Dinner – Page 3 – Family Feast

Most people don’t know that a quick butter baste can turn simple lobster tails into a restaurant-quality centerpiece. You can pick from creamy classics like Lobster Thermidor and Newberg, lighter options like chilled lobster salad, or crowd-pleasers like lobster mac and cheese with truffle oil. I’ll show clear steps for prepping, cooking, and finishing each dish, so you can pick a recipe that fits your menu and timing—and impress guests without stress. Classic Lobster Thermidor A rich, indulgent lobster bake with a creamy mustard sauce and a golden gratin — pure holiday decadence. Ingredients: 2 live lobsters (1½–2 lb each) or 4 cooked lobster tails 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, minced ½ cup dry white wine ¾ cup heavy cream 1 tsp Dijon mustard 1 tsp fresh lemon juice 2 tbsp finely chopped fresh parsley 2 tbsp grated Parmesan cheese 2 tbsp breadcrumbs (preferably panko) Salt and freshly ground black pepper, to taste Pinch of cayenne or a few drops of hot sauce (optional) 2 tbsp olive oil or melted butter for brushing Lemon wedges, for serving How to Make: If using live lobsters: bring a large pot of salted water to a boil and cook lobsters 8–10 minutes until bright red; cool slightly and split lengthwise. If using cooked tails, split shells and loosen meat. Pat lobster meat dry. Preheat broiler to high (or oven to 450°F/230°C) and arrange halved shells on a baking sheet, meat facing up. Melt butter in a skillet over medium heat. Add shallot and garlic; sauté 1–2 minutes until fragrant and softened. Pour in white wine and simmer 2–3 minutes to reduce slightly. Stir in heavy cream, Dijon mustard, lemon juice, parsley, salt, pepper, and cayenne if using. Simmer gently 3–4 minutes until sauce thickens enough to coat the back of a spoon. Spoon the sauce over the lobster meat, coating evenly. Mix Parmesan and breadcrumbs together and sprinkle over each lobster half; drizzle with olive oil or melted butter. Broil 3–5 minutes until topping is golden and bubbly — watch carefully to avoid burning. Remove from oven, let rest 1–2 minutes, then garnish with extra parsley and serve with lemon wedges. Serve this luxurious Lobster Thermidor and watch it disappear — holiday glamour on a plate! Baked Lobster Tails With Garlic Herb Butter Succulent lobster tails roasted to buttery perfection with bright garlic and herbs. Ingredients: 4 lobster tails (6–8 oz each), thawed if frozen 6 tablespoons unsalted butter, melted 3 cloves garlic, minced 1 tablespoon fresh parsley, finely chopped 1 teaspoon fresh lemon zest 2 teaspoons fresh lemon juice 1/2 teaspoon paprika 1/4 teaspoon kosher salt (adjust to taste) 1/8 teaspoon freshly ground black pepper 1 tablespoon olive oil (for brushing) Lemon wedges, for serving How to Make: Preheat your oven to 425°F (220°C). Using kitchen shears, cut down the top shell of each lobster tail and gently lift the meat, placing it on top of the shell. Pat dry. In a small bowl, mix melted butter, minced garlic, parsley, lemon zest, lemon juice, paprika, salt, and pepper. Brush the lobster meat lightly with olive oil, then spoon or brush the garlic herb butter over each tail, reserving a little for finishing. Place lobster tails on a baking sheet lined with foil and bake for 10–12 minutes, or until the meat is opaque and firm (internal temp about 140–145°F). During the last 1–2 minutes, broil on high to get a light golden finish, watching carefully to avoid burning. Remove from oven, brush with the remaining garlic herb butter, and let rest for a minute. Serve with lemon wedges and enjoy. A buttery, garlicky bite that makes any holiday feel extra special! Lobster Newberg Lobster Newberg: rich, silky lobster in a creamy, sherry-spiked sauce — pure holiday decadence. Ingredients: 2 live lobsters (1¼–1½ lb each) or 2 lb cooked lobster meat, claw and tail removed and chopped into bite-size pieces 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, minced 3 tbsp dry sherry (or Madeira) 1 cup heavy cream 3 large egg yolks 1 tsp Dijon mustard ¼ tsp paprika Salt and freshly