Think back to November, 1621. Your history books probably taught you that the Pilgrims celebrated their first Thanksgiving meal with the Wampanoag Indians at Plymouth, Massachusetts, and that turkey was the entrée.
Plymouth Bay is on the New England coast, and seafood would have been abundant during Pilgrim days. So it’s quite possible, and has suggested by some, that the Wampanoags served delicious lobsters and prepared them by covering the crustaceans in seaweed and then baking them over hot rocks. The first Thanksgiving may well have been a clambake, complete with lobsters, clams, and corn.
Lobster recipes are perfect for any holiday meal, and the tradition is growing at Thanksgiving tables everywhere. The right kind of lobster matters, and Maine lobster happens to be the finest and tastiest on the planet. Instead of pulling on a turkey wishbone at your Thanksgiving meal, grab a large lobster claw and make a wish.
Check out these delicious lobster recipes below:
7 ounces lobster meat (drained and flaked)
1 tablespoon minced onion
1 tablespoon lemon juice
8 ounces cream cheese (softened)
4 tablespoons butter (softened)
1 tablespoon prepared horseradish
In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator. Serve with crackers or crudités.
1 package (8 oz. size) refrigerated crescent rolls, sliced into 24 discs
4 tablespoons salted butter, melted
8 ounces lobster meat, cooked and cut into 24 cubes
4 tablespoons golden sherry
1 pinch paprika
Press a crescent roll disc into the bottom and up the sides of each pocket of a mini muffin pan. Baste liberally with half of the butter. Put 1 lobster cube in each hole. Baste with sherry and again with remaining butter. Sprinkle tops with paprika. Bake at 375 degrees F for 12-15 minutes.
3 tablespoons butter
2 teaspoons red miso (soybean paste)
4 (8-ounce) lobster tails, halved lengthwise
Preheat the grill to high heat. Place butter and miso in a microwave-safe dish. Microwave at HIGH 30 seconds or until butter melts. Stir to combine. Coat lobster tails with cooking spray. Place tails, flesh-side down, on grill rack coated with cooking spray. Grill 4 minutes. Turn tails over and brush with butter mixture. Grill 3 minutes or until done, brushing occasionally with butter mixture. Serve with remaining butter mixture.
8 cooked lobster tails, meat removed and shells reserved
2 cups dry bread crumbs, plain
1 cup butter
2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1 tablespoon olive oil for brushing
Preheat the oven to 325 degrees F. Line a baking pan with aluminum foil. Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl. Fill the empty lobster tails with stuffing and brush with olive oil. Place stuffed lobster tails in the prepared baking pan, bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.
4 lobster tails
1 tablespoon extra virgin olive oil
1 lime, zested
2 teaspoons smoked paprika
1 teaspoon salt
For Sriracha Aioli:
1-2 tablespoons lime juice
1 tablespoon Sriracha pepper sauce
4-6 tablespoons mayonnaise
1 lime, zested
Preheat broiler to high. Don’t lop off the tail, but take scissors and cut through the middle of the lobster shell down to the tail. Pry the shell apart and pull the meat through, to stick out. In a small bowl mix together olive oil, zest of 1 lime, smoked paprika and salt. Rub this blend on the flesh of each lobster tail. Line a baking tray with aluminum foil and place tails down. Broil on oven’s lower shelf for 15-20 minutes, then move tray to top shelf for last 5 minutes. In a separate bowl mix the aioli ingredients until smooth. Serve broiled lobster tails with a hearty spoonful of aioli.