lobster

Grilled Lobster-Noodle Salad

By Marcus Samuelsson | July 15, 2015

Grilled Lobster-Noodle Salad

Grilled Lobster-Noodle Salad

A little bit of lobster goes a long way in this homey but elegant noodle dish, which will add a touch of sophistication to any brunch table. Inspired by the cooking of Singapore, where noodles are eaten for breakfast, lunch, and dinner, the dish is satisfying without being overly filling. Lobster is too good and too expensive to throw away any edible morsel, so use every last piece of lobster meat for this light salad. Pieces that are too small to grill, such as the meat in the tail flippers, can be tossed in with the noodles before serving.

Lobster Orzo

By Marcus Samuelsson | February 9, 2015

Photo by Dana Moos
Believe it or not, this is one of my favorite ways to eat lobster. The feta cheese and Greek flavor bring me back to the Mediterranean.

Photo by Dana Moos

An old friend of mine from Aquavit, Dennis Chrysanthopoulos, was one of the first people to introduce me to Astoria, the Greek enclave in Queens, New York. One ingredient always on hand in his household growing up, Dennis says, is feta, a salt cured cheese that should be aged for at least 40 days. I like to meld feta and other Greek flavors with lobster and orzo, an Italian rice-shaped pasta traditionally used in soups, to create a light and lovely pasta salad.

Best Ever Lobster Roll Recipe

By Marcus Samuelsson | September 4, 2013

Photo: michael.newman.

This lobster roll is a celebration of summer. The magic of this luxury street food comes down to texture—the play of the sweet lobster meat with the creamy sauce and the buttery, crunchy roll. I say let the lobster be the star, don’t chop it too small. I like to layer in a lot of crunchy vegetables to play with texture, but it’s optional if you want to leave it out.

Fun fact about lobster: During colonial times in this country, lobsters were seen as “poverty food.” In fact, there was such an abundance of lobsters that Native Americans used them as fertilizer and bait for fishing. At that time, because of their reputation as cheap food, lobsters were served to children, indentured servants and prisoners. Apparently, in Massachusetts, some indentured servants rebelled and had it put into their contracts that they would eat lobster no more than three times a week. We should be so lucky now.

Lobster Risotto Recipe

By Desmond Fannin | July 1, 2013

Photo: smiteme
Photo: smiteme

Photo: smiteme

There are several ways to enhance a classic dish. You can change up the spices, substitute sugars, switch out the greens, or…add lobster. Treat yourself to this hearty Lobster Risotto for any occasion. Set the mood and entice your taste buds for the night. You can even heighten the experience by pairing this with your favorite Champagne or Pinot Blanc.

Similar recipes:

Lobster With Linguine and Mint Recipe 

Lobster Salad From President Barack Obama’s Dinner Recipe

Spring Pea Risotto Recipe

Sun of a Gun Lobster Rolls Recipe

Son of a Gun Lobster Rolls

By MarcusSamuelsson.com | July 9, 2012

Lobster Roll

Lobster Roll

A good lobster roll is hard to find but the more satisfying one is the kind you make yourself. Topped with crispy and seasoned fried potatoes, this recipe comes special from the innovative palette pleasers of Jon Shook and Vinny Dotolo from Son of a Gun in Los Angeles. Read more about their creative restaurant ventures here: Kitchen Takeover: Animal House.

Photo: dishesanddetails.wordpress.com

Lobster with Linguine Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

lobster with linguine and mint

This fresh pasta with lobster and mint was inspired both by Mark Bittman and a dish at Mario Batali’s southern Italian restaurant Esca. In addition to being delicious, it involves no more than three ingredients—two of which you probably have in your pantry already. The third might require a trip to the market (try the Lobster Place in Chelsea Market) to snag the freshest ingredient you’ll need. While buying a live lobster might seem daunting, it’s not too traumatizing and really adds to the final quality of the dish, as the pasta that cooks in the water is also used to steam the lobster.

Recipes

Lobster with Linguine and Mint Recipe

By Laura Ratliff and Ryan Smith | October 4, 2011

Photo: Laura Ratliff

Photo: Laura Ratliff

Ryan and I have an affinity for fresh ingredients and this dinner couldn’t have been any fresher. I’m a long-time reader of Mark Bittman’s now-defunct Minimalist column in The New York Times and frequently search the archives for dinner inspiration.

This week’s meal, a pasta dish with lobster and mint, was inspired both by Bittman and a dish at Mario Batali’s southern Italian seafood restaurant Esca. In addition to being delicious, it involves no more than three ingredients-two of which you probably have in your pantry already. The third ingredient might require a trip to the market-I wasn’t lying when I said this meal was fresh. Read More

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