ground black pepper, to taste Pinch of cayenne (optional) 2 tbsp chopped fresh parsley Toast points, brioche, or steamed rice for serving Lemon wedges, for serving How to Make: If using live lobsters, bring a large pot of salted water to a boil and cook lobsters 8–10 minutes until bright red; drain, cool slightly, then extract meat and chop. If using pre-cooked lobster meat, pat dry and set aside. In a large skillet over medium heat, melt 2 tbsp butter. Add shallot and garlic; sauté 1–2 minutes until soft and fragrant but not browned. Pour in the sherry and simmer 1–2 minutes to reduce slightly and cook off alcohol. Lower heat to medium-low and stir in the heavy cream. Warm gently until it just begins to thicken, about 3–4 minutes. In a small bowl, whisk together egg yolks, Dijon mustard, and paprika. Temper the yolks by whisking in about 2 tbsp of the hot cream mixture, then slowly whisk the tempered yolks back into the skillet. Stir continuously over low heat until the sauce is glossy and coats the back of a spoon; don’t boil or the eggs will curdle. Season with salt, pepper, and cayenne if using. Stir in remaining 2 tbsp butter until melted and smooth. Add chopped lobster meat and gently heat through 1–2 minutes to warm without overcooking. Taste and adjust seasoning. Sprinkle with chopped parsley. Serve immediately over toast points, buttered brioche, or steamed rice with lemon wedges on the side. Enjoy your luscious Lobster Newberg — rich, elegant, and sure to impress every guest. Lobster Mac and Cheese With Truffle Oil Decadent Lobster Mac & Cheese kissed with truffle oil — rich, creamy comfort with an elegant twist. Ingredients: 12 oz (about 3 cups) elbow macaroni or small shells 1 lb cooked lobster meat, chopped into bite-size pieces 4 tbsp (1/2 stick) unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1/2 cup heavy cream 2 cups sharp cheddar, shredded 1 cup Gruyère or fontina, shredded 1/2 cup grated Parmesan 1/2 tsp dry mustard powder (or 1 tsp Dijon) 1/4 tsp ground white or black pepper Salt to taste 2 tbsp truffle oil (white or black) — start with 1 tbsp and adjust 1/2 cup Panko breadcrumbs 2 tbsp olive oil or melted butter for breadcrumbs 2 tbsp chopped fresh parsley (optional, for garnish) Lemon wedges for serving (optional) How to Make: Bring a large pot of salted water to a boil and cook pasta until just al dente; drain and set aside. Warm the milk and cream together in a saucepan; keep warm but not boiling. In a separate large saucepan, melt butter over medium heat, then whisk in the flour and cook 1–2 minutes to make a roux. Slowly whisk the warm milk mixture into the roux until smooth and slightly thickened, about 3–5 minutes. Reduce heat to low and stir in the cheddar, Gruyère, and half the Parmesan until melted and creamy. Add mustard, pepper, and salt to taste; remove from heat and stir in 1 tablespoon of the truffle oil. Fold the drained pasta and lobster meat gently into the cheese sauce until evenly coated. Transfer the mac and cheese to a buttered baking dish (about 9×13 or similar). Mix Panko with olive oil or melted butter and the remaining Parmesan; sprinkle evenly over the top. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top; broil 1–2 minutes more if you want extra crisping. Remove from oven and drizzle remaining truffle oil over the finished dish, then sprinkle with chopped parsley and serve with lemon wedges if desired. Dig in and enjoy the rich, buttery comfort of lobster mac and cheese with a luxurious truffle finish! Chilled Lobster Salad With Citrus Vinaigrette Bright, zesty chilled lobster salad perfect for festive gatherings or a sunny lunch. Ingredients: 1 1/2 pounds cooked lobster meat (tails and knuckles), chilled and roughly chopped 2 cups mixed salad greens (baby arugula, frisée, or butter lettuce) 1 cup seedless cucumber, thinly sliced or quartered 1/2 cup ripe avocado, diced 1/4 cup thinly sliced red onion 1/4 cup celery, finely chopped 1/4 cup fresh herbs (chives, dill, or parsley), chopped 2 tablespoons capers, drained (optional) 1/4 cup toasted almonds or pine nuts (optional, for crunch) Kosher salt and freshly ground black pepper, to taste Citrus Vinaigrette: 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon fresh orange juice 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup 1 small garlic clove, minced Zest of 1 lemon (optional) Salt and pepper, to taste How to Make: Whisk the vinaigrette: in a small bowl combine lemon juice, orange juice, Dijon, honey, minced garlic and lemon zest. Slowly whisk in olive oil until emulsified; season with salt and pepper. Taste and adjust acidity or sweetness. Prep the lobster: if not already done, remove shells and chop chilled lobster meat into bite-sized pieces; pat dry with paper towel so dressing sticks. Combine salad ingredients: in a large bowl toss together greens, cucumber, celery, red onion, avocado, herbs and capers or nuts if using. Dress the salad: drizzle about half the vinaigrette over the salad and gently toss to coat. Reserve remaining vinaigrette for serving or extra flavor. Add lobster: gently fold lobster into the dressed salad so pieces remain intact and the lobster stays cold. Season and rest: taste and add salt and pepper as needed; let the salad sit 5 minutes to let flavors mingle, keeping it chilled. Serve: divide among plates or a chilled serving bowl, drizzle any reserved vinaigrette over the top and finish with a sprinkle of herbs or extra citrus zest. Enjoy this bright, elegant lobster salad — simple to make and deliciously festive. Lobster-Stuffed Mushrooms Lobster-Stuffed Mushrooms — elegant bite-sized starters with rich, buttery lobster and savory herbs. Ingredients: 20 large white or cremini mushrooms, stems removed and cleaned 8 oz cooked lobster meat, chopped 3 tbsp unsalted butter 1 small shallot, finely chopped 1 clove garlic, minced 1/4 cup panko breadcrumbs 2 tbsp mayonnaise 2 tbsp cream cheese, softened 2 tbsp grated Parmesan cheese 1 tbsp fresh parsley, finely chopped 1 tsp lemon zest 1/4 tsp smoked paprika (or regular paprika) Salt and black pepper to taste 1 tbsp olive oil (for brushing) Lemon wedges for serving How to Make: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it. Lightly brush the mushroom caps with olive oil and place them gill-side up on the sheet. Melt butter in a skillet over medium heat. Add shallot and cook until soft, about 2 minutes. Add garlic and cook 30 seconds until fragrant. Stir in chopped lobster, panko, mayonnaise, cream cheese, Parmesan, parsley, lemon zest, paprika, salt and pepper. Heat just until warmed and combined, about 1–2 minutes. Spoon the lobster mixture evenly into each mushroom cap, mounding slightly. Bake for 12–15 minutes, until mushrooms are tender and tops are golden. Remove from oven and let rest 2 minutes. Serve warm with lemon wedges. Enjoy these rich, savory bites — perfect for holidays and sure to disappear fast! Lobster Risotto With Saffron Luxurious Lobster Risotto With Saffron — a silky, golden risotto studded with sweet lobster and kissed by aromatic saffron. Ingredients: 1 lb (450 g) cooked lobster meat, chopped (tails and claws) 5 cups (1.2 L) low-sodium seafood or chicken stock, kept hot Pinch of saffron threads 2 tablespoons warm stock (to bloom saffron) 2 tablespoons olive oil 3 tablespoons unsalted butter, divided 1 small onion or 1 shallot, finely diced 1 1/2 cups (300 g) Arborio or Carnaroli rice 1/2 cup (120 ml) dry white wine 1/2 cup (50 g) freshly grated Parmesan cheese Salt and freshly ground black pepper, to taste 1 tablespoon chopped fresh parsley or chives, for garnish Lemon wedges, for serving (optional) How to Make: Warm the stock in a saucepan over low heat and add the saffron threads to 2 tablespoons of warm stock; let them bloom for a few minutes. In a wide heavy skillet or saucepan, heat the olive oil and 1 tablespoon butter over medium heat until shimmering. Add the diced onion or shallot and cook 3–4 minutes until soft and translucent but not browned. Stir in the rice and toast 1–2 minutes until the edges become translucent and each grain is coated. Pour in the white wine and stir until it’s mostly absorbed. Add a