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Mother’s Day is a time of year when we can show appreciation for the moms and mother figures in our lives. And what better way is there to show your love then through food? To let Mom know you are thinking of her, it’s always appropriate to treat her to a nice meal, whether it be the traditional breakfast in bed or a nice dinner out. It’s no wonder Mother’s Day is one of the busiest restaurant days of the year!
If you like to cook, you can easily put a personal stamp on Mother’s Day by cooking some of mom’s most loved foods for her. Is there one food your mom lives for? If you are cooking for a mom in your life this year and are puzzling over what to make, then that’s the best place to start. Lots of moms would love something made with chocolate, such as Chocolate Stuffed French Toast for breakfast. Some would pick steak as their favorite. My own mom would probably choose a lobster dish.
I don’t often talk about cooking lobster because, unfortunately I haven’t been able to eat it since my mid teens due to a food allergy. But I do remember what it tastes like and can appreciate the love for this succulent delicacy. There is nothing like picking fresh lobster meat out of the shell and dipping it in drawn butter, preferably at a dockside lobster pound in Maine, even if I have to enjoy it vicariously.
This Mother’s Day I’ll try to recreate this experience for my mom (Mom, I hope you’re not reading!) with some fresh live lobsters we’ll pick up at the seafood market. We’ll probably go classic with simple steamed lobsters, accompanied by corn on the cob and boiled red potatoes, and some peel and eat shrimp for the non lobster eaters. But there is also the elegant route with a lobster salad. The main thing with lobster is to keep it simple and let its flavor shine through.
Another way to honor Mom is to make some of her best time tested recipes as a tribute to her. Moms everywhere nourish their families and show love through cooking, so it’s time to return the favor. There’s a reason that so many recipes have been passed down as “Mom’s Best,” from chocolate cake to meatloaf to lasagna. Most of these are comfort foods and any mom would be happy to enjoy someone else cooking her best family dishes. Even if a mom isn’t much of a cook, she probably has one or two recipes she’s perfected through the years.
Come to think of it, maybe I’ll combine those two ideas and make a comfort food lobster pot pie. Again, simplicity is key, with the base being a simple lobster stew topped by an elegant puff pastry lid. There are so many methods for cooking whole lobster, from boiling to steaming to getting them drunk (it is said to relax the crustaceans for an ultra tender outcome). For this recipe, you will want to par cook the lobster for just a few minutes.
Show your love this year by cooking Mom’s best. Just don’t forget to clean up the dishes afterward!
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1258-mothers-recipes/
Mother's Best Recipes
Mother’s Day is a time of year when we can show appreciation for the moms and mother figures in our lives. And what better way is there to show your love then through food? To let Mom know you are thinking of her, it’s always appropriate to treat her to a nice meal, whether it be the traditional breakfast in bed or a nice dinner out. It’s no wonder Mother’s Day is one of the busiest restaurant days of the year!
If you like to cook, you can easily put a personal stamp on Mother’s Day by cooking some of mom’s most loved foods for her. Is there one food your mom lives for? If you are cooking for a mom in your life this year and are puzzling over what to make, then that’s the best place to start. Lots of moms would love something made with chocolate, such as Chocolate Stuffed French Toast for breakfast. Some would pick steak as their favorite. My own mom would probably choose a lobster dish.
I don’t often talk about cooking lobster because, unfortunately I haven’t been able to eat it since my mid teens due to a food allergy. But I do remember what it tastes like and can appreciate the love for this succulent delicacy. There is nothing like picking fresh lobster meat out of the shell and dipping it in drawn butter, preferably at a dockside lobster pound in Maine, even if I have to enjoy it vicariously.
This Mother’s Day I’ll try to recreate this experience for my mom (Mom, I hope you’re not reading!) with some fresh live lobsters we’ll pick up at the seafood market. We’ll probably go classic with simple steamed lobsters, accompanied by corn on the cob and boiled red potatoes, and some peel and eat shrimp for the non lobster eaters. But there is also the elegant route with a lobster salad. The main thing with lobster is to keep it simple and let its flavor shine through.
Another way to honor Mom is to make some of her best time tested recipes as a tribute to her. Moms everywhere nourish their families and show love through cooking, so it’s time to return the favor. There’s a reason that so many recipes have been passed down as “Mom’s Best,” from chocolate cake to meatloaf to lasagna. Most of these are comfort foods and any mom would be happy to enjoy someone else cooking her best family dishes. Even if a mom isn’t much of a cook, she probably has one or two recipes she’s perfected through the years.
Come to think of it, maybe I’ll combine those two ideas and make a comfort food lobster pot pie. Again, simplicity is key, with the base being a simple lobster stew topped by an elegant puff pastry lid. There are so many methods for cooking whole lobster, from boiling to steaming to getting them drunk (it is said to relax the crustaceans for an ultra tender outcome). For this recipe, you will want to par cook the lobster for just a few minutes.
Show your love this year by cooking Mom’s best. Just don’t forget to clean up the dishes afterward!
Lobster Pot Pie
Made with lobster meat, butter, leek, flour, half and half, paprika, salt and freshly ground black pepper, chives, parsley
Made with lobster meat, butter, leek, flour, half and half, paprika, salt and freshly ground black pepper, chives, parsley
Serves/Makes: 6
- 4 cups lightly cooked lobster meat, cut into 1/2 inch chunks
- 3 tablespoons butter
- 1 cup finely sliced leek
- 3 tablespoons all-purpose flour
- 3 cups half and half
- 1/2 teaspoon paprika
- salt and freshly ground black pepper
- 1 tablespoon chives, thinly sliced
- 1 tablespoon finely chopped parsley
***Topping***
- 1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
- 1 large egg, lightly beaten
- 1 tablespoon milk
Preheat oven to 425 degrees F.
In a small bowl, combine egg and milk, and set aside.
Lay puff pastry on a clean surface. Using a round cookie cutter or the rim of a glass, cut out pastry rounds a bit larger than the rims of the ramekins or bowls. Brush pastry with egg wash.
Place on a parchment-lined baking sheet. Bake until golden brown and puffed, 9 to 12 minutes.
Melt butter in a large skillet over medium high heat. Add leeks and cook until soft, 3 to 4 minutes. Season with salt and pepper.
Add flour and cook for one minute. Pour in half and half and bring just to a boil for 2-3 minutes, until thickened. Add lobster meat, paprika, thyme and lemon zest and stir to combine. Season to taste with salt and pepper.
Spoon hot lobster stew into individual large ramekins or bowls. Place a baked pastry lid on each and sprinkle with chopped chives and parsley. Serve immediately.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1258-mothers-recipes/