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Serves 1

Ingredients

1 each 1 1/4 lb. live Maine lobster
2-3 ounces lettuce mixture
1 medium avocado, diced
1 hard cooked egg, sliced
4 each artichoke hearts, quartered
1 Roma tomato, diced
1/4 cucumber, diced
4 ounces Lobster Salad Dressing – recipe below
croutons for garnish
1 lemon for garnish

Maine Lobster Salad Dressing
1 egg yolk
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 pinch of salt and pepper to taste
1/8 teaspoon Tabasco sauce
1 cup extra virgin olive oil
1/2 lemon, juice only
2 tablespoons Cognac

Maine Lobster Cobb Salad

Instructions

Let’s prep this delicious salad using our sustainable lobsters. Steam Maine lobsters for 7 minutes. Clean and save all meat and shells. Cut tail meat into medallions, leave claw meat in whole pieces.

Toss lettuce mixture with tomato, cucumber, artichoke hearts, the remaining knuckle and body meat from the Maine lobster, and the dressing. Arrange on oval platter.

Arrange the medallions of Maine lobster meat on top of the lettuce mixture creating the form of a Maine lobster using the shell with the claw meat on each side and the tail fin at the base of the medallions.

Arrange hard cooked eggs, avocado fans, croutons, and lemon wedges around the Maine lobster.

Maine Lobster Salad Dressing

Whisk all ingredients together.

Ingredients

1 each 1 1/4 lb. live Maine lobster
2-3 ounces lettuce mixture
1 medium avocado, diced
1 hard cooked egg, sliced
4 each artichoke hearts, quartered
1 Roma tomato, diced
1/4 cucumber, diced
4 ounces Lobster Salad Dressing – recipe below
croutons for garnish
1 lemon for garnish

Maine Lobster Salad Dressing
1 egg yolk
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 pinch of salt and pepper to taste
1/8 teaspoon Tabasco sauce
1 cup extra virgin olive oil
1/2 lemon, juice only
2 tablespoons Cognac

Serves 1

Chicago Style Lobster Roll

Serves 3

Ingredients

2 Lobsters from Maine
1/4 cup mayonnaise
3 Tbsp lemon juice
1 celery stalks, finely chopped
1 Tbsp celery leaves, finely chopped
1 Tbsp fresh chives, finely chopped
1‐2 strips of cooked bacon, chopped
1 ear of corn, charred and cut off cob
Kosher salt & fresh cracked pepper
New England style buns, or hot dog buns
Melted butter
4 wooden skewers

Chicago Style Grilled Lobster Rolls

Instructions

Let’s prep these delicious Chicago-Style Lobster rolls using our sustainable Maine lobster tails. To make the dressing, add the mayo to a large bowl and add the next 6 ingredients and season with ½ teaspoon of salt & a few cracks of pepper. Whisk to combine and set aside.

Bring a pot of water to the boil, and season it with a generous amount of kosher salt, the water should taste like the ocean. Meanwhile, for each Maine lobster tail, insert 2 skewers right below the shell of the lobster, and thread them all the way through the tail and poke them out the other end of the shell, this will prevent them from curling up in the pot. Boil the tails for 6 minutes, take out of the water, place on a cutting board, and remove skewers. Cut each tail in half by inserting your knife directly through the top of the shell(the meat should still be a little rare in the middle). Brush the meaty part of the tails with veggie oil and season with a pinch of kosher salt and pepper. Preheat your grill to medium high, and grill tails meaty side down for 3-­‐5 minutes until nice grill marks appear, flip and cook on shell side for 2 minutes more.

Take the tails off the grill and pull the meat out of the shells with a fork. Cut the meat into large bite-size chunks and add to the dressing. Mix well and let sit for 10 minutes so the warm lobster soaks up the flavor of the dressing. Meanwhile, brush your buns with a generous amount of melted butter both inside and out, and season the inside of the bun with a pinch of salt and pepper. Grill until nice and toasty, only a couple minutes. Build a sandwich and enjoy!

  • If using hot dog buns, cut some of the crust away to make the middle section even wider so you can stuff it with more lobster.
  • To char the corn, pull away the husk and brush with cob with veggie oil. Grill over medium high heat and rotate the corn every 3 minutes until it is evenly charred all around.

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

2 Lobsters from Maine
1/4 cup mayonnaise
3 Tbsp lemon juice
1 celery stalks, finely chopped
1 Tbsp celery leaves, finely chopped
1 Tbsp fresh chives, finely chopped
1‐2 strips of cooked bacon, chopped
1 ear of corn, charred and cut off cob
Kosher salt & fresh cracked pepper
New England style buns, or hot dog buns
Melted butter
4 wooden skewers

Serves 3

Lobster Eggs Benedict

Serves 4

Ingredients

4 English muffins, split in half and toasted
12 asparagus spears, steamed until just tender
1 pound cooked Maine lobster
1 tablespoon butter
8 eggs, poached

For Hollandaise Sauce:
½ cup (1/4 pound) unsalted butter
2 egg yolks
1 tablespoon freshly squeezed lemon juice
Dash of cayenne pepper
Sea salt

Maine Lobster Eggs Benedict

Instructions

Let’s cook up this dynamite breakfast recipe using our sustainable Maine lobsters.

To prepare the Hollandaise Sauce:

Melt the butter in a double-boiler on top of the stove. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.

To assemble Maine Lobster Benedict:

Toast the English muffins and place 2 halves on a plate. Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half. Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins. Top each muffin half with a poached egg, and dollop the Hollandaise Sauce on top.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

4 English muffins, split in half and toasted
12 asparagus spears, steamed until just tender
1 pound cooked Maine lobster
1 tablespoon butter
8 eggs, poached

For Hollandaise Sauce:
½ cup (1/4 pound) unsalted butter
2 egg yolks
1 tablespoon freshly squeezed lemon juice
Dash of cayenne pepper
Sea salt

Serves 4

Burst Cherry Tomato And Lobster Tagliatelle

Serves 4

Ingredients

  • 2 tbsp butter, divided
  • 24 oz cherry tomatoes
  • 4 large cloves garlic, minced
  • 1 tsp salt, divided
  • ½ cup dry white wine
  • 1 tbsp lemon juice
  • ¼ cup + tbsp heavy cream
  • ½ tsp sugar
  • ¼ tsp crushed red pepper flakes
  • 12 oz tagliatelle pasta
  • 1 lb cooked Maine Lobster claw and knuckles, thawed

Burst Cherry Tomato and Maine Lobster Tagliatelle

Instructions

Let’s cook up this delicious pasta recipe using our sustainable Maine lobster meat.  Bring a large pot of water to a rolling boil. Season generously with salt.

While the water comes to a boil, heat a large skillet with high side to a medium heat. Add butter to the skillet. Once the butter melts, add the cherry tomatoes. Let the tomatoes cook in the butter for five minutes without touching. After five minutes, give them a stir and add ½ teaspoon salt. When they start to burst at the seams, after another 2-3 minutes, use the back of a wooden spoon to smash them.

Add garlic, white wine, lemon juice, and remaining ½ teaspoons salt. Bring to a boil and reduce to a simmer. Simmer until reduced by half.

Stir in heavy cream, sugar, and red pepper flakes. Bring to a boil and reduce to a simmer. At this point, you can drop the pasta into the boiling water. Cook until just UNDER aldente.

When the pasta is cooked, use tongs to transfer the pasta and the cooked lobster to the sauce. Reserve starchy cooking liquid. Use tongs to toss everything together until lobster is hot and sauce has coated the noodles. If needed, add a little bit of starchy cooking liquid, ¼ cup at a time until you reach desired sauce consistency. Season to taste with salt and pepper. Serve immediately.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 2 tbsp butter, divided
  • 24 oz cherry tomatoes
  • 4 large cloves garlic, minced
  • 1 tsp salt, divided
  • ½ cup dry white wine
  • 1 tbsp lemon juice
  • ¼ cup + tbsp heavy cream
  • ½ tsp sugar
  • ¼ tsp crushed red pepper flakes
  • 12 oz tagliatelle pasta
  • 1 lb cooked Maine Lobster claw and knuckles, thawed

Serves 4

Cajun Garlic Butter Lobster Tail

Serves 4

Ingredients

  • 4 large Maine Lobster tails, raw
  • 4 Tablespoons butter, melted
  • 2 cloves garlic, minced or grated
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Cajun spice
  • Lemon wedges, for serving
  • Parsley, to garnish
  • Melted butter, for serving

Cajun Maine Lobster Tails with Garlic Butter

Instructions

Let’s cook up this flavorful, spiced recipe using our sustainable Maine lobster tails.

Preheat the broiler to high.

With sharp kitchen shears, cut the top of the lobster shell down to the tip of the tail. You want to cut through the top, but not the bottom shell or the meat.

Spread open the shell on top and pull the meat upward, separating it from the bottom shell. Slightly push the shell together so it looks like the meat is sitting on top.

Place on a baking sheet.

In a small bowl, whisk together the melted butter, garlic, lemon juice, and cajun spice. Drizzle the butter mixture over the lobster meat.

Place on a middle-upper rack of the oven and broil until the lobster meat is opaque throughout and lightly browned, about 8-10 minutes (or 1 minute per ounce of individual tail).

Note: If starting from a pre-cooked lobster tail, simply drizzle the butter mixture over the lobster meat and broil for 2-3 minutes until just warmed through.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 4 large Maine Lobster tails, raw
  • 4 Tablespoons butter, melted
  • 2 cloves garlic, minced or grated
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Cajun spice
  • Lemon wedges, for serving
  • Parsley, to garnish
  • Melted butter, for serving

Serves 4

Lobster Piccata

Serves 6

Ingredients

  • 2 Tablespoons butter
  • 1 small shallot, minced (or 2 TBSP minced onions or 1 clove garlic)
  • 4 garlic cloves, minced
  • 1 pound cooked Maine Lobster meat, in chunks
  • 1/2 cup dry white wine (or dry vermouth, chicken broth or vegetable broth)
  • 1 1/2 cups half & half
  • 1/2 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch (mixed with 1 tablespoon of water)
  • ¼ cup fresh chopped parsley (optional – can substitute with arugula, tarragon or basil)
  • 3 Tablespoons lemon juice (or white wine vinegar)
  • 4 Tablespoons drained and rinsed capers (or green olives)
  • Salt and pepper, to taste
  • Lemon slices, to serve
  • Fresh chopped parsley, to garnish

Maine Lobster Piccata

Instructions

Let’s cook up this delicious recipe using our sustainable Maine lobster tails. Heat a large skillet over medium-high heat. Melt the butter and add the shallot. Cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute.

Pour in the white wine and allow to reduce by half, scraping off any browned bits from the bottom of the skillet.

Reduce heat to medium-low and add the cream, parmesan cheese and cornstarch mixture. Simmer until slightly thickened and cheese is melted, 2-3 minutes.

Add lobster to the pan and cook until lobster is warmed through, 2-3 minutes. Remove from heat and stir in lemon juice, capers and parsley. Season with salt and pepper, to taste.

Serve with lemon slices and extra parsley to garnish (if desired).

Serve over pasta or rice and enjoy!

Ingredients

  • 2 Tablespoons butter
  • 1 small shallot, minced (or 2 TBSP minced onions or 1 clove garlic)
  • 4 garlic cloves, minced
  • 1 pound cooked Maine Lobster meat, in chunks
  • 1/2 cup dry white wine (or dry vermouth, chicken broth or vegetable broth)
  • 1 1/2 cups half & half
  • 1/2 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch (mixed with 1 tablespoon of water)
  • ¼ cup fresh chopped parsley (optional – can substitute with arugula, tarragon or basil)
  • 3 Tablespoons lemon juice (or white wine vinegar)
  • 4 Tablespoons drained and rinsed capers (or green olives)
  • Salt and pepper, to taste
  • Lemon slices, to serve
  • Fresh chopped parsley, to garnish

Serves 6

Salmon X

Serves 6

Ingredients

  • 6 (4 oz each) Atlantic salmon fillets
  • 4 Tbsp olive oil, divided
  • 1 tsp sumac
  • 1 tsp cumin seeds
  • 1 tsp black onion seeds
  • 1 tsp sesame seeds
  • 2 red onions, thinly sliced
  • 1/2 cup blanched almonds, roughly chopped and toasted
  • 2 Tbsp pomegranate molasses
  • Juice of 1 lemon
  • 1 pomegranate (or 3 to 4 oz pomegranate seeds)
  • Salt and Freshly ground black pepper
  • Cilantro sprigs and lemon wedges, for garnish

Recipe courtesy of Seafood Nutrition Partnership

Atlantic Salmon Platter

Ingredients

  • 6 (4 oz each) Atlantic salmon fillets
  • 4 Tbsp olive oil, divided
  • 1 tsp sumac
  • 1 tsp cumin seeds
  • 1 tsp black onion seeds
  • 1 tsp sesame seeds
  • 2 red onions, thinly sliced
  • 1/2 cup blanched almonds, roughly chopped and toasted
  • 2 Tbsp pomegranate molasses
  • Juice of 1 lemon
  • 1 pomegranate (or 3 to 4 oz pomegranate seeds)
  • Salt and Freshly ground black pepper
  • Cilantro sprigs and lemon wedges, for garnish

Recipe courtesy of Seafood Nutrition Partnership

Serves 6

Rawsalmon Maplemustardsalmon Rgb X Fin

Serves 4

Ingredients

  • 1.5-2 lbs Atlantic salmon
  • 1/2 c maple syrup
  • 1/3 c honey whole grain mustard
  • 1/3 tsp. salt
  • garnish: parsley, lemon, tangerine

Maple Mustard Atlantic Salmon with Roasted Vegetables

Instructions

“Preheat oven to 375 degrees F.

Place Atlantic salmon on a large baking sheet. Mix together salt, syrup and mustard. Coat presentation side of salmon with the mixture.

Bake oven for 12 – 15 minutes, or until fish is cooked to your liking.

Garnish salmon with parsley, and lemon and tangerine rounds. Service with roasted vegetables.”

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1.5-2 lbs Atlantic salmon
  • 1/2 c maple syrup
  • 1/3 c honey whole grain mustard
  • 1/3 tsp. salt
  • garnish: parsley, lemon, tangerine

Serves 4

Serves 4

Ingredients

  • 4 Atlantic salmon fillets (4 ounces each)
  • 1/2 cup orange juice
  • 2 Tbsp. tamari (or liquid aminos or soy sauce)
  • 3 Tbsp. raw honey
  • 1 1/2 cup corn (frozen, canned, or cut straight off the cob
  • 1/2 cup finely diced cucumber
  • 1 Tbsp. finely diced red onion
  • 1/4 tsp. salt

Sweet Orange Atlantic Salmon

Instructions

Turn oven to 450º. In a small sauce pan, add orange juice, tamari or soy sauce, and honey. Bring to a boil, then reduce to a simmer for 10 minutes, until orange glaze thickens enough that it can coat the back of a spoon.

Lay Atlantic salmon fillets on a baking sheet covered in parchment paper. Brush each filet 3-4 times with the yummy orange glaze. If you don’t have a brush, just drizzle the glaze with a spoon and then spread it across the top of each salmon. Bake for 7-9 minutes. If you want more glaze on it, brush it again one minute before it comes out of the oven.

In a medium bowl, mix together the corn, diced cucumber, red onion and salt to make the corn salsa. Set to the side.

Remove salmon from oven, and top each with 1/3 cup corn salsa. Serve with extra salsa on the side. Enjoy!!

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 4 Atlantic salmon fillets (4 ounces each)
  • 1/2 cup orange juice
  • 2 Tbsp. tamari (or liquid aminos or soy sauce)
  • 3 Tbsp. raw honey
  • 1 1/2 cup corn (frozen, canned, or cut straight off the cob
  • 1/2 cup finely diced cucumber
  • 1 Tbsp. finely diced red onion
  • 1/4 tsp. salt

Serves 4

Mahi Img X

Serves 4

Ingredients

  • 1 cup 2% Greek yogurt
  • 2 Tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 Tbsp. za’atar
  • Kosher salt and freshly ground black pepper
  • 4, 4-6 oz. mahi mahi
  • 1/4 red onion, thinly sliced into rounds
  • 1 cup halved cherry tomatoes
  • 1 cup diced zucchini
  • 1 large lemon, thinly sliced
  • 2 Tbsp. capers
  • 2 Tbsp. extra virgin olive oil

Sheet Pan Mediterranean Mahi Mahi

Instructions

Preheat oven to 425 degrees Fahrenheit and spray a large sheet pan with cooking spray.

In a small bowl, stir together yogurt, lemon juice, garlic, za’atar, and 1/2 tsp. salt. Set aside.

Pat fish dry with a paper towel. Place on sheet pan and season with salt and pepper. Top each fillet liberally with yogurt sauce. You can use leftovers for serving.

Arrange red onion, tomatoes, zucchini, lemon, and capers on sheet pan, evenly covering fish and surrounding space. Drizzle with olive oil. Season with a pinch of salt, pepper, and za’atar. Bake for 20 minutes, or until snapper is cooked through. Serve over brown rice with a big green salad!

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1 cup 2% Greek yogurt
  • 2 Tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 Tbsp. za’atar
  • Kosher salt and freshly ground black pepper
  • 4, 4-6 oz. mahi mahi
  • 1/4 red onion, thinly sliced into rounds
  • 1 cup halved cherry tomatoes
  • 1 cup diced zucchini
  • 1 large lemon, thinly sliced
  • 2 Tbsp. capers
  • 2 Tbsp. extra virgin olive oil

Serves 4

Mahi X

Serves 4

Ingredients

  • 4, 5-ounce Mahi Mahi fillets
  • Kosher salt
  • 1 orange, thinly sliced
  • 2 star anise pods
  • 1 cup cooked butternut squash
  • 2 tablespoons butter
  • Fresh herbs, such as chervil, parsley or watercress

Mahi Mahi with Orange and Butter Squash Sauce

Instructions

Season fish with salt and let rest 15 minutes. Arrange orange slices in the bottom of a 10-inch pot or skillet with a tight-fitting lid. Add 1/2 cup water and star anise pots. Bring to a simmer. Place seasoned fish on top of orange slices. Cover. Steam fish until cooked through, about 7 minutes.

