Lobster Meat Recipe

1. If lobster meat arrived chilled on ice, keep it refrigerated until ready to serve and drain any excess liquid; pat meat gently with paper towels to remove surface moisture. Keep in the shell-sized pieces (claw, knuckle, tail chunks) for best texture.

2. If you received whole cooked lobster and need to pick meat: crack shells with nutcracker, extract meat from claws, knuckles and tail, then chill meat completely before serving.

3. Clarified Butter (for dipping)

Melt unsalted butter in a small saucepan over low heat until melted and foamy. Skim foam and pour slowly, leaving milky solids behind, into a small serving container. Stir in 1 tablespoon lemon juice, and season with 1/4 tsp sea salt and a pinch of black pepper. Keep warm.

4. Lemon Butter Sauce (quick)

In a small saucepan melt 3 tbs unsalted butter over low heat. Add 1 tbs fresh lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper. Remove from heat and stir in chopped parsley. Serve warm alongside lobster meat with lemon wedges.

5. Arrange lemon wedges on a plate. Place warm butter sauce in small bowls for dipping.

6. Simple Lobster Roll

Toss 1/2 cup mayonnaise with 1/4 cup finely chopped celery, 1 tbsp chopped chives or tarragon, 1/2 tbsp lemon juice, 1/4 tsp salt and a pinch of pepper. Fold in 1 lb chilled lobster meat gently, keeping pieces chunky. Taste and adjust seasoning.

7. Lightly butter and toast 4 rolls or slices of crusty bread until golden. Fill rolls with lobster mixture and serve immediately with lemon wedges and warm butter on the side.

8. If serving simply: pile lobster meat on a chilled platter over ice, sprinkle with a little sea salt and cracked pepper, garnish with parsley, and serve with lemon wedges and warm clarified butter.