Best Lobster Dipping Sauce Recipes

GRILLED LOBSTER TAILS WITH GREEN CURRY-MANGO DIPPING SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
• Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
• Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
• Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

RED LOBSTER PINA COLADA DIPPING SAUCE RECIPE - (4.1/5)

Steps:

• Combine Sour Cream and Drink Mix in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin. Drain crushed pineapple. Fold crushed pineapple into cream mixture. Finish with lemon juice. Cover and store refrigerated.

LOBSTER WITH CHAMPAGNE DIPPING SAUCE

Steps:

• To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
• Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
• When all the butter has been added, season the sauce with salt and pepper to taste.
• Keep the mixture warm while preparing the lobsters.
• In a large pot, bring to a boil enough salted water to cover the lobsters.
• Remove the rubber bands that hold the claws shut.
• Plunge the lobsters into the water, head first.
• Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
• Serve lobster with champagne dipping sauce in individual bowls.

GRILLED LOBSTER WITH VIETNAMESE DIPPING SAUCE

Steps:

• In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice. Set aside. Prepare a charcoal grill. Steam the lobsters for 5 minutes. When cool enough to handle, twist off the claws and tails. Cut the tails in half lengthwise and rub the exposed meat with the oil.
• Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once. Serve hot with the dipping sauce.

LOBSTER DIPPING SAUCE

Steps:

• Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.

HEALTHY LOBSTER/SHELLFISH DIPPING SAUCE

Steps:

• Make in advance by mixing all ingredients together. If you wish to cut the sourness, add a little water if necessary.
• Steam your lobster or clams as per usual, serve still in the shells, allow guests to pick their lobster/clam meat, and dip.

LOBSTER ROLL WITH YUZU CASHEW DIPPING SAUCE

Steps:

• Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top.
• Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.
• Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews.

ROASTED LOBSTER TAILS WITH GINGER DIPPING SAUCE

Steps:

• Preheat oven to 425 degrees F.
• FOR THE SAUCE: Combine mustard and water in a small bowl; stir well with a whisk.
• Stir in soy sauce, plum sauce, sherry, and ginger; set aside.
• FOR THE LOBSTER: Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open.
• Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray.
• Combine the oils and pepper, and spoon over the lobster meat.
• Bake at 425 degrees F for 13 minutes or until the lobster meat turns opaque.
• Serve lobster with sauce, and garnish with onions, if desired.

CRAB/LOBSTER DIPPING SAUCE

Steps:

• Heat butter and add the rest of the ingredients except basil. Cook until garlic is translucent. Add basil and cook for 30 seconds.