Dive into the luxurious world of lobster with our roundup of 20 Delicious Lobster Recipes Oven Baked! Whether you’re planning a special dinner or simply craving something indulgent, these easy-to-follow recipes promise to bring the taste of the sea right to your table. Perfect for home cooks looking to impress, each dish is a testament to how simple ingredients can transform into extraordinary meals. Let’s get baking!
Garlic Butter Baked Lobster Tails
Delightfully decadent and surprisingly simple to make, these Garlic Butter Baked Lobster Tails are a showstopper that’ll have everyone thinking you spent hours in the kitchen. I remember the first time I tried making them; the aroma of garlic and butter wafting through my kitchen was absolutely irresistible, and the result? Pure perfection.
Ingredients
- For the lobster tails: 4 lobster tails (about 6 oz each), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the garlic butter sauce: 1/2 cup unsalted butter (melted), 4 garlic cloves (minced), 1 tbsp lemon juice, 1/4 tsp paprika, 1/4 tsp salt
- For garnish: 2 tbsp chopped parsley, lemon wedges
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Using kitchen shears, carefully cut the top shell of each lobster tail down the middle, stopping at the tail fin. Gently pry the shell open to expose the meat but keep it attached at the base.
- Lift the lobster meat slightly and place it on top of the shells. Drizzle with olive oil and season with salt and pepper.
- In a small bowl, mix together melted butter, minced garlic, lemon juice, paprika, and salt to create the garlic butter sauce.
- Brush each lobster tail generously with the garlic butter sauce, reserving some for serving.
- Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and lightly browned.
- Remove from the oven and drizzle with the remaining garlic butter sauce. Garnish with chopped parsley and serve with lemon wedges.
Buttery, garlicky, and with a hint of lemon, these lobster tails are a luxurious treat that’s perfect for special occasions or when you’re in the mood to treat yourself. Serve them over a bed of pasta or with a side of crusty bread to soak up all that delicious garlic butter sauce.
Lobster Mac and Cheese Bake
Zesty flavors and creamy textures come together in this Lobster Mac and Cheese Bake, a dish that’s as indulgent as it is comforting. I remember the first time I tried adding lobster to my mac and cheese; it was a game-changer, elevating the humble dish to something truly special.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 4 cups water
- 1 tbsp salt
- For the sauce:
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- For the lobster:
- 1 lb cooked lobster meat, chopped
- 2 tbsp butter
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large pot, bring 4 cups of water to a boil. Add 1 tbsp salt and 8 oz elbow macaroni. Cook for 7 minutes, then drain.
- Tip: For al dente pasta, check a minute before the package suggests.
- In the same pot, melt 2 tbsp butter over medium heat. Add the chopped lobster meat and sauté for 2 minutes. Remove and set aside.
- Tip: Be gentle to keep the lobster pieces intact.
- Pour 2 cups heavy cream into the pot. Heat until simmering, then reduce heat to low. Gradually add 2 cups cheddar and 1 cup Gruyère, stirring until melted.
- Season the sauce with 1/2 tsp paprika and 1/4 tsp cayenne pepper. Stir in the cooked macaroni and lobster.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, mix 1/2 cup panko, 2 tbsp melted butter, and 1/4 cup Parmesan. Sprinkle over the mac and cheese.
- Tip: For extra crunch, toast the panko lightly before mixing.
- Bake for 20 minutes, or until the topping is golden and the sauce is bubbly.
Kick back and savor the creamy, cheesy goodness with chunks of sweet lobster in every bite. Serve it straight from the oven with a side of crisp green salad to cut through the richness.
Herb Crusted Oven Roasted Lobster
Craving something luxurious yet surprisingly simple to make at home? I recently hosted a dinner party where this Herb Crusted Oven Roasted Lobster stole the show. It’s a dish that feels fancy but is all about letting the oven do the work while you enjoy your guests’ company.
