Print

Spice Up Your Dinner with This Irresistible Recipe for Cajun Lobster

Spice Up Your Dinner with This Irresistible Recipe for Cajun Lobster - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Recipe for Cajun Lobster. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 live lobsters (1 1/2 to 2 pounds each) or 2 pounds cooked lobster tails
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning (store-bought or homemade blend)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1/2 cup white wine or seafood broth for deglazing

Substitution suggestions: If live lobsters are hard to find, cooked lobster tails work just as well and save time. For a milder spice, reduce the cayenne or swap for sweet paprika. You can also substitute fresh parsley with cilantro for a brighter twist.

Instructions

  1. Start by bringing a large pot of salted water to a rolling boil. If you’re working with live lobsters, carefully lower them into the water. Boil for about 8-10 minutes until the shells turn bright red and the meat is opaque. If using cooked lobster tails, you can skip this step.
  2. While the lobster cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
  3. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Let the spices bloom in the butter for another minute. This is where the magic starts to build, filling your kitchen with that unmistakable spicy aroma.
  4. If you like a bit of extra sauce, pour in the white wine or seafood broth to deglaze the pan. Let it simmer and reduce slightly for about 3 minutes, scraping up any bits from the bottom of the skillet.
  5. Remove the cooked lobsters from the boiling water and let them cool just enough to handle. Crack the shells carefully—Mama Lu always said to take your time with delicate things, whether it’s biscuit dough or lobster shells.
  6. Cut the lobster meat into large chunks or leave it in the shell if you prefer the presentation. Add the lobster to the skillet, tossing gently to coat the meat with the buttery Cajun sauce. Heat through for 2-3 minutes, making sure the lobster doesn’t overcook and toughen.
  7. Finish with a squeeze of fresh lemon juice, a sprinkling of chopped parsley, and a pinch of salt and black pepper to taste.
  8. Serve immediately, preferably with something crusty to soak up the sauce. My childhood memories tell me that no good meal ends without a little mop-up action—Mama Lu’s cornbread was usually the hero here.

Find it online: https://claracooking.com/recipe-for-cajun-lobster/