Lobster claw and knuckle meat is a delicious, tender part of the lobster that is great for a variety of recipes. While cooking a whole live lobster requires some skill, preparing knuckle and claw meat is easy since it comes pre-cooked. If you’ve purchased frozen lobster claw and knuckle meat, you just need to thaw, drain, and incorporate it into your favorite dishes.
In this article, we’ll explain how to properly handle and prepare pre-cooked lobster claw and knuckle meat. We’ll also share 10 mouthwatering recipes that are perfect for this product, from classic dishes like lobster rolls to more unique ideas like lobster mac and cheese.
Overview of Lobster Claw and Knuckle Meat
Lobster claw and knuckle meat comes from the crusher or pincer claw and the knuckle joints. It offers tasty, succulent morsels of lobster with a firmer, denser texture than lobster tail. Since the shell is removed, it saves time and effort compared to extracting meat from a whole lobster.
This pre-cooked product is an easy way for anyone to enjoy real Maine lobster without having to boil and crack open a live lobster. It’s available fresh or frozen, allowing you to enjoy the sweet taste of lobster year-round. Let’s look at how to handle and cook this versatile product.
Handling and Preparing Lobster Knuckle/Claw Meat
Here are some tips for preparing frozen lobster knuckle and claw meat:
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Keep frozen until ready to use. Do not refreeze after thawing.
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Thaw overnight in the fridge or submerge bag in cold water
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Drain in a colander and pat excess liquid dry, Don’t squeeze or press
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Pick through and remove any stray shell fragments.
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Use immediately after thawing and draining.
With these easy steps, the lobster meat is ready to eat or incorporate into your favorite recipes.
10 Delicious Ways to Use Lobster Claw and Knuckle Meat
Here are 10 great recipe ideas to inspire you:
1. Lobster Rolls
The classic sandwich simply combines lobster meat with mayo and stuffs it into a toasted, buttered bun.
2. Lobster Mac and Cheese
Indulgent, creamy comfort food taken up a notch with bites of lobster.
3. Lobster Salad
Tossed with fresh greens, lemon, herbs, and a light dressing.
4. Lobster Cakes
Formed into patties and pan-fried until golden brown and crispy.
5. Lobster Quesadillas
Buttery tortillas filled with cheese and lobster for a tasty appetizer.
6. Lobster Chowder
Chock-full of potatoes, corn, and tender lobster in a creamy base.
7. Lobster Risotto
Luxurious, rich Italian rice dish loaded with lobster.
8. Lobster Fra Diavolo
Spicy tomato sauce with linguine and lobster.
9. Lobster Omelet
Fluffy egg omelet with lobster for a protein-packed breakfast.
10. Lobster Dip
Hot, cheesy dip for crusty bread or crackers.
With pre-cooked lobster claw and knuckle meat, whipping up these tasty dishes is easy. Next we’ll provide some specific recipes to get you started.
Top Recipes for Lobster Claw and Knuckle Meat
To help you put this product to delicious use, here are recipes for two classic lobster dishes:
Easy Butter-Poached Lobster
Ingredients:
- 1 pkg lobster claw & knuckle meat
- 1 sprig tarragon
- 1⁄2 cup butter or ghee
- Lemon wedges
Instructions:
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Dry lobster meat thoroughly with paper towels.
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Melt butter and add tarragon sprig. Poach 3-4 minutes.
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Add lobster and poach 5-7 minutes until opaque.
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Rough chop lobster and toss with tarragon butter and lemon.
Serve over pasta, on rolls, or atop salad.
Traditional Lobster Rolls
Ingredients:
- 1 lb lobster claw & knuckle meat, diced
- Mayonnaise
- Salt, pepper, lemon juice
- 4 split hot dog buns
- 2 tbsp melted butter
Instructions:
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Mix lobster meat with mayo, salt, pepper, and lemon juice.
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Brush buns with melted butter and lightly toast.
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Fill buns with lobster mixture.
Serve warm and enjoy!
