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Lobster Dinner

Christina Collins
Christina Collins

Ohh Larry. (Larry the Lobster that is.)


have been eating Lobster since before I could walk. My uncle was a chef at a local seafood restaurant and when he wasn’t working, he was always making lobster and I wanted in! We’d race them on the floor and then dump them in pots. Very barbaric- I know! I do understand why people have an issue with this process, but I never seemed to have a problem with it- I just love Lobster. A lobster is my avatar picture, the necklace I wear, and what I read about in my “free time.”  I find them fantastically fascinating.

cooking lobster
Friends from Boston showed up with a cooler full of lobsters and so I had to get to work!

So yes, I cook lobster more than the average person. But I still get frustrated by timing of cooking of the tails and the claws evenly…and the mess. Ugh, the mess! So changes had to be made, and so they have been, and I’m not looking back. It has greatly improved lobster night at our house.

Now when I have lobster night, I put the effort in ahead of time so when it comes time to dinner, I can kick back and enjoy.

Lobster Love

Lobster Roll
Keep Homemade Lobster Salad simple and you won't regret it.
lobster bloody mary
I made some extra special Bloody Marys to celebrate the kick off to summer! (Oh Yes I did!)

How I make lobster dinner

1) I preheat my oven to 350 and line a sheet pan with parchment paper. I steam the lobsters until just cooked through, (about 6 minutes for a 1.5 pound lob) and remove from the steamer.

2) When cool enough to handle, I break them down over the sink and clean them. (some tails are full of roe and it can get gross so it’s way better to do this over this sink with a garbage disposal.) I like to  split the tails down the middle and brush some melted butter over them, because why not?

3) I crack the claws which makes meat removal easy and it allows me to drain any excess liquid, and re-stuff back into claw shell.

4) Once the lobster claws, legs & tails are broken down, drained and cleaned, I set everything aside and clean up.

5) When ready to eat, I simply arrange the claws and legs onto the baking sheet and into the oven they go for 3-5 minutes to firm up and stay hot.  I add the tails onto the baking sheet for the last 2 minutes.  When all the meat is cooked though and ho,t but not dried out, I plate the lobster pieces on one giant platter to share, family style.

No bibs required

With this approach, the major mess has already been made and all that is left to do is easily pick out the meat from shells that have already been cracked and cleaned.  Just kick back with a glass of buttery chardonnay and enjoy.

I love to serve lobster with simple, but delicious side dishes because ultimately, nothing will compete. I recommend summer corn salad, french potato salad or something really simple like french fries. Whatever you do, don’t forget the drawn butter!

Learn Lobster from Gordon Ramsey!

I like this video because Chef Ramsey does a good job of teaching how to extract the most amount of meat possible from a lobster shell and keeping the meat in tact. I recommend the watch.

Recommended Local Seafood Shops

Fjord Fisheries, Cos Cob CT

Recommended for good oyster selection, fresh fish, lobster rolls, poke bowls & sushi

The Lobster Bin, Greenwich CT

Recommended for Live Lobsters and Fresh Fish

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