Ingredients
- For the lobster:
- 2 live lobsters (1.5 lbs each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the herb crust:
- 1 cup panko breadcrumbs
- 1/4 cup melted butter
- 2 tbsp chopped parsley
- 1 tbsp chopped thyme
- 1 tbsp chopped chives
- 1 garlic clove, minced
- 1/4 tsp salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil. Carefully add the lobsters and cook for 5 minutes. Tip: This parboils them, making it easier to remove the meat later.
- Remove the lobsters from the pot and let them cool until they’re safe to handle.
- Using kitchen shears, cut the lobsters in half lengthwise. Remove the meat from the claws and tail, keeping the shells intact.
- Brush the lobster meat with olive oil and season with salt and pepper.
- In a bowl, mix together panko breadcrumbs, melted butter, parsley, thyme, chives, garlic, and salt to create the herb crust.
- Press the herb crust mixture onto the lobster meat, covering it evenly. Tip: Pressing firmly ensures the crust sticks during roasting.
- Place the lobsters on the prepared baking sheet and roast in the oven for 10-12 minutes, or until the crust is golden brown. Tip: Keep an eye on them to prevent burning.
Unbelievably, the lobster comes out tender and juicy, with a crispy, flavorful crust that’s packed with herbs. Serve it with a side of melted butter for dipping, or over a bed of fresh greens for a lighter meal.
Lemon Garlic Butter Lobster Bake
Wow, does anything scream summer more than a succulent lobster bake? I remember the first time I tried making this at home; the aroma of garlic and lemon filling the kitchen was absolutely intoxicating. It’s become my go-to dish for impressing guests or treating myself to a fancy dinner at home.
Ingredients
- For the lobster bake:
- 2 live lobsters (about 1.5 lbs each)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bring a large pot of salted water to a boil. Carefully add the lobsters and cook for 5 minutes to par-cook them. Tip: This step makes them easier to handle and ensures they cook evenly in the oven.
- Remove the lobsters from the pot and let them cool slightly before splitting them in half lengthwise with a sharp knife.
- In a small bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, parsley, salt, and pepper to create the sauce. Tip: Letting the sauce sit for a few minutes allows the flavors to meld beautifully.
- Place the lobster halves on a baking sheet, cut side up. Generously brush each half with the garlic butter sauce.
- Bake in the preheated oven for 10-12 minutes, or until the lobster meat is opaque and lightly browned. Tip: For an extra crispy top, broil for the last 2 minutes of cooking.
Rich, buttery, and bursting with fresh citrus and garlic flavors, this lobster bake is a showstopper. Serve it with crusty bread to soak up all that delicious sauce, or alongside a crisp salad for a lighter meal.
Spicy Oven Baked Lobster Tails
Diving into the world of seafood has always been a thrilling adventure for me, especially when it involves a bit of heat. Today, I’m sharing my take on Spicy Oven Baked Lobster Tails, a dish that never fails to impress at dinner parties or cozy nights in. The combination of succulent lobster with a fiery kick is simply irresistible.
Ingredients
- For the lobster tails: 4 lobster tails (about 6 oz each), 2 tbsp olive oil, 1 tsp salt
- For the spicy butter sauce: 1/2 cup unsalted butter (melted), 2 tbsp lemon juice, 1 tbsp garlic (minced), 1 tsp paprika, 1/2 tsp cayenne pepper, 1/4 tsp black pepper
- For garnish: 2 tbsp fresh parsley (chopped), lemon wedges
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil for easy cleanup.
- Using kitchen shears, carefully cut the top shell of each lobster tail down the middle, stopping at the tail fin. Gently pull the meat upwards, keeping it attached at the base, and rest it on top of the shell.
- Brush each lobster tail with olive oil and sprinkle evenly with salt. This helps to keep the meat moist during baking.
- In a small bowl, combine melted butter, lemon juice, minced garlic, paprika, cayenne, and black pepper to create the spicy butter sauce.
- Generously spoon the spicy butter sauce over each lobster tail, ensuring the meat is well coated for maximum flavor.
- Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and firm to the touch. Avoid overcooking to prevent toughness.
- Remove from the oven and let rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.
The lobster tails come out perfectly tender with a bold, spicy flavor that’s balanced by the freshness of lemon and parsley. For an extra touch, serve them over a bed of garlic butter pasta or with a crisp white wine to complement the heat.
Lobster and Shrimp Stuffed Shells
Craving something decadent yet surprisingly easy to whip up? I stumbled upon this Lobster and Shrimp Stuffed Shells recipe during a summer getaway in Maine, where seafood is as fresh as it gets. It’s become my go-to dish for impressing guests without spending all day in the kitchen.
Ingredients
- For the stuffing:
- 1 lb lobster meat, cooked and chopped
- 1 lb shrimp, cooked, peeled, and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the shells and sauce:
- 20 jumbo pasta shells
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
- In a large bowl, mix together the lobster meat, shrimp, ricotta cheese, Parmesan cheese, beaten egg, parsley, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the seafood mixture and place them seam side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld together.
Every bite of these stuffed shells is a luxurious mix of tender seafood and creamy cheeses, with the marinara adding a perfect tangy contrast. Serve them with a crisp green salad and a glass of white wine for an unforgettable meal.
Cheesy Lobster Dip Bake
Delightfully decadent and irresistibly creamy, this Cheesy Lobster Dip Bake is my go-to when I want to impress guests or treat myself to something special. It’s a dish that reminds me of summer evenings by the beach, where the only thing missing was a fork and a pile of crackers.
Ingredients
- For the dip:
- 1 cup cooked lobster meat, chopped
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp paprika
- For the topping:
- 1/4 cup shredded cheddar cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream until smooth. Tip: Softening the cream cheese beforehand makes blending easier.
- Stir in the cheddar cheese, Parmesan cheese, lemon juice, garlic powder, and paprika until well mixed.
- Gently fold in the chopped lobster meat to avoid breaking it into too small pieces.
- Transfer the mixture to a baking dish, spreading it evenly with a spatula.
- Sprinkle the remaining 1/4 cup of cheddar cheese on top for a golden, cheesy crust.
- Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is lightly golden. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
- Remove from the oven and let it sit for 5 minutes before serving. Tip: This resting time allows the dip to thicken slightly for perfect dipping consistency.
- Garnish with chopped fresh parsley for a pop of color and freshness.
Out of the oven, this dip is a masterpiece of creamy, cheesy goodness with chunks of sweet lobster in every bite. Serve it with crusty bread, crackers, or even crisp veggies for a delightful contrast in textures.
Oven Roasted Lobster with Herb Butter
Wow, does anything scream summer more than the aroma of oven-roasted lobster wafting through your kitchen? I remember the first time I tried making this dish; it was a game-changer for my dinner parties. The key? A generous slather of herb butter that melts into every nook and cranny of the lobster, infusing it with flavors that are simply irresistible.
Ingredients
- For the lobster:
- 2 live lobsters (1.5 lbs each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the herb butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 425°F (220°C). This high heat is crucial for getting that perfect roast on the lobster.
- While the oven heats, prepare the lobsters by placing them on a cutting board. Using a sharp knife, split each lobster down the middle from head to tail. Tip: A quick, firm motion ensures a humane and clean cut.
- Brush the lobsters with olive oil and season with salt and pepper. This not only adds flavor but also helps the skin crisp up beautifully.
- In a small bowl, mix together all the herb butter ingredients until well combined. Tip: Letting the butter sit at room temperature for about 30 minutes before mixing makes it easier to blend.
- Generously spread the herb butter over the exposed meat of the lobsters. Don’t hold back—the butter is where the magic happens!
- Place the lobsters on a baking sheet and roast in the preheated oven for 15-18 minutes, or until the meat is opaque and the shells are bright red. Tip: Basting the lobsters with the melted butter halfway through cooking adds an extra layer of flavor.
Rich and succulent, the lobster meat pulls away from the shell with ease, each bite bursting with the freshness of herbs and the tang of lemon. Serve it with a side of grilled asparagus or over a bed of pasta for a meal that’s as impressive as it is delicious.
Lobster Thermidor
This morning, as I sipped my coffee and watched the sunrise, I couldn’t help but think about the luxurious Lobster Thermidor I made for a special dinner last week. It’s a dish that feels like a celebration on a plate, combining rich flavors and elegant presentation.
Ingredients
- For the lobster:
- 2 live lobsters (1.5 lbs each)
- 4 tbsp unsalted butter
- 1/2 cup dry white wine
- 1/2 cup fish stock
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1 tbsp Dijon mustard
- 1/4 tsp paprika
- Salt to taste
- For the topping:
- 1/4 cup breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp melted butter
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove and let cool.
- Preheat your oven to 375°F.
- Once cool, remove the meat from the lobsters, chop it into bite-sized pieces, and set aside.
- In a skillet, melt 4 tbsp butter over medium heat. Add the lobster meat, wine, and fish stock. Simmer for 5 minutes, then remove from heat.
- In another pan, melt 2 tbsp butter and whisk in the flour to create a roux. Cook for 2 minutes.
- Slowly add the heavy cream, stirring continuously until the sauce thickens.
- Mix in the Gruyère cheese, Dijon mustard, paprika, and salt. Stir until the cheese is melted.
- Combine the sauce with the lobster mixture and spoon into lobster shells or a baking dish.
- Mix breadcrumbs, Parmesan, and melted butter. Sprinkle over the lobster.
- Bake for 10-12 minutes, until the topping is golden and the sauce is bubbly.
Perfectly creamy with a crispy top, this Lobster Thermidor is a showstopper. Serve it with a side of asparagus or a crisp salad to cut through the richness.
Baked Lobster with Parmesan Crust
Nothing beats the luxurious taste of a perfectly baked lobster, especially when it’s topped with a crispy, golden Parmesan crust. I remember the first time I tried this dish at a seaside restaurant; the combination of tender lobster meat and the savory crust was unforgettable. Now, I love making it at home for special occasions, and I’m excited to share my go-to recipe with you.
Ingredients
- For the lobster:
- 2 live lobsters (1.5 lbs each)
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Parmesan crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil. Carefully add the lobsters and cook for 5 minutes. Tip: This parboils the lobsters, making them easier to handle.
- Remove the lobsters from the pot and let them cool slightly before splitting them in half lengthwise. Remove the tomalley and rinse under cold water if desired.
- Place the lobster halves on the prepared baking sheet, cut side up. Brush with the melted butter and season with salt and pepper.
- In a small bowl, mix together the Parmesan cheese, panko breadcrumbs, parsley, and garlic powder. Stir in the melted butter until the mixture is crumbly.
- Sprinkle the Parmesan crust mixture evenly over the lobster halves. Tip: Press lightly to adhere the crust to the lobster meat.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the lobster meat is opaque. Tip: For an extra crispy crust, broil for the last 2 minutes of cooking.
- Serve immediately with lemon wedges and a side of melted butter for dipping. The contrast between the juicy lobster and the crunchy, cheesy crust is simply divine. Try pairing it with a crisp white wine to elevate the dining experience.
Lobster and Crab Stuffed Mushrooms
Craving something luxurious yet surprisingly simple to whip up? These Lobster and Crab Stuffed Mushrooms are my go-to when I want to impress without spending all day in the kitchen. Inspired by a seaside dinner last summer, they’re a perfect blend of decadence and comfort.
Ingredients
- For the filling:
- 1/2 cup cooked lobster meat, finely chopped
- 1/2 cup cooked crab meat, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For the mushrooms:
- 12 large white mushrooms, stems removed
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the lobster meat, crab meat, mayonnaise, Parmesan cheese, parsley, lemon juice, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Brush each mushroom cap lightly with olive oil, both inside and out, to prevent sticking and add flavor.