With these simple yet delicious recipes, you can let the sweet flavor of the lobster shine. Adjust seasonings to taste and get creative with additional ingredients.
More Lobster Claw and Knuckle Recipe Ideas
Beyond classic dishes, here are some more unique and global recipe ideas to try:
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Lobster enchiladas with red sauce and melted cheese
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Lobster fried rice with egg, vegetables, and soy sauce
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Lobster tacos with avocado, Cotija cheese and cilantro
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Lobster pizza with arugula, lemon and Parmesan
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Cajun blackened lobster with spicy rub and butter sauce
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Lobster frittata with spinach, tomato and goat cheese
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Lobster pot stickers with dipping sauce
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Lobster salad sandwich with celery, red onion and dill
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Lobster bisque with sherry and puff pastry croutons
Don’t limit yourself – get creative and think outside the box with this versatile ingredient!
Cooking Tips for Lobster Claw and Knuckle Meat
Follow these tips when cooking with lobster knuckle and claw meat:
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Avoid overcooking, as the meat can become rubbery.
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Go low and slow when heating – gently warm through to prevent toughening.
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Use a soft touch when handling to keep the texture intact.
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Enhance flavor with lemon, garlic, herbs, spices, butter and wine.
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Allow the lobster to be the star – don’t overpower it with other flavors.
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Cook just until the meat is warmed through and opaque.
Handle this delicate meat with care and let it shine!
With these handy tips and mouthwatering recipes, you can easily transform lobster claw and knuckle meat into memorable meals. Experiment with different ingredient combinations and cooking techniques while highlighting the sweet lobster flavor.
Our Favorite Recipe for Cold Cracked Lobster
This easy butter-poached lobster recipe is sure to make your mouth water.
- 1 package ButcherBox Cold Cracked Lobster
- 1 sprig tarragon, 5 small ones or a big one
- ½ cup ghee or butter, salted
- Outline the thawed lobster on a few pieces of paper towels. Get more paper towels and gently press down on the lobster to dry it and get rid of any extra juices.
- On medium-low heat, melt the ghee or butter in a small sauce pot. Once melted add tarragon.
- Let the tarragon steep for 3-4 minutes. Make sure the butter never boils.
- In two rounds, place dried lobster into poaching butter. Poach for 5-7 minutes until opaque.
- Once all the lobster is cooked, rough chop it and toss it with tarragon butter, lemon juice, and lemon zest. Put it on a brioche roll, salad, or pasta and serve.
- If you don’t like tarragon, just leave it out for a more traditional taste.
- A few threads of saffron added to the poaching butter will give it a more Mediterranean taste.
- If your ghee or butter isn’t salted, add 1 teaspoon of kosher salt.
GARLIC BUTTER POACHED LOBSTER CLAWS RECIPE
How do you steam lobster claws?
Start by cleaning the lobster claws under cool running water. Remove any debris or undersirable parts. Pat them dry with a paper towel. Fill your pot with about two inches of water and place the steamer insert. Make sure the water level doesn’t touch the bottom of the insert. Bring the water to a boil.
How do you make lobster knuckle buns?
Combine lobster meat, mayonnaise, salt, pepper, and lemon juice. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast buns over moderate heat until golden brown on both sides. Scoop claw & knuckle meat mix into butter-toasted bun (about 3 to 4 oz. per bun). Serve and enjoy!
Can you cook lobster claw and knuckle meat raw?
Shucked Maine Lobster claw and knuckle meat (CK), tail, claw and knuckle meat (TCK), and tail meat are great for recipes that call for additional time in the oven or on the stovetop. This is largely because starting with a raw product reduces the risk of overcooking. To begin cooking, first ensure that the meat has been thoroughly thawed.
How long do you cook lobster claws in a crock pot?
Cover the pot with a lid. Steam the lobster claws for about 8 to 10 minutes until the shells turn bright red and the meat is opaque and firm. Be cautious not to overcook, as this can result in rubbery, tough meat. While the lobster claws are cooking, melt the butter in a saucepan over low heat.