Easy and Healthy Mouth-Watering Lobster Recipes

Most people do not realize lobsters are actually quite simple to cook. The fact is lobster meat is becoming a healthier and cheaper alternative to chicken meat and other meat staples. The omega3 acids in lobsters are essential for reducing the chances of stroke and other heart-related conditions. And lobsters are also rich in protein and minerals such as calcium, zinc, and vitamins, making them a good food choice for anyone on a strict diet. If you want to prepare mouthwatering lobster dishes at home, try one of these lobster recipes.

Choosing the right lobster

The best lobsters are purchased fresh and live. Unless it’s frozen, you should almost never buy a dead lobster. A common tip for choosing fresh lobsters is to select the feistiest one. The lobster should curl its tail and move its legs when it is lifted from the water—if it hangs lifeless in the air, ask for another lobster.

In general, chefs prefer lobsters with softer shells rather than lobsters with hard shells since the meat from soft-shelled lobsters is more tender and sweeter. If you are looking for San Antonio lobster meat, we carry both soft-shelled and hard-shelled lobsters, depending on the time of year. Whether you want a single live lobster or wholesale lobsters, we provide the best quality lobster for the San Antonio area.

Boiling the lobster

When preparing lobsters for the first time, you need to learn how to boil them. Start by adding about ½ cup of salt per gallon of water. Boil your lobsters based on their weight. When cooking lobsters, make sure to boil for twenty minutes for the first two and a quarter pounds of their weight and then add six minutes for each additional couple of pounds.

For example, a 7pound-kilogram lobster will need to be boiled for about 32 minutes—20 minutes for the first 2 lbs. and 12 minutes for the additional 5 lbs. If you boil it for longer than the recommended time, the meat will become hard to eat. But when lobsters are cooked properly, the shells will be red, and the meat will be creamy.

Mouthwatering lobster recipes that are healthy and easy to make

Lobster salad recipe

Lobster salad is a simple, cold dish with only a few ingredients, so it is perfect for luncheons or dinners. It can be served in rolls or on top of greens.

Ingredients for lobster salad

The ingredients in a lobster salad can be debated greatly. Every restaurant will claim to have the best lobster salad. Still, there is one secret ingredient—use fresh lobsters.

  • Lobster (1)
  • Lettuce (Romaine and 
  • Endive).
  • Salad (Small quantity).
  • Chopped beetroot.
  • Sliced cucumber.
  • Hard-boiled eggs (2).

For Dressing

  • Egg yolk (2).
  • Oil and vinegar.
  • Mustard (1 teaspoon).
  • Cayenne and salt.
  • Anchovy sauce (3 teaspoons)


  • Wash the salad and shake it thoroughly to dry it. Slice the lettuce and generously pour the dressing over it, followed by your salad.
  • Remove the meat from the shell, cut it into small pieces, add half of it to the salad, and reserve the rest for garnishing.
  • Separate the yolks from the whites of two hard-boiled eggs, chop the whites and rub the yolks through a sieve.
  • Make the salad into a small heap on a platter and garnish with sliced cucumbers and beetroot. Place pieces of the lobster and cooked egg yolks and whites decoratively.

Lobster curry recipe


  • Lobster (1).
  • Onions (2).
  • Butter (1 oz.)
  • Curry-powder (1 tablespoons).
  • Medium stock (1/2 pint).
  • Lemon juice.



Remove the meat from the shell, cut it into small pieces, fry the onions in butter to pale brown, add the curry and stock, and simmer it until it is thick. Add the lobster pieces and simmer for 30 minutes, stirring occasionally, then add lemon juice before serving.

Lobster (a la mode Francaise)


  • Lobster (1).
  • White stock (4 tablespoons).
  • Cream (2 tablespoons)
  • Bread crumbs.


Remove lobster meat from its shell and cut it into small pieces. Place the white stock, cream, and cayenne in a stewing pan, add the lobster pieces and allow it to simmer for six minutes. Put it in its shell, which has been neatly cleaned, and carefully border it with puff-paste. After that, cover it with breadcrumbs, place butter on top, and brown over a fire.


Lobster cutlets recipe


  • Lobster (1).
  • Butter (1 oz.).
  • Salt (1/2 spoonful).
  • White pepper.
  • Grated nutmeg.
  • Egg (1).
  • Bread crumbs.


Place the meat in a mortar with butter and pound it. Slowly mix in the crushed mace and seasoning and mix into a smooth paste. Divide the mixture into equal medium thickness cutlet-shaped pieces. Brush them with egg, sprinkle bread crumbs, and arrange the claws on top of each. After that, fry them in hot lard until brown, drain on a reversed sieve, then arrange nicely on a dish.