The basics of cooking lobsters with recipes.

A full recipe calling for the use of four pounds of lobster.

Made with lobster, carrots, wine, and heavy cream.

Full recipe using lobster, apples, plums, chicken stock, and heavy cream.

Fast, simple recipe using lobster, heavy cream, and fresh chives.

Recipe calling for lobster, potatoes, corn, light cream, and butter.

Full recipe using lobster, corn, and light cream.

Made with lobster, bacon, bell peppers, potatoes, corn, chilies, and lobster stock.

Recipe using lobster, cream of shrimp and cream of mushroom soups, and light cream.

A full recipe calling for lobster, tomatoes, rice, butter, cognac, and light cream.

Recipe using lobster, carrots, fish broth, and milk.

Recipe using lobster and heavy cream. Includes directions for making lobster stock.

Made with fresh lobster, carrots, fish broth, cognac, and wine.

A fast and simple recipe using lobster, milk, and cream cheese.

Recipe using lobster and milk.

Fast and simple recipe using lobster and crab, light cream, and sherry.

Made with lobster, stock, cream, and sherry.

This is a very mild and yet savory bisque.

Recipe using lobster, milk, and light cream.

Recipe using canned ingredients.

Recipe calling for lobster, red potatoes, wine, and cream.

A full recipe calling for lobster, oyster mushrooms, eggs, spinach, bean sprouts, and chicken stock.

Bisques, chowders and soup recipes featuring lobster, each with complete nutritional information.

A collection of recipes for lobster bisques, stews, chowders, gazpacho, and soup.

Recipe from Blue Harbor House Bed and Breakfast, Camden, Maine.

A fast and simple recipe using lobster, milk, and heavy cream.

Full, extravagant, recipe serving two.

Made with lobster, potatoes, leeks, cream, and chicken stock.

Simple recipe using lobster paste. Makes four servings.

A simple recipe calling for lobster, chicken broth, and cream.

Made with lobster, potatoes, and sour cream.

Recipe using lobster, corn, chicken broth, heavy cream, and jalapeno chili.

Recipe calls for refrigerating 12 to 24 hours before serving, to develop the full flavor of the lobster