24+ Irresistible Summer Lobster Recipes to Savor the Season

When summer hits, there’s nothing quite like indulging in the sweet, tender flavor of fresh lobster.

Whether you’re planning a beach picnic, backyard barbecue, or a breezy dinner party, lobster is the star ingredient that instantly elevates any warm-weather menu.

From light and refreshing lobster salads to decadent lobster mac and cheese, the possibilities are as endless as a coastal sunset.

In this roundup of 24+ summer lobster recipes, we’ve gathered a wide variety of dishes that range from casual handhelds like tacos and rolls to impressive grilled mains and elegant appetizers.

You’ll find classic favorites and creative new twists—all designed to celebrate the best of summer and the rich, buttery goodness of lobster.

Whether you’re cooking for a crowd or treating yourself to a sunny solo dinner, these recipes are your ultimate guide to making the most of lobster season.

24+ Irresistible Summer Lobster Recipes to Savor the Season

There’s something undeniably luxurious and satisfying about lobster, especially when paired with the fresh, bold flavors of summer.

These 24+ summer lobster recipes offer a delicious range of options that are perfect for every kind of occasion—from easy weeknight dinners to show-stopping dishes for your next summer soirée.

Whether you’re grilling skewers by the pool, building the perfect lobster roll, or spooning chilled gazpacho into a bowl at sunset, lobster has the power to turn any meal into a celebration.

Lobster Rolls with Lemon-Dill Aioli

There’s nothing quite as quintessentially summer as a classic lobster roll. This version brings a fresh twist with a zesty lemon-dill aioli that brightens the sweet lobster meat and adds a herbaceous note perfect for warm weather dining.

Served on toasted, buttery split-top buns, these lobster rolls are a satisfying yet light option ideal for beach picnics or backyard gatherings.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• 4 split-top hot dog buns
• 2 tbsp unsalted butter

Instructions:

1. In a bowl, mix the mayonnaise, lemon juice, lemon zest, and chopped dill. Season with salt and pepper.
2. Gently fold in the chopped lobster meat, making sure it’s evenly coated.
3. Heat a skillet over medium heat. Butter the sides of each bun and toast until golden brown.
4. Fill each toasted bun with the lobster mixture and serve immediately.

A bite into these lobster rolls delivers the perfect combination of tender meat, citrusy tang, and buttery crunch.

They’re a summertime staple that feels indulgent yet simple—a true crowd-pleaser that brings the taste of coastal living to your table.

Grilled Lobster Tails with Garlic Herb Butter

Grilled lobster tails are a showstopper for any summer cookout.

The open flame adds a smoky char that pairs beautifully with the naturally sweet and briny flavor of lobster. Brushed with a decadent garlic herb butter, this dish is both luxurious and effortless—ready in minutes but unforgettable in taste.

Ingredients:

• 4 lobster tails
• 1/2 cup unsalted butter, melted
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Using kitchen shears, cut the top of the lobster shell lengthwise. Pull the meat out slightly to rest on top of the shell.
3. In a small bowl, combine melted butter, garlic, parsley, thyme, lemon juice, salt, and pepper.
4. Brush the lobster meat generously with the garlic herb butter.
5. Grill the lobster tails, shell side down, for about 5-7 minutes, or until the meat is opaque and slightly charred. Baste once more with butter during cooking.
6. Serve hot with lemon wedges.

This dish transforms your backyard into a seaside grill. It’s elegant without being fussy and perfect for pairing with a crisp white wine or a cold summer ale.

The garlic herb butter enhances the richness of the lobster, creating a luxurious bite every time.

Lobster and Avocado Summer Salad

For those sweltering summer days when the last thing you want to do is turn on the stove, this lobster and avocado salad is a cool and refreshing option.

Sweet lobster meat mingles with creamy avocado, juicy cherry tomatoes, and a lime vinaigrette that ties it all together with a burst of citrusy brightness.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens or arugula
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
2. In a large bowl, combine the lobster meat, avocado, cherry tomatoes, and red onion.
3. Add the mixed greens and gently toss with the lime vinaigrette.
4. Serve immediately, garnished with extra lime wedges if desired.

This salad is summer in a bowl—light, colorful, and full of flavor. It’s perfect as a lunch on the patio or a starter for a more elaborate al fresco dinner.

The creamy avocado and zesty lime elevate the lobster, making this dish both refreshing and satisfying.

Lobster Mac and Cheese with Crispy Breadcrumbs

If you’re looking to elevate your classic comfort food, lobster mac and cheese is the way to go.

This indulgent dish combines creamy, gooey cheese sauce with succulent lobster and crispy breadcrumbs, making it the ultimate summer comfort food. Whether served as a side or a main, it’s the perfect dish for a crowd or a cozy dinner at home.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 cups elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Gruyère cheese
• 1/4 cup unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup fresh parsley, chopped

Instructions:

1. Cook the macaroni according to package instructions. Drain and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for about 2 minutes.
3. Slowly whisk in the milk, and cook until the sauce thickens, about 5 minutes. Add the garlic powder, salt, and pepper, then stir in the shredded cheeses until smooth.
4. Fold in the lobster meat and cooked macaroni, ensuring everything is well combined.
5. In a separate bowl, toss the panko breadcrumbs with melted butter and parsley. Sprinkle over the mac and cheese.
6. Transfer the dish to a baking dish and broil for 3-5 minutes until the breadcrumbs are golden brown and crispy.
7. Serve hot with an extra sprinkle of parsley.

This lobster mac and cheese is creamy, rich, and packed with flavor.

The crunch from the panko topping adds the perfect contrast to the smooth cheese sauce. It’s decadent but not too heavy, making it a delicious way to enjoy lobster beyond the traditional rolls.

Lobster Ceviche with Mango and Cilantro

Lobster ceviche is a refreshing twist on the traditional dish, perfect for hot summer days.

The lobster is “cooked” by marinating in fresh lime juice, giving it a tangy, vibrant flavor that pairs wonderfully with sweet mango and aromatic cilantro. It’s a light, flavorful dish that works as an appetizer or a light meal.

Ingredients:

• 1 lb cooked lobster meat, chopped into bite-sized pieces
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely diced (optional)
• Juice of 2 limes
• Salt and pepper, to taste
• Tortilla chips, for serving

Instructions:

1. In a large bowl, combine the lobster, mango, red onion, cilantro, and jalapeño.
2. Add the lime juice and season with salt and pepper.
3. Stir gently to mix and let the ceviche marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve chilled with tortilla chips or over a bed of greens.

This lobster ceviche is the perfect balance of sweet, tangy, and spicy.

The combination of lobster and mango brings a tropical flair, making it ideal for a summer gathering. It’s fresh, healthy, and a delight to the senses—a true celebration of summer ingredients.

Lobster and Corn Chowder

A creamy and comforting summer chowder, this lobster and corn recipe brings the best of seasonal produce together with luxurious lobster meat.

The natural sweetness of corn combines beautifully with the rich, velvety broth, making this a perfect dish for a breezy summer evening or a family meal.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 cups fresh corn kernels (or frozen, if fresh is unavailable)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 2 cups heavy cream
• 1 large potato, diced
• 2 tbsp unsalted butter
• 1 tsp thyme
• Salt and pepper, to taste
• Chives, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the potato, corn, thyme, broth, salt, and pepper. Bring to a boil, then lower the heat and simmer until the potatoes are tender, about 10 minutes.
3. Stir in the heavy cream and lobster meat, and simmer for an additional 5-7 minutes until heated through.
4. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh chives.

This lobster and corn chowder is rich and hearty, yet still light enough for a summer evening.

The combination of sweet corn and tender lobster creates a comforting bowl that feels like a hug from the inside out. It’s a dish that makes any summer evening feel special.

Lobster Tacos with Spicy Mango Salsa

These lobster tacos bring the perfect balance of heat and sweetness, with tender lobster meat topped with a zesty, refreshing mango salsa.

The combination of spicy jalapeños and sweet mango paired with cool, crisp cabbage creates a satisfying, light summer meal that’s perfect for taco nights or casual gatherings.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 8 small corn tortillas
• 1 cup shredded cabbage (green or purple)
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp chili powder
• Sour cream, for serving (optional)

Instructions:

1. In a small bowl, mix the diced mango, red onion, jalapeño, cilantro, and lime juice to make the salsa. Season with salt and pepper.
2. In a skillet over medium heat, warm the tortillas for about 1 minute per side until they are soft and slightly toasted.
3. In a separate skillet, heat the olive oil over medium heat and sauté the lobster meat for 2-3 minutes until warmed through. Sprinkle with chili powder and a pinch of salt.
4. To assemble the tacos, place a few tablespoons of lobster on each tortilla, then top with shredded cabbage and a spoonful of the mango salsa.
5. Optionally, serve with a dollop of sour cream for extra creaminess.

These lobster tacos are vibrant, flavorful, and make a perfect light meal for summer gatherings.

The heat from the jalapeño balances beautifully with the sweet mango, while the creamy lobster brings a luxurious touch. They’re quick, fun to eat, and bursting with freshness.

Lobster and Zucchini Noodles with Pesto

For a healthy, light, and flavorful dish, this lobster and zucchini noodle recipe is a fantastic choice.

The zucchini noodles (zoodles) replace traditional pasta, making this a fresh and low-carb alternative. Paired with a fragrant basil pesto and sweet lobster, it’s a dish that feels indulgent without being heavy.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 large zucchinis, spiralized into noodles
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, just until they begin to soften. Be careful not to overcook them—zoodles should remain firm.
2. Gently toss in the lobster meat and pesto, warming the lobster through and mixing everything together.
3. Season with salt and pepper to taste.
4. Plate the zoodles and lobster, topping with toasted pine nuts, grated Parmesan, and fresh basil leaves.

This dish is a healthy yet indulgent way to enjoy lobster.

The pesto gives the zucchini noodles a rich, savory flavor, while the lobster adds a sweet, succulent touch. It’s perfect for those looking to enjoy lobster without the heaviness of traditional pasta, making it ideal for summer evenings.

Lobster Stuffed Avocados

These lobster-stuffed avocados are a perfect no-cook recipe for hot summer days.

The creamy avocado halves act as the ideal vessel for the sweet, tender lobster, while the tangy lime dressing and fresh herbs add a zesty contrast. It’s a refreshing and easy appetizer or light meal that requires minimal effort but delivers big flavors.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 lb cooked lobster meat, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp hot sauce (optional, for extra heat)

Instructions:

1. In a bowl, combine the lobster meat, red onion, cilantro, lime juice, olive oil, salt, and pepper. Gently toss to mix.
2. Spoon the lobster mixture into each avocado half, filling the cavity where the pit was.
3. If you like a little heat, drizzle with hot sauce and top with extra cilantro for garnish.
4. Serve immediately with tortilla chips or as is for a refreshing snack.

These lobster-stuffed avocados are a fresh, light dish that brings a touch of elegance to any summer meal.

The creaminess of the avocado complements the sweetness of the lobster perfectly, while the tangy dressing adds a burst of flavor. It’s a no-fuss, impressive appetizer or light main course that’s bound to wow your guests.

Lobster and Peach Salad with Honey-Lime Dressing

This vibrant summer salad pairs the sweetness of lobster with the juicy freshness of peaches, creating a bright, flavor-packed dish perfect for warm-weather dining.

Topped with a tangy honey-lime dressing, this salad is refreshing, light, and satisfying—ideal for picnics, BBQs, or a simple lunch.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 ripe peaches, sliced
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens or arugula
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper to make the dressing.
2. In a large salad bowl, combine the lobster, sliced peaches, avocado, red onion, and mixed greens.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil and serve immediately.

This lobster and peach salad is the perfect marriage of sweet, savory, and tangy flavors.

The lobster adds richness and a touch of indulgence, while the peaches and avocado keep it fresh and light. The honey-lime dressing ties everything together, making it a refreshing and colorful dish to enjoy on hot summer days.

Lobster Risotto with Asparagus and Lemon

A creamy lobster risotto, infused with the delicate flavor of lobster and the freshness of asparagus, is an elegant and satisfying dish perfect for any special summer occasion.

The addition of lemon brightens up the richness of the risotto, while the lobster adds a luxurious touch that elevates this dish into something truly special.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup white wine
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat 1 tablespoon of butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
2. Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
3. Add the white wine and cook until the liquid is absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more broth. Continue until the rice is tender and creamy, about 18-20 minutes.
5. In a separate pan, sauté the asparagus in a little olive oil until tender, about 4-5 minutes.
6. Once the rice is cooked, stir in the sautéed asparagus, chopped lobster meat, Parmesan cheese, lemon juice, and zest. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional lemon zest and Parmesan, if desired.

This lobster risotto with asparagus is the perfect combination of rich and fresh, with the lobster providing a decadent bite and the asparagus adding a pop of green and crunch.

The lemon elevates the flavors, making it a perfect dish for a special summer dinner.

Lobster Grilled Cheese with Tomato Soup

A gourmet twist on the classic grilled cheese and tomato soup, this lobster grilled cheese combines the comfort of melted cheese with the luxury of sweet lobster.

Paired with a tangy, fresh tomato soup, this dish is both nostalgic and indulgent—ideal for cool summer evenings or when you want a cozy, yet elevated meal.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 4 slices sourdough bread
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup grated Gruyère cheese
• 2 tbsp unsalted butter
• Salt and pepper, to taste
• 2 cups fresh tomato soup (homemade or store-bought)

Instructions:

1. Heat a skillet over medium heat and butter one side of each slice of bread.
2. On the unbuttered side of two slices, layer the grated cheddar and Gruyère cheese, followed by the chopped lobster meat.
3. Place the other slices of bread on top to form sandwiches, buttered side facing out.
4. Grill the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted.
5. While grilling the sandwiches, heat the tomato soup in a saucepan over medium heat until hot.
6. Serve the lobster grilled cheese alongside the tomato soup, and enjoy!

This lobster grilled cheese is the ultimate comfort food with a touch of luxury.

The creamy melted cheese and sweet lobster work perfectly together, while the tangy tomato soup provides a refreshing contrast. It’s the ideal dish for a cozy summer evening, bringing a classic combo to the next level.

Lobster and Avocado Toast with Sriracha Aioli

This lobster and avocado toast is a delicious and trendy summer dish, combining rich lobster meat with creamy avocado on toasted sourdough, finished off with a spicy Sriracha aioli.

It’s perfect for a quick brunch or a light lunch that feels indulgent yet refreshing, with a nice kick of heat from the aioli.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 ripe avocados, mashed
• 4 slices sourdough bread
• 2 tbsp mayonnaise
• 1 tsp Sriracha sauce
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Toast the sourdough bread slices until golden and crisp.
2. In a small bowl, mix together mayonnaise, Sriracha sauce, lemon juice, salt, and pepper to create the aioli.
3. Mash the avocados in a separate bowl, seasoning with a little salt and pepper to taste.
4. Spread a generous layer of mashed avocado on each slice of toasted bread.
5. Top with the chopped lobster meat and drizzle with the Sriracha aioli.
6. Garnish with chopped fresh chives for a pop of color and extra flavor.

This lobster and avocado toast is a delicious balance of creamy, spicy, and sweet, with the lobster adding a touch of luxury.

It’s a satisfying dish that’s both light and filling, ideal for a laid-back summer meal.

Lobster and Corn Fritters

Lobster and corn fritters are the perfect finger food for a summer gathering or appetizer.

The sweetness of the corn pairs beautifully with the delicate lobster meat, while a crispy exterior gives way to a soft, flavorful interior. These fritters are best served with a tangy dipping sauce, making them a crowd-pleasing dish.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 cup fresh corn kernels (or frozen, thawed)
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/4 cup milk
• 1/4 cup green onions, chopped
• 1/4 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions:

1. In a large bowl, mix together the lobster meat, corn, flour, eggs, milk, green onions, paprika, salt, and pepper until combined.
2. Heat vegetable oil in a skillet over medium-high heat.
3. Spoon the batter into the hot oil, making small fritters about the size of a tablespoon. Fry for 2-3 minutes per side, or until golden brown and crispy.
4. Remove from the oil and place on a paper towel-lined plate to drain any excess oil.
5. Serve warm with a side of tangy dipping sauce, like a lemon aioli or chipotle mayo.

These lobster and corn fritters are crispy on the outside, soft on the inside, and packed with flavor.

They’re perfect for serving as an appetizer at a summer party or as a fun, light meal with a side salad.

Lobster Caesar Salad with Parmesan Crisps

This lobster Caesar salad adds a luxurious twist to the classic.

The tender lobster pairs perfectly with the creamy, tangy dressing, and the crispy Parmesan crisps add a crunchy texture that elevates this dish. It’s a light, elegant salad that makes for an impressive appetizer or a refreshing main course.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 4 cups romaine lettuce, chopped
• 1/2 cup Caesar dressing (store-bought or homemade)
• 1/2 cup grated Parmesan cheese
• 1/4 cup croutons
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Sprinkle the grated Parmesan cheese in small mounds on the parchment paper, flattening them into discs.
3. Bake the Parmesan for 5-7 minutes, or until golden and crispy. Allow to cool.
4. In a large bowl, toss the chopped romaine lettuce with Caesar dressing, ensuring it is evenly coated.
5. Gently fold in the lobster meat and croutons.
6. Break the Parmesan crisps into shards and sprinkle over the salad.
7. Serve immediately, garnished with extra grated Parmesan, if desired.

This lobster Caesar salad is a delightful and indulgent twist on a classic favorite.

The lobster adds a touch of elegance, while the crispy Parmesan crisps provide the perfect crunch. It’s a refreshing and satisfying salad that’s perfect for a summer dinner or as a starter for a larger meal.

Lobster and Watermelon Salad with Feta

This lobster and watermelon salad is the perfect combination of sweet, savory, and refreshing.

The juicy, cool watermelon pairs beautifully with the sweet lobster meat, while the tangy feta and mint provide an extra burst of flavor. It’s a light, vibrant dish that’s perfect for a hot summer day.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 3 cups watermelon, cubed
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the lobster meat, watermelon cubes, feta cheese, and fresh mint.
2. Drizzle the olive oil and lime juice over the salad, and season with salt and pepper to taste.
3. Toss gently to combine and serve immediately, garnished with extra mint leaves if desired.

This lobster and watermelon salad is incredibly refreshing and perfect for a light summer meal.

The sweetness of the watermelon balances the rich lobster, and the feta adds a creamy, salty contrast. It’s a colorful and healthy dish that’s ideal for hot days and casual gatherings.

Lobster Grilled Flatbread with Roasted Garlic and Arugula

For a twist on pizza, try this lobster grilled flatbread. The roasted garlic, creamy ricotta, and peppery arugula complement the lobster in a way that feels sophisticated yet simple.

This is an ideal dish for a summer gathering, where guests can enjoy a light and flavorful flatbread topped with fresh ingredients.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 flatbreads (store-bought or homemade)
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup arugula, roughly chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small pan, sauté the garlic in olive oil over medium heat for 2 minutes, until fragrant. Remove from heat.
3. Spread the ricotta cheese evenly over each flatbread.
4. Drizzle the garlic-infused olive oil over the ricotta and season with salt and pepper.
5. Place the flatbreads on the grill and cook for 2-3 minutes on each side, or until they’re lightly golden and crisp.
6. Remove the flatbreads from the grill and top with chopped lobster, arugula, and grated Parmesan.
7. Serve immediately, drizzling with a little more olive oil if desired.

This lobster grilled flatbread is a fantastic combination of rich, creamy, and fresh flavors.

The smoky grill flavor, paired with the sweetness of lobster and peppery arugula, creates a perfect summer dish that’s both light and filling. It’s great for an outdoor party or a casual dinner.

Lobster and Coconut Rice Bowl with Mango Salsa

This lobster and coconut rice bowl is a tropical-inspired dish that brings together creamy coconut rice with sweet lobster and a zesty mango salsa.

It’s a simple but vibrant dish that’s perfect for warm weather and can be enjoyed as a light main course or a side dish for a larger meal.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 cups cooked jasmine rice
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1/2 tsp ginger, grated
• 1/2 tsp turmeric
• 1/4 cup cilantro, chopped
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. In a small saucepan, heat the coconut milk with the olive oil, grated ginger, and turmeric over low heat. Stir until combined and warmed through.
2. Pour the coconut milk mixture over the cooked jasmine rice, fluffing the rice with a fork to incorporate the flavors. Season with salt and pepper to taste.
3. In a separate bowl, combine the mango, red onion, lime juice, and cilantro to make the salsa. Season with salt and pepper.
4. To assemble the bowls, spoon a generous portion of the coconut rice into each bowl and top with the chopped lobster meat.
5. Spoon the mango salsa over the lobster and rice, and garnish with additional cilantro if desired.

This lobster and coconut rice bowl is both comforting and refreshing, with tropical flavors that transport you to an island paradise.

The creamy coconut rice and sweet lobster pair perfectly with the fresh, tangy mango salsa, making it an ideal dish for summer dinners or picnics.

Lobster and Tomato Basil Bruschetta

This lobster and tomato basil bruschetta is an elevated twist on the classic appetizer.

The lobster adds a luxurious touch to the crisp, toasted baguette slices, while the fresh tomatoes, basil, and garlic create a fragrant, tangy topping. It’s perfect for a summer gathering or as a light snack before dinner.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 baguette, sliced into 1-inch rounds
• 2 large tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh mozzarella, optional, for topping

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast in the oven for about 5-7 minutes, or until golden and crispy.
2. In a bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Stir gently to combine.
3. Spoon the tomato-basil mixture over the toasted baguette slices.
4. Top with the chopped lobster meat and, if desired, a slice of fresh mozzarella.
5. Serve immediately as a delicious appetizer.

This lobster and tomato basil bruschetta is the perfect balance of fresh and indulgent.

The sweetness of the lobster pairs perfectly with the juicy tomatoes and fragrant basil, while the toasted baguette adds a satisfying crunch. It’s a great way to start a summer meal with a touch of elegance.

Lobster Macaroni and Cheese with Herb Crust

Indulge in a creamy, decadent lobster macaroni and cheese that’s perfect for a summer evening.

This version is baked to perfection with a crispy herb crust on top, giving it both a luxurious texture and an added depth of flavor. It’s rich, comforting, and full of lobster sweetness.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 lb elbow macaroni, cooked al dente
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Gruyère cheese
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 cup unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a large saucepan, melt butter over medium heat. Stir in the flour and cook for 2 minutes to make a roux.
3. Gradually add the milk and heavy cream, stirring constantly until the mixture thickens.
4. Stir in the Dijon mustard, cheddar, and Gruyère cheeses until smooth and creamy. Season with salt and pepper.
5. Fold in the cooked macaroni and chopped lobster meat until well combined.
6. Transfer the mixture into the greased baking dish. In a small bowl, mix the breadcrumbs with parsley and a drizzle of olive oil. Sprinkle this mixture evenly over the top.
7. Bake for 20-25 minutes, or until the top is golden and crispy.
8. Serve hot for a comforting, indulgent meal.

This lobster macaroni and cheese is creamy, cheesy, and indulgent, with the lobster adding a delicious twist.

The herb crust gives it a delightful crunch, making it a perfect dish for a cozy summer dinner or a special occasion.

Lobster Po’ Boy Sandwiches

Lobster Po’ Boy sandwiches are a coastal delight, combining crispy fried lobster with a tangy remoulade sauce and fresh veggies, all packed between soft baguette-style rolls.

This dish is a fun and flavorful summer treat, perfect for a casual meal with a little Southern flair.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1/2 cup flour
• 1/2 cup cornmeal
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• Vegetable oil, for frying
• 4 soft baguette rolls or sandwich buns
• 1/2 cup shredded lettuce
• 1/4 cup tomato slices
• 1/4 cup pickles, sliced
• 1/4 cup remoulade sauce (store-bought or homemade)

Instructions:

1. In a shallow dish, combine the flour, cornmeal, paprika, cayenne, salt, and pepper.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Dredge the chopped lobster meat in the flour mixture and fry in the hot oil for about 2-3 minutes, or until golden and crispy. Remove from the skillet and drain on paper towels.
4. Toast the sandwich buns lightly in the skillet or oven.
5. Spread remoulade sauce on the bottom of each bun, then layer with shredded lettuce, tomato slices, pickles, and crispy fried lobster.
6. Serve immediately, enjoying the crispy, flavorful sandwich!

These lobster Po’ Boy sandwiches are a delicious mix of crispy, creamy, and fresh.

The tangy remoulade sauce, paired with the sweetness of lobster, creates a truly memorable meal. It’s the perfect sandwich to enjoy during a summer BBQ or casual gathering.

Lobster and Cucumber Gazpacho

This chilled lobster and cucumber gazpacho is the perfect refreshing summer soup.

With its cool, vibrant flavors of cucumber, tomatoes, and fresh lobster, it’s light, flavorful, and ideal for hot weather. This dish can be served as a starter or as part of a light meal on a warm summer day.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 large cucumbers, peeled and chopped
• 2 ripe tomatoes, chopped
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 cup chilled vegetable broth or water

Instructions:

1. In a blender, combine the cucumbers, tomatoes, red onion, cilantro, olive oil, red wine vinegar, cumin, salt, and pepper. Blend until smooth, adding chilled vegetable broth or water to reach your desired consistency.
2. Taste the gazpacho and adjust the seasoning as needed.
3. Chill the soup in the refrigerator for at least 1 hour before serving.
4. Ladle the gazpacho into bowls and top with chopped lobster meat.
5. Serve chilled for a refreshing, light summer dish.

This lobster and cucumber gazpacho is the perfect balance of cool and fresh flavors.

The lobster adds richness to the otherwise light and crisp soup, while the cumin and vinegar give it a nice tangy kick. It’s a perfect appetizer for a summer gathering or a light, refreshing dish to enjoy on a hot day.

Lobster and Grilled Vegetable Skewers

Grilled lobster and vegetable skewers are an excellent way to enjoy the flavors of summer.

The smoky char from the grill perfectly complements the sweet lobster, and the colorful vegetables add texture and flavor. This is a great dish for a barbecue or as a simple, delicious main course.

Ingredients:

• 1 lb cooked lobster meat, chopped into chunks
• 1 red bell pepper, cut into chunks
• 1 yellow zucchini, sliced into thick rounds
• 1 small red onion, cut into wedges
• 8-10 cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the lobster chunks, red bell pepper, zucchini, onion, and cherry tomatoes with olive oil, lemon juice, smoked paprika, chili flakes (if using), salt, and pepper.
3. Thread the lobster and vegetables onto skewers, alternating between lobster and vegetables.
4. Grill the skewers for about 3-4 minutes per side, or until the lobster is heated through and the vegetables are slightly charred and tender.
5. Remove the skewers from the grill and garnish with freshly chopped parsley before serving.

These lobster and grilled vegetable skewers are a colorful, fun way to enjoy lobster in a more casual, outdoor setting.

The smoky grill flavor enhances the sweetness of the lobster, and the vegetables add a satisfying crunch. It’s a perfect dish for a summer barbecue or as a light main course.

Lobster Tacos with Avocado Crema

Lobster tacos with avocado crema are a fresh, flavorful dish that brings together the sweetness of lobster with the creaminess of avocado.

The crispy taco shells, combined with a tangy, spicy crema and fresh toppings, make for a fun and delicious summer meal.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 8 small soft corn or flour tortillas
• 1 ripe avocado, mashed
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 small jalapeño, seeded and minced
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup cilantro, chopped
• 1/4 cup red cabbage, shredded
• 1/4 cup diced tomato
• 1/4 cup red onion, thinly sliced

Instructions:

1. In a small bowl, mix together the mashed avocado, sour cream, lime juice, minced jalapeño, garlic powder, salt, and pepper to create the avocado crema. Taste and adjust seasoning if needed.
2. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side to warm them.
3. To assemble the tacos, spread a generous spoonful of avocado crema on each tortilla.
4. Top with chopped lobster, shredded cabbage, diced tomato, red onion, and fresh cilantro.
5. Serve immediately with extra lime wedges on the side.

These lobster tacos are full of flavor, with the creamy avocado crema balancing the sweet lobster and crunchy veggies.

The slight heat from the jalapeño adds just the right amount of spice, making these tacos a perfect summer treat. They’re perfect for a casual lunch or dinner with friends or family.