Grilled Baked Stuffed Lobster Best You’ve Ever Had

Get ready for Grilled Baked Stuffed Lobster and the best lobster dinner you’ve ever had. Start out with a pair of fresh four-pound live Maine lobsters, a hot charcoal grill and get ready to prepare a lobster feast you will never forget.

Just in time for Memorial Day Weekend

This recipe is best with cold water lobster, which means lobster from Maine. If you can’t buy jumbo lobster near your home, you can have Maine lobster delivered right to your door anywhere in the country from a lobster online service. This recipe is easy to prepare and takes less than an hour. The result will be the best baked stuffed lobster you have ever had.

Gather up the ingredients for a lobster feast for two to four people:

  • Two fresh four-pound Maine lobsters
  • 10 15-count large fresh sea scallops
  • Eight to 10 large raw shrimp, about ¼ pound (optional)
  • 8-16 oz. Maine crab meat (16 oz. of not using shrimp)
  • Two sticks unsalted butter
  • One lemon
  • Four shallots or 1 large red onion
  • 2 cloves of garlic
  • Parsley 3 sprigs
  • Sea salt
  • Black pepper corn
  • 1 sleeve Ritz Crackers
Fresh Maine lobster stuffed with scallops and crab meat
Baked Stuffed

Light a hooded charcoal grill to 350 degrees.  Prepare the ingredients:

  • Chop the shallots or onion into small pieces
  • Chop up the 2 cloves of garlic and mince
  • chop up the parsley
  • Slice the scallops into ¼ chunks
  • If using shrimp, peel and slice the shrimp into ¼ chunks

Prepare the lobster:

  • Place the live lobster on a flat surface, stomach side down
  • Kill the lobster by pushing a large chef’s knife into the brain
  • Remove elastics from claws
  • Using the knife, split the lobster all the way down the middle
  • Remove the intestinal sac, brain, tomalley and roe with fingers or paper towel — do not use water to rinse the lobster as this will remove the juices
  • Optionally you may save the roe and tomalley and add it to the stuffing
  • Crack the claws with the handle of the knife

    Holding Four Pound Lobster
    Four Pound Lobster

Let’s start grilling:

  • Place a large iron skillet on the grill and melt 10 tablespoons of butter
  • Add shallots (or onion) and garlic to the melted butter and cook until translucent
  • Add chopped scallops (and shrimp) and allow to warm
  • Add in the crab meat
  • Add parsley and two tablespoons of lemon juice
  • Add black pepper and salt to taste
  • Break the Ritz Crackers with your fingers and stir into stuffing mixture
  • Remove pan from grill when stuffing is warm (do not cook the stuffing)
  • Place lobsters on a baking sheet and stuff the cavities with the stuffing — make sure to fill it nice and full but do not press too hard
  • Place pans in middle of grill and spoon the stuffing with melted butter
  • Close the hood and cook 20 to 30 minutes until golden brown
  • Serve immediately with a side of melted butter and lemon wedge

Get ready for the best baked stuffed lobster you have ever had.

Check out the grilled baked stuff lobster video recipe:


© Lobsters-Online.Com 2016



Try this Favorite Maine lobster Steamed-in-Beer Recipe at Next Family Outing

The next time you invite the family over for a lobster outing try this traditional old-time favorite Maine lobster steamed-in-beer recipe.  It’s a fun, easy way to prepare lobster and gives the lobster a great, robust down-east flavor.

You will need a pot or steaming kettle large enough to hold six lobsters, some seasalt, beer, fresh whole lemons and butter.   That’s it.

steamed Maine lobster
Maine Lobster


Get Started:

  • Add about an inch of water to the pot. (Some Mainers use only beer)
  • If you don’t have seawater, add two tablespoons of sea salt.  You need to add salt even if you use all beer.  Always add salt when cooking live lobster.

    steamer kettle for lobster and clams
    Traditional kettle for steaming lobster
  • Add two 12-oz. cans of beer, IPA beer is a good choice.  Don’t use light beer.
  • Bring the water and beer to a roiling boil over high heat.
  • Remove the rubber bands from the claws and add the lobsters head first. Cover tightly.  Wait for the pot to return to boil and start timing.
  • Steam the lobsters 14 to 15 minutes.  About halfway through, stir the lobster at least once to move the bottom lobsters to the top of the pot.
  • Melt the butter in small pan and slice the lemon into wedges.
  • When done the lobsters will be a bright red and the tails will be curled under the body of the lobster.  Remove the lobsters with tongs and pierce the body with chef’s knife to allow water to drain.
  • Serve immediately with melted butter poured in ramekins, lemon wedges and cracking utensils.

