A Few of our Favorite Recipes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Ingredients

• 16 oz elbow macaroni
• 2 Garys Lobsters cooked lobster meat cut into 1-inch chunks
• 2 tbsp butter
• 1 onion diced
• 1 clove garlic minced
• 1 shallot chopped
• 10 black peppercorns
• 2 cups milk
• 5 tbsp butter
• 5 tbsp all-purpose flour
• 1 lb shredded Gruyere cheese
• 3 cups shredded Cheddar cheese
• 1 cup grated Romano cheese
• ½ tsp sea salt plus more to taste
• ¼ tsp black pepper
• 3 tbsp bread crumbs

Instructions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

2. Once the water is boiling, stir in the macaroni, and return to a boil.

3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still a bit crunchy to the touch, about 8 minutes.

4. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink.

5. Set aside.

6. Melt 2 tablespoons of butter in the pot over medium heat.

7. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes.

8. Place the garlic, shallots, peppercorns, reserved pasta water, and milk into the saucepan with the onions.

9. Bring to a gentle simmer over medium heat, and cook for 20 minutes. Milk should not boil.

10. Preheat oven to 350 degrees F (175 degrees C).

11. Melt 5 tablespoons of butter in a saucepan over medium-low heat.

12. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes.

13. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat.

14. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

15. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth.

16. Season to taste with salt and pepper, then stir in the cooked lobster meat and macaroni.

17. Pour the macaroni into a 4 quart casserole dish or enameled Dutch oven and smooth the top to be an even surface.

18. Sprinkle evenly with the bread crumbs.

19. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

20. Serve immediately and enjoy.

Nutrition

Serving: 1g | Calories: 822kcal | Carbohydrates: 73g | Protein: 47g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 1242mg | Potassium: 637mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1113IU | Vitamin C: 2mg | Calcium: 637mg | Iron: 2mg

  Prep: 1 hour 20 minutes

Cook: 10 minutes

Total: 1.5 hours

Servings: 2-4

Ingredients

• 1 Gary’s Lobsters cooked lobster meat, drained and cut into 1-inch chunks
• Pizza Dough (We love Portland Pie Beer flavor)
• 8 ounces roasted red peppers drained 
• 1 tablespoon butter 
• 2 cloves garlic 
• 1 teaspoon capote capers 
• 1/4 cup sour cream
  
         Instructions

1. If using a pizza stone place in cold oven.

2.   If you do not have a pizza stone you will be using an upside down baking cookie sheet to bake your pizza. 

3.  Preheat oven to 475     

 Roasted Red Pepper Sauce  

1. Add the roasted red peppers and capers to small blender, blend well.

2. Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned). 

3. Pour in the pureed peppers. Stir to combine.

4. Allow the sauce to come up to a simmer. Turn the heat off. Allow to cool down
5. Whisk in sour cream
 

Prepare the Dough

1. Shape the dough into a  disk, and place on a lightly floured piece of parchment
2. Beginning in the center of the dough disk start pressing down turning the dough around and repeat circling out towards the center with every turn until you begin to establish what looks like the outer rim of a pizza.
3. Let the dough rise for at least one hour.
4. If you prefer a thin crust pizza, then begin assembling the pizza immediately.
      

Topping the pizza
1.. Spread roasted red pepper sauce on the pizza dough inside the center up to the rim.

2. Sprinkle 8 ounces shredded mozzarella cheese on top of the sauce.

3. Spread the Gary's Lobsters meat around the surface of the pizza

4. Sprinkle fresh parsley

  Bake for 10 minutes
Let rest for 5 minutes
Slice and enjoy!

Dot each slice near the lobster meat with butter (optional) 

Nutrition

Serving: 1 Pizza | Calories: 1101 | Carbohydrates: 139g | Protein: 112g | Total Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 2095mg | Fiber: 7g | Sugar: 2g

 Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 10 minutes mins

Servings: 6

Ingredients

• 3 Live Garys Lobsters 
• 2 cups  vegetable broth
• ¼ cup dry white wine
• 5 garlic cloves minced
• 1 lb fettuccine noodles
• 1 tsp sea salt
• 2 tbsp black truffle oil
• ½ cup butter
• 1 tbsp minced shallot
• ¼ cup flour
• 8 oz Brie cut into 1” pieces
• ¼ cup whole milk
• 3 tbsp chopped chives

Instructions

1. Prepare the lobster. In a large pot with 1 inch of water steam the lobsters for three minutes. When finished run under cool water to stop cooking. Separate the tails and claws from the body. Remove the meat from the shells and be sure to remove the vein from the lobster tails. 

2. Set the instant pot to sauté. Pour 1 cup vegetable broth, wine, and ¼ cup butter into the instant pot. Add garlic and thyme. Place the lobster meat into the instant pot and set to sauté. Cook for 4-6 minutes. ** The internal temp of the lobster should reach 140*. The meat should be opaque.

