2. If using live whole lobster, bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Remove all lobster meat from shell and cut into large chunks. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does not come to a boil, otherwise the butter will separate.
Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, turning the lobster pieces every minute or so. Make sure mixture does not boil. Remove lobster pieces and divide among the 2 serving bowls. In the same saucepan with the remaining butter, turn the heat up just a bit, add the garlic. When fragrant, add the tomatoes and cook for just a couple of minutes until the tomatoes have released some of the juices. Throw in the basil and you’re done. Spoon tomatoes over lobster and serve immediately.