Lobster season is upon us, and there’s no better way to beat this heat than with some sweet and tender lobster meat paired with the perfect summer beverages and sides.
Checkout these easy-to-make cocktails and side dishes that will amplify the flavors of your lobster and transform a perfectly cooked lobster into a perfectly divine summer meal.
Here’s two cocktails for the books - our beloved Gold Fashioned and a summer sangria. Both of these cocktails pair beautifully with lobster and are heavenly on a hot day.
Try pairing your lobster with our favorite signature cocktail from the Golden Steer Steakhouse, the Gold Fashioned - our iconic spin on a traditional Old Fashioned cocktail.
- 2 parts of your favorite spirit (ours is a super smoky scotch)
- 1 part of our Gold Fashioned Mix* (instructions below)
- A splash of amaretto
- A splash of water
- 1 large ice cube
- Maraschino cherries
- Orange twist
- Grab a mixing jar or a large glass and add ice.
- Put in 2 parts of your spirit of choice.
- Add in 1 part of our Gold Fashioned Mix.
- Mix them together, and make sure you are chilling while mixing.
- Grab a rocks glass and add in a large ice cube.
- Pour your cocktail over the large ice cube.
- Now it’s time to garnish it! We like to use 2 maraschino cherries and a twist of orange. Cheers!
*How to Make Gold Fashioned Mix:
Equal parts sugar and water with a splash of bitters
Try this easy, quick, and superbly refreshing Spanish sangria recipe from Gimme Some Oven. It takes a mere 10 minutes to prep, it serves 12, and it’s extremely easy to customize.
- 2 bottles Spanish red wine (Rioja wine is the most popular)
- 1/2 cup brandy
- 2 oranges (one juiced and one diced)
- 1 green apple (diced)
- 1 lemon (diced)
- 1 cinnamon stick
- Optional sweetener: simple syrup* (instructions below) or maple syrup
- Optional bubbles: lemon-lime soda, ginger ale, or sparkling water
- Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon, and cinnamon stick to a large pitcher, and stir to combine.
- Taste, and add in a few tablespoons of sweetener, if desired.
- Cover and refrigerate for at least 30 minutes or for up to 4 hours.
Serve over ice, and top off each glass with a splash of bubbly soda (or water) if you desire. Enjoy!
*How to Make Simple Syrup:
Combine equal parts sugar (or honey) with water. Stir the mixture and heat it until the sugar (or honey) has dissolved. Use it immediately, or cover and refrigerate it in a sealed container until you’re ready to use it.
Pair one or both of these light sides with your lobster. Bursting with fresh summer flavors, they won’t leave you feeling overstuffed.
Lemon Garlic Caesar Salad
Try this lemon garlic Caesar Salad from Taste of Home. This salad can be whipped up in 20 minutes from start to finish, and it serves 6.
- 4 teaspoons lemon juice
- 3 anchovy fillets
- 1 garlic clove (peeled)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 8 cups torn romaine
- 1 medium red onion (thinly sliced)
- 1 cup salad croutons
- 1/2 cup shredded Parmesan cheese
- To make the dressing, place the lemon juice, anchovy fillets, garlic, Worcestershire sauce, and pepper in a blender, and cover and process it until blended. While it’s processing, gradually add the oil in a steady stream.
- In a large salad bowl, combine the romaine, onion, croutons, and Parmesan cheese.
- Pour the dressing over the salad, toss it, and enjoy!
Grilled Corn on the Cob with Garlic-Chive Butter
Try this grilled corn on the cob with garlic-chive butter from The Pioneer Woman. It takes 35 minutes to cook from start to finish, and it serves 8.
- 8 ears yellow corn (in the husk)
- Kosher salt (for serving)
- 6 tablespoons salted butter (softened)
- 1 garlic clove (chopped)
- 2 tablespoons chives (chopped)
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- Heat a grill pan or grill over high heat (about 450-500°F).
- For the corn, pull off the layers of the green husk, except for the 2 layers closest to the kernels. Pull those 2 layers back, without detaching them.
- Remove all of the thin threads of silk from around the kernels of the corn.
- Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.
- Place the corn on the grill over the direct heat. Cover it, and cook it for 5 minutes. Then, rotate each ear with a 1/4 turn, cover it, and continue to cook it for 5 more minutes.
- Repeat this 1 to 2 more times in order to cook all the sides of the corn (15-20 minutes total). When it’s cooked through, the corn will become bright yellow and caramelized in spots. Once done, remove it from the heat.
- For the garlic-chive butter, combine (mash and stir with a fork) the butter, garlic, chives, paprika, and black pepper in a small bowl.
- Remove the charred husks from the corn, spread the garlic-chive butter all over the corn, sprinkle them with salt, and enjoy!
Try these sides out with your lobster if you’re craving cheesy or buttery comfort food goodness.
Perfectly Grilled Baked Potatoes
Try these fluffy on the inside and crispy on the outside baked potatoes on the grill from Gimme Some Grilling. They take 40 minutes from start to finish and serve 4.
- 4 russet potatoes
- 4 tablespoons butter (melted)
- 2 tablespoons coarse salt
- 2 tablespoons garlic powder
- 1/2 tablespoon ground pepper
- Preheat the grill to 400-450°F.
- Tear 8 sheets of foil squares (12x12 inch) to fold around the potatoes (you will be double wrapping the potatoes).
- In a small bowl, combine the salt, garlic powder, and pepper.
- Brush one entire potato with butter, and sprinkle 1/4 of the seasonings on it (spread it over the entire potato).
- Wrap it in a piece of foil, and then wrap a second piece of foil around it. Repeat with the other potatoes.
- Place them on the grill for 30 minutes, and turn them every 10 minutes.
- The potatoes are ready to eat when they are easily pierced with a fork. Load them up with butter and sour cream if desired, and enjoy!
Quick and Creamy Mac and Cheese
Try this gooey mac and cheese recipe from Joy Food Sunshine. It only takes 15 minutes to make it from start to finish, and it serves 8.
- 8 ounces elbow macaroni (uncooked)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder (optional, but recommended)
- 1 cup whole milk
- 1/4 cup sour cream or Greek yogurt
- 2 cups shredded cheddar cheese
- Cook the elbow macaroni according to the package instructions, and be sure to add 1/4 teaspoon salt to the water used to boil the noodles. Once done, drain them and set them aside.
- To make the cheese sauce, mix the flour, sea salt, and garlic powder together in a small bowl and set it aside.
- Over medium heat, melt the butter in a medium saucepan.
- Add the flour mixture, and whisk it to combine.
- Cook it for 1 minute (until the mixture is slightly brown).
- Add 1 cup milk and whisk it until the mixture is smooth.
- Add the sour cream (or Greek yogurt) and whisk it until smooth.
- Cook it on medium high heat until the mixture has thickened (about 3-5 minutes). Do not let it boil.
- Once it’s thick (it should stick to the back of the spatula), reduce the heat to low and add the cheese. Whisk it until the cheese is melted and the mixture is smooth. Taste it, and add salt/more seasoning if desired.
- Add the cooked pasta to the pot of cheese sauce, and stir it until the sauce is evenly distributed.
- Let it cool for 3-5 minutes so that the sauce thickens a bit and sticks to the noodles. Enjoy!
For the best lobster ever to go with these delicious sides and beverages, check out how to get the best lobster shipped straight to your door and why this is our lobster of choice.