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Lobster tail

Explore 9 recipes, 3 videos, and more

Caribbean Fish Soup and Curry Chicken

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Broiled Lobster and Grapefruit Salad

Ingredients
  • 2 Ruby Red grapefruits (1 pound each)
  • 2 lobster tails in shell, thawed if frozen
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium head Boston lettuce (8 ounces), torn into large pieces
  • 4 ounces endive, leaves halved lengthwise
  • 1/4 cup chives, cut into 1-inch pieces
  • 1 teaspoon finely grated Ruby Red grapefruit zest
  • 1 Ruby Red grapefruit, juiced (about 1/4 cup)
  • 1 tablespoon thinly sliced mint
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons sugar
  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
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Lobster Roatan

Ingredients
  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 2 tablespoons red finger chile, thinly sliced
  • 1 cup canned coconut milk
  • 1 cup Fish Stock
  • 2 teaspoons sugar
  • 1 1/2 cups tomatoes, seeded and chopped
  • Coarse salt and freshly ground pepper
  • 4 steamed lobster tails, with shells, from 1 1/4- to 1 1/2-pound lobsters, halved lengthwise
  • 1/2 cup packed fresh cilantro leaves
  • Cooked white rice, for serving
  • 4 lime wedges, for garnish
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Lobster Tail with Grapefruit Vinaigrette

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Mornay Sauce with Crab

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Plateau de Fruits de Mer with Two Sauces

Time:1 hour 15 mins
Ingredients
  • 1/4 cup white-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons finely diced, peeled cucumber
  • Coarsely ground black pepper
  • 1/3 cup ketchup
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon finely grated orange zest
  • 4 jumbo shrimp, steamed, peeled, and deveined
  • 4 oysters, shucked and in shells
  • 1 small lobster tail, steamed and cut in half
  • Lemon wedges, for garnish
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Nonna's Crab and Lobster with Spaghetti

Ingredients
  • 2 tablespoons grapeseed oil
  • 3 garlic cloves, smashed
  • 6 medium blue Maryland crabs (5 1/2 to 6 inches each), cooked
  • 1/4 teaspoon red-pepper flakes
  • 2 cans (28 ounces each) peeled whole tomatoes, pureed (about 6 cups)
  • 7 1/2 cups water
  • 3 lobster tails
  • 1/4 cup finely chopped preserved lemons (igourmet.com)
  • Coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound spaghetti
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Spaghetti with Lobster Fra Diavolo

Time:3 hours
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, crushed
  • 1/2 teaspoon red-pepper flakes
  • 2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed
  • 2 cups water
  • Coarse salt and freshly ground pepper
  • 4 cups lobster stock or fish stock
  • 3 lobster tails in shells
  • 1 pound spaghetti
  • 2 tablespoons chopped fresh basil
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Provencal Seafood Pie

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 leek, white and pale-green parts only, washed well and finely chopped
  • 1 bulb fennel, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 3/4 cup all-purpose flour, plus more for work surface
  • 2 cups Fumet, or store-bought fish stock
  • 3 canned whole peeled plum tomatoes, crushed
  • 1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for Fumet
  • 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet
  • 6 ounces scallops, tough muscles removed, halved
  • 6 ounces striped bass fillet, skinned and cut into 1 1/2-inch pieces
  • 6 ounces halibut fillet, skinned and cut into 1 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 package (14 ounces) frozen puff pastry, such as Dufour, thawed
  • 1 tablespoon heavy cream
  • 1 large egg yolk
  • Aioli, for serving
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Boiled Lobster Tails

Other Ideas:
Main course
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