PastasLobster
Lasagna with Fresh Asparagus
Linguini with Lobster & Braised Garlic
Lobster
Ravioli
Lobster
Risotto
Truffled Lobster Risotto
Spaghetti with Lobster & Clams
Lobster Stuffed Pasta Shells
Lobster Linguine & Vegetables
Lobster Fettucine
Creamy Tomato Lobster Linguine
Angelic Lobster
Pasta with Chive & Mustard Lobster Cream
Lobster Alfredo
Seafood Lasagna
Lobster Fricassee
Lobster Gaspesian Style
Lobster Carbonara
Lobster
Gorgonzola
Lobster
Puthanesca
2 1.5 lb
Fresh Eddy Lobsters (see order page)
2 lb Asparagus, trimmed
3 tbs Olive Oil
1 box Lasagna Noodles, cooked and drained
4 tbs Butter
1/4 cup Flour
2 cups Chicken Stock
12 oz Brie, peeled and chopped
1/4 cup Sherry
1 lb Tomatoes, sliced
1 1/3 cups Fresh Parmesan, grated
Salt and pepper to taste
Cook and pick your lobsters. In a shallow baking pan, toss the asparagus with the oil. Roast for 5 to 10 minutes. Let cool then chop into 2 inch pieces. Melt the butter in a saucepan and add flour. Cook over low heat, stirring, for 3 minutes. Add the chicken stock slowly and whisk until thickened. Add the brie and whisk until melted. Add the sherry, stir in and then set aside. Arrange Lasagna in oiled baking pan. Spread a thin layer of the sauce on top of lasagna noodles. Top with tomato, lobster, asparagus and parmesan cheese. Place another layer of noodles. Repeat the process. Top layer should be sauce and cheese. Bake at 400° for 20 to 30 minutes.
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Linguini with Lobster & Braised Garlic
Serves 4 to 6
2 1.5 lb
Fresh Eddy Lobsters (see order page)
1 lb linguini, cooked and drained
1/4 cup Extra Virgin Olive Oil
8 large Garlic Cloves
6 tsp Balsamic Vinegar
1/4 cup Fresh Basil, chopped
Cook and pick your lobsters. Heat the olive oil and sauté the garlic. Lower heat and cook covered for 5 minutes. Add the lobster meat and heat through. Toss linguini in with lobster and garlic. Add the balsamic vinegar and half of the basil and toss well. Garnish tops with the remaining basil.
2 1.5 Fresh
Eddy Lobsters (see
order page)
1 lb Wonton Wrappers
2 tbs Butter
1 stalk Celery, diced
1 small Onion, chopped
1 Shallot, minced
1 clove Garlic, minced
3 tbs Brandy
1 cup Dry White Wine
2 cups Water
2 tsp Tomato Paste
3 1/2 cups Heavy Cream
Cook and
pick your lobsters.
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Lobster
Risotto
Serves 8
2 1.5 lb
Fresh Eddy Lobsters (see order page)
1/2 cup Shallots, diced
2 cloves Garlic, minced
1 tbs Olive Oil
2 cups Arborio Rice
1 cup Dry White Wine
5 cups Chicken Broth
1 cup Clam Juice, bottled
1 can Artichoke Hearts, sliced
1 cup Sun-Dried Tomatoes, minced
1/4 cup Fresh Parsley, chopped
Cook and pick your lobsters. Sauté the shallots and garlic in the olive oil until softened. Add rice and stir to coat with the oil. Add the wine and stir continuously until absorbed. Add the chicken broth and clam juice, lower the heat and let sit for 30 minutes or until rice is tender. Add the lobster meat, artichokes, tomatoes and parsley and stir well. Serve immediately.
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Truffled
Lobster Risotto
Serves 4
2 1.5 lb
Fresh Eddy Lobsters (see order page)
3 1/2 cups Chicken, canned low-salt
3 tbs White or Black Truffle Oil
3/4 cup Carrots, chopped and peeled
1/4 cup Shallots, chopped
1 cup Arborio Rice
1/4 cup Brandy
1/3 cup Whipping Cream
1/3 cup Fresh Chives, chopped
Cook and pick your lobsters. Bring 3 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in large saucepan over medium heat. Add carrots and shallots and sauté for 2 minutes. Add rice and stir 2 minutes. Add brandy and reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream and stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper. Serve when ready.
