Lobster/3 recipes

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

Surprise your family at the next gathering with these scrumptious appetizers that are sure to put a smile on everyone's face.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Pad Go: Thai stir-fried lobster with fresh ginger, garlic, jalapeño, and scallions in an oyster-fish sauce glaze. A showstopping seafood dinner that's on the table in 30 minutes.

Lobster smoked over black lychee tea, brown sugar, and rice, then wrapped in rice paper with ripe mango, jicama, fresh herbs, and bean thread noodles. A spicy mango-sambal dipping sauce ties it all together.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Twice-baked potatoes stuffed with lobster, sauteed mushrooms, and melted Jarlsberg cheese finished with dry vermouth. A show-stopping steakhouse-style side that turns a baked potato into a luxury main.

Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Lobster chunks poached in herbed chicken broth with fresh mushrooms and garden vegetables, finished with lime juice. A light, elegant seafood dish ready in 30 minutes.