36 Leftover Lobster Recipes [With Pasta & More]

If you have extra tails to use up, this recipe is a delightful way to use them. Season the tails with salt and pepper, then sauté the meat in a skillet using butter.

Poach some eggs, and then build the benedict on an English muffin. I love building the sandwich and then putting it under the broiler for a minute to crisp it up. Delish!

Looking for a lighter breakfast? My family loves these omelets for brunch because they’re packed with all sorts of flavors.

This omelet contains yummy vegetables such as onion and tomato, paired with parmesan cheese.

Since your lobster is pre-cooked, just cook off your bacon and you're ready to go. Sauté all of your ingredients except the eggs and milk, which the filling will get poured over.

Cook the omelet on medium heat, flipping over when the egg is efficiently cooked.

This recipe uses homemade brioche buns, it is a must-try! Once the buns have been toasted, cook your asparagus spears and make sure to reheat your lobster tails accordingly.

To assemble the sandwich, pile on lobster tails and meat, scrambled eggs, asparagus, and fresh chives!

I also like making some fresh hollandaise sauce to dip the sandwich in, how divine.

Quiche is a classic breakfast and brunch staple, and this recipe puts a nice twist on it.

To prepare, make your crust and refrigerate it for a half-hour to let it set up. Line in a pie pan and par-bake for 20 minutes.

Top with cheese, pour the base over it, and then bake the quiche for approximately one hour! My favorite way to serve this is with some fresh salsa and sour cream!

Who doesn’t love a tasty breakfast taco? My kids go crazy over these! Since your lobster meat is already cooked, you can skip the first few steps!

Next, create your avocado sauce by blending avocado, lime, yogurt, and more.  Scramble the eggs lightly, then fold in butter, chives, lobster meat, and cheese.

Fill the tacos with avocado cream and egg filling. I personally love to garnish it with a fresh lime wedge!

Here is an unforgettable breakfast that has hints of mascarpone cheese, leeks, lemon juice, and garlic.

Begin by making your potato cakes using mashed potatoes that are mixed with spices, cheese, and panko.

Bake the patties for about 25 minutes, flipping halfway through the cooking process.

Scramble eggs in a skillet along with lobster meat and mascarpone cheese. The patties can be served on the side of the lobster scramble.

My family loves to eat these potato cakes with some hollandaise sauce drizzled on top!

A super quick and easy breakfast that is sure to keep you full! Broil your toast until crispy while making your avocado topping.

For the topping, fold mashed avocado, lemon juice, and sea salt together before placing it on the crispy toast.

Pile on your chopped lobster meat followed by diced jalapeno and chives. To make it even better, I usually pile on some shredded cheese as well!

What sounds better than garlic butter lobster for your homemade bisque? Your tastebuds will be in heaven!

Tip: If you don’t have lobster stock saved with your leftovers, there are lobster bases available. Tomato paste is always a good alternative, as well!

Sauté onions, celery, carrots, and herbs before adding bouillon, seasonings, and your bisque liquids.

Place three-fourths of the lobster meat in the bisque, then use the rest for topping.

I love serving toasted French bread alongside this bisque. If you’re a real garlic lover, garlic bread can work as well!

This recipe uses clam broth as the base which is perfect for someone who doesn’t have lobster stock.

If you’re using leftover shells and meat, reheat it accordingly by sautéing it with the onions, celery, and carrots.

Add in the liquid ingredients and allow the soup to simmer for approximately 1 hour. Blend the broth with cooked rice to make a creamy bisque, adding cream at the end to finish it off.

I love garnishing this soup with homemade croutons, it doesn’t get any better than that!

Only taking 30 minutes to cook, this bisque recipe is perfect for those with a busy schedule.

This is another pureed soup, one in which you puree the diced tomatoes, smoked salmon, clam broth, and spices.

Sprinkle paprika and other seasonings on the tails to give them extra flavor. I love serving the tails atop the soup, it elevates the presentation!

To prepare for this fantastic seafood soup, this recipe provides details on how to make a seafood stock.

Top the soup with heart charred corn, drizzled with extra-virgin olive oil. To make it even better, I usually put some diced jalapeno on it as well!

Here is a simple yet classic take on lobster bisque! Sauté your onions and other vegetables before tossing in your lobster

After adding the stock and simmering for 30 minutes, blend the soup in a food processor, then strain out the shell pieces and you're done!

