New Recipes for 2026

---

  Prep Time 25 Minutes 

Servings: 8

Ingredients

• Meat from 1 cooked Garys lobster, cut into 1/2-inch pieces
• 2 tablespoons mayonnaise
• 2 tablespoons crème fraiche (or sour cream)
• 1 tablespoon finely chopped shallot
• 1 tablespoon finely diced dill pickle
• 2 tablespoons finely diced celery
• 1 1/2 teaspoons finely chopped tarragon
• 1/2teaspoon finely grated lemon zest
• Kosher salt and freshly ground white pepper
• 1 tablespoon unsalted butter, at room temperature
• Eight 2-inch round soft dinner rolls, split
• 1 lemon, cut into wedges

Instructions

1.  Mix lobster with mayonnaise, crème fraîche, shallot, pickle, celery, tarragon, and lemon zest in a medium bowl.  

2.  Season with salt and white pepper and refrigerate until ready to use.  

3. Lightly butter cut side of each roll.  

4. Heat a large skillet over moderate heat. Toast rolls in skillet, cut side down, until lightly golden, about 1 minute.  

5.  Transfer rolls to a work surface and spoon about 3 tablespoons of lobster salad on the bottom half of each roll.  

6. Squeeze lemon juice on top of lobster salad.  

7.  Close sliders and serve. 

Nutrition Per Serving 

Calories 170kcal | Total Fat 8g | Total Protein 8g | Total Carbohydrates 10.5g | Sodium 280mg

  Prep: 45 Minutes

Cook: 15 Minutes

Total: 1. hour

Servings: 2

Ingredients

For the Smash Burgers:

• Beef: 1/2 lb (8 oz) high-quality ground beef, 80/20 lean-to-fat ratio (divided into two 4 oz balls)
• Cheese: 2 slices sharp cheddar, American, or Swiss cheese
• Seasoning: Salt and black pepper to taste
• Fat: 1 tbsp butter or oil for cooking 

For the Lobster Topping:

• Lobster: 1 Garys Lobster cooked lobster meat, cut into bite-sized pieces
• Butter: 1 tbsp unsalted butter
• Garlic: 1 clove, minced
• Lemon: 1 tsp fresh lemon juice
• Seasoning: Pinch of Old Bay or Cajun seasoning (optional) 

For Assembly:

• Buns: 2 brioche buns
• Sauce: Garlic aioli, mayo, or horseradish sauce
• Produce: Lettuce, sliced tomato 

 Instructions

Prepare the Ingredients:

1. Form the ground beef into two loose balls (do not overwork or flatten them yet).

2. Split  and toast the brioche buns with butter on the griddle until golden brown.

3.  Melt 1 tbsp of butter in a small pan, add the minced garlic, and cook for 30-60      seconds until fragrant.

4. Toss the chopped lobster meat into the garlic butter, add lemon juice, and warm      through for 1-2 minutes. Set aside.

Smash the Burgers:

1. Preheat a cast-iron skillet or griddle over high heat until it is smoking.

2. Place the beef balls onto the hot surface, leaving space between them.

3.  Using a heavy, flat spatula or burger press, smash the burgers down until they are about 1/2-inch thick 

4. Season generously with salt and pepper. 5. Cook for 2-3 minutes until the edges are dark and crispy.

Flip and Melt Cheese:

1. Flip the patties. Immediately place a slice of cheese on each patty.

2.  Cook for another 1-2 minutes, allowing the cheese to melt fully.

Assemble The Burgers

 1. Spread garlic aioli or your chosen sauce on the bottom toasted bun   

2. Layer with lettuce and tomato.

3.  Place the cheesy burger patty on top.

4. Generously pile the buttered lobster meat on top of the cheese. 

5. Drizzle any remaining garlic butter from the lobster pan over the top. 

6.  Close with the top bun and serve immediately. 

Nutrition Per Serving

Serving: 1 Burger | Calories: 930 | Carbohydrates: 45.5g | Protein: 48.2g | Total Fat: 61g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Cholesterol: 243mg | Sodium: 1250mg 

 Prep Time 10 minutes 

Cook Time 5 minutes

Total Time 15 minutes

Servings: 4-6
 

Ingredients

• 1 Garys  lobster Cooked Lobster Meat (claws and tails), cut into bite-sized pieces.  Note to steam the lobster no more than 10 minutes so it is slightly under-cooked
• 1 bag Sturdy Tortilla Chips (e.g., Cantina style)
• 2 cups Shredded Pepper Jack or Monterey Jack Cheese
• 1/2 cup Sliced Black Olives
• 1/4 cup Green Onions, thinly sliced
• 1 Jalapeño, thinly sliced
• 1/2 cup Pico de Gallo or Salsa
• 1 Avocado, diced
• 2 tbsp Butter
• 1/2 tsp Cajun seasoning or Smoked Paprika (optional)
• Lime Wedges (for serving)

