Our Favorite Lobster Recipes Will Take Your Summer Seafood Feast to the Next Level

Give lobster a bright-spicy bite by mixing it with lime juice, jalapeño, cilantro, scallions, and olive oil. Then spoon it onto crispy, twice-fried plantains—they serve as the perfect salty vessel for this light seafood salad. 

This bisque has a double dose of lobster flavor. First, a homemade stock is made by simmering lobster tails in fish stock, wine, and water, which will serve as the base of your soup. Then you make the bisque by blending tomatoes, tomato paste, thyme, paprika, cayenne, brandy, sherry, and the strained lobster stock in batches until smooth. Warm the blended soup and serve each bowl with a scoop of lobster meat that's been warmed up in a skillet with butter.

This New England staple is simply the best thing to happen to a split-top bun. Our favorite recipe includes regional takes on the lobster roll so you can give yours a Maryland, Connecticut, or California accent.

Take your summer cookout to the next level by serving grilling lobster, which gives it a nice smoky edge. All this spectacular main dish needs for serving is a side of melted butter and some lemon wedges. 

We've reimagined shepherd's pie, keeping the potato topping but swapping the usual ground meat for lobster meat in this elegant spin on the dish. The lobster filling starts with a rich base of lobster stock and meat, which are cooked alongside sweet leeks. 

Split lobsters are grilled for this recipe, then drizzled with a mixed herb sauce for serving. The sensational condiment is simple to make, all you need to do is pulse blend of fresh herbs—parsley, fresh mint, oregano, and lemon-balm leaves—with garlic, chile, peppercorns, anchovies, and vinegar in the food processor.

One of the first things we think about when it comes to seafood and summer is these easy lobster rolls that come together in just 25 minutes. Mix the seafood with mayonnaise, lemon juice, chives, chervil, Old Bay seasoning, and cayenne then spoon it into sliced pull-apart rolls. 

Fennel and tarragon add their fragrant, licorice-like essence to the sweet lobster meat filling of this luxurious potpie. Buttered Pullman bread forms the crisp topping.

Orange juice sweetens this version of beurre blanc, a French butter and white wine sauce. Drizzled over split lobster tails and broiled, it browns to a delicious finish.

No mayo is required for this lighter take on lobster rolls that uses a lemon-avocado purée to flavor the meat. It's made by blending toasted fennel seeds, avocado, lemon juice, and scallions. 

Two summer favorites—lobster and corn on the cob—team up to make one incredible main dish. After grilling both ingredients until they're lightly charred, spread them with our sun-dried chile butter; it's made by mixing melted and lightly browned butter with Aleppo pepper. 

Kid-friendly and easy to make, what's not to love? Our creamy mac and cheese is studded with lobster meat for an elevated bite. Balance out the smoothness with a sprinkling of panko, which creates a crispy, golden-brown topping when baked in the oven. 

The flavor of lobster is on full display here. We keep it simple by dressing the meat in a lemon-butter sauce that's equal parts tangy and rich. Serve it with a few brioche croutons and you have a deconstructed lobster roll. 

One of the easiest and most favorite ways to prepare lobster is by boiling it with fresh corn and new potatoes, like we do here. Serve with melted butter and crackers to complete the seafood feast.