Recipes for lobster salad, lobster melts, and lobster gazpacho

Excerpted from a new cookbook, Lobster!

Photographs by Jim Scherer / Styling by Catrine Kelty
These lobster melts get topped with sliced tomato and cheddar.

Tip: It’s worth buying a pair of seafood shears if you plan to cook your way through a book like Lobster!


Serves 2

These open-face sandwiches are the perfect way to use a bit of leftover lobster.

1 cup diced cooked lobster meat (about 5 ounces)

1½ tablespoons mayonnaise

1 tablespoon chopped fresh flat-leaf parsley

2 teaspoons minced shallots

1 teaspoon lemon juice

Hot pepper sauce

2 to 4 slices (depending on size) firm sandwich bread

1 small tomato, sliced

2 ounces sharp cheddar cheese, shredded (½ cup)

Toss the lobster meat in a bowl with the mayonnaise, parsley, shallots, and lemon juice. Season with a dash of the hot pepper sauce. Refrigerate the mixture until ready to make the sandwiches.


Preheat the broiler and place a rack about 4 inches from the heating element.

Get Today's Headlines in your inbox:
The day's top stories delivered every morning.
Thank you for signing up! Sign up for more newsletters here

Lightly toast the bread. Spread the toasts with the lobster salad, top with tomato slices, and sprinkle with cheese. Transfer to a baking sheet and broil until the cheese is bubbly and pale golden brown, 2 to 3 minutes.


Serves 4

Cook 2 1¼-pound hard-shell lobsters or 3 1-pound soft-shells and remove the meat, or purchase picked-out meat. If you have them, save 4 tail shell halves to use as pretty serving vessels for this simple salad. Serve with buttery dinner rolls.

½ cup mayonnaise

2 tablespoons chopped fresh tarragon, plus sprigs for garnish

¼ teaspoon cayenne pepper, or to taste

2 cups chopped

cooked lobster meat (10 ounces)

½ cup finely chopped celery

1½ tablespoons capers, drained

4 large leaves Boston, bibb, or other soft lettuce

4 clean tail shell halves from 1-pound lobsters, optional

Whisk the mayonnaise with the chopped tarragon and cayenne in a small bowl.

Combine the lobster meat with the celery and capers in a bowl. Pour the mayonnaise mixture over the lobster mixture, toss to combine, and taste for seasoning, adding a pinch more cayenne if you like more heat. (Can be made up to 4 hours ahead and refrigerated.)


If serving in the tail shells, line each shell with a lettuce leaf and fill with salad. If not using shells, simply place the lettuce leaves on a platter and fill. Garnish with tarragon sprigs and serve.



Serves 4 to 6

Based on an Andalusian classic, this gazpacho is an adaptation of a recipe in Jasper White’s Lobster at Home. Lobster adds a decidedly delicious dimension, and seafood broth helps to further punch up the lobster flavor. Serve on a sultry summer day.

3 cups roughly torn crustless country bread

2 cups seafood broth or clam juice

1½ cups tomato or mixed vegetable juice, plus more if necessary

5 ripe tomatoes (1¾ to 2 pounds), seeded and roughly chopped (4 to 5 cups)

1 red bell pepper, seeded and roughly chopped

1½ cups roughly chopped peeled English cucumber

1 cup roughly chopped red onion

1 garlic clove, roughly chopped

¼ cup fresh basil leaves, plus small sprigs for garnish

½ cup extra-virgin olive oil

¼ cup sherry vinegar

½ teaspoon hot pepper sauce, or to taste

Salt and black pepper 5 ounces cooked lobster tails, cut into medallions (about 1 cup)

Combine the bread, seafood broth or clam juice, 1½ cups tomato or mixed vegetable juice, tomatoes, bell pepper, cucumber, onion, garlic, and basil leaves in a large bowl.

Let stand until the bread softens, at least 10 minutes.


Process the bread mixture in batches in a blender or food processor to make a fairly smooth puree. With the last batch in the machine and with the motor running, add the olive oil and vinegar in a stream. Combine all the batches in a large bowl, season with hot pepper sauce and salt and black pepper to taste, and refrigerate for at least 2 hours, until thoroughly chilled. If the soup is too thick, thin with additional tomato or mixed vegetable juice. (Can be made a day ahead.)

Ladle the soup into bowls and float the lobster medallions on top. Garnish with basil sprigs and serve.

Excerpted from Lobster! © Brooke Dojny and used with permission from Storey Publishing. Send comments to