Some good lobster recipes are lobster tails with clarified butter and lobster mac and cheese. The mac and cheese uses cooked lobster meat, while the lobster tails uses frozen or fresh lobster.
To make lobster tails with clarified butter, preheat a charcoal grill. Using a sharp knife, cut through the top shell of 4 lobster tails. Cut a slit through the meat lengthwise, and pull the shells apart. Thread a skewer along the inside of the bottom shell. Brush the meat with 1/4 cup clarified lemon butter and wrap in aluminum foil. Bake for 12 to 15 minutes, and serve with more clarified lemon butter for dipping.
To make the lobster mac and cheese, preheat the oven to 375 degrees Fahrenheit. Cook 1 pound cavatappi or elbow macaroni. Heat 1 quart whole milk in a saucepan. In a pot, melt 6 tablespoons butter, and add 1/2 cup flour. Cook while whisking, and add the hot milk. Take the pot off the heat, and add 4 cups grated Gruyere, 2 cups grated cheddar, 1 tablespoon salt, 1/2 teaspoon pepper and 1/2 teaspoon ground nutmeg. Stir in the pasta and 1 1/2 pounds diced cooked lobster meat. Melt 2 tablespoons butter and combine with 1 1/2 cups fresh white breadcrumbs. Sprinkle the breadcrumbs on top and bake for 30 to 35 minutes.