I love serving this bisque with a sautéed vegetable salad, yum!

With a silky Alfredo sauce and traditional spaghetti noodles, this dish is bound to be a hit! Chop your cooked lobster meat and set it aside while you make your Alfredo sauce!

For the sauce, simmer heavy cream with spices, slowly adding Parmesan cheese to thicken it. Stir the remaining ingredients into the sauce.

My family likes the sauce folded into the pasta, but you can always place it on a bed of spaghetti noodles as the recipe calls for. How tasty!

This seafood mac and cheese is far from the ordinary, as it contains shallots, cayenne, lobster meat, and a creamy béchamel sauce.

Kick off your prep by cooking your noodles accordingly, then making your white sauce in a skillet on the stovetop.

Once the sauce is done, fold in your lobster meat and remaining ingredients.

Spread in a baking dish and cover the top with breadcrumbs, bake for 15 minutes, until bubbling and crispy.

Looking for a dish that will wow everyone at your upcoming gathering? This recipe is always a hit wherever I bring it!

This incredible pasta dish marries flavors of basil pesto, parmesan, and basil.

Fold in your pasta along with additional parmesan cheese! How easy is that?

This one is for spicy food lovers! Get started on your sauce by simmering white wine with tomatoes and onions for about 40 minutes.

Meanwhile, cook your pasta and reserve it on the side.

Add your cooked lobster meat into the sauce and toss the pasta and remaining ingredients to bring everything together. Using fresh basil and parsley as a garnish is my favorite thing to do here.

The herb parmesan sauce is part of what makes this entrée so divine. To make the sauce, you will use your pasta water, so don’t toss it!

Simmer together wonderful components such as garlic, basil, parmesan, and pasta water.

Next, cook the lobster tails in butter and garlic to ramp up their flavor and freshen them up.

This recipe is a fun and creative way to use your leftover lobster!

Instead of folding your meat into the pasta, it is integrated into the sauce by simmering it with tomato puree, peppercorns, and garlic.

While the sauce is cooking, boil your pasta and have it ready! To finish it off, blend the sauce in a food processor and strain.

Top over a bed of noodles and serve! To make it even more delicious, I usually garnish it with sun-dried tomatoes!

Here is an effortless way to make use of your leftover lobster meat. Once your pasta is cooked and the meat is reheated, all you need to do is make your sauce.

You’ll want to get a large skillet and make a tomato sauce using tomato puree, heavy cream, seasonings, and cheese.

Toss in your lobster meat along with the pasta, and if you want to thin your sauce out you can pour in a dash of the pasta water!

I like to serve this with garlic bread for a yummy side!

There is just something about the flavor combination of lemon, shrimp, and lobster that makes this dish so irresistible!

For the lemon sauce, simmer heavy cream, lemon juice, and seasonings.

Now it's time to bring your dish together by folding the seafood with the ravioli and coating all the components in the sauce. Personally, I love serving grilled broccoli on the side of this pasta.

A refreshing and light meal that will not disappoint! My family loves having these lettuce wraps for an easy-to-go lunch!

Go ahead and mix all of the filling ingredients such as cooked lobster meat, mayonnaise, lemon juice, green onions, and red onions.

Scoop the mixture into prepared lettuce leaves, it's as simple as that! My kids love using the filling as a dip as well, I recommend you try it if you have any extra!

For this wonderful salad recipe, all you need to do is grab a large bowl and blend all of the ingredients. When the filling is done, it can be put on a sandwich or even served as a dip.

Don’t forget to season the salt according to taste! My family usually eats this salad on freshly toasted bread, you can even garnish it with avocado as well.

With bursting flavors of lemon and thyme, the easy recipe is perfect for lunch. Olives, arugula, lobster meat, avocado, and corn are the ingredients that make up the salad.

The salad gets tossed in a lemon and mustard dressing. I love this lobster salad because it can easily be turned into a wrap!

If you're looking for a recipe where you could use frozen lobster that you have on hand, this one will work nicely!

Prep for your salad by making the dressing out of lemon juice, vinegar, shallots, and more.

Dice your lobster meat and the cucumbers, then coat with the dressing and put it in the refrigerator for at least a half-hour to chill.

For a personal tip, I usually marinate the flavors by chilling it for a couple of hours at least.

