Lobster is associated with luxury and fine dining, and with good reason! This tasty crustation is the king of gourmet seafood. There are so many great lobster dishes to try, because there are so many different edible parts of the lobster. If you feel like cooking up something special, especially with Valentines Day on the way, we're here to inspire you with our top 5 lobster dishes.
Lobster rolls
This is a North American lobster dish, originating in New England. Connecticut is thought to be the birth place of the dripping hot buttered version, with lobster meat (normally claw and knuckle meat) piled high onto a toasted brioche bun. But perhaps the Maine version, served cold with the lobster coated in silky mayonnaise, usually mixed with crisp celery for texture and chives or spring onions for a allium bite, has become the most famous version. You can find this iconic lobster dish at many seafront pubs across the UK now. Our take is below, from Drogo's Kitchen, perfect for a picnic or a very special lunch.
Lobster Rolls with Garlic Chives
Tender, sweet claw and knuckle meat is stirred through mayonnaise with a generous squeeze of lemon for acidity, and one of our favourite micro herbs, garlic chives, as a green garnish. We have also developed a miniature version of this lobster roll to serve as a gourmet canapé.
Lobster Thermidor
This French lobster dish is typically French in its simple decadence. A whole lobster is split in half and covered with plenty of butter, shallots, a splash of vermouth and heavy cream. It is often topped with a French cheese for a final grill. Luxurious, flavourful and delicious. We sell a few gorgeous whole live lobsters, our favourite being our stunning native lobster, fresh from British seas, full-flavoured and juicy.
Lobster pasta
One of the most famed Italian-American dishes to cook with lobster is Lobster Fra Diavolo, which takes lobster meat and slowly cooks it in garlicky tomato sauce, with varying levels of spice depending which restaurant you go to, often served with pasta, sometimes creamed polenta.
As lobster and pasta are such a dream combination, we just had to source the best hand-filled lobster Tortelloni from our pasta experts, which we sell with pride.
Lobster and Devonshire Crab Tortelloni with Fennel Butter
An easy way to serve lobster to your loved ones, this quality pre-made pasta balances the flavours of lobster and Devonshire crab, with subtle aniseed flavour from the fennel and plenty of brightness from the lemon. We also sell a pasta filled with lobster and sweet tomato, if crab isn't your thing!
Japanese-style lobster
Lobster loves simplicity and a classic way to serve plump juicy lobster tails in Japan is seared until lightly charred on a Yakiniku Grill, which is a small portable barbecue. The sweet flavour of the meat needs little else to accompany it, but prawns are always a crowd pleaser!
Lobster Tail and Carabineros Prawns on Yakiniku Grill
Surf and turf
We couldn't not mention this steakhouse staple! If you know us at Fine Food Specialist, you know that we pride ourselves on selling the highest quality Wagyu. Pairing a sweet broiled lobster tail alongside a quality prime cut of steak is the best way to treat yourself, in our opinion. In fact, this might be the most luxurious lobster dish of all, especially if the steak is melt-in-your-mouth tender Wagyu.
Lobster dish FAQs
What are some classic lobster dishes?
Classic French lobster thermidor, spicy Italian Lobster Fra Diavolo and decadent New England lobster rolls are some of our favourite lobster dishes! There's also the delicate Japanese way of serving lobster tails fresh from a charcoal grill, a Catalan lobster salad, and the complete treat of a surf and turf: lobster and steak served together.
What is the best way to cook live lobster?
The perfect way to cook a whole lobster, without overcooking it, is by steaming, . You can tell a lobster is steamed perfectly when the shell turns bright red. This can happen in 10 minutes if your lobster weighs around 1kg. Always keep an eye on it to ensure it doesn't overcook and become dry, and you can always use a thermometer to have total clarity. You'll want the lobster to reach 57 degrees Celsius internally.