ladleful of hot stock (including the saffron-infused stock) and stir gently until absorbed; repeat, adding stock one ladle at a time and stirring, about 18–20 minutes total, until the rice is creamy and al dente. When the rice is almost done, stir in the chopped lobster meat to warm through, along with the remaining 2 tablespoons butter and the grated Parmesan. Taste and season with salt and pepper; adjust creaminess with an extra splash of stock if needed. Remove from heat, let rest 1 minute, then spoon onto plates and sprinkle with chopped parsley or chives. Serve with lemon wedges on the side for a bright finish. Enjoy this silky saffron lobster risotto — indulgent, cozy, and ready to impress. Grilled Lobster With Chili-Lime Butter A bright, smoky grilled lobster finished with zesty chili-lime butter — indulgent, festive, and perfect for summer or holiday cookouts. Ingredients: 2 live lobsters (1¼–1½ lb each) or 4 lobster tails (about 6–8 oz each) 6 tbsp unsalted butter, softened 1 tbsp lime zest (from about 1 lime) 2 tbsp fresh lime juice 1–2 tsp chili flakes or 1 tsp chile powder (adjust to taste) 1 clove garlic, minced 1 tbsp chopped fresh cilantro (optional) 1 tbsp olive oil Kosher salt and freshly ground black pepper Lime wedges, for serving How to Make: Preheat your grill to medium-high (about 400°F / 200°C). Oil the grates. If using live lobsters, par-cook them by steaming or boiling 4–6 minutes until partly done; cool slightly. If using tails, thaw if frozen. Split lobsters or tails lengthwise down the center with a sharp knife; remove the tomalley if you prefer. Brush the cut-side meat with a little olive oil and season lightly with salt and pepper. Place lobsters cut-side down on the hot grill for 3–4 minutes to get char marks, then flip so the meat faces up. Meanwhile, mix the softened butter, lime zest, lime juice, minced garlic, chili flakes (or powder), chopped cilantro, and a pinch of salt in a small bowl until smooth. Spoon or brush a generous amount of the chili-lime butter onto the exposed lobster meat after you flip it. Close the grill and cook 4–6 more minutes, basting once or twice, until the meat is opaque and cooked through (internal temp about 140–145°F). Remove from the grill, let rest a minute, then add another small pat of chili-lime butter so it melts over the hot lobster. Serve immediately with lime wedges on the side for extra zing. Enjoy the smoky-sweet lobster with a spicy citrus kick — perfect for impressing guests or treating yourself! Lobster Rolls With Lemon Tarragon Aioli Bright, briny lobster folded into buttery rolls with a zesty lemon‑tarragon aioli — pure seaside luxury in every bite. Ingredients: 1 lb cooked lobster meat, roughly chopped (claws and tails preferred) 4 split-top brioche or New England-style hot dog rolls 2 tbsp unsalted butter, softened 3 tbsp mayonnaise 1 tbsp lemon juice (fresh) 1 tsp lemon zest 1 tbsp fresh tarragon, finely chopped (or 1 tsp dried) 1 tsp Dijon mustard 1 celery stalk, finely diced (optional, for crunch) 1 tbsp chives or green onion, thinly sliced Salt and freshly ground black pepper, to taste Lettuce leaves (butter lettuce or romaine), optional for lining rolls Lemon wedges, for serving How to Make: In a bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon, and chopped tarragon until smooth — this is your lemon‑tarragon aioli. Taste the aioli and season with salt and pepper; adjust lemon or tarragon to your liking. Add the chopped lobster, diced celery (if using), and chives to the bowl and gently toss to coat without breaking up the lobster. Spread softened butter evenly on the cut sides of each roll. Heat a skillet or griddle over medium heat and toast the buttered sides of the rolls until golden brown, about 1–2 minutes. Line each toasted roll with a lettuce leaf if you like a crisp base. Spoon the lobster mixture generously into the rolls, dividing evenly. Serve immediately with lemon wedges alongside for extra brightness. Enjoy — these lobster rolls are effortless, elegant, and irresistibly delicious. Lobster and Scallop Scampi Pasta Buttery