Category Archives: Recipes

Ingredients

8 or more thawed lobster tails

Directions

Thaw and thoroughly rinse 8 or more Greenhead Lobster tails

Bring approximately 8 cups of water to a boil (add proportionately more water if cooking additional tails).

Put thawed lobster tails in boiling water and turn the heat down to a low simmer.

Cook one minute for every ounce of lobster meat (Four, 4 ounce tails will require 4 minutes of cooking).

Best to cook in batches not exceeding 8 tails

Remove lobster tails and let sit a few minutes to cool

Place chilled halved lobster tails in bowl of ice: enjoy with dipping Sauces.

EASY DIPPING SAUCE RECIPES

Ingredients

6 cups seafood stock/dashi

2 cup mushrooms (white beech, shimeji, enoki, sliced shitake, etc.)

2-4 cups cooked lobster meat, cut into large pieces (our picked claw & knuckle meat is a great option!)

1/4 cup Shiro miso (white miso paste)

4 serving ramen noodles, fresh or dried

2 sheets toasted nori, cut into quarters

1 cup green onions, chopped

2 Tbsp. butter

2 eggs (hard boiled or poached)

Optional garnishes: baby bok choy, corn, blanched carrots, sprouts

Sea salt & pepper to taste

Directions

Bring stock to a simmer in a medium saucepan, but do not let it boil. Add the mushrooms.

Place the miso in a medium bowl and whisk in a quarter cup of the hot stock until incorporated.

Whisk in another quarter cup of stock. Pour the miso mixture into the saucepan and stir until combined.

Add lobster to stock.

In a separate saucepan, cook the ramen noodles as instructed (should only take a few minutes).

Drain the noodles and divide across serving bowls.

Ladle the hot soup over the noodles, evenly distributing the lobster and mushrooms.

Tuck two squares of nori on the side of each bowl. Add a half tablespoon of butter to each bowl, sprinkle green onions over top. Arrange your other garnishes around the bowl and top with halved egg.

Serves 4

Ingredients

2 cups Greenhead Lobster picked claw/knuckle meat (roughly chopped)

3/4 cup corn kernels (from one ear of cooked corn)

1/3 cup mayonnaise

1/2 medium red bell pepper, diced into 1/4″ pieces (about 1/2 cup)

1/4 small red onion, finely diced (about 1/8 cup)

8 fresh tarragon leaves, finely chopped (about 2 tsp)

Sea salt & pepper to taste

Directions

Combine ingredients in a bowl. Season with salt and pepper to taste. Serve immediately or chill in refrigerator before serving.

For additional flavors, corn and red onion can be grilled before being cut/diced and added (cool before mixing with other ingredients).

Substitute cilantro, or herb of choice for tarragon if desired!

Adapted from AboutSeafood.com

Serves 4