Please enjoy these local favorite lobster recipes. Have one? Send us an This email address is being protected from spambots. You need JavaScript enabled to view it. .

Yummm! 

Chop up lobster meat into 1/2 inch or smaller pieces.  Add just enough mayo to make it stick together.  Add salt and pepper and celery salt to season.  Scoop into a scliced Italian roll, and enjoy!

Straight from Martha Stewart!  Adding the ingredients in the right order is the secret to this recipe's success.  The ones that take the longest to cook go on the bottom.

So , in a LARGE pot,

2 large onions, cut into large wedges

4-6 garlic cloves

1 bottle pale or medium-bodied beer

1 cup water

fresh seaweed, well rinsed for layering (optional)

1 1/2 pounds small new potatoes

1 pound hot dried chorizo, cut into 1/2-inch pieces

coarse salt

3 lobsters

36 clams

4 ears corn, husked and halved

2 pound mussels, debearded and scrubbed well

1 1/2 pound large shrimp ( about 30) shell on

2 Tbls unsalted butter (optional)

2 lemons, halved

Combine onion, garlic, pale ale and water in a 16-quart stockpot. Cover with a layer of seawead or place a steamer basket on top of onions. Add potatoes, chorizo, and add 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, cover, for 15 minutes.  Add clams and corn; cook, covered for 6 minutes. Add mussells and shrimp; cook covered until clams and mussells open and shrimp are cooked through, 4-8 minutes.

Remove seafood, corn potatoes and chorizo using tongs and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopend clams or mussells. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over lobsterbake and enjoy!