Unlocking Lobster Paste: A Guide to Using This Delicate Delicacy

Lobster paste, also known as lobster pâté, is a soft, greenish substance found in the tomalley or liver of lobsters. This savory, rich paste is considered a premium delicacy and versatile ingredient. But how exactly does one use lobster paste? From soups to dips, here’s your guide to getting the most out of this unique seafood treat.

What is Lobster Paste?

Lobster paste is made from the tomalley or hepatopancreas of the lobster, combined with lobster roe or coral. The greenish tomalley serves as the liver and pancreas of the lobster, filtering nutrients and aiding digestion. When blended with the bright red roe, the result is a smooth, creamy green paste with a concentrated umami lobster essence.

This paste can be eaten on its own, though some find its flavor too intense alone. More commonly, chefs use small amounts of lobster paste to amplify soups, sauces, appetizers and more with its savory depth. A little goes a long way when cooking with this strong paste

Popular Uses for Lobster Paste

From classic bisques to contemporary tacos lobster paste shines in these popular applications

Bisques – Just a spoonful of lobster paste dissolved in hot liquid provides instant rich, briny flavor to seafood bisques and chowders.
Canapés – Top crostini, crackers or cucumber rounds with lobster paste for easy hors d’oeuvres.
Dips – Blend lobster paste into cream cheese sour cream or mayonnaise for lobster dips and spreads.
Salad Dressing – Whisk a small amount into vinaigrettes to make lobster-infused salad dressings.
Seafood Rolls – Mix chopped lobster meat with a bit of paste for extra-decadent lobster or crab rolls.
Risotto – Stir in a teaspoon of paste when cooking lobster risotto for intensified flavor.
Crab Cakes – Bind crab cakes with a touch of lobster paste for added richness.

Handling and Storing Lobster Paste

Since lobster paste contains fresh seafood, proper storage is important. Here are some tips:

Keep refrigerated at all times until ready to use.
Transfer to an airtight container for storage.
Use within 3 days for peak freshness and flavor.
For longer storage, freeze paste for up to 3 months.
Let frozen paste thaw overnight in the refrigerator before using.
Avoid contamination by using a clean utensil each time you scoop out paste.
Add salt to taste when preparing recipes, as salt is omitted in initial preparation.

How To Make Homemade Lobster Paste

Want to try crafting this luxurious ingredient at home? Here’s a simple DIY recipe:

Ingredients:

Lobster tomalley and roe from 2 cooked lobsters
4 tbsp butter, softened
1 tbsp lemon juice
1⁄4 tsp cayenne pepper
Salt to taste

Instructions:

Extract tomalley and roe from lobster bodies after cooking.
In a food processor, combine tomalley, roe, butter, lemon juice and cayenne. Puree until smooth.
Season with salt to taste. Blend again until fully incorporated.
Transfer to an airtight container and refrigerate until ready to use.
Use within 3-5 days for best quality and freshness.

And that’s it – you now have homemade lobster paste to use in recipes or enjoy on crackers, bread or vegetables. Adjust salt, spices and acidity to customize the flavor to your tastes.

Creative Recipe Ideas Using Lobster Paste

Ready to start cooking with your lobster paste? Try these tasty recipe ideas:

Lobster Bisque – Simmer paste in hot cream, then blend into a rich, decadent bisque.

Lobster & Shrimp Rolls – Fold paste into shredded lobster and shrimp for extra indulgence.

Lobster Mac & Cheese – Stir a few teaspoons of paste into cheesy baked macaroni.

Lobster Ravioli – Fill fresh pasta with a paste-spiked ricotta filling.

Surf & Turf Sliders – Top bite-sized burgers with lobster paste and bacon.

Lobster Pot Stickers – Bind ground pork and lobster paste in dumpling wrappers.

Lobster Guacamole – Mix a dollop of paste into fresh guacamole for a twist.

Lobster Mashed Potatoes – Blend paste into creamy mashed potatoes.

Let your creativity run wild with unique ways to implement this special ingredient into seafood and non-seafood dishes alike. Lobster paste adds a punch of rich, briny flavor to just about anything.

Savor the Unique Flavor of Lobster Paste

Lobster paste may seem like an exotic, intimidating ingredient. But as you can see, it’s surprisingly simple to use. Just remember to store properly, use a delicate hand when seasoning, and allow the paste’s natural flavors to shine.

With this guide, you now have endless options for savoring lobster paste either on its own or incorporated into seafood chowders, appetizers, pastas, salads, and more. Get ready to experience the magic as this special delicacy transforms your cooking into exquisite cuisine.

HOW TO MAKE CREAMY LOBSTER PASTA!

FAQ

What is lobster paste used for?

It is considered a delicacy, and may be eaten alone but is often added to sauces for flavour and as a thickening agent. The term lobster paste or lobster pâté can also be used to indicate a mixture of tomalley and lobster roe.

How do you eat lobster pate?

Lobster Pâté (shown above) is a decadent treat made with east-coast lobster, cream, egg yolks, and brandy. I like it spread it on thin slices of baguette and garnish with pea shoots for colour and a little grated lemon zest to balance out the richness of the lobster.

Can you eat the green stuff in lobster head?

While there is no known safety considerations when it comes to eating lobster meat, consumers are advised to refrain from eating the tomalley. The tomalley is the soft, green substance found in the body cavity of the lobster.

Can you eat the red stuff in lobster?

Yes, the red stuff in lobster, also known as tomalley, is safe to eat. Tomalley is the lobster’s hepatopancreas, which functions as both the liver and pancreas. It is considered a delicacy in some cultures and is often used in sauces and spreads for its rich flavor. What does the red stuff in lobster taste like?

How to make lobster pasta at home?

Indulge in Lobster Pasta with white wine, cream, lemon, herbs, garlic, a bit of spice and confit tomatoes. A creamy rich pasta dish to make at home and share with the ones you love. Add all tomato confit ingredients to a baking dish with high sides. Bake for 2-2½ hours until tomatoes are soft and starting to brown on top.

How do you cook a lobster tail?

Add the minced garlic and cook for 30 seconds before pouring in the cream. Add a pinch of red pepper flakes/chilli flakes if you want a bit of heat. Add a squeeze of lemon juice then allow to simmer for 5 minutes. Cut the lobster tail meat into chunks then add to the sauce and allow to poach for 3-5 minutes until just-cooked.

How to make lobster noodle sauce?

Whisk together the egg yolks, heavy cream and parmesan cheese and add it to the pan with the bacon. Give the sauce a taste and season with some salt and black pepper. By now your pasta should be ready, so add it in! Use tongs to really get all the creamy sauce to coat the noodles. Now, gently stir in the chopped lobster meat.

How do you cook a lobster?

The lobster is cooked when the flesh is white and opaque. Shell it, cut it up, and toss it with your pasta and easy cream sauce. So if you’re looking for a decadent yet quick and easy meal that’s perfect for date night or Valentine’s Day dinner, make this creamy lobster pasta!