Spaghetti
with Lobster & Clams
Serves 8
2
1.5 lb Fresh Eddy Lobsters (see order page)
3 1/2 tbs Olive Oil
2 cloves Garlic, minced
1 tsp Chili
Pepper Flakes
1 can Clams, drained
1 cup White Wine
1 14 oz can Whole Tomatoes in Juice, chopped
2 tbs Fresh Parsley, chopped
1 lb Spaghetti
Salt and Pepper to taste
Cook and
pick your lobsters. Heat oil in a large pot and add the garlic, pepper flakes,
clams and wine. Add the tomatoes and their juice, parsley, salt and pepper.
Simmer for 5 minutes. Cook the pasta for half the allotted time and then drain.
Toss the pasta in the sauce and add the lobster meat. Line a baking sheet with
a double layer of foil and place the spaghetti mixture on the foil. Fold the
foil tightly so as not to allow any steam to escape. Bake at 425° for 8
to 10 minutes. Remove from oven, place in a large bowl and serve immediately.
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Lobster Stuffed Pasta Shells
Serves 6
2 1.5 lb
Fresh Eddy Lobsters (see order page)
2 tbs Butter
2 tsb Shallots, minced
3/4 cup White Wine
12 oz Shitake Mushrooms, sliced
1 tsb Fresh Parsley, chopped
1 tbs Fresh Basil, chopped
9 oz Mascarpone Cheese
1/2 cup Bread Crumbs
1 box jumbo Pasta Shells, cooked and drained
1 recipe Boursin Cream (see recipe below)
Cook and pick your lobsters. Sauté the shallots in the butter until translucent. Add the wine and reduce by half. Add the mushrooms, parsley and basil and sauté until the mushrooms are tender. Add the mascarpone cheese and lobster meat and heat through. Add the bread crumbs slowly to thicken the mixture. You may not need all of the bread crumbs. Stuff the mixture into the cooked pasta shells. Place in a shallow baking dish with a couple tsp of water in the bottom, cover with foil and bake at 350° for 7 to 10 minutes. Serve topped with Boursin Cream.
Boursin Cream
1 qt Heavy
Cream
4 oz Boursin Cheese
Heat the cream and add in the cheese, stirring until heat through and slightly thickened.
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Lobster Linguine & Vegetables
Serves 4
2 1.5 lb
Fresh Eddy Lobsters (see order page)
8 tbs Butter
1 tbs Olive Oil
1 clove Garlic, minced
2 Shallots, chopped
1 large Carrot, chopped
1/4 lb Fresh Pea Pods, sliced
1 tbs Fresh Parsley, chopped
pinch of Crushed Red Pepper
1 tbs Salt
1 lb Linguine, cooked and drained
Black Pepper to taste
Cook and pick your lobsters.
Heat the butter and sauté the garlic, shallots, carrots, pea pods and
red pepper until shallots are tender. Add the lobster meat and heat through.
Stir in 1 cup water and let simmer for 20 minutes uncovered. Place the cooked
linguine in a large serving bowl and pour half the sauce over the linguine.
Toss, serve in bowls and spoon the remaining sauce over each serving.
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Lobster Fettucine
Serves 4
2 1.5 lb
Fresh Eddy Lobsters (see order page)
2 tbs Butter
4 tsb Flour
2 cups Milk
1/4 cup Swiss Cheese, grated
1/4 cup Provolone Cheese, grated
3 tbs White Wine
1 clove Garlic, minced
2 tbs Fresh Basil, chopped
1 lb Fettucine, cooked and drained
Salt and Pepper to taste
Cook and pick your lobsters. Melt butter in a saucepan and stir in the flour until smooth. Add the milk and stir constantly until thickened. Add cheeses, wine and seasonings and continue to cook until smooth. Mix in the lobster meat. Serve over fettucine.
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Creamy Tomato Lobster Linguine
Serves 4 to 6
2 1.5 lb
Fresh Eddy Lobsters (see order page)
6 tbs Olive Oil
1/4 cup Onion, chopped
1/4 cup Shallots, chopped
32 oz can Whole Tomatoes, drained and chopped
1 1/2 tsp Fresh Tarragon, chopped
1 cup Heavy Cream
1 lb Linguine, cooked and drained
Salt and Pepper to taste
pinch of Cayenne Pepper
Cook
and pick your lobsters. Heat 2 tbs of the oil and add the onion and shallots.