Note, if you want to cook different size lobsters you can.  For each pound, cook the lobster 13 minutes.  Then three minutes for each additional pound.  While steaming is a flexible way to prepare lobster, be careful not to overcook.

If you want to try this easy to prepare recipe and can’t go to Maine, live Maine lobster is now available for home delivery.

Check out this steamed in beer lobster video from Capt. John of Maine.  He takes you from boat to table with his easy to prepare recipe.


© Lobsters-Online.Com 2017




The Best Wine and Lobster Pairings For Outdoor Entertaining

With the Fourth of July just days away, the outdoor entertaining season with fresh Maine lobster is moving into  full swing. With the lobster menu decided upon, the question that always comes up is what are the best wine and lobster pairings?

Fresh Maine lobster cooked on a plate with white wine
An un-oaked Chardonnay is best with Fresh Maine Lobster
First of all, let’s answer the question that is most asked.  No, you can not serve red wine with lobster.  The tannin in red wine and the iodine in lobster will react, overpowering the delicate flavor of the lobster, giving the meat a metallic taste.  Therefore, no red wine, not even Beaujolais or other kind of low-tannin red should be served.  The Gamay of even a subtle red will over power the lobster.  The only exception is Lobster fra Diavolo, when Chianti is the only choice.  But that discussion is for another day.
Today we are entertaining outdoors and a traditional steamed lobster dinner is on the menu.  So what wines are most enjoyable?
I will start out by saying beware of serving robust white wines such as the new types of Chardonnay that have overly vibrant fruit flavoring. The natural saltiness of lobster, as with any seafood, will amplify the flavor of a big fruity Chardonnay.  So unless you are grilling your lobster, go with a Chardonnay that is gently touched with fruit, and mostly un-oaked.
Pouilly-fuisse & Lobster

For us, we prefer steamed lobster with a white burgundy such as Louis Jadot Pouilly-fuissé (2008 $18.99).  This wine has wonderful Chardonnay flavors, minerals and just a bare touch of oak.  The perfect pairing for enjoying the sweet, delicate taste of warm lobster dipped in melted lobster butter.   

The first course should be Wellfleet oysters.  They must be shucked and served as an appetizer.  On a large platter covered with plenty of ice, arrange the oysters in circles with traditional New England red cocktail sauce, lemons and horse radish … the only way to serve oysters.

What wine to pair with raw oysters?
The world’s perfect oyster must be served with the perfect Champagne.  We enjoy Taittinger Champagne La Francaise ($27.99).  This sparkling wine has a high blend of Chardonnay grapes to yield a balance of stone fruit and crisp hints of bread crust.  One sip of chilled Champagne, followed immediately by a world famous Wellfleet oyster, and your taste buds will explode.  Trust me, you will love it.

Champagne & Oysters

The steamers and chowder should be served as the second course well before the lobster and paired with a zesty Chardonnay.  I enjoy pairing the clams with La Crema Montery Chardonnay (2009 $20.00).  This is a wine with its own fresh mineral notes and tropical aromas of lemon that will nicely pair with the sweet, ocean flavor of the steamer clams.  Just chill the wine and serve.

Chardonnay & Steamers

Wellfleet Oysters and Taittinger Champagne;   La Crema Chardonnay and Maine steamer clams (or shrimp); and of course, Louis Jadot  Pouilly-fuissé and lobster; sweet, fresh lobster will all contribute to a memorable outdoor dining experience. The perfect pairings of three wines with three courses of all the best seafood New England has to offer will have your dinner guests abuzz.  Believe us when we say, it does not get any better than this.

Just let us know what time we should be there for dinner.

