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Lobster Recipes

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Crab and Lobster Cakes


1/2 pound crabmeat, jumbo lump backfin preferred, picked over for shells and cartilage

1/2 pound chopped cooked lobster meat, picked over for shells and cartilage

1 cup mayonnaise

2 large eggs, lightly beaten

1/2 teaspoon Chesapeake Bay seasoning

1/2 teaspoon dry mustard

1 tablespoon fresh lime juice

10 saltines, roughly crushed

1 1/2 cups corn flake crumbs

1/4 cup canola oil

2 tablespoons unsalted butter


Blend the mayonnaise and eggs together in a medium-size mixing bowl. Stir in the Bay seasoning, mustard, and juices. Stir in the saltines until moist. Fold in the crab meat and lobster gently. Cover and refrigerate for 30 minutes. Form the mixture into 8 cakes, about 1/3 a cup each. Coat the cakes evenly with the corn flake crumbs and place on a baking sheet lined with waxed paper. Cover and refrigerate for at least 1 hour or up to 4 hours. Heat the oil and butter in a large saute pan or cast-iron skillet over medium-high heat. When the butter stops foaming, slide the cakes into the pan and cook until golden brown, 3 to 4 minutes per side. Drain on paper towels or brown paper bags. (Draining on bags will give you a crisper crust.) Serve warm. Makes about 8 cakes.

Note: Weyand’s suggests using our pre-cooked frozen lobster claws or our pre-cooked lobster meat in 14 ounce containers.

Recipe obtained from Crazy For Crab by Fred Thompson

Microwave Lobster


1 whole live lobster (1 pound or more)

2 tablespoons water

Half a lemon and additional lemon quarters(optional)

Lime quarters (optional)

Drawn butter (optional)

Microwavable zippered freezer bag


Turn a microwave to its highest setting. Carefully remove the rubber bands from the lobster’s claws, and place lobster and water into plastic bag. If using, place half lemon on top of the lobster’s head. Cook the lobster for 6 1/2 to 7 minutes for the first pound and one more minute for each additional quarter pound. Let the lobster cool in the microwave for  about 10 minutes, then place on a platter and serve with drawn butter and quartered lemons or limes. Serves 1-2 depending on lobster size.


This technique steams the lobster in its own juices and gives it a firm, juicy texture and a delicious briny flavor. It is best done in a microwave oven with a turn table. If you do not wish to see the lobster moving in the first stages of cooking you can freeze it for 20 to 30 minutes to dull its senses so it will move less. Some cooks say this makes the meat more tender as well. The lobster’s liver will turn dark green and stay liquid as opposed to being lighter and firmer as when boiled.

Recipe obtained from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer