Lobster Newburg is a dish with a story. Created in the late 19th century at Delmonico’s Restaurant in New York City, it was originally called Lobster à la Wenberg after a sea captain who brought the recipe to the chef. After a falling-out between the captain and the restaurant’s owner, the name was changed to…

Lobster risotto is one of those dishes that sounds like it belongs on a white-tablecloth restaurant menu but is entirely achievable in a home kitchen. The combination of creamy Arborio rice, sweet lobster meat, and a broth infused with lobster shells creates a dish where every element reinforces the others. The technique matters — risotto…

Lobster Fra Diavolo sits in that rare territory where a dish sounds intimidating enough to order at a restaurant but is actually straightforward to make at home. The name translates to “lobster of the devil,” a reference to the spicy tomato sauce that defines the dish. Unlike many Italian-American classics that have drifted far from…

Standing in front of your kitchen, lobster tail thawed and ready, you realize there is no shortage of opinions on how to cook the thing. Boil it. Steam it. Bake it. Grill it. Air fry it. Broil it. Sous vide it. Each method has its advocates, each one claims to produce the perfect tail, and…

Leftover lobster is not a problem. It is an opportunity. The question is what to do with it that does not feel like a worse version of the original meal. Slapping cold lobster meat on a salad works, but it is not memorable. The best leftover lobster recipes take the meat in a completely new…

A great lobster dip walks the line between indulgence and balance. Too heavy on the cream cheese and you cannot taste the lobster. Too light and it lacks the body that makes a dip worth reaching for. The best version uses a combination of cream cheese, sour cream, and a touch of mayonnaise for richness,…

Lobster cakes are what happen when you take everything great about crab cakes and upgrade the protein. They are golden, crispy on the outside, and filled with sweet chunks of lobster held together by just enough binder to keep them from falling apart in the pan. Unlike crab cakes, which often rely on heavy seasoning…

New England clam chowder gets all the attention, but lobster chowder is the superior dish. It is richer, sweeter, and more satisfying, with chunks of tender lobster floating in a cream-based broth thickened by potatoes and finished with a hit of sherry. The French have their bisque. New England has this. A great lobster chowder…

Lobster pizza sounds like something you order at a coastal restaurant with a view of the harbor. But it works better at home, where you can control the quality of the lobster, the balance of the toppings, and the heat of the oven. The key is restraint. Too many toppings and the lobster gets lost.…