© 2017 LobsterOnline.Com


Get the Dad Who Thinks He Already Has Everything Something Really Lively this Fathers Day

How is a number-one son or daughter going to be uber cool with a gift for Dad this Father’s Day?  Whether sharing the day, or sending a gift from afar, what does a good son or daughter gets for a father who thinks he has everything?
Well, think lobster.  That’s what thousands of good children do!
Send Dad a lively lobster this Father’s Day!
 Thanks to a Cape Cod lobster online service, Dad can now go over the top on his big day with a big box of live Maine lobster delivered right to his door.  Whether in California, Colorado or Kansas City, Dad can receive an entire lobster clambake packed up and complete with jumbo live lobster, homemade chowders and freshly harvested steamer clams.  There is even a cook pot available to make the gift complete.
A fabulous Fathers Day Lobster Dinner  feast
The service, Lobsters-Online.Com, offers up all size liveMainelobster that only hours earlier were swimming in the cool, crisp clean waters off New England.  Right from the lobster boats, onto the dock and into the modern shipping facilities, the lobster are carefully inspected prior to travel.  Only select grade lobster and freshly harvested clams and oysters are chosen to make the trip.
You don’t have to go to Maine
“Each year we ship lobster clambakes to hundreds and hundreds of dads for Father’s Day.  Jumbo Maine lobster – five and six pounds – have been very popular in the last couple of years,” said Wayne Howe, marketing manager for Lobsters-Online.Com.  “We take great delight in the idea that perhaps somewhere in New Mexico, a Father may hear his door bell ring and there stands a delivery driver holding a specially prepared travel cooler full of  lobster that only hours earlier were swimming in the Atlantic Ocean. What a super surprise.”
Popular Gift Ideas
The New England Lobster Clambake is a tradition older than America itself. According to historical lore, the pilgrims first learned about the lobster from Native Americans. The pilgrims watched Native Americans gather lobster, clams, mussels and fish and prepare them on the beach.
The Fathers Day lobster dinner clambake features live lobster, Ipswich steamer clams, mussels and Cape Cod clam chowder along with an optional enamel steel cooking pot.  Jumbo five and six pound lobsters are a treat for Dads who really love their lobster.  The 1.5 pound lobster is a favorite for cooking on the grill.  Available fresh lobster tails make any party better. Recipes and information on how to steam lobster are free.
All lobsters are shipped for overnight delivery.  The lobster and seafood are carefully placed in special insulated cartons.  Individual compartments protect the live lobster from harming one another during their flight. The cooler is packed with gel ice packs and wet seaweed. And best of all, an order placed online by 2:30 p.m. EST can be part of a feast anywhere in the USAthe very next day.

© Lobsters-Online.Com 2017


Try Our Memorial Day Holiday Barbecue Grilled Lobster Recipe

The Memorial Day Holiday barbecue is often viewed as the traditional start of summer, that time of year when the beach, boats, friends and family all beckon to start the beginning of a great season.  Why not try something special for Memorial Day 2017 by serving fresh Maine lobster  cooked on the grill using our super-easy grilled lobster recipe.

Grilling whole lobster adds a lot of flavor.  The grill brings out the sweet taste of the

Fresh Maine lobster on the grill
Grilled whole Maine lobster

lobster meat but also adds a whole new dimension of flavor that you won’t get if you steam or boil the lobster.  Grilled lobster also complements nicely any other seafood on the grill as well as meats and grilled vegetables. Grilling whole lobster is fast and easy and will be a crowd pleaser.  So let’s get started.

First, you must start with fresh Maine lobster from your fish market or favorite lobster delivery service.  Be sure to ask for hard-shell lobster as opposed to soft shell, or “new shell” lobster.  Soft-shell lobster meat is often to stringy to hold together on the grill and won’t taste nearly as good. Hard-shell lobster is best.

Grilled Lobster Recipe

Grilling lobster adds a lot of flavor. Try this whole lobster recipe at your Memorial Day Holiday barbecue. Cook Time: 10 minutes


  • 1 pound butter
  • 1/2 cup fresh basil chopped and pressed firmly into cup
  • salt and freshly ground pepper to taste
  • 4 (1.25 pound) whole lobsters (hard shell)
  • 3 tablespoons olive oil


Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected.

Lay the lobster open, leaving the two halves slightly attached. Break the claws and legs off and crack slightly with the knife handle. Place the claws and legs on the grill over medium low heat and cover with a pie pan. Cook the claws and legs for 4 to 5 minutes per side.

Next brush the lobster bodies with the oil and season with salt and pepper to taste. Place them flesh side down on the grill over medium heat. Grill 7 to 8 minutes. Remove the lobsters and slather with all the basil butter.

Why not also add Steamers to your Holiday Barbecue?