Transfer fish to a warm plate. Strain solids from steaming liquid. Combine steaming liquid, butternut squash and butter in a blender. Puree until smooth. Season. Serve butternut puree alongside steamed fish and garnish with watercress.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 4, 5-ounce Mahi Mahi fillets
  • Kosher salt
  • 1 orange, thinly sliced
  • 2 star anise pods
  • 1 cup cooked butternut squash
  • 2 tablespoons butter
  • Fresh herbs, such as chervil, parsley or watercress

Serves 4

Shrimp Pesto Pizzas Featured

Serves 4

Ingredients

  • 4 sandwich thins
  • 8 Tbsp. pesto sauce, either homemade or store-bought
  • 1 cup shrimp
  • 1 cup shredded Monterrey or mozzarella cheese

Shrimp Pesto Pizza

Instructions

Heat oven to 425º. Separate sandwich thins and lay all of the halves sliced-side-up on a baking sheet covered in parchment paper. You should have 8 little “pizza crusts” on the baking sheet. Spray each lightly with olive oil nonstick cooking spray (or brush with olive oil), and bake for 5 minutes.

Remove little pizza crusts, and spread each with 1 tablespoon pesto sauce, then top with 2 tablespoons baby shrimp (it’s okay if they are not thawed), and sprinkle on 2 tablespoons cheese.

Put back into the oven and bake for another 5 minutes, until crispy and cheese is melted and gooey. Remove pizzas and serve!

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 4 sandwich thins
  • 8 Tbsp. pesto sauce, either homemade or store-bought
  • 1 cup shrimp
  • 1 cup shredded Monterrey or mozzarella cheese

Serves 4

Shrimp Skewers

Serves 4

Ingredients

  • 1 lb. large shrimp peeled & deveined
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. Italian seasoning
  • 2 tsp. minced garlic
  • 10-20 bamboo skewers, pre-soaked in water

Shrimp Skewers

Instructions

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.

Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.

Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.

Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.

Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1 lb. large shrimp peeled & deveined
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. Italian seasoning
  • 2 tsp. minced garlic
  • 10-20 bamboo skewers, pre-soaked in water

Serves 4

Shrimpdsc X

Serves 4

Ingredients

  • 1 cup hulled millet
  • 2 cups water or stock
  • 2 medium peaches, pitted and finely chopped
  • 1 tablespoon chopped fresh cilantro, plus extra for garnish (optional)
  • 1 tablespoon chopped fresh mint, plus extra for garnish (optional)
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1 small jalapeño, finely chopped
  • Kosher salt
  • 1 lb. thawed frozen shrimp (peeled and deveined)
  • 1 teaspoon garlic powder
  • 2 teaspoon ground sumac
  • 1 teaspoon Aleppo pepper (or crushed red pepper)
  • 2 tablespoon olive oil
  • 2 oz feta, crumbled

Sumac-spiced Shrimp with Peach Salsa

Instructions

Add millet and water or stock to medium saucepan. Bring to a boil; cover, reduce heat to medium-low and simmer until all water is absorbed, about 15-20 minutes.

Make the salsa: Combine peaches, cilantro, mint, shallot, lemon juice and jalapeno in a bowl and mix together. Season to taste with kosher salt.

In the base of a medium bowl, whisk together the garlic powder, ground sumac, Aleppo pepper, ½ teaspoon kosher salt, and olive oil. Add shrimp to bowl and toss with the olive oil-spice mixture. Heat a large non-stick skillet over medium heat. Add shrimp, in a single layer. Cook, turning the shrimp once, until they just begin to turn pink and opaque, about 5 minutes.

Assemble dish by spooning some millet onto each plate or bowl. Top with shrimp, salsa and any juices with the salsa. Sprinkle with feta. Garnish with a bit of cilantro or mint, if desired.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1 cup hulled millet
  • 2 cups water or stock
  • 2 medium peaches, pitted and finely chopped
  • 1 tablespoon chopped fresh cilantro, plus extra for garnish (optional)
  • 1 tablespoon chopped fresh mint, plus extra for garnish (optional)
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1 small jalapeño, finely chopped
  • Kosher salt
  • 1 lb. thawed frozen shrimp (peeled and deveined)
  • 1 teaspoon garlic powder
  • 2 teaspoon ground sumac
  • 1 teaspoon Aleppo pepper (or crushed red pepper)
  • 2 tablespoon olive oil
  • 2 oz feta, crumbled

Serves 4

Alaska Cod Quesadilla E

Serves 16

Ingredients

  • 8 large (10-inch) flour tortillas
  • 4 cups Monterey Jack cheese, shredded
  • 2 cups tomatoes, small dice
  • 8 Alaskan Cod fillets, 3 oz. ea., sautéed and flaked
  • 1/2 cup Buffalo wing sauce, prepared
  • 1 cup Ranch or Blue Cheese dressing, prepared
  • 1/4 cup cilantro, fresh, leaves only, chopped

Buffalo Style Alaskan Cod Quesadillas

Instructions

“Lay 1 tortilla flat and build quesadilla on one half. Layer tortilla with 1/2 cup cheese, 1/4 cup tomatoes, 3 oz. of prepared Alaskan cod, and 3 teaspoons Buffalo wing sauce.

Fold in half and carefully lay on a hot, lightly oiled (2 tsp.) griddle. Cook until bottom is light brown. Carefully turn and cook until cheese is melted and second side of quesadilla is lightly browned. Remove from heat and cut into 4 wedges.

Plate and drizzle with Ranch or Blue Cheese dressing. Serve 2 tablespoons of chosen dressing in small cup. Sprinkle with chopped cilantro.”

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 8 large (10-inch) flour tortillas
  • 4 cups Monterey Jack cheese, shredded
  • 2 cups tomatoes, small dice
  • 8 Alaskan Cod fillets, 3 oz. ea., sautéed and flaked
  • 1/2 cup Buffalo wing sauce, prepared
  • 1 cup Ranch or Blue Cheese dressing, prepared
  • 1/4 cup cilantro, fresh, leaves only, chopped

Serves 16

Fish Street Tacos Featured

Serves 4

Ingredients

  • 16 ounces Alaskan Cod
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 16 mini street taco soft shells
  • 1 ripe avocado juice of 2 limes and zest of 1 lime
  • 1/4 cup water, plus more
  • 1/2 tsp. salt
  • crumbled cojita cheese
  • shredded purple cabbage
  • corn
  • salsa
  • ranch dressing

Alaskan Cod Street Tacos

Instructions

“Heat oven to 400º. On a baking sheet lined with parchment paper, place fish fillets. Sprinkle seasonings and salt on top of the Alaskan Cod filets, rubbing seasonings in to cover the top of the fish.

Bake fish for 13 minutes, or until cooked through, but not overcooked. During the last 5 minutes of baking, wrap the soft taco shells in parchment paper then aluminum foil, and place in on the baking sheet to warm up with the fish.

Remove baking sheet from oven, leaving taco shells in their package until ready to serve. Using two forks, shred fish.

To make Green Drizzle: add ingredients into a small food processor or chopper. Blend until smooth. If needed, thin out with a little more water or olive oil.

To make street tacos, put 2 tablespoons of shredded fish in the center of each soft taco shell. Top with shredded purple cabbage, crumbled cheese, Green Drizzle, and anything else the family loves! Enjoy.”

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 16 ounces Alaskan Cod
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 16 mini street taco soft shells
  • 1 ripe avocado juice of 2 limes and zest of 1 lime
  • 1/4 cup water, plus more
  • 1/2 tsp. salt
  • crumbled cojita cheese
  • shredded purple cabbage
  • corn
  • salsa
  • ranch dressing

Serves 4

Codpasta Scaled

Serves 4

Ingredients

  • 12 oz. rigatoni pasta, uncooked**
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1 small vidalia onion, thinly sliced
  • 1 bunch lacitano kale, thinly sliced
  • 1/2 tsp. crushed red pepper
  • 2 cups tomato sauce, no added sugar
  • 1 lb. Alaskan Cod
  • 1 tsp. rosemary
  • 1 tsp. oregano
  • Salt and black pepper to taste

Zesty Alaskan Cod and Rigatoni with tomato Garlic Sauce

Instructions

Cooking the pasta: Fill a large pot with water. Add a dash of salt and bring to boil on high heat. Add rigatoni and lower heat. Cook the pasta until al dente, approximately 10 minutes.

Cooking the sauce: In a large skillet, heat the olive oil until it starts to pop. Add garlic and onion and cook over medium heat until both garlic and onion are translucent (approximately 3-5 minutes). Add kale and cook uncovered for an additional 5 minutes. Add the crushed red pepper and tomato sauce and stir occasionally for 5 minutes.

Cooking the Alaskan Cod: Season the fish with rosemary and oregano and place into skillet with the sauce. Simmer for approximately 5 minutes until the fish is cooked through.

Combining ingredients: Drain the pasta and add to the skillet with the fish and the sauce and cook for 1 minute, stir to completely cover the pasta.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 12 oz. rigatoni pasta, uncooked**
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1 small vidalia onion, thinly sliced
  • 1 bunch lacitano kale, thinly sliced
  • 1/2 tsp. crushed red pepper
  • 2 cups tomato sauce, no added sugar
  • 1 lb. Alaskan Cod
  • 1 tsp. rosemary
  • 1 tsp. oregano
  • Salt and black pepper to taste

Serves 4

Scallop Tacos X E

Serves 4

Ingredients

  • 1-1/4 cup cashews
  • 1/4 red onion, diced
  • 2 garlic cloves, peeled
  • 2 Habanero chiles, diced (with seeds and spines removed)
  • 1/4 cup peanut oil
  • 3 Tablespoons rice wine vinegar
  • 3 Tablespoons water
  • 1-1/4 cup chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon creme fraiche or sour cream
  • 6 cups Napa cabbage, chopped
  • 16 10/20 Sea Scallops
  • Olive oil
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • 8 Masa Harina or store-bought corn tortillas
  • Red leaf lettuce
  • 1 avocado, sliced
  • Additional crème fraiche and chopped cilantro, for garnish

Scallop and Cashew Slaw Tacos

Instructions

“Slaw: In a food processor, purée cashews, onion, garlic and habaneros to a paste. Blend in peanut oil, rice wine vinegar, water, cilantro, salt, pepper and creme fraiche. In a large bowl, mix cashew cream with Napa cabbage; stir to coat.

Scallops: Coat Alaska Scallops with olive oil and season with salt, pepper, and red pepper flakes. Grill or sauté scallops in olive oil over medium-high heat, cooking about 3-1/2 minutes per side. Cook just until scallops are opaque throughout.

Heat corn tortillas in a dry cast iron pan to desired doneness.

To assemble tacos: Place a leaf of red lettuce on each tortilla. Top with two scallops and cover generously with slaw. Top each taco with an avocado slice and a dollop of crème fraiche. Garnish with chopped cilantro, if desired.”

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1-1/4 cup cashews
  • 1/4 red onion, diced
  • 2 garlic cloves, peeled
  • 2 Habanero chiles, diced (with seeds and spines removed)
  • 1/4 cup peanut oil
  • 3 Tablespoons rice wine vinegar
  • 3 Tablespoons water
  • 1-1/4 cup chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon creme fraiche or sour cream
  • 6 cups Napa cabbage, chopped
  • 16 10/20 Sea Scallops
  • Olive oil
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • 8 Masa Harina or store-bought corn tortillas
  • Red leaf lettuce
  • 1 avocado, sliced
  • Additional crème fraiche and chopped cilantro, for garnish

Serves 4

Scallop Ceviche With Sweet Spicy Peppers C Kaffir Avocado

Serves 4

Ingredients

  • 1 pound raw sea scallops, sliced into coins
  • 1 medium, ripe and unblemished avocado, cut into thin slices
  • 1 lemon, juiced
  • 2 limes, juiced
  • 1 small green pepper, seeds removed and finely diced
  • 1 red pepper, seeds removed and finely diced
  • 1 habanero pepper, seeds removed and finely diced
  • 1 small shallot, minced
  • 1 Tbsp. sugar
  • 3 oz. canola oil, divided
  • 2 oz. fresh kaffir lime leaves or 2 tsp. finely chopped lime zest
  • 1 oz or a small bunch chives, finely minced
  • 4 sprigs cilantro, leaves picked
  • 4 sprigs mint, leaves picked
  • Sea salt

Scallop Ceviche with Sweet and Spicy Peppers

Instructions

Place scallop slices on plastic wrap on a large plate and refrigerate

Over low-medium heat, place the limes leaves or zest into 2 oz of the canola oil and bring to about 200 degrees. Allow to cool overnight, strain and reserve oil.

