from the kitchen of: member

Lobster Scampi

Makes: 4 Servings Prep: No Prep Time
Cook: No Cook Time


A great way to use the leftover lobster meat after a clambake. This recipe was my first-ever entry to a contest and won first prize in the Lobster Festival cooking contest for this year.(August 2000)


1/2 lb lobster meat
1/2 stick butter
1/4 cup olive oil
1 TBSP red pepper oil or crushed red
pepper to taste
1/4 cup dry white wine
2 TBSP Worcestershire sauce
1 TBSP Dijon mustard
1 tsp Hungarian paprika
16 cloves minced garlic
1 TBSP lemon juice


Melt butter over med low heat. Brown garlic slightly. Add oils (or crushed red pepper), worcestershire sauce, wine and paprika.Whisk in mustard. Simmer five minutes. (This can be prepared ahead of time.) Bring lobster meat to room temperature. Just before adding meat to sauce, add the lemon juice. Heat lobster through and serve over yellow rice.