Lobster is often reserved for special occasions, but there is no reason it cannot be a regular main course option. The key is choosing preparations that are satisfying and complete. A lobster main course should feel like a full meal, not just a piece of seafood on a plate. When paired with the right sides and sauces, lobster becomes a centerpiece that rivals any steak or roast.
The beauty of lobster as a main course is its versatility. It can be the star of a classic surf and turf, the protein in a hearty pasta dish, or the focal point of an elegant dinner plate. The preparation method changes the character of the dish completely, so you can serve lobster multiple times without repeating the same experience.
For main courses, plan on one whole 1.25-pound lobster per person, or two 6-ounce tails per person if using tails only. When you buy live lobster online, you can order exactly what you need for your main course and have it delivered fresh.
Classic Surf and Turf
Surf and turf is the ultimate special occasion main course. The combination of a perfectly cooked steak and a sweet lobster tail is hard to beat. The key is timing both components to finish at the same time.
Ingredients
- 2 (8-ounce) filet mignon or ribeye steaks, 1 inch thick
- 2 cold-water lobster tails (6 to 8 ounces each)
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
Step 1: Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Season generously with salt and pepper.
Step 2: Butterfly the lobster tails by cutting through the top shell lengthwise with kitchen shears. Loosen the meat from the shell and lift it above the shell, leaving it attached at the fin.
Step 3: Preheat a cast iron skillet or heavy pan over high heat. Add the olive oil. Sear the steaks for 4 to 5 minutes per side for medium-rare (internal temperature of 135°F). Reduce heat to medium and add 2 tablespoons of butter, garlic, and thyme. Baste the steaks with the melted butter. Remove steaks and let rest.
Step 4: In the same skillet, add the remaining 2 tablespoons of butter. Place the lobster tails meat side down. Cook for 3 to 4 minutes until the meat is golden. Flip and cook shell side down for another 3 to 4 minutes. Squeeze lemon juice over the tails.
Step 5: Plate each steak next to a lobster tail. Spoon any pan juices over both. Garnish with fresh parsley. Serve with roasted asparagus or a simple green salad.
Lobster Fra Diavolo
This spicy Italian-American pasta dish is a showstopper main course. The lobster is cooked in a spicy tomato sauce and served over linguine. It is messy, flavorful, and absolutely worth the effort.
Ingredients
- 2 (1.25-pound) live lobsters
- 1 pound linguine
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 (28-ounce) can crushed San Marzano tomatoes
- ½ cup dry white wine
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Salt to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Parboil the lobsters for 4 minutes. Remove and let cool slightly. Crack the claws and knuckles. Remove the tail meat. Cut the tail into medallions. Leave the claw meat whole. Reserve the body shells for presentation.
Step 2: Cook the linguine in the same pot of salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Step 3: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for 1 minute until fragrant.
Step 4: Add the crushed tomatoes and white wine. Stir and bring to a simmer. Cook for 10 minutes until the sauce thickens slightly.
Step 5: Add the lobster meat to the sauce. Cook for 3 to 4 minutes until the lobster is heated through.
Step 6: Add the drained linguine to the sauce. Toss to coat, adding pasta water a splash at a time if the sauce is too thick.
Step 7: Serve in large bowls, topped with fresh parsley and basil. Arrange the reserved lobster shells on the side for presentation.
Lobster Thermidor
Lobster Thermidor is a classic French dish that sounds complicated but is surprisingly approachable for home cooks. The lobster is removed from the shell, mixed with a creamy mustard sauce, and baked until golden.
Ingredients
- 2 (1.5-pound) live lobsters
- 4 tablespoons unsalted butter
- 2 shallots, finely diced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ cup dry white wine
- ½ cup grated Gruyère cheese
- 2 tablespoons fresh parsley, chopped
- Salt and white pepper to taste
Instructions
Step 1: Boil or steam the lobsters for 8 minutes. Let cool. Remove the meat from the tails and claws. Chop into bite-sized pieces. Reserve the tail shells for serving.
Step 2: Melt the butter in a saucepan over medium heat. Add the shallots and cook for 3 minutes until soft. Whisk in the flour and cook for 2 minutes, stirring constantly.