Lobster and Scallop Scampi Pasta — decadence in a forkful. Ingredients: 8 oz (225 g) linguine or spaghetti 8 oz (225 g) cooked lobster meat, roughly chopped (tails or claws) 8 oz (225 g) sea scallops, patted dry 3 tbsp unsalted butter 2 tbsp extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 tsp crushed red pepper flakes (optional) 1/2 cup dry white wine (or low-sodium chicken broth) 3/4 cup seafood or chicken stock 2 tbsp fresh lemon juice (about 1 lemon) Zest of 1 lemon 1/4 cup heavy cream (optional for a richer sauce) 2 tbsp chopped fresh parsley Salt and freshly ground black pepper, to taste Lemon wedges, for serving Grated Parmesan, for serving (optional) How to Make: Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1/2 cup pasta water, then drain. While pasta cooks, season scallops lightly with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Sear scallops 1–2 minutes per side until golden and just cooked through; transfer to a plate and tent loosely. In the same skillet, add remaining 2 tbsp butter and 1 tbsp olive oil. Lower heat to medium. Add sliced garlic and red pepper flakes; sauté 30–45 seconds until fragrant but not browned. Pour in white wine and scrape up any browned bits; simmer 1–2 minutes to reduce slightly. Stir in stock, lemon juice, and lemon zest; simmer 2–3 minutes to meld flavors. If using, stir in heavy cream and heat until warmed through; adjust seasoning with salt and pepper. Add lobster meat to the sauce and heat gently 1–2 minutes until warmed (avoid overcooking). Return scallops to the pan and toss gently. Add cooked pasta to the skillet, toss with sauce, adding reserved pasta water a splash at a time to reach desired consistency. Stir in chopped parsley, taste, and adjust salt, pepper, or lemon as needed. Serve immediately with lemon wedges and a sprinkle of Parmesan if you like. Enjoy every buttery, briny bite — this dish is holiday luxury on a plate. Lobster Bisque With Cognac A smooth, velvety lobster bisque kissed with cognac — rich, elegant comfort in a bowl. Ingredients: 2 live lobsters (1¼–1½ lb each) or 1½ lb cooked lobster meat (tails/claws) 3 tbsp unsalted butter 2 tbsp olive oil 1 large onion, finely chopped 2 celery stalks, finely chopped 2 carrots, peeled and finely chopped 4 garlic cloves, minced 2 tbsp tomato paste 1/4 cup cognac (plus extra for flaming, optional) 1/3 cup dry white wine 4 cups seafood or fish stock (or shellfish stock) 2 cups water 1 bay leaf 4–6 sprigs fresh thyme (or 1 tsp dried thyme) 1 cup heavy cream 2 tbsp all-purpose flour (optional, for slight thickening) Salt and freshly ground black pepper, to taste 2 tbsp chopped fresh chives or parsley, for garnish Lemon wedges, for serving (optional) How to Make: If using live lobsters, bring a large pot of salted water to a rolling boil and cook lobsters 8–10 minutes until shells are bright red. Remove and cool. Reserve 1½–2 cups of the cooking liquid, then remove meat from tails and claws and chop coarsely; keep shells. In a large heavy pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add lobster shells and sauté 4–5 minutes to develop color. Add 1 chopped onion, celery, carrot, and garlic to the pot. Sauté 6–8 minutes until softened and aromatic. Stir in tomato paste and cook 2 minutes. Carefully add cognac and, if you like, ignite briefly to flambé (stand back) to burn off alcohol. Add white wine and let reduce for 2–3 minutes. Pour in stock, reserved cooking liquid (if any), water, bay leaf, and thyme. Bring to a simmer, reduce heat, and simmer gently 30–40 minutes to extract flavor from shells. Strain the broth through a fine-mesh sieve into a clean pot, pressing shells to extract liquid. Discard solids and return strained broth to medium heat. In a small skillet, melt remaining butter with 1 tbsp olive oil. Stir in flour and cook 1–2 minutes to make a light roux (optional). Slowly whisk roux into the simmering broth to slightly thicken. Add cream and bring just to a gentle simmer. Season with salt and pepper to taste. Stir in chopped lobster meat and heat through 2–3 minutes (don’t