Fresh Steamers and Little Necks

Cooked basket of Maine Steamer Clams
Maine Steamer Clams with Butter

Tender Sword Fish Steaks

As we all travel this Memorial Day Weekend 2016 to be with friends and family and sit down to enjoy our meals, be sure to remember our veterans and those service members still serving so far away.

© Lobsters-Online 2017

Mother’s Day Maine Lobster Benedict Brunch Recipe

Coming fast,  Mother’s Day 2017 is May 14th this year.  So this time begin Mom’s special day with a Mother’s Day lobster brunch of homemade fresh Maine Lobster Benedict, a beautiful dish that is sure to make your Mother’s Day celebration very special indeed.  As we like to say, flowers are great, but a Mother’s Day gift of lobster just tastes better.

Maine lobster benedict recipe for Mothers Day 2012
Maine Lobster Benedict (Courtesy Lobster From Maine)

The Maine Lobster Benedict recipe begins with fresh Maine lobster.  You will need five one-pound lobsters to garner 1 pound of cooked lobster meat.  You steam the lobster as usual and use a large chef’s knife to open the claws and tail to remove the meat.  Of, if you prefer, you can buy one pound of freshly cooked Maine lobster meat.  Just make sure the lobster is fresh.


The Maine Lobster Benedict recipe will provide four servings for a great Mother’s Day Brunch.  The recipe includes preparing homemade Hollandaise Sauce:

Hollandaise Sauce Ingredients:

  • 2 egg yolks
  • ½ cup (1/4 pound) unsalted butter
  • 1 tablespoon fresh squeezed lemon juice
  • Dash of cayenne pepper
  • Sea salt
Other Ingredients
  • 4 English muffins
  • 12 asparagus spears, steamed
  • 1 pound cooked Maine lobster
  • 1 tablespoon butter
  • 8 eggs, poached
Prepare the Hollandaise Sauce: 
  • Melt the butter in a double-boiler on top of the stove.
  • In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper.
  • Whisk the egg mixture into the melted butter, stirring constantly over heat until the sauce starts to thicken.
  •  Season to taste with sea salt.
  • Remove the double boiler from the heat and keep the sauce warm over the hot water.

Prepare Maine Lobster Benedict:

  • Split and toast the English muffins and place 2 halves on a plate.
  •  Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English part of the English muffin.
  • Briefly sauté the pre-cooked lobster in 1 tablespoon of butter until it is heated, and add a portion of the heated lobster to each English muffin.
  • Poach the eggs and top each muffin half with a poached egg.
  • Add a dollop of the Hollandaise Sauce on top.


Note on the Hollandaise Sauce from Chef Tom Gutow: If the butter fat and egg yolks separate and the sauce appear to curdle, add a few tablespoons of  hot water from the boiler and whisk like crazy to emulsify it. This will make the sauce smooth again. 

© Lobsters-Online.Com 2017

How to Prepare Live Maine Lobster for Broiling

Everyone loves baked stuffed lobster.  But how to prepare live Maine Lobster for broiling at home can be a challenge. It’s not a job for the feint of heart. Fresh lobsters have to be prepared just so, and this means killing the live lobster by hand with a sharp chef’s knife.

Many people are just uncomfortable with this step but experts assure us the final preparation is quick and painless for lobster.  Lobsters are killed by inserting a sharp blade in the underside where the tail and body meet.

Boston baked stuffed lobster recipe
A properly prepared Boston Baked Stuffed Lobster

Timing is very important in preparing baked stuffed lobster. It is best to have all ingredients ready and the dinner timed.  Always wait until the last minute to kill the lobsters.  This ensures all the natural flavors and juices will be preserved.

Move quickly and wear gloves if you want to protect your hands from the spiny shell.   If you are going to use the claw meat in the stuffing, place the lobster on its stomach and chop off the claws with a cleaver and set aside. If you are going to serve the lobster with the claws intact, skip this step and leave the claws on the lobster.

Next, place the lobster on its back, grasp the tail firmly, and insert a sharp knife into the body where the abdomen meets the tail and draw the knife towards the head.  Take care not to cut all the way through the shell.  Then reverse the cut, this time holding the body and drawing the knife down the tail.  Do not cut the back of the lobster shell.

Now you have to split the lobster with your fingers.  With the lobster on its back, press down with the fingers until the shell cracks open exposing the tail and body cavities. All the lobster is edible except the stomach, a hard sac near the head, and intestinal vein.  Remove and discard the stomach and the intestinal vein.  The greenish tomalley and coral roe are edible and should be collected into a small dish and set aside for the stuffing.