Combine lemon and lime juice, peppers salt and sugar. Leave overnight if possible.

Arrange avocado on platter, fanning a bit. Place scallop coins on top of avocado and season well with sea salt. Spoon pepper and citrus mixture over fish, and drizzle lime oil around. Sprinkle chives, mint and cilantro over top.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1 pound raw sea scallops, sliced into coins
  • 1 medium, ripe and unblemished avocado, cut into thin slices
  • 1 lemon, juiced
  • 2 limes, juiced
  • 1 small green pepper, seeds removed and finely diced
  • 1 red pepper, seeds removed and finely diced
  • 1 habanero pepper, seeds removed and finely diced
  • 1 small shallot, minced
  • 1 Tbsp. sugar
  • 3 oz. canola oil, divided
  • 2 oz. fresh kaffir lime leaves or 2 tsp. finely chopped lime zest
  • 1 oz or a small bunch chives, finely minced
  • 4 sprigs cilantro, leaves picked
  • 4 sprigs mint, leaves picked
  • Sea salt

Serves 4

Serves 4

Ingredients

  • 1 large lemon, grated for zest (and freshly squeezed for about 2 Tbsp. lemon juice)
  • 1 Tbsp. minced garlic
  • 2 Tbsp. olive oil, divided
  • 16 large sea scallops (about 1 lb.)
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 8 oz. very thin spaghetti (vermicelli or angel hair)
  • 2 Tbsp. shredded Parmesan cheese

Seared Scallops with Garlic and Butter Pasta

Instructions

In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 6).

While the water is heating up, use a grater to take off small peels of the skin of lemon into a small saucepan.

Add lemon juice, garlic, and 1 Tbsp. of the olive oil into the saucepan. Stir to blend well and place on low heat on the stovetop.

Heat a large nonstick pan or grill pan on high heat. Sprinkle the scallops with salt and pepper. Drizzle remaining olive oil on scallops and toss to coat well.

Place the scallops in the hot pan and cook about 4 minutes on each side, or until the scallops are well browned, firm, and milky white to the center.

After turning the scallops to the second side, cook the pasta according to the package.

When the pasta is done, set aside with 1/2 cup of the cooking water. Toss with the warm lemon and garlic mixture.

To serve, plate pasta and top with scallops. Garnish each dish with Parmesan

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1 large lemon, grated for zest (and freshly squeezed for about 2 Tbsp. lemon juice)
  • 1 Tbsp. minced garlic
  • 2 Tbsp. olive oil, divided
  • 16 large sea scallops (about 1 lb.)
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 8 oz. very thin spaghetti (vermicelli or angel hair)
  • 2 Tbsp. shredded Parmesan cheese

Serves 4

Dsc Smaller X

Serves 4

Ingredients

  • ¼ cup toasted hazelnuts, coarsely chopped
  • 10 oz shaved Brussels sprouts (store-bought or done at home on a mandoline)
  • 5 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved
  • Extra-virgin olive oil
  • Crushed red pepper flakes, optional
  • 1 lb. dry sea scallops, thawed if frozen and patted dry, tough side muscle removed

Seared Scallops with Brussel Sprout Salad

Instructions

In a medium bowl, toss hazelnuts, Brussels sprouts, dates, and lemon juice; season to taste with salt and pepper. Add Parmesan and 3 tablespoons extra virgin olive oil and toss gently; season with red pepper flakes (if using).

Heat 1 tablespoon oil in a large well-seasoned cast iron skillet or nonstick skillet over medium- high heat. Ensure the scallops are well-dried and season both sides with kosher salt and black pepper. Add scallops to skillet, avoid overcrowding, and cook about 1 ½-2 minutes per side or until scallops are just beginning to turn opaque. Avoid overcooking.

Serve the scallops over the shaved Brussels sprout salad.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • ¼ cup toasted hazelnuts, coarsely chopped
  • 10 oz shaved Brussels sprouts (store-bought or done at home on a mandoline)
  • 5 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved
  • Extra-virgin olive oil
  • Crushed red pepper flakes, optional
  • 1 lb. dry sea scallops, thawed if frozen and patted dry, tough side muscle removed

Serves 4

Sweet And Sour Scallop Kabobs X

Serves 2

Ingredients

  • Metal skewers (or wooden skewers that have been soaked for 30 minutes)
  • ½ fresh pineapple, cored and cut into bite-sized chunks
  • 2 fresh broccoli heads, broken into bite-sized florets
  • 1 lb. sea scallops, any tough side muscles removed
  • ¼ cup seasoned rice vinegar
  • 3 Tbsp. reduced sodium soy sauce
  • 3 tsp. honey
  • 1 tsp. toasted sesame oil
  • 1 tsp. fresh crushed ginger
  • 1 tsp. garlic powder
  • ¼ cup creamy peanut butter
  • 1 lime, cut into wedges
  • Brown rice (or other whole grain)

Sweet and Sour Scallop Kabobs

Instructions

Preheat grill to medium high heat. Clean and oil grates.

Add pineapple, broccoli and sea scallops to skewers, alternating. If you have more broccoli and pineapple than scallops, make a skewer or two without scallops.

Make the marinade by combining rice vinegar, soy sauce, 2 tsp. honey, toasted sesame oil, ginger, and garlic powder in a bowl and mixing well.

Set aside ¼ of the marinade in a separate bowl (you’ll use this for the peanut sauce). Brush marinade on both sides of scallop skewers.

In a small bowl, heat peanut butter and honey for 15 seconds in the microwave. Stir to combine, then stir in the reserved unused marinade. Mix well.

Place skewers on grill. Discard any remaining marinade.

Flip skewers after 2-3 minutes and grill until scallops turn white or opaque and are slightly firm to the touch, about 6-8 minutes total. Remove from grill.