For the Cheese Sauce

• 2 tbsp Butter
• 1 cup Heavy Cream or Milk
• 8oz Shredded Pepper Jack Cheese
• 1 tsp Cornstarch

Instructions

1. Prepare the Lobster: Melt 2      tablespoons of butter in a skillet over medium heat. Add the lobster meat, and optionally, the Cajun seasoning or paprika. Sauté lightly for 1-2 minutes just to warm through and coat in butter. Do not overcook. Set aside.
2. Make the Cheese Sauce (Optional): In a saucepan over medium heat, melt 2      tablespoons of butter with 1/2 cup of milk or cream. Whisk in 1 teaspoon of cornstarch mixed with another 1/2 cup of cold milk. Stir in 8 oz of shredded pepper jack cheese, whisking constantly until smooth and thick, about 3 minutes. Do not boil.
3. Assemble the Nachos: Preheat oven to 400°F (200°C). On a large baking sheet, spread the tortilla chips in a single layer.
4. Layer and Bake: Top the chips with a generous amount of shredded cheese (and/or the prepared cheese sauce). Bake for 5-7 minutes, or until the cheese is melted and bubbly.
5. Add Toppings: Remove from the oven. Evenly distribute the buttered lobster meat, sliced black olives, green onions, sliced jalapeños, and      avocado over the top.
6. Serve: Drizzle with extra sauce, salsa/pico de gallo, and serve immediately with lime wedges

Nutrition Per Serving 

Calories: 780kcal | Carbohydrates: 55g | Protein: 38g | Total Fat: 45g |  | Cholesterol: 110mg | Sodium: 1100mg 

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Ingredients

• 1 Garys live lobster
• Kosher salt
• 1 small shallot, minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely minced jalapeno pepper
• 1 1/2 tablespoons juice from about 2 whole limes
• Extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, kill lobster by      inserting a large knife into its head and splitting it in half. Tear off      claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body. 
2. Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. 
3. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. 
4. Carefully shell lobster and transfer meat to a cutting board. 
5. Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl.
6. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt. 
7. Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately. 

Nutrition Per Serving

Calories: 200kcal | Carbohydrates: 8g | Protein: 20g | Total Fat: 2g |  | Cholesterol: 100mg | Sodium: 260mg | Fiber: 1g | Sugar: 3g

Prep: 30 minutes

Cook: 10 minutes

Total: 40 minutes

 Servings: 6

Ingredients

• 2 Garys Lobsters cooked lobster meat chopped into 1/4-1/2" pieces
• 2 shallots cut into quarters lengthwise and sliced thin
• 3 oz cream cheese
• 2 tsp Old Bay
• 2 Tbsp chives
• 1/3 cup shredded gouda cheese
• 8 oz mushrooms, stems removed
• Chopped green onions for garnish

Instructions

1. In a small skillet, heat 2 T olive oil over medium heat. Add the sliced shallots to the pan and saute until caramelized.

2. Add the lobster, cream cheese and Old Bay to the skillet and turn the heat to medium low. Stir frequently until the cheese has melted and lobster is partially cooked, 3-4 minutes. Remove from heat and stir in the chives.

3. Place the mushrooms in a baking dish so the opening is facing up. Spoon the mixture into the mushrooms caps, then sprinkle with the gouda.

4. Heat a broiler on HI. Place the mushrooms under the broiler until the cheese has melted, 2-3 minutes.

5. Garnish with green onions and serve hot.

Nutrition Per Serving

Serving: 3 mushroom caps | Calories: 180 | Carbohydrates: 6g | Protein: 16g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 290mg | Fiber: 1g | Sugar: 1g

 Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 2

Ingredients

• 1 Live Garys Lobsters 
• 4 tbsp unsalted Irish butter 
•  2 tbsp shallots finely chopped 
•  2 cloves garlic minced 
•  Dash of cayenne pepper
• Freshly ground black pepper
• 4 tbps Irish Whiskey
•  1 ½ cups heavy cream 
•  1-2 tsp fresh lemon juice 
•  2 tbsp chopped parsley  

Instructions

    1.  Cut the lobsters in two down the center.

2. Remove all the meat, including the claws, retain the shell for serving

3. Cut the meat into chunks.

 4. Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not colored.

5. Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.

6. Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.

7. Put back into the half shells and place under a broiler for 2-3 minutes until the sauce is bubbling.  Remove from oven and serve.

Nutrition Per Serving

Calories: 447kcal | Carbohydrates: 21g | Protein: 27g | Total Fat: 20g | Saturated Fat: 12g |  Monounsaturated Fat 5g |Polyunsaturated Fat: 3g | Cholesterol: 227mg | Sodium: 877mg