Famous Boston Baked Stuffed Lobster Recipe (Jasper White)


  • Two,  2-pound hard shell, select-grade lobsters
  • ¼ cup dried cornbread, crumbled
  • 8 tablespoons unsalted butter
  • 3 tablespoons unsalted butter melted for brushing
  • 1 onion, medium, finely diced
  • 2 sprigs tarragon leaves coarsely chopped (about 2 tablespoons)
  • 2 sprigs Italian parsley, coarsely chopped (about 2 tablespoons)
  • 2 ounces raw shrimp, peeled and cut into small ½ inch pieces
  • 2 ounces fresh sea scallops, cut into ½ inch pieces
  • 2 ounces crab meat, picked clean of cartilage
  • Sea Salt
  • Fresh ground black pepper


Preheat oven to 425 degrees F.

Prepare the lobster for broiling and set aside.

Melt the 8 tablespoons of butter in a sauté pan over medium heat.  Add the onions and season with pepper and salt. Cook until soft but not brown. Stir in parsley and tarragon. Add the shrimp, scallops and crab. Cook for one (1) minute.  Remove from heat and cool.

Recover the tomalley and roe and break into small pieces with a fork.  Add it to the seafood mixture.  Gently stir in the cornbread and season with salt and pepper.

If you are using the lobster claw meat in the stuffing, remove meat from the claws,   cut it into ½ inch pieces and add to seafood.

If you are serving the claws with the lobster, crack each claw with the backside of a large knife.  Place the lobsters on a baking sheet.  Divide the seafood stuffing evenly into the body cavity of each lobster.  Pack loosely so as not to affect the even cooking of the lobster.

Brush the melted butter over the exposed tail meat, stuffing and claws.  Cook until the stuffing is crisp and golden, about 20 to 25 minutes.  Serve immediately.

For wine pairing, we recommend a Chardonnay  that is gently touched with fruit, and mostly un-oaked.

© Lobsters-Online.Com 2017


A Few Tips on How to Eat a Whole Maine Lobster

Are you ready to enjoy your Maine Lobster? Here’s a few tips on how to eat a whole Maine Lobster and have you looking like a seafood aficionado in no time.

How to eat a whole Maine Lobster
Eating a Maine lobster is easy once you know what to do

First gather up a nutcracker (or pliers), a small fork and nut pick. After molting, a lobster will have a soft shell and be pliable.  If you have a hard shell lobster, a pair of lobster scissors will make short work of cracking the claws and getting the meat out.

Before serving it is best to let a boiled or steamed lobster drain for a minute. It’s a good idea to pierce the tail at the chest of the body with a chef’s knife to allow water to drain faster. Serve the lobster hot.

A bib is recommended when cracking as you can never tell when some water is likely to spray out right onto your shirt. Make sure you have plenty of towels, too.  Melt the butter and slice up some lemon. Put the bib on and you are ready.

lobster scissors
Lobster Scissors
  1. Hold the body of the lobster with one hand and twist the claw off with the other.  The claw will break off where it connects to the body.
  2. Crack each claw along its length with the nut cracker or cut with the lobster shell open with the lobster scissors. Remove the meat from the claws by pushing the meat out from the end of the claw with the small fork or pick.
  3. Grab the lobster body again and twist the tail from the body.  Pull the flippers from the tail. Crack the tail along its length and push the meat out from one end with the fork. Remove the tail meat in one piece and discard the vein that runs along the length.  Next pick the meat from the flippers.
  4. Twist the small legs from the body and remove the meat from the legs with the pick. You can also choose to squeeze the meat from the legs with your teeth.

    Lobster bib and cracker kit
    Lobster Bib Kit
  5. Next separate the shell from the body by pulling the shell apart on the underside. The shell will disconnect from the body exposing the tenderest meat of the lobster. Remove and discard the green substance called the tomalley. Remove the meat from the body and leg joints with a pick.
  6. The rest of the lobster should be discarded.



Note: If found, the roe (red female eggs) are often considered a delicacy and used to make lobster butter or is used in the stuffing for baked stuffed lobster.