Serve skewers with peanut dipping sauce, lime wedges and brown rice.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • Metal skewers (or wooden skewers that have been soaked for 30 minutes)
  • ½ fresh pineapple, cored and cut into bite-sized chunks
  • 2 fresh broccoli heads, broken into bite-sized florets
  • 1 lb. sea scallops, any tough side muscles removed
  • ¼ cup seasoned rice vinegar
  • 3 Tbsp. reduced sodium soy sauce
  • 3 tsp. honey
  • 1 tsp. toasted sesame oil
  • 1 tsp. fresh crushed ginger
  • 1 tsp. garlic powder
  • ¼ cup creamy peanut butter
  • 1 lime, cut into wedges
  • Brown rice (or other whole grain)

Serves 2

Bacon Maine Lobster And Tomato Sliders X Acf Cropped X

Serves 2

Ingredients

  • 1/2lb Maine Lobster Meat
  • 1/4 tsp Sesame
  • 1/4 tsp Fennel
  • 1/4 tsp Celery salt
  • 1/4 tsp Korean chili pepper
  • 2 tsp Mayonnaise
  • 1/4 tsp, plus as needed Sriracha chili sauce
  • 2 Bacon strips, cut into thirds
  • 12 thin sliced tomato
  • 2 handfuls frisée, torn into bite-size pieces (about 1 cup)
  • 6 Brioche rolls

Maine Lobster Bacon and Tomato Sliders

Instructions

Let’s cook up these delicious sliders using our sustainable Maine lobster meat.

Grind sesame, fennel, celery salt and Korean chili pepper until fine.

Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes.

Boil Maine Lobster for 7-9 minutes. Remove from boiling water and chill in ice water. Once chilled, separate claws and tail from body of cooked Maine lobster, reserving body for another use.

Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise.

Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon, a piece of frisée and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional Sriracha if desired.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 1/2lb Maine Lobster Meat
  • 1/4 tsp Sesame
  • 1/4 tsp Fennel
  • 1/4 tsp Celery salt
  • 1/4 tsp Korean chili pepper
  • 2 tsp Mayonnaise
  • 1/4 tsp, plus as needed Sriracha chili sauce
  • 2 Bacon strips, cut into thirds
  • 12 thin sliced tomato
  • 2 handfuls frisée, torn into bite-size pieces (about 1 cup)
  • 6 Brioche rolls

Serves 2

Cowder Wb Ygtg X Acf Cropped X

Serves 4

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium carrot, peeled and diced
  • 1 medium celery stalk, diced
  • 4 medium ears of corn, cut off the cob (approximately 2 cups corn kernels)
  • 2 teaspoons tomato paste
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne
  • 4 cups chicken stock
  • 1 medium russet potato, peeled and diced
  • 4 frozen raw Maine Lobster tails, thawed
  • ½ cup heavy cream
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Maine Lobster and Corn Chowder

Instructions

Let’s cook up this tasty chowder using our sustainable Maine lobster tails. Place the frozen tails in the fridge for 24 hours to thaw before cooking.

Heat a Dutch oven or heavy bottomed pot over medium heat, then add the butter. Add the onions, carrots and celery to the pot, stirring occasionally until soft and translucent, about 5 minutes. Add the garlic and sauté for about 30 seconds. Add the corn, continuing to cook for an additional 5 minutes.

Stir in tomato paste, paprika and cayenne, cooking until fragrant, about 30 seconds. Stir in the chicken stock and potatoes. Bring the soup to a boil then lower heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

While simmering, bring a large pot of water to a boil. Add the lobster tails and cook for about 6 to 8 minutes, until just cooked through. Remove them from the water and set aside to cool. Once cool, hold the lobster tail in your hand with the underside facing up. Using scissors cut up the underside and pull out the meat. Chop the meat into bite-size pieces and set aside.

Whisk in the cream, then return the soup to a simmer and continue to cook another 10 minutes and stir in the lobster meat. Season with kosher salt and pepper to taste. Ladle into soup bowls and serve.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium carrot, peeled and diced
  • 1 medium celery stalk, diced
  • 4 medium ears of corn, cut off the cob (approximately 2 cups corn kernels)
  • 2 teaspoons tomato paste
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne
  • 4 cups chicken stock
  • 1 medium russet potato, peeled and diced
  • 4 frozen raw Maine Lobster tails, thawed
  • ½ cup heavy cream
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Serves 4

Grilled Lobster Tails X Acf Cropped X

Serves 4

Ingredients

  • 4 large Maine Lobster Tails
  • 1 cup ghee or unsalted butter
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lemon juice
  • 4 wooden or metal Barbeque Skewers

Grilled Maine Lobster Tails with Lemon Herb Butter

Instructions

Let’s cook up this delicious recipe using our sustainable Maine lobster tails. Preheat your grill to high

Using scissors, cut through the shell until you reach the tail Pierce each lobster tail with a skewer

In a small pot warm the butter until melted skimming off any whey that floats to the surface

Add the fresh herbs, salt, pepper and Lemon juice and mix

Brush each lobster tail with some of the herb butter and then place onto the grill with the cut side facing up
Grill for about 4 minutes then turn each tail over and grill for another 2-3 minutes

Once the tails are fully cooked, using the scissors, cut along the belly and open the shell to expose the meat

Brush generously with the herb butter making sure to get into all of the cracks Serve with more lemon herb butter on the side

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 4 large Maine Lobster Tails
  • 1 cup ghee or unsalted butter
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lemon juice
  • 4 wooden or metal Barbeque Skewers

Serves 4

Twice Baked Potatoes With Maine Lobster

Serves 4

Ingredients

  • 1/2lb Maine Lobster Meat
  • 4 large baking potatoes
  • 4 tablespoons butter
  • 1/3 cup onions, finely chopped
  • 1/2 cup mushrooms, finely chopped
  • 1 cup dry white vermouth
  • 1/2 cup crème fraiche (see recipe below)
  • 1/2 cup Jarlsburg cheese, grated, plus a little extra
  • 1 to 2 tablespoons heavy cream
  • Salt and pepper to taste

Crème Fraiche:

  • 1 cup heavy cream
  • 1 cup sour cream

Twice Baked Potatoes with Maine Lobster

Instructions

Let’s cook up these delicious potatoes using our sustainable Maine lobster meat. Thaw lobster meat overnight under refrigeration.

Scrub and dry your potatoes and cut a deep slit in the top of each one. Set the potatoes on the middle rack of the oven and bake for 1 hour. Let them cool slightly, cut off and discard the tops and scrape the potato pulp into a bowl, being careful not to scrape through the skin. Salt and pepper the potato skins. Mash the potato pulp and set aside.