overcook). Adjust seasoning and remove bay leaf and thyme stems. Ladle bisque into bowls, garnish with chopped chives or parsley and a crack of black pepper. Serve with lemon wedges and crusty bread. Enjoy this silky, boozy lobster bisque — a luxurious bowl that’s perfect for holiday indulgence. Lobster-Stuffed Puff Pastry Parcels A buttery, flaky puff pastry parcel bursting with rich lobster and creamy herbs — elegant enough for guests, easy enough for any holiday. Ingredients: 1 lb cooked lobster meat, chopped (claws and tail work best) 2 sheets puff pastry, thawed 3 tbsp unsalted butter 1 small shallot, finely chopped 1 garlic clove, minced 3 tbsp dry white wine (or chicken broth) 3 tbsp heavy cream 2 tbsp mayonnaise 1 tsp Dijon mustard 1 tbsp fresh chives, chopped 1 tbsp fresh parsley, chopped 1/2 tsp lemon zest Salt and freshly ground black pepper, to taste 1 egg, beaten (for egg wash) 1 tbsp lemon juice Optional: pinch of cayenne or paprika for warmth How to Make: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. In a skillet, melt the butter over medium heat. Add the shallot and sauté until soft, about 2 minutes. Add the garlic and cook 30 seconds until fragrant. Pour in the white wine and simmer 1–2 minutes to reduce slightly. Stir in the heavy cream, mayonnaise, Dijon, lemon juice, lemon zest, chives, parsley, and a pinch of salt and pepper. Heat until just warmed through, about 1 minute. Add the chopped lobster to the skillet and toss gently to coat—heat only until warmed, then remove from heat. Adjust seasoning and add cayenne/paprika if using. Unfold the puff pastry sheets and cut each into 4 equal squares (8 squares total). Spoon an even portion of the lobster mixture into the center of each square, leaving a border around the edges. Brush the edges with beaten egg, fold each square into a parcel (diagonally into a triangle or bringing corners together), and press edges to seal. Crimp with a fork for a neat edge. Transfer parcels to the prepared baking sheet, brush the tops with egg wash, and cut a small vent in each top to release steam. Bake 18–22 minutes, until golden brown and puffed. Let cool 3–5 minutes before serving so the filling settles. Serve these warm, flaky parcels with a lemon wedge or a simple herb salad — perfect for a holiday showstopper that tastes as fancy as it looks! Lobster and Corn Chowder A cozy, creamy chowder that pairs sweet lobster with summer corn for a luxurious holiday bowl. Ingredients: 1 1/2 lb cooked lobster meat, chopped (from about 2 lobsters) 4 slices bacon, chopped 1 medium yellow onion, finely chopped 2 celery stalks, diced 2 medium potatoes (Yukon Gold or Russet), peeled and diced into 1/2-inch cubes 2 cups fresh corn kernels (about 3–4 ears) or frozen, thawed 3 tbsp unsalted butter 3 tbsp all-purpose flour 4 cups low-sodium chicken or seafood stock 1 cup whole milk 1 cup heavy cream 1 bay leaf 1/2 tsp smoked paprika (optional) Salt and freshly ground black pepper, to taste 2 tbsp fresh chives or parsley, chopped (for garnish) Lemon wedges, to serve How to Make: Cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot. Add butter to the pot if needed, then sauté the onion and celery in the bacon fat over medium heat until softened, about 5 minutes. Stir in the diced potatoes and corn kernels; cook 2–3 minutes to warm the corn. Sprinkle the flour over the vegetables and stir constantly 1–2 minutes to form a roux and remove the raw flour taste. Gradually pour in the stock while stirring to avoid lumps. Add the bay leaf and smoked paprika. Bring to a gentle simmer. Simmer until the potatoes are tender, about 10–12 minutes. Remove the bay leaf. Stir in the milk and cream, then add the chopped lobster meat. Warm gently for 3–5 minutes—do not boil. Taste and season with salt and pepper. If the chowder is too thick, add a splash of stock or milk to reach desired consistency. Ladle into bowls, sprinkle with the reserved bacon and chopped chives or parsley. Serve with lemon wedges on the side. Enjoy this rich, comforting lobster and corn chowder—perfect for a festive, spoon-licking