Top Rated Lobster Tail Recipes

Grilled Lobster Tails Recipe
Lydia Shire makes this delicious summer treat that's served at her restaurant Towne in Boston. 
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St. Patrick's Day is a holiday of drinking for many, but this recipe let's you eat and drink in the name of Ireland, albeit with an American beer (but a good one at at that).
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Maine Lobster Salad with Blood Orange and Tarragon-Citrus Vinaigrette
Start your meal with this fresh salad. If you can’t find blood oranges, substitute with clementines. Serve crisp glasses of grüner veltliner from Austria, which is a great partner for vinaigrette-topped salads. Adapted from a recipe by Samuel Haywood, executive chef and Director of Food and Beverage at The Harraseeket Inn in Freeport, Maine.Click Here to See More Salad Recipes
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For an elegant dinner, try this butter-poached lobster with champagne sabayon and fresh grapefruit and fennel salad. For more recipes, visit Justmarriedandcooking.com
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Lobster Meat
Executive chef Marc Forgione, known for his Chicken Under a Brick at his self-titled restaurant in New York City, offers up a fine, Asian-inspired lobster dish that's a great way to impress a crowd. Try pairing this dish with a nice glass of fruity riesling, which will help temper that hint of spice. Click here to see How to Best Kill a Lobster.
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Lobster with Butter, Vanilla, and White Wine Sauce
Some people get nervous about baking breads with yeast, which can be finnicky and unpredictable. Other people avoid cooking whole fish or poultry because they don't know the first thing about deboning. And me, at least until this past week, I shied away from lobster. Lobster's a pretty reasonable cooking fear. Not only does the cook have to kill it themselves (and then choose among several methods of execution), but on top of that, the things have threatening claws, a rock-hard shell, and an unnerving number of appendages. Delicious as they are, lobsters are... well, kinda freaky. What inspired me to conquer my fear? Having grown up eating a diet virtually free of seafood, I discovered the lobster very belatedly. It wasn't until my early 20s that I even tasted lobster straight out of the shell. When I did try it, though, I discovered what the rest of the world has always known — it's a delicious meat, sweet and especially good when doused in a more-than-healthy amount of butter. And thus, fast-forward to this week's first-ever lobster cooking venture. The preparation is pretty simple, but the flavors aren't. Served on a bed of saffron rice, the lobster is drizzled in a butter and white wine sauce that's perfumed with woody, fragrant Madagascar bourbon vanilla bean. It's everything a good meal should be — fancy-seeming but also fast and satisfying. Click here for more lobster recipes.
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3.5
A quick peek at the ingredients of this burger and you’ll quickly realize why it’s called the $100 burger. Every type of decadent ingredient that could be considered is in this recipe. Topping it with a lemon aioli? Make it a Meyer lemon aioli instead, and add a little truffle to your portobello mushroom cream, as well. It’s all finished off with a ring of lobster tail so that no expense is spared. If you don’t have a meat grinder, ask your butcher to grind the blend of brisket, foie gras, and shortribs for your burger.  Click here to see 50 Best Burger Recipes  
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Edith’s
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LDSMom128
I've never done lobster before, but after seeing them for such a good price on sale, I couldn't pass them up! I saw different recipes for either steaming or broiling them, but I did both and they turned out fantastic!! I also made the citrus butter and my son said that they tasted much better after being dipped in the butter!
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Seafood lovers will surely enjoy this succulent dish that's extremely easy to make and enjoy.
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looneytunesfan
Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail.
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Alan Leonetti
This recipe can be made in 30 minutes or less, and it is not one of Rachael Ray's recipes.
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