Cover and cook until the onions are translucent. Add the tomato, tarragon,
salt and pepper. Bring to a boil, reduce to simmer and cook uncovered
for 30 minutes, stirring often. Remove from heat and cool for 10 minutes.
Pour into a food processor and pulse 3 or 4 times until smooth. Add the
remaining oil to the food processor and pulse 2 or 3 more times. Return
the sauce to the pan and add the cream. Simmer for 15 minutes, whisking
often. Add the lobster meat and cayenne pepper to the sauce and heat through.
Pour half the sauce into the linguin and toss well. Pour the remaining
sauce over each individual serving.
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Angelic Lobster
Serves 4 to 6
2 1.5 lb
Fresh Eddy Lobsters (see order page)
3 tbs Butter
3 cloves Garlic, chopped
2 Shallots, chopped
1 cup White Wine
1 cup Chicken Broth
dash of Red Pepper Flakes
1 lb Angel Hair Pasta, cooked and drained
1 cup Light Cream
1/4 cup Fresh Parsley, chopped
Salt and Pepper to taste
Cook and pick your lobsters. Melt the butter over medium heat and sauté the garlic and shallots for minutes. Add the wine, chicken broth and pepper flakes. Bring to a boil over medium heat until it begins to reduce. Add the lobster meat and heat through. Reduce heat and add the cream. Simmer, stirring constantly for 2 or 3 minutes and then turn off the heat. Pour half the sauce over the pasta and toss. Spoon the remaining sauce over each serving. Enjoy!
Pasta
with Chive & Mustard Lobster Cream
Serves 2
1 1.5 lb
Fresh Eddy Lobsters (see order page)
2 tbs Butter
1/2 tbs Shallots, minced
2 oz Marsala Wine
8 oz Heavy Cream
1 tbs Fresh Chives, chopped
1 tsp Dijon Mustard
Salt and Pepper to taste
1/2 lb Penne Pasta, cooked and drained
Cook and pick your lobsters. Melt butter in a saucepan and sauté the shallots until tender. Add the wine and cook until the wine reduces by half. Add the cream, stirring consistently, until thickened. Add the lobster meat, mustard, chives, salt and pepper and stir well. Pour the sauce over the pasta and toss. Serve immediately.
2 1.5 lb
Fresh Eddy Lobsters (see order page)
1 tsp Dijon Mustard
1/4 tsp Tabasco
1 1/4 cups Fresh Parmesan, grated
1/4 tsp Black Pepper
1 tbs Butter
2 cups Heavy Cream
4 Egg Yolks
1/4 cup Fresh Parsley, chopped
1 dash Worcestershire sauce
1 lb Fettucine
Cook and pick your lobsters. Over medium heat, in a medium size sauce pan, melt the whole butter and the heavy cream and turn heat up to medium high. When cream is hot, just before boiling, add the parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, tabasco, black pepper and Dijon and whisk thoroughly. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes, whisking continuously. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Add the lobster meat to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.
2 1.5 lb
Fresh Eddy Lobsters (see order page)
1 lb Ricotta Cheese
1/2 lb Goat Cheese
1 Egg
1/2 cup Olive Oil
3/4 tsp Crushed Red Pepper
1 clove Garlic, pressed
1 1/2 lbs Tomatoes, peeled and chopped
25 Basil Leaves, chopped
1/2 cup Fresh Parsley, finely chopped
1/4 cup Fennel, finely chopped
1 tbs Thyme
1 tsp Oregano
2 Bay Leaves
1/2 lbs Shrimp, peeled, deveined, halved lengthwise
1/2 lbs Scallops, cut in thirds
1 lb lasagna noodles, cooked and drained
Cook and pick your lobsters. Preheat the oven to 375°. Mix the ricotta and goat cheese together with the egg. Heat the olive oil, red pepper and garlic. Add the tomatoes and herbs. Stir-fry two minutes over medium-high heat. Turn off the heat and remove the bay leaves. Add the seafood. Stir well and cover. Remove from the heat. Drop the lasagna noodles into boiling water and cook until they become flexible enough to work with, four to five minutes. Remove from the heat, drain and add cold water to stop the cooking. Lightly oil an 8" x 10" x 3" baking pan. Place a few teaspoons of the tomato sauce on the bottom (just enough so that the noodles don't stick). Place one third of the noodles on the bottom overlapping slightly for a firm foundation. Dot the lasagna with half of the ricotta mixture and spread evenly. Using a slotted spoon, place half of the seafood on top of the ricotta mixture. Distribute evenly. Repeat the process with another third of the noodles, the rest of the ricotta mixture, the seafood (again using a slotted spoon), and the remaining lasagna noodles. Spoon the remaining tomato sauce on top of the lasagna. Cover tightly and bake one hour. Remove the lasagna from the oven and let it settle for thirty minutes before serving.
2 1.5 lb
Fresh Eddy Lobsters (see order page)
1/4 cup Margarine
3/4 lb Mushrooms, sliced
1/2 tsp Onion Powder
1/2 cup Skim Milk
1/4 cup all purpose flour
1/4 tsp Paprika
2 cups cooked Rice or Pasta
Parsley Sprigs
Cook and pick your lobsters. Melt the margarine in a saucepan; add the mushrooms and onion powder. Sauté 5-6 minutes. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes. Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top and garnish with parsley to serve.
Lobster
Gaspesian Style
Serves 4
2 1.5 lb
Fresh Eddy Lobsters(see order page)
1/4 cup Butter
1/2 cup Leeks, cut into tiny strips
2/3 cup Sherry
2 tbs Brandy
2 cups Whipping Cream
4 cups Rice, cooked, still hot
Cook and pick your lobsters. Sauté the meat in butter. Add leeks and cook until tender. Add sherry and brandy; simmer for 5 minutes. Take lobster meat out from the sauce; keep warm. Add cream to sauce and reduce by half. Arrange warm lobster over hot rice, coat with sauce and serve.
2
1.5 lb Fresh Eddy Lobsters(see order page)
1/4 cup Prosciutto
Ham, diced
1/8 cup Mushrooms, sliced
1/8 cup Peas
2 tsp Garlic, chopped
5 cups Heavy Cream
1/2 cup White Wine
1/4 cup Clam Juice
1/4 cup Butter
1/2 cup Parmesan Cheese
Salt & Black Pepper to taste
Chopped Parsley to garnish
1 lbs Pasta, cooked
and drained
Cook and pick your lobsters. In medium sauté pan melt the butter and sauté the garlic, prosciutto, and the peas until the garlic browns. Add the mushrooms and sauté for an additional minute. Add the white wine and clam juice and bring to a simmer. Reduce heat. Add the lobster meat and simmer for about 10 minutes or until the lobster meat is hot. Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken. Add the cheese and salt and pepper to taste. Serve at once over pasta. Garnish with fresh chopped parsley.
2
1.5 lb Fresh Eddy Lobsters(see order page)
2 tsp Garlic, chopped
1/2 cup Gorgonzola Cheese
1 cup Heavy Cream
1/4 cup White Wine
2 tbs Clam Juice
1/4 cup Butter
Salt & Pepper to taste
2 tbs fresh Basil
Parsley, chopped, to garnish
1 lbs Pasta, cooked and drained
Cook and pick your lobsters. Melt the butter and sauté the garlic until it begins to brown. Add the wine and clam juice and bring the sauce to a simmer. Add the Gorgonzola cheese, basil, and lobster meat and simmer until the cheese melts. Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken. Serve at once over pasta. Garnish with fresh chopped parsley.
2
1.5 lb Fresh Eddy Lobsters(see order page)
2 tbs Olive Oil
2 tbs Garlic, chopped
2 tbs Capers
8 each Calamata Olives
3 Anchovy Filets, minced
2 tbs White Wine
2 tbs Clam Juice
2 1/2 cups Marinara Sauce
2 tbs Parmesan Cheese
1 tbs Basil
Salt & Pepper to taste
1 lbs Pasta, cooked and drained
Parsley,
chopped, to garnish
Cook and pick your lobsters. In a medium sauté pan, heat the olive oil and sauté the garlic until it begins to brown. Add the capers, olives, and anchovy and sauté for about a minute. Add the wine, clam juice, marinara sauce, and the basil and bring to a simmer. Add lobster meat and cheese and simmer until the lobster meat is hot. Add salt and pepper to taste. Serve at once over pasta. Garnish with fresh chopped parsley.
Order About
Us About Lobsters Recipes
Basics Appetizers
Soups & Stews Salads
& Sandwiches Pastas Main
Course Broiled, Baked & Stuffed
Lobster Eating Contact Us
Eddy Lobster Company 
119 Eddy Rd
Edgecomb, Maine