meal! Lobster Tacos With Avocado Crema Bright, zesty lobster tacos with silky avocado crema — ultimate holiday indulgence in handheld form. Ingredients: 1 lb cooked lobster meat, chopped into bite-sized pieces (tails or claw) 8 small corn or flour tortillas 1 ripe avocado 1/3 cup sour cream or Greek yogurt 2 tablespoons lime juice (about 1 lime) 1 tablespoon mayonnaise (optional, for extra richness) 1 small jalapeño, seeded and minced (optional, for heat) 1/4 cup finely chopped cilantro 1/4 small red onion, thinly sliced 1 cup shredded cabbage or slaw mix 1 tablespoon olive oil or butter 1/2 teaspoon smoked paprika 1/4 teaspoon ground cumin Salt and freshly ground black pepper, to taste Lime wedges, for serving How to Make: Make the avocado crema: in a bowl mash the avocado, then stir in sour cream (or yogurt), lime juice, mayonnaise (if using), and a pinch of salt until smooth. Fold in half the cilantro and set aside. Season the lobster meat with smoked paprika, cumin, salt, and pepper. Heat the oil or butter in a skillet over medium-high heat. Add the lobster and cook 1–2 minutes just to warm and lightly sear — don’t overcook. Warm the tortillas in a dry skillet or wrapped in foil in the oven for a few minutes until pliable. Assemble tacos: spread a spoonful of avocado crema on each tortilla, add a small handful of shredded cabbage, place lobster on top, and garnish with red onion, remaining cilantro, and a squeeze of lime. Taste and adjust seasoning if needed, adding extra crema or lime to preference. Serve immediately while warm. Enjoy these bright, buttery lobster tacos — perfect little bites for a holiday celebration! Lobster and Asparagus Mille-Feuille Elegant layers of buttery puff pastry, tender lobster, and crisp asparagus make this Mille-Feuille a showstopper for holiday gatherings. Ingredients: 1 pound cooked lobster meat, chopped into bite-sized pieces 1 sheet puff pastry (about 8×10 inches), thawed 12 asparagus spears, trimmed and blanched until bright green and slightly tender 4 oz cream cheese, softened 1/4 cup crème fraîche or sour cream 1 tablespoon lemon juice 1 teaspoon lemon zest 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon (or parsley) Salt and freshly ground black pepper, to taste 1 egg, beaten (for egg wash) 1 tablespoon melted butter (optional, for brushing) Microgreens or extra chives for garnish How to Make: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment. Roll the puff pastry sheet lightly to even thickness; cut into three equal rectangles. Prick each rectangle lightly with a fork to prevent excessive puffing. Brush rectangles with beaten egg and bake 12–15 minutes until golden and crisp. Let cool on a rack. Meanwhile, mix cream cheese, crème fraîche, lemon juice, lemon zest, chives, tarragon, salt, and pepper in a bowl until smooth and tangy. If you like, toss the lobster pieces with a little melted butter and a pinch of salt to enhance flavor. Blanch asparagus for 1–2 minutes, then plunge into ice water to keep color and crunch; pat dry. To assemble, spread a third of the herbed cream mixture on the first pastry rectangle. Arrange half the lobster over it, then place a few asparagus spears across. Top with the second pastry rectangle, spread another third of the cream, add remaining lobster and asparagus. Finish with the final pastry rectangle and spread the remaining herbed cream on top or pipe a pretty pattern. Garnish with microgreens or extra chives and a light grind of black pepper. Chill for 10–15 minutes to set slightly, then slice carefully with a sharp knife and serve. Enjoy every elegant, buttery, ocean-kissed bite of this festive Mille-Feuille! Conclusion You can make these lobster dishes without fuss. Pick one or two recipes that match your skill and time, and buy fresh or frozen lobster ahead. Follow the steps, keep tools and ingredients ready, and taste as you go. If you worry it’s too fancy, start with baked tails or chilled salad — they’re forgiving and fast. Serve with simple sides, and you’ll have a special holiday meal that feels impressive but stays manageable.