- Spoon the seafood mixture into each mushroom cap, filling them generously. A small ice cream scoop works perfectly for this step.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Let them cool for a few minutes before serving; this allows the filling to set slightly, making them easier to handle.
Fresh out of the oven, these stuffed mushrooms offer a delightful contrast between the tender mushroom and the rich, creamy filling. Serve them as an elegant appetizer or alongside a crisp salad for a light yet satisfying meal.
Oven Baked Lobster Rolls
Last summer, I stumbled upon the most delightful way to enjoy lobster rolls without the mess of stovetop cooking—oven baking! It’s become my go-to method for creating these buttery, succulent rolls that remind me of seaside dinners in Maine.
Ingredients
- For the lobster filling:
- 1 lb cooked lobster meat, chopped
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- For the rolls:
- 4 hot dog buns
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a medium bowl, combine the chopped lobster meat, mayonnaise, lemon juice, salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
- Brush the inside and outside of each hot dog bun with melted butter for a golden, crispy finish.
- Evenly distribute the lobster mixture among the buns, filling them generously.
- Place the filled buns on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges of the buns are golden brown.
- Remove from the oven and let them cool for a minute before serving to avoid burning your mouth.
Just imagine biting into these oven-baked lobster rolls—the crispy exterior gives way to a creamy, flavorful filling that’s absolutely irresistible. Serve them with a side of crispy sweet potato fries for a meal that’s sure to impress.
Lobster Alfredo Bake
Kind of like that cozy sweater you can’t wait to slip into when the weather turns, this Lobster Alfredo Bake is the comfort food you’ve been craving. I stumbled upon this recipe during a weekend getaway in Maine, where lobster is practically a staple, and I’ve been tweaking it ever since to get that perfect creamy texture.
Ingredients
- For the Alfredo sauce:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- For the bake:
- 1 lb cooked lobster meat, chopped
- 8 oz fettuccine pasta
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large pot, boil water and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Salt the water like the sea for flavor.
- While the pasta cooks, melt butter in a saucepan over medium heat, then add minced garlic, sautéing until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Tip: Keep the heat medium to avoid curdling.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes.
- Drain the pasta and return it to the pot. Mix in the Alfredo sauce and chopped lobster meat until well combined.
- Transfer the mixture to a baking dish, sprinkle with mozzarella and breadcrumbs. Tip: For extra crunch, toast the breadcrumbs lightly before sprinkling.
- Bake for 15-20 minutes, or until the top is golden and bubbly.
Every bite of this Lobster Alfredo Bake is a creamy, luxurious experience, with the lobster adding a sweet, tender contrast. Serve it straight from the oven with a side of garlic bread to soak up every last bit of sauce.
Grilled Cheese Lobster Sandwich Bake
Unbelievable as it may sound, the first time I tried combining lobster with a grilled cheese sandwich, it was purely by accident. I had some leftover lobster from a dinner party and, not wanting to waste it, decided to throw it into my classic grilled cheese. The result? A decadent, creamy, and utterly irresistible dish that’s perfect for those days when you’re craving something indulgent yet comforting.
Ingredients
- For the sandwich:
- 4 slices of sourdough bread
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked lobster meat, chopped
- 2 tbsp unsalted butter, softened
- For the bake:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and butter one side of each bread slice.
- On the non-buttered side of two slices, evenly distribute the cheddar cheese and lobster meat. Top with the remaining slices, buttered side up.
- Heat a skillet over medium heat and cook each sandwich for 3-4 minutes per side, or until golden brown and the cheese starts to melt.
- Transfer the sandwiches to a baking dish. In a small bowl, whisk together the heavy cream, Parmesan cheese, and garlic powder, then pour over the sandwiches.
- Bake for 10 minutes, or until the top is bubbly and slightly golden. Let it sit for 2 minutes before serving.
Every bite of this Grilled Cheese Lobster Sandwich Bake is a perfect harmony of crispy, buttery bread and tender, flavorful lobster, all brought together with a rich, creamy sauce. Serve it with a side of tomato soup for dipping, or enjoy it as is for a truly luxurious meal.
Lobster Pot Pie with Puff Pastry
Craving something decadent yet comforting for dinner last night, I decided to whip up a Lobster Pot Pie with Puff Pastry. It’s a dish that reminds me of cozy winter evenings by the fireplace, though honestly, I’d enjoy it any day of the year. The combination of tender lobster meat and flaky puff pastry is simply irresistible.
Ingredients
- For the filling:
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups lobster stock
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- For the crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add onions, carrots, celery, and garlic, sautéing until soft, about 5 minutes.
- Sprinkle flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
- Gradually whisk in the lobster stock and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the lobster meat and thyme. Season with salt and pepper. Remove from heat.
- Transfer the filling to a pie dish. Cover with the puff pastry, trimming any excess. Brush the pastry with beaten egg for a golden finish.
- Cut a few slits in the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Let the pot pie rest for 5 minutes before serving to allow the filling to set.
When you break into the crust, the rich, creamy filling oozes out, packed with chunks of sweet lobster and tender vegetables. Serve it with a simple green salad to cut through the richness, making for a meal that’s both luxurious and comforting.
Oven Baked Lobster Risotto
This morning, as I sipped my coffee and watched the sunrise, I couldn’t help but think about the luxurious yet comforting dish that’s been on my mind all week—oven baked lobster risotto. It’s the perfect blend of creamy, cheesy goodness with the rich, succulent flavor of lobster, making it an ideal dish for those special occasions or when you’re just in the mood to treat yourself.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- For the lobster:
- 2 lobster tails, meat removed and chopped
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add the Arborio rice to the skillet, stirring to coat the grains in the butter and oil, for about 2 minutes.
- Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.
- Begin adding the warm chicken stock one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
- While the risotto cooks, heat 1 tbsp olive oil and 1 tbsp butter in a separate pan over medium heat. Add the chopped lobster meat, seasoning with salt and pepper, and cook until just opaque, about 3-4 minutes. Remove from heat.
- Once the risotto is creamy and the rice is al dente, stir in the grated Parmesan cheese and cooked lobster meat.
- Transfer the skillet to the preheated oven and bake for 10 minutes, allowing the flavors to meld together.
- Remove from the oven and let stand for 5 minutes before serving.
What you’ll love most about this dish is the creamy texture of the risotto paired with the tender, flavorful bites of lobster. Serve it straight from the skillet for a rustic presentation, or plate it elegantly with a sprinkle of fresh parsley for a touch of color.
Lobster and Corn Chowder Bake
Yesterday, as I was rummaging through my fridge, I stumbled upon some leftover lobster and fresh corn, and it hit me—why not turn these into a comforting Lobster and Corn Chowder Bake? It’s the perfect dish to bridge the gap between summer’s bounty and the cozy cravings of early fall.
Ingredients
- For the chowder base:
- 2 cups cooked lobster meat, chopped
- 2 cups fresh corn kernels
- 1 cup heavy cream
- 2 cups chicken stock
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- For the topping:
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large pot, melt 1 tbsp butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Tip: Don’t rush the onions; letting them cook slowly brings out their natural sweetness.
- Pour in the chicken stock and bring to a simmer. Add the corn kernels and cook for 10 minutes, allowing the corn to soften.
- Stir in the heavy cream and chopped lobster meat, heating through but not boiling, to preserve the lobster’s tenderness.
- Tip: For an extra layer of flavor, a splash of white wine can be added with the chicken stock.
- Transfer the chowder to a baking dish. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter for the topping.
- Sprinkle the breadcrumb mixture evenly over the chowder.
- Bake in the preheated oven for 20 minutes, or until the topping is golden and crispy.
- Tip: Keep an eye on the topping during the last few minutes to prevent burning.
My first bite revealed a creamy, rich chowder with sweet pops of corn and succulent lobster, all crowned with a crispy, buttery topping. Serve it straight from the oven with a side of crusty bread to soak up every last drop.
Lobster Stuffed Chicken Breast
Absolutely nothing beats the combination of succulent lobster and juicy chicken, especially when they come together in this luxurious Lobster Stuffed Chicken Breast. I remember the first time I tried this dish at a seaside restaurant; the flavors were so memorable that I just had to recreate it at home, and now it’s a special occasion favorite in my kitchen.
Ingredients
- For the stuffing:
- 1 cup cooked lobster meat, chopped
- 1/4 cup cream cheese, softened
- 1 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
- For the sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp butter
- 1 tsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
- In a mixing bowl, combine the chopped lobster meat, cream cheese, parsley, garlic powder, salt, and pepper to create the stuffing. Mix until well blended.
- Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Tip: Use a sharp knife for clean cuts.
- Divide the lobster stuffing equally among the chicken breasts, stuffing each pocket securely. Tip: Don’t overstuff to prevent the filling from leaking out during cooking.
- Season the outside of each chicken breast with paprika, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, prepare the sauce by melting butter in a small saucepan over medium heat. Add chicken broth, heavy cream, and lemon juice, stirring constantly until the sauce thickens slightly, about 5 minutes.
- Remove the chicken from the oven and let it rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chicken.
- Drizzle the sauce over the stuffed chicken breasts before serving.
Just imagine cutting into that tender chicken to reveal the rich, creamy lobster stuffing, all complemented by the velvety sauce. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as beautiful as it is delicious.
Oven Baked Lobster Quesadillas
Yesterday, I stumbled upon a dish that’s been a game-changer for my weekend gatherings—oven-baked lobster quesadillas. It’s the perfect blend of luxurious and comforting, and today, I’m sharing how you can whip this up in your kitchen with minimal fuss.
Ingredients
- For the filling:
- 1 cup cooked lobster meat, chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced red bell pepper
- 2 tbsp chopped green onions
- 1 tbsp olive oil
- For the quesadillas:
- 4 large flour tortillas
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix the lobster meat, Monterey Jack cheese, red bell pepper, and green onions until well combined.
- Brush one side of each tortilla with melted butter and place them butter-side down on the prepared baking sheet.
- Divide the lobster mixture evenly among the tortillas, spreading it over one half of each.
- Fold the tortillas over the filling, pressing gently to seal. Brush the tops with the remaining melted butter.
- Bake for 10-12 minutes, or until the quesadillas are golden brown and the cheese is melted.
- Let them cool for a minute before cutting into wedges. This resting time helps the filling set, making them easier to cut.
Zesty and rich, these quesadillas have a delightful crunch with a gooey, flavorful center. Serve them with a side of avocado crema or a spicy salsa for an extra kick that complements the sweetness of the lobster perfectly.
Lobster and Spinach Stuffed Shells
Finally, a dish that combines the elegance of seafood with the comfort of pasta—Lobster and Spinach Stuffed Shells. I remember the first time I tried this at a friend’s dinner party; it was love at first bite. Now, it’s a staple in my home, especially when I want to impress guests or treat myself to something special.
Ingredients
- For the stuffing:
- 1 cup cooked lobster meat, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp garlic powder
- Salt and pepper to taste
- For the shells and sauce:
- 12 jumbo pasta shells
- 2 cups marinara sauce
- 1/2 cup mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
- In a mixing bowl, combine the chopped lobster, spinach, ricotta, Parmesan, beaten egg, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Spread 1 cup of marinara sauce at the bottom of a baking dish.
- Carefully stuff each cooked shell with the lobster and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld together.
Just imagine the creamy ricotta and tender lobster nestled inside each shell, with the spinach adding a fresh contrast. Serve this dish with a crisp white wine and a side of garlic bread for a meal that feels both luxurious and comforting.
Conclusion
We hope this roundup of 20 delicious oven-baked lobster recipes inspires your next culinary adventure! Whether you’re a seasoned chef or a home cook, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the lobster love. Happy cooking!