Step 3: Slowly whisk in the milk and cream. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
Step 4: Remove from heat. Stir in the Dijon mustard, lemon juice, white wine, and half the Gruyère. Season with salt and white pepper.
Step 5: Fold the lobster meat into the sauce. Spoon the mixture back into the reserved tail shells or into individual ramekins.
Step 6: Top with the remaining Gruyère. Place under a broiler for 3 to 4 minutes until the cheese is bubbly and golden. Garnish with parsley and serve immediately.
Lobster Risotto
Lobster risotto is creamy, luxurious, and deeply satisfying. The rice absorbs the lobster flavor from the stock, while chunks of lobster meat provide texture and sweetness in every bite.
Ingredients
- Meat from 2 (1.25-pound) lobsters, cooked and chopped
- 4 cups lobster stock (see our lobster stock recipe)
- 1½ cups Arborio rice
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
- Salt and white pepper to taste
Instructions
Step 1: Warm the lobster stock in a saucepan and keep it at a gentle simmer.
Step 2: Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
Step 3: Add the Arborio rice and stir for 2 minutes until the grains are coated and the edges become translucent.
Step 4: Add the white wine and stir until it is fully absorbed.
Step 5: Begin adding the warm stock one ladleful at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. This process takes 18 to 20 minutes.
Step 6: When the rice is tender but still has a slight bite, fold in the lobster meat, remaining 2 tablespoons of butter, and Parmesan. Stir gently until the butter and cheese melt.
Step 7: Remove from heat. Cover and let rest for 2 minutes. Serve immediately topped with fresh chives.
Lobster Mac and Cheese
Lobster mac and cheese elevates comfort food to main course status. The creamy cheese sauce and tender lobster meat create a dish that is both familiar and special.
Ingredients
- 1 pound cavatappi or elbow macaroni
- ½ pound cooked lobster meat, chopped
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp white cheddar, grated
- 1 cup Gruyère cheese, grated
- ½ cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt and white pepper to taste
- ½ cup panko breadcrumbs
Instructions
Step 1: Preheat oven to 375°F. Cook the pasta according to package directions until al dente. Drain and set aside.
Step 2: Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk and cream. Cook, stirring constantly, until the sauce thickens, about 5 to 7 minutes.
Step 3: Remove from heat. Add the cheddar, Gruyère, and half the Parmesan. Stir until melted and smooth. Add the Dijon mustard, smoked paprika, salt, and white pepper.
Step 4: Fold in the cooked pasta and lobster meat. Transfer to a 9×13 baking dish.
Step 5: Combine the panko breadcrumbs with the remaining Parmesan. Sprinkle over the top. Bake for 20 to 25 minutes until bubbly and golden. Let rest for 5 minutes before serving.
Lobster Main Course Serving Tips
A great main course is about more than just the protein. Here is how to build a complete lobster dinner.
Pair with the right sides. Lobster pairs well with simple sides that do not compete. Steamed asparagus, roasted baby potatoes, a crisp green salad, and crusty bread are all excellent choices. Avoid strongly flavored vegetables like broccoli rabe or Brussels sprouts that can overwhelm the delicate lobster.
choose the right wine. For lobster main courses, a crisp white wine is the safest choice. Chablis, Sancerre, and dry Riesling all work beautifully. For surf and turf, a light Pinot Noir can bridge the gap between the steak and the lobster. For a complete guide, see our lobster wine pairing article.
Plate with care. Lobster main courses deserve thoughtful presentation. For whole lobsters, crack the claws before serving so guests do not struggle. Arrange the meat attractively on the plate. A squeeze of lemon and a sprinkle of fresh herbs add visual appeal and brighten the flavors.
Cook for the crowd. When serving lobster to a group, time your cooking carefully. Pre-cook any components you can. For pasta dishes and risotto, cook the sauce base ahead and add the lobster at the last minute. For grilled or broiled lobster, cook in batches and keep finished portions warm in a low oven.
For your next lobster main course, buy fresh live lobster from Buylobster.org. We ship overnight directly from the coast, ensuring your lobsters arrive alive and ready to become the centerpiece of your dinner.
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