39 lobster tail recipes

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Creamy grilling sauce for lobster tails made with mayonnaise, ketchup, lemon juice, and Worcestershire. Whip it up in 5 minutes and brush it on for charred, tangy, buttery lobster off the grill.

Classic lobster Thermidor: tail meat folded into a sherry cream sauce with cheddar and mushrooms, piled back into the shell and broiled with Parmesan and paprika.

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 dome with lobster meat, new potatoes, haricots verts, and Roma tomatoes in lobster American sauce, sealed under golden puff pastry and finished with truffle oil.

Classic New England lobster rolls piled with sweet lobster tossed in lemony mayo, crisp celery, and parsley, then stuffed into buttered, toasted rolls. A cool, creamy, no-cook take on the seaside favorite.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.