How lucky are you? You live in Maine, land of lobster. This year, take advantage of that culinary ace by adding lobster to your Super Bowl munchies table.

These three recipes, courtesy of the Maine Lobster Marketing Collaborative, can help.

MAINE LOBSTER GUACAMOLE

Recipe adapted from the Maine Lobster Marketing Collaborative. Keep tasting as you make the dip, and make the dip to suit yourself. For the lobster, use tails, knuckles or claws.

Serves about 8

4 ripe avocados

2 tablespoons freshly squeezed lime or lemon juice

1/4 to 1/2 cup minced red onion or thinly sliced scallions

2 to 4 serrano chilies, deseeded and minced

1 ripe tomato, seeds and pulp removed, chopped

1/4 cup finely chopped cilantro (leaves and tender stems)

1 teaspoon kosher salt

Dash freshly grated black pepper

About 1/2 pound sliced Maine lobster meat

Tortilla chips

Cut the avocados in half. Remove the seeds, discard and scoop out the flesh. Place the flesh in a bowl with the lime (or lemon) juice. Roughly mash it with a fork. Add the chopped onion, chilies, tomatoes and cilantro. Combine. Season with salt and pepper. Garnish with the lobster and serve with tortilla chips.

ARTICHOKE AND MAINE LOBSTER DIP

Recipe adapted from the Maine Lobster Marketing Collaborative. You can buy artichokes canned in water or marinade. Be sure to use full-fat cream cheese for this dip.

Serves 8

2 cans artichoke hearts (approximately 10-12 to a can)

2 cups Maine lobster meat, in bite-sized chunks

1 pound cream cheese

1 cup grated Parmesan cheese

1 cup grated Romano cheese

2 cups mayonnaise

1 to 2 tablespoons minced garlic

1/3 cup dry vermouth

2 tablespoons dry mustard powder

Nacho chips, crackers or bread bowl, to serve

Preheat the oven to 350 degrees F.

Drain the artichokes and cut into chunks. Place them in a medium bowl with the lobster. Set aside.

Mix the remaining ingredients except for the chips/crackers together in a large bowl until they are smooth and creamy.

Gently fold in the artichoke-lobster mixture, taking care not to break them up much. Transfer the dip to an ovenproof dish and bake for 20 to 25 minutes until it is lightly browned and bubbling.

Serve warm in a bread bowl or with nacho chips or crackers.

BACON, MAINE LOBSTER AND TOMATO SLIDERS

Recipe adapted from the Maine Lobster Marketing Collaborative.

Makes 12 sliders

1/2 teaspoon sesame seeds

1/2 teaspoon fennel seeds

1/2 teaspoon celery salt

1/2 teaspoon Korean chili pepper

11/2 tablespoons mayonnaise

1/2 teaspoon sriracha, plus more if desired

3 pounds shell-on Maