Recipes

We are going to start sharing some of our favorite go-to recipes for our products!  If you would like to share yours please email us at TheLobsterMobsters@Gmail.com

Parmesan Butter Grilled/Smoked Lobster Tails

Lobster Ingredients:

• Atlantic Lobster Tails
• 1/4 tbsp Kosher Salt
• 1/4 tbsp Black Pepper
• 1/2 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Cumin
• 2 tbsp Canola Oil 

Parmesan Butter:

• ⅛ cup Butter
• 1 tbsp Chopped Parsley
• 1 tbsp Grated Parmesan Cheese
• 2 Garlic Cloves minced
• 1/2 tsp Red Pepper Flakes
• 1 Lemon juiced

Instructions

1. Using scissors, cut down the middle of the top of the lobster shell all the way down to the end of tail. Try to avoid cutting the meat. Once fully cut, use your fingers and a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell. Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
2. In a food safe bowl, mix together the kosher salt, black pepper, paprika, garlic powder, cumin and oil. Make into a thin paste. Using a brush, lather the lobster with the seasoning.
3. Preheat your grill or smoker to a medium-high temperature of 375F.
4. Once the grill/smoker is ready, add the lobster tails and cook indirectly for 20-30 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 140F or above).
5. Melt your butter in the skillet then slowly integrate the parsley, parmesan cheese, garlic cloves, red pepper flakes and lemon juice. Mix together thoroughly and start basting the lobster tails when they are about halfway cooked.  Glaze the outside of the lobster tails before they come off the grill/smoker. Save some butter for dipping at the end!
6. When the lobster tails are done, pull them off and let rest for 2 minutes. Pour the leftover butter sauce into a dipping bowl. Serve and enjoy!

Coconut Shrimp

Snow Crab Pasta

Boil your pasta
In a pan, put half a stick of garlic butter, 1 cup of 35% cream and 1/2 cup of roasted peppers chopped.
Stir for 1 minute then add crab meat and the pasta.

(Submitted by Vendette Marie-Claude)

Cheesy Garlic Mussels

Cheesy Garlic Mussels Recipe

Cheesy Hot Crab Dip

Prep: 5 minutes      cook time: 20 minutes

8 oz cream cheese (softened)

1/4 cup sour cream or plain greek yogurt

2 tbsp mayonnaise

1 tsp lemon juice

1 tsp OLD BAY seasoning* ( to taste)

3/4 cup cheddar or marble cheese (shredded)

2 tbsp chives (chopped)

1/2 tsp hot sauce (optional, to taste)

8 oz (0.5lb) crab meat* (thawed, drained and chunked)

• Preheat oven to 350 degrees.
• In a large bowl stir together cream cheese, sour cream, mayonnaise, lemon juice and OLD BAY seasoning, until smooth and creamy.
• Stir in choice of cheese, chives and hot sauce, to taste. Add more seasonings if needed.
• Using a spatula, fold in the crab meat. Do NOT over mix as you want chunks of crab meat.
• Transfer the crab dip into a small baking dish.
• Bake for 20 minutes or until hot!

Serve with crackers, chips or devour with a spoon. We won’t judge!

Stuffed Lobster Tails

Stuffed Lobster Tails – Steam thawed lobster tails in a few inches of water for approximately 3 minutes. Cut out the underside of the shell and pull the meat out and chunk it up. We let it sit in garlic butter for a while! Add pepper, dill, parsley and crushed up premium plus or other salted crackers. Fry in pan for 4-5 minutes. Mix it all up and stuff back into the tail. Bake in oven or on grill/smoker 15 to 20 mins at 350. Wicked paired with a nice steak!

Bacon-Wrapped Scallops on the Smoker

Ingredients:

• 12 large scallops (fresh or thawed)

• 6 slices of bacon (cut in half)

• 1/4 cup unsalted butter

• 2 cloves garlic, minced

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh parsley, chopped (optional)

• Salt and pepper, to taste

• Toothpicks (to secure bacon)

Instructions:

1. Prep the Scallops:

   • Pat the scallops dry with paper towels to remove any excess moisture.

   • Season with salt and pepper.

2. Prepare the Garlic Butter:

   • In a small saucepan, melt the butter over low heat.

   • Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned.

   • Stir in the lemon juice and optional parsley. Remove from heat and let cool to touch.

3. Wrap the Scallops:

   • Take each scallop, dip it into the garlic butter, ensuring it’s fully coated, or place the scallops in a bowl, pour the garlic butter on top, and toss until evenly coated.

   • Wrap each scallop with a half slice of bacon and secure with a toothpick.

4. Prepare the Smoker:

   • Preheat your smoker to 225°F (107°C).

5. Smoke the Bacon-Wrapped Scallops:

   • Place the wrapped scallops on the smoker rack, making sure they aren’t crowded.

   • Smoke for 30-45 minutes, or until the scallops are opaque and firm, and the bacon begins to cook.

6. Finish the Bacon:

   • Increase the smoker heat to 375°F (190°C) to crisp up the bacon and finish cooking.

   • Keep a close eye on them, as it should only take 10-15 minutes for the bacon to become crispy.

7. Serve:

   • Once the bacon is crispy and the scallops are cooked through, remove them from the smoker and serve hot.