© Lobsters-Online.Com 2017

Valentine’s Day Lobster Dinner Sizzles with Oysters

Boston — Feb 10, 2017 —  This year,  instead of heading out to a restaurant why not stay home and treat your lover to a steamy, sizzling Valentine’s Day lobster Day dinner with live Maine lobster, oysters, and award winning seafood chowders all delivered fresh and delicious right to your door.

So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No!”

That’s right.  You can have the live lobsters delivered directly from our docks right to your door anywhere in the United States.  With all the best seafood New England has to offer, Lobsters-Online can provide all the ingredients for a decadently scrumptious romantic dinner for two.  From oysters to lobster tails, there is plenty to choose from.

Valentine's Day lobster dinner for romantics

Choose an Easy Recipe

Cupid knows nothing is more romantic than preparing a wonderful live lobster dinner steamed to perfection and served with plenty of butter.  Lobsters-Online.Com features plenty of helpful recipes to make cooking fun.  Cupid recommends starting with a tray of world famous Wellfleet oysters plucked from the cold waters off Cape Cod.  Pop them open and serve with our specially prepared cocktail sauce.

Next share our home style Lobster Trap Co. lobster bisque made with real chunks of lobster.   Steam or bake the lobster – the bigger the better.  Or if you prefer, order a tray of jumbo lobster’s tails that come ready to cook and serve.

Free Range Beef and Lobster Tails

Also popular this year is surf and turf packages that boast Montana free range beef filet, Maine lobster tails and creamy smooth clam chowder. The package comes with a complete lobster bib and steel cracker kit to make eating easy.

Surprise Your Lover

“You should have seen the look on my man’s face when he saw what I had ready for him for Valentine’s Day,” said a happy customer from Port Charlotte, Florida.   “Don’t forget the champagne!”

So while everyone else is fighting for reservations, trying to park, waiting for their table and getting rushed by the waiter, just say “No.”  Instead, treat your lover to a Valentine dinner at home with a love fest of the best lobster and oysters in the world.  Cupid will be proud.  And don’t forget, a lobster dinner makes a memorable Valentine’s Day gift for everyone in the family.

Quality and Freshness are number one

All our lobsters are right off the boat, on to the dock and into our giant, new facilities. Since we sell direct, no other online service can match Lobsters-Online for freshness, quality and price. Because we ship with FedEx, you can order online and enjoy beautiful, select grade lobster the very next day.

Direct from the Sea

For more than 42 years, the Lobster Trap Company has been delighting customers from Boston and Cape Cod to as far away as Hawaii with its quality seafood. With facilities in Maine and Cape Cod, the Lobster Trap Company continues to offer its online customers the highest quality and lowest price found anywhere.

Just in Time Maine Lobsters Rolls for Your Super Bowl 50 Party

Just in time Maine lobster rolls for your Super Bowl 50 Party, a traditional New England lobster roll recipe sure to please. Yes, the very same lobster roll  that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the New England coast line.   Nothing is better than the pure, sweet taste of lobster bursting out of a toasted New England style bun. So whichever team you are cheering for  … serve up to your guests some lobster!

lobstertrap-lobsterroll-550eBefore you get started, please note there are a couple of tricks if you want authenticity.  You must use fresh, live Maine lobster or freshly cooked Maine lobster meat (tails, claws and legs).    And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.

For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market.  Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water.  Add two tablespoons of sea salt and bring water to roiling boil.  Place the lobster head first into the kettle and steam about 10 to 12 minutes.


Super Bowl Lobster Rolls
Kick Off Super Bowl LII with Maine Lobster Rolls

Alternatively you may buy freshly cooked lobster meat and skip cooking the live lobster.  It’s a time saver and if the  lobster meat is freshly cooked, the results will be the same delicious Super Bowl lobster roll bursting with flavor.  Whether you are fans of  either team,  your Super Bowl 50 guests will love you.


  • Chop the meat from two 1 ¼ pound lobster into small chunks
  • Two tablespoons of mayonnaise (one per lobster)
  • 4 lemon wedges (served on the side)
  • 1 medium stalk of celery, finely diced
  • Fresh ground pepper
  • Potato chips and pickle for serving


  • Mix the lobster meat and mayonnaise in a large bowl.  Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
  • Grind in two or three grinds of pepper.  You don’t need much
  • Add in the celery and mix again
  • Cover and chill for at least an hour
  • After the mixture has chilled, pre-heat the grill or an iron skillet
  • Spread softened butter on both sides of each roll
  • Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
  • Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
  • Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne