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

Luke's Lobster Roll
Johnny Miller

Sweet, rich, and satisfying lobster can be enjoyed in a variety of ways. Whether it's mixed with mayonnaise and served on a roll, stars in a creamy bisque, or is grilled and served with melted butter and lemon wedges, the crustacean is a summertime delicacy. In this collection of lobster recipes, we're highlighting a handful of the most beloved ways to cook and serve lobster. From beginners to long-time seafood lovers, there's something here for everyone.

Before you dive in, you'll want to know what to look for when buying lobster from your local market or fishmonger. You can buy live lobsters and steam them at home, or purchase lobster tails separately online or at the seafood counter. When buying a live lobster, look for one that feels heavy, has two long antennae, and has a hard shell without any cracks. It should be lively and alert when pulled from the tank. To ensure peak freshness, cook the shellfish within 24 hours of bringing it home.

One of the most popular ways to cook a live lobster is by boiling it. To do so, bring a large pot of salted water to a boil and insert the lobsters headfirst and cook until the shells are bright, which takes about 11 minutes. You can also steam them by adding a steaming rack to a large pot and filling it with a couple of inches of water. For this method, let the lobsters cook for about 12 to 16 minutes. Once you've cooked the lobsters, it's time to deshell them—Martha has a fool-proof method for this.

Now that you know the basics, put your knowledge to use by making our favorite lobster recipes. From appetizers to mains, we're sharing a wide range of ways to use the delicacy.

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Lobster Salad with Tostones

lobster salad with tostones served on a cutting board
Chris Simpson

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.

02 of 14

Lobster Bisque

bowls of lobster bisque
Bryan Gardner

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.

03 of 14

Perfect Lobster Roll


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.

04 of 14

Grilled Lobster

grilled lobster

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.

05 of 14

Lobster Shepherd's Pies

lobster pot pie

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.

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Sea Ranch Lobster


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.

07 of 14

Easy Lobster Rolls


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.

08 of 14

Lobster and Fennel Potpie

Jonathan Lovekin

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.

09 of 14

Lobsters with Beurre Blanc

Ditte Isager

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.

10 of 14

Open-Faced Lobster "Rolls" with Avocado Spread

Yunhee Kim

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.

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Grilled Lobster with Sun-Dried Chile Butter and Corn on the Cob

main lobster

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.

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Seafood Mac and Cheese

Emeril’s Seafood Mac and Cheese
Kana Okada

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.

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Inside-Out Lobster Roll

Hans Gissinger

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.

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Boiled Lobsters with Corn and Potatoes

boiled lobster with corn

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.

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