3.  Turn off the instant pot.

4. Remove ¼ cup of broth from the instant pot and set aside to use in the cheese sauce. Keep the remaining sauce in the instant pot.

5. Add 1 cup vegetable broth, sea salt, and noodles to the instant pot. Seal and set to manual high pressure for 9 minutes. Allow 5 minutes of natural release then quick release remaining steam.

6. Add noodles to a large bowl and toss with truffle oil.

7. Add ¼ cup butter to the instant pot. Once melted, add flour and whisk to make a roux. Next, add Brie cubes, shallot, whole milk, and the broth stir until melted and smooth. 

8. Next, add the noodles, lobster, and chives to the instant pot and toss with the sauce.

8. Enjoy! 

Nutrition

Serving: 1g | Calories: 334kcal | Carbohydrates: 21g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 717mg | Fiber: 1g | Sugar: 2g  

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Ingredients

• 2 Garys Lobsters cooked lobster meat cut into 1-inch chunks
• 2 tbsp olive oil extra virgin
• ½ cup onion chopped
• 1 ½ tsp garlic minced finely
• 1 cup dry vermouth
• 2 tsp Worcestershire sauce
• 1 tsp old bay seasoning
• 1 tsp dried thyme
• ½ tsp paprika
• ½ tsp cayenne pepper
• ¼ tsp fresh ground black pepper
• 1 tbsp tomato paste
• 2 cups lobster stock
• 2 cups heavy cream
• 4 tbsp butter
• 1 tsp minced chives or scallions optional, to garnish
• 1-2 tsp Maine sea salt optional (if you want a saltier bisque)

Instructions

1. Add olive oil to medium sized saucepan and heat over medium high heat until light and shimmery.

2. Sauté onion and garlic and cook until soft and fragrant, about 5 minutes.

3. Stir in wine, sauces, and herbs.

4. Stir in the tomato paste.

5. Simmer 8 minutes, do not let boil.

6. Puree mixture with immersion blender (or in a blender or food processor).

7. Return mixture to pot (with the heat off) and add in heavy cream, whisking vigorously to combine as you add cream.

8. Return to medium high heat and add in butter and lobster.

9. Continue to simmer for another 5-10 minutes, until thick.

10. Remove from heat and serve.

11. Top with diced chives or scallions to garnish, optional.

Nutrition

Serving: 1g | Calories: 765kcal | Carbohydrates: 18g | Protein: 59g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 1514mg | Fiber: 1g | Sugar: 5g

Prep: 10 minutes

Cook: 8 minutes

Total:18 minutes

 Servings: 2

Ingredients

• 2 Lobster tails
• 1 ½ tablespoon butter divided
• pinch Maine sea salt
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon white pepper

Instructions

1. Preheat grill to high - 400+ degrees.

2. With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. De-vein and remove any grit if needed.

3. Carefully pull shell down, so meat looks like it is sitting on top of shell and open.

4. Optional: slide a lemon wedge or two under the lobster meat in between the meat and the tail.

5. In a small pot, combine lemon juice, butter, salt, pepper, garlic, and paprika.

6. Brush butter and herb mixture over lobster tails, reserving half the butter mixture to baste during grilling.

7. Place tails on grill, in the shell. Grill 4 minutes per side, basting with butter as you flip lobster tails to other side on grill.

8. Cook to bright white and opaque, 135-140 degrees Fahrenheit.

9. Remove and serve immediately with drawn butter.

Nutrition

Serving: 1g | Calories: 211 | Carbohydrates: 6g | Protein: 23g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 99mg | Sodium: 329mg | Fiber: 1g | Sugar: 1g

 Prep Time 10 minutes 

Cook Time 5 minutes

Total Time 15 minutes

Servings: 4-6

Ingredients

For the filling:

• 3-4 Gary’s Lobsters cooked lobster meat, cut into 1-inch chunks
• 3  tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup finely chopped celery
• 1/3 cup mayonnaise

For the buns:

• 4 to 6 New England style split-top hot dog buns
• 2 to 3 tablespoons soft butter

Instructions

Make the lobster salad: In a bowl, stir the lobster meat, lemon juice, salt, pepper, celery, and mayonnaise together. Taste and add more salt, pepper, or lemon juice, if you like.

Toast the buns: Spread the outsides of the buns with softened butter. Set a skillet or cast iron pan over medium-high heat. Toast the buns for about 30 seconds on each side, or until golden brown.

Assemble the lobster rolls and serve: Fill each bun with lobster salad. Serve with potato chips and a wedge of lemon.

Nutrition Facts (per serving) 446 Calories  19g Fat  44g Carbs  2  8g Protein