For a unique flavor profile, try out this vibrant lobster salad recipe! The salad consists of cooked lobster, chopped bell pepper, celery, and onion.

Make sure to have your pre-soaked wheat berries ready, then fold the other ingredients with it and add the dressing (lemon juice, olive oil, vinegar, etc.)

To keep it healthy, I usually eat this salad alongside a fresh fruit smoothie. It definitely hits the spot on a warm day!

For this easy recipe, all of the elements are served cold, and you can pair it with horseradish or mustard to spice it up.

I like serving this with assorted fruits and berries on the side, I think it is such a refreshing dish!

I typically serve it with lemon wedges, lettuce, and a homemade remoulade sauce that the recipe calls for. How succulent!

Where are the sandwich lovers at? Here is a delightfully easy recipe for you! Make the filling by sautéing shallots, garlic, leftover lobster meat, tarragon, and other spices.

Toast the insides of the hoagie roll with some butter, this will prevent the sandwich from getting soggy.

Put a giant heap of your lobster filling. To make it even crispier, I will sometimes throw it in the oven for a few minutes after it’s been built!

Here is a fun variation of a lobster roll! Sliders. Grab a medium-sized bowl and fold your leftover lobster meat with celery, shallots, pickles, and mayonnaise. Set aside in the refrigerator to chill.

My family enjoys french fries or potato chips as a side for this tasty sandwich!

This recipe is untraditional in the sense that it doesn’t have any mayo or celery!

Heat a skillet, melt some butter, and toss in your leftover or frozen lobster meat accompanied by seasonings and lemon zest.

Toast your buns, then generously build the sandwich up with as much lobster as you prefer! I personally like garnishing it with fresh chives and basil.

Croissant sandwiches are a delicacy to many, and here is how you can make your next one using leftover lobster meat.

You have already completed the hard part of the process, which is cooking and cooling the lobster!

The interesting thing about the filling is that the celery and scallions are cooked, not raw. After cooking them, fold them into the chopped meat along with crab dip.

Pile your filling into a toasted croissant. My favorite part is drizzling it with fresh lemon juice and sprinkling some basil on top.

This recipe uses hot dog buns that will be filled and then cut into bite-sized pieces to enjoy. If using frozen lobster meat, make sure it is fully defrosted.

Use a skillet to pan-fry the hot dog buns until they’ve reached the right level of crispiness, then load up the lobster, close the sandwich lid, and cut them.

My kids love these little sandwiches, the bite-sized portions are so fun!

A simple yet vibrant sandwich, the open-faced lobster roll. The most important element is the lobster salad, of course, which is made from your leftover cooked lobster meat, mayonnaise, celery, and green onions.

Assemble by layering the bread, lettuce, lobster mixture, and finally the sea beans. To make it even more fun, I usually top it with potato chips!

Adorn the roll of your choice with a refreshing lobster salad!

Make a dressing for your chopped and cooked lobster meat, made out of mayonnaise, lemon juice, parsley, hot sauce, and more.

I personally like dipping these sandwiches in some type of spicy sauce! It elevates the flavors.

Using French bread that has been brushed with olive oil and grilled, you can’t get any better than this variation of a lobster roll.

Join your cooked and chopped lobster meat with shallots that have been cooked in red wine vinegar and sugar.

Add lemon juice, diced tomatoes, celery, parsley, and more. Once your bread has been toasted, place a mound of the meat mixture onto the toast.

My family loves garnishing it with fresh tomato, basil, and parsley to bring it to the next level!

With hints of lemon, garlic, and shallots, this lobster roll is heavenly, it's a perfect picnic food!

You have the freedom to use whatever bread you want, maybe a Hawaiian roll or brioche bun.

Combine all the ingredients to make the perfect lobster salad that is bursting with flavors of fresh lemon and dill.

Top your mixture on your toasted roll, then garnish. Personally, I love finishing it off with chopped chives and diced onions.

This recipe is absolute bliss and incredibly easy. To start, roll out your dough crust, I like brushing it with melted butter on the inside.

Next, make your lobster filling by blending your lobster meat with parmesan and other ingredients!

Load your mixture onto the pizza crust, leaving room to close it up. Fold and blend the seams, then bake!

I love brushing the outer crust with some garlic butter when it comes out of the oven, it is so savory and divine!