Melt butter in a small skillet and sauté the chopped onion until translucent. Add mushrooms and sauté for another 5 minutes. Stir in the Maine lobster and season with salt and pepper. Add vermouth, and then raise the heat to a boil. Stir frequently until all the liquid has boiled away. Stir in crème fraiche and remove from heat.

Combine the Maine lobster mixture with the reserved mashed potatoes and 1/2 jarlsburg cheese. Add heavy cream. Stuff the mixture into the potato skin shell, mounding the mixture slightly.

Sprinkle remaining cheese on top and bake at 400 degrees for 15 minutes or until mixture is hot and bubbly.

Crème Fraiche:
Whisk heavy cream and sour cream together. Let stand in a reasonably warm spot until thickened. Cover and refrigerate for at least 4 hours.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 1/2lb Maine Lobster Meat
  • 4 large baking potatoes
  • 4 tablespoons butter
  • 1/3 cup onions, finely chopped
  • 1/2 cup mushrooms, finely chopped
  • 1 cup dry white vermouth
  • 1/2 cup crème fraiche (see recipe below)
  • 1/2 cup Jarlsburg cheese, grated, plus a little extra
  • 1 to 2 tablespoons heavy cream
  • Salt and pepper to taste

Crème Fraiche:

  • 1 cup heavy cream
  • 1 cup sour cream

Serves 4

Maine Lobster Tacos With Pico De Gallo And Lemongrass Dressing

Serves 4

Ingredients

  • 4 corn tortillas
  • ¼ cup white wine vinegar
  • Coarse sea salt to taste
  • 1/2lb Maine Lobster Meat
  • 1 ½ cups gently packed romaine lettuce – cut chiffonade
  • Cilantro sprigs for garnish
  • Salt and freshly ground pepper

Pico de Gallo

  • 1 avocado – peeled and cut into small dice
  • 1 medium plum tomato – peeled, seeded and cut into small dice
  • 2 tablespoons finely chopped cilantro
  • 3 scallions – white part only and finely minced
  • 1 jalapeno pepper – halved, seeded and finely minced
  • 2-3 tablespoons fresh lime juice (or more as needed)
  • 2 tablespoons extra virgin olive oil
    Salt and freshly ground black pepper

Lemongrass Dressing

  • 1 cup plus 2 tablespoons canola oil
  • 1 stalk lemongrass – finely chopped
  • 1 large egg yolk – at room temperature
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon cayenne pepper – or to taste
  • Coarse salt and freshly ground white pepper to taste
  • ½ clove garlic – peeled and sprinkled with salt and mashed to a paste

Maine Lobster Tacos with Pico de Gallo

Instructions

Let’s cook up these delicious tacos using our sustainable Maine lobster meat. Thaw lobster meat overnight in refrigeration

Fill bottom 1/3 of the tortilla with lettuce chiffonade. Next, spoon lobster meat into the tortilla, then top with a few spoonful’s of pico de gallo. Garnish each taco with sprigs of cilantro and serve with lemongrass dressing as a condiment.

Pico de Gallo
In a bowl, combine the avocado, tomatoes, cilantro, scallions and jalapeno pepper. Add olive oil, and then lime juice to reach a bright acidity. Season with salt and pepper.

Lemongrass Dressing
In a small nonreactive saucepan, heat the oil and lemongrass over medium heat and simmer for about 5 minutes. Remove from the heat and let cool to room temperature. Strain through a fine mesh sieve into a bowl, and discard the lemongrass.

In a medium bowl, whisk the egg yolk, mustard, lemon juice, and cayenne until smooth. Season with salt and pepper. Whisk in the oil, drop by drop, until the dressing begins to thicken. Add the remaining oil a little faster. When all the oil is absorbed, stir in the garlic. Taste and adjust the seasonings. The dressing should have a little heat and a bright citrusy edge.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 4 corn tortillas
  • ¼ cup white wine vinegar
  • Coarse sea salt to taste
  • 1/2lb Maine Lobster Meat
  • 1 ½ cups gently packed romaine lettuce – cut chiffonade
  • Cilantro sprigs for garnish
  • Salt and freshly ground pepper

Pico de Gallo

  • 1 avocado – peeled and cut into small dice
  • 1 medium plum tomato – peeled, seeded and cut into small dice
  • 2 tablespoons finely chopped cilantro
  • 3 scallions – white part only and finely minced
  • 1 jalapeno pepper – halved, seeded and finely minced
  • 2-3 tablespoons fresh lime juice (or more as needed)
  • 2 tablespoons extra virgin olive oil
    Salt and freshly ground black pepper

Lemongrass Dressing

  • 1 cup plus 2 tablespoons canola oil
  • 1 stalk lemongrass – finely chopped
  • 1 large egg yolk – at room temperature
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon cayenne pepper – or to taste
  • Coarse salt and freshly ground white pepper to taste
  • ½ clove garlic – peeled and sprinkled with salt and mashed to a paste

Serves 4

Serves 2

Ingredients

  • 3 large Maine lobster tails cut in ½ in the shell or 6 split Maine Lobster tails
  • 1.5 stick of butter, melted
  • Herbs of your choice: tarragon, dill, parsley, cilantro, basil or a mixture of all

Prep Time: 10-15 minutes

Cook Time: 10 minutes

Butter Poached Maine Lobster Tails

Instructions

Let’s cook up this fun, tasty & visually appealing recipe using our sustainable Maine lobster tails

In a skillet melt the butter on low heat.

Once melted add the tails flesh side down and cook on low heat spooning butter over the shell once in a while for about 10-15 minutes

Turn the tail on shell side and continue basting. The tails are ready when the shells are bright red and the lobster meat is firm and opaque.

Serve directly from the pan with lemon wedges, herbs and crusty bread

Note: You can also take the tails out of the shells. Turn the heat to medium high and deglaze the pan with 1 cup of wine, heavy cream or stock to create a thick sauce, return the tail to the pan and serve.

 

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

  • 3 large Maine lobster tails cut in ½ in the shell or 6 split Maine Lobster tails
  • 1.5 stick of butter, melted
  • Herbs of your choice: tarragon, dill, parsley, cilantro, basil or a mixture of all

Serves 2

Prep Time: 10-15 minutes

Cook Time: 10 minutes

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