The Magic of Lobster Claws Recipe: a Feast Fit for Royalty

The mighty claws of lobsters are loved as a delicacy for their flavorful and meaty content. Many cuisines around the world have dishes elevating this unique ingredient. North America is no exception. In North America, lobster claws recipe typically use meat from two main species — the American lobster and the spiny lobster.

Also known as Maine or Atlantic lobster, the American lobster is the most commonly used species in lobster claws recipe throughout North America, particularly in the northeastern United States and Canada. The spiny lobster, often referred to as Florida lobster or Caribbean lobster, is another popular species used in lobster claws recipe, particularly in the southern United States and the Caribbean region. Both species offer delectable meat, and seafood lovers have developed many dishes centered around them.

There are many ways to highlight the taste of lobster claws. You can steam, sauté, poach, or bake them. Vegetables and marinades add extra flavor to the main ingredient, but you don't need much for lobster claws. With our lobster claws recipe, you can choose between two methods and enjoy your simple yet elegant lobster claws dish.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Our Lobster Claws Recipe
• Comments

Ingredients

1. Base

• Lobster claws — 8 pcs., frozen
• Ground black pepper — ¼ tsp.
• Salt — ½ tsp.

2. For poached lobster claws

• Butter — 2 tbsp., melted
• Water — 4 cups, room temperature
• White wine — 1 cup
• Lemon juice — ½ cup
• Dried bay leaves — 4 pcs.
• Fresh thyme — 2 sprigs

3. For sautéed lobster claws

• Butter — 2 tbsp.
• Olive oil — 2 tbsp.
• Garlic — 3 cloves, minced
• Onion — 1 pc., small-sized, diced into cubes
• Red bell pepper — 1 pc., diced into cubes
• Yellow bell pepper — 1 pc., diced into cubes
• Green bell pepper — 1 pc., diced into cubes
• Zucchini — 1 pc., small-sized, diced into cubes
• Paprika — ½ tsp.

4. For the dip

• Butter — 4 tbsp., melted

5. For the dressing

• Fresh parsley — 4 tbsp., green leaves, finely chopped
• Lemon wedges — 2 pcs., per serving

Instructions

For poached lobster claws

1. Combine the water, white wine, lemon juice, bay leaves, thyme, salt, and black pepper in a large pot. Bring the mixture to a simmer over medium to high heat.

2. When the liquid mix starts to simmer, reduce the heat to low. Carefully add the lobster claws to the simmering liquid. Add the melted butter at this stage. Stirring occasionally ensures that the claws are dipped in the poaching liquid.

3. With the lid partly closed, poach the lobster claws for about 10 minutes. Keep an eye out for doneness.

4. When the lobster claws are cooked, take them out of the liquid using a slotted spoon or a tong. Place them on a platter or individual serving plates.

5. Serve the lobster claws hot and with melted butter as a dip on the side. Garnish with fresh parsley and lemon wedges.

For sautéed lobster claws

1. Place a skillet on the stove on medium heat. Put the olive oil and butter in the skillet and heat until the butter melts.

2. Add the onion and garlic and sauté for a few minutes until the onions begin to be tender. Add the lobster claws to the skillet and cook each side for about 3-4 minutes until they turn bright red and the meat becomes opaque. Remove the claws from the skillet and set them aside.

3. Add the bell peppers and zucchini to the same skillet on medium heat. Sauté the vegetables for about 5 minutes or until they are tender-crisp, stirring occasionally.

4. Sprinkle the paprika over the vegetables and add salt and pepper. Make sure the seasoning coats the vegetables.

5. Return the lobster claws to the skillet, nestling them among the sautéed vegetables. Cook for 2-3 minutes.

6. Divide the lobster claws and vegetables into serving plates. Serve hot with melted butter dip. Garnish with fresh parsley and lemon wedges.

Substitutions

• Olive oil — The same amount of any neutral vegetable oil can be substituted for olive oil.

• Fresh parsley — If you don’t have fresh parsley, you can garnish lobster claws with the same amount of fresh coriander leaves.

Variations

• Make it alcohol-free — For the poached variety, you can leave out the alcohol and replace it with apple cider vinegar to have a similar acidity.

• Make it creamy — For the sautéed variety, you can add a cup of heavy cream. If you are going with this variation, add the cream the second time you put the lobster claws into the skillet. Cook for about two minutes until the cream thickens.

Equipment

• Measuring spoons and cups

• Slotted spoon or tong

• Stove

• Large pot

• Skillet

• Chopping board

• Knife

• Platter or serving plates

Storage

• It's best to consume the lobster claws on the day you make them. Still, if you need to, you can store them in the refrigerator in an airtight container or cover them tightly with plastic wrap for up to two days.

Pro Tips

• The most challenging part of cooking seafood is to balance doneness and tenderness. The frozen lobster claws used for this recipe are already pre-cooked. This shortens cooking time, so make sure not to overcook them.

• You can be sure by using a meat thermometer. The ideal internal temperature for cooked lobster claws is around 145° F. If you don't have a meat thermometer, some other methods to check are:
  • Cooked lobster claws will turn from a translucent grayish color to a vibrant red or orange hue. This color change indicates that the lobster meat is cooked.
  • After cooking for the suggested time, gently press on the shell of the claw. If it feels firm and resists pressure, it is likely cooked.