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Baked Lobster Tails

Maine Lobster Tails, thawed
White Pepper
Garlic Powder

Please note that the cooking times are for 4-5 ounce lobster tails. If cooking larger tails, adjust cooking time accordingly.

1. Preheat oven to 400 degrees F.

2. Using a sharp knife or kitchen shears, cut the soft side of the shell lengthwise down the middle and press open.

3. Place the lobster tails on a baking tray and baste with melted butter or Maine Lobster Marinade (recipe follows).

4. Bake for 8 1/2 - 10 minutes, basting halfway through cooking time. Lobster tails will be ready when the shells turn red and the meat is opaque.

5. Serve hot with clarified butter and a lemon wedge.

Maine Lobster Marinade:

1. Mix 3 tablespoons each of lemon juice and clarified butter.

2. Add a pinch of paprika, white pepper, garlic powder and salt.

Grilled Maine Lobster Tails

Maine Lobster Tails, thawed

1. Using a knife, butterfly the lobster tails down the middle of the underside of the shell. Cut meat down the center, as well, without cutting through the meat.

2. Baste meat with melted butter and lemon and place on medium-high grill with shell side down.

3. Continue to baste with melted butter/lemon and cook until shell turns red (approx. 4-5 minutes)

4. Turn over and cook for another 2-3 minutes. It is ready to eat when meat is opaque.

Baked Stuffed Lobster Tails

4 lobsters, boiled and cooled
4 Tbs. butter
2 heaping Tbs. flour
1 1/4 cups milk
1/4 cup plus 1 Tbs. dry white wine or sherry
1/2 tsp. paprika
salt to taste
8 Ritz crackers
8 saltine crackers
1 tsp. Worcestershire sauce


1. Melt 2 Tbs. of butter over low heat and make a roux by adding the flour. Stir until blended.

2. Add paprika, milk & 1/4 cup of wine or sherry. Cook until sauce thickens, stirring constantly. If too thick, add a little more wine and milk. It should be the consistency of a medium white sauce.

3. Leaving the lobster tails intact, remove and cut up lobster meat from claws, joints & body and add to the sauce. Salt to taste & set aside.

Stuffed Tails:

1. Preheat oven to 350 degrees.

2. Break tails from cooked lobster. To remove the vein cut down the center of inside of tail through to back shell, being careful not to cut back shell. Spread tail cavity apart and fill with sauce.

3. Top with a mixture of Ritz and Saltine cracker crumbs, 2 Tbs. of melted butter, Worcestershire sauce & 1 Tbs. of white wine.

4. Bake tails in a baking pan until lightly browned and heated through.

Easy Lobster Stew

2 pounds of cooked Maine Lobster Meat
1 1/2 sticks butter
6 cans (14 oz) evaporated milk
Salt & pepper to taste

Serves 10-16 people:

1. In stockpot, saute bite sized lobster in butter until butter turns reddish-orange.

2. Add evaporated milk, salt and pepper, and stir.

3. Turn heat to low and cook for approximately 30 minutes before serving.

4. Please note that recipe can be halved or doubled.

Maine Lobster Roll

one pound cooked Maine Lobster Meat
2 Tbs mayonnaise
4 hotdog rolls

1/4 cup celery, finely diced

Makes 4 generous lobster rolls:

1. Blend bite-sized lobster meat with mayonnaise. Add celery and refrigerate until ready to serve.

2. Toast or grill buttered hot dog rolls.

3. Fill rolls with lobster mixture and serve.

Sautéed Lobster with Garlic

1 pound Maine Lobster Meat
1 stick butter
1/2 small onion (chopped)
2 Tbs parsley
1/8 tsp garlic salt
4 cloves garlic (minced)
1/4 tsp paprika
juice of 1/2 lemon
1/3 cup olive oil
3/4 cup sherry

Serves 4 people:

1. Cream butter and add onion, parsley garlic salt, garlic, paprika & lemon juice.

2. Heat olive oil in a large skillet. Add lobster, sherry & creamed mixture.

3. Cook until heated thoroughly and serve over cooked linguine.

Broiled Maine Lobster

Live Maine Lobster
Butter, melted
Lemon wedges, for garnish

Lobster Recipes: Broiled Maine Lobster

1. Place the lobster on its back. Holding the head, insert the point of a sharp knife just under the mouth & quickly bring the knife down the body.

2. With both hands, crack the body of the lobster open, splitting it in half.

3. Remove the dark vein from the tail. Leave the light green tomalley, and the dark roe.

4. With a hammer or lobster cracker, crack the large part of each large claw.

5. Place the lobster, cut side up, on a rack in a broiling pan. Brush meat with melted buffer. Broil 7 to 9 inches from the heat source. Do not turn the lobster over.

6. Brush occasionally with melted butter during cooking. Lobster is cooked when the shell is red, about 8 to 15 minutes. Place on a plate and garnish with lemon wedges. Serve with melted butter.

Steamed Clams

Raw Maine Clams
Liquid (water, beer, white wine or a mixture)
Butter, melted

Lobster Recipes: Steamed Clams

1. Carefully rinse clams in cold water

2. In a pot large enough to hold the clams, add 2-3 inches of liquid. Bring liquid to boil.

3. Add clams, cover and steam for 8-10 minutes.

4. When the clams open up, they are done . Discard any clams that did not open.

5. Serve with melted butter for dipping.

6. Buy Maine Clams

Thackeray's Irish Lobster

10 lobster tails or two pounds lobster meat
1/2 lb butter - Irish is best
1 Tb mustard
1 Tb catsup
1/2 cup white vinegar
1/2 cup dry white wine
Cayenne pepper to taste.

Serves 8-10 people:

1. Cut a slit in the underside of the lobster tail and remove the meat.

2. Mix the mustard, catsup, vinegar, white wine, and cayenne together.

3. Melt the butter in a large saucepan, sauté the lobster briefly

4. Add the mustard/vinegar/cayenne mixture, mix well, cover, and allow to stew very gently over medium heat for 15-20 minutes or until the lobster meat is tender; be careful not to overcook.

5. Serve with a good Irish Whiskey, Porter or Stout.


New Meadows Lobster, 60 Portland Pier, Portland, Maine 04101
800-668-1612, 207-774-6562; Fax: 207-874-2456

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