180 lobster recipes

Lobster Monte Carlo plates grilled lobster and shrimp over vegetable risotto with asparagus and portobello, finished in lemon butter sauce. A restaurant-style Mother's Day dinner for two.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Elegant crab and lobster salad plated with a fennel-orange side salad and a silky Courchamps sauce made with crab, tarragon, and Dijon. A refined no-cook seafood dish for special occasions.

Lobster, Normandy Style (Homard a la Normande) recipe

Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....

Red Lobster cheddar bay biscuits copycat uses Bisquick and sharp cheddar with a garlic butter brush-on to nail the restaurant's signature fluffy, buttery, garlicky bite. Ready in 30 minutes.

Classic Maine-style lobster stew with just four ingredients: fresh lobster, butter, milk, and cream. Simmered gently and aged overnight for the deepest, sweetest lobster flavor.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

Red Lobster-style cheese rolls made with Bisquick and sharp cheddar, brushed with garlic-herb butter after baking. Fluffy drop biscuits with a savory, buttery crust.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

Lobster and corn chowder with shell-infused half-and-half, fresh corn, and tender potatoes. A New England-style chowder that extracts maximum flavor from the whole lobster.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

New England seafood casserole with lobster, crab, or shrimp baked in a cream and egg custard with buttered cracker crumb topping. A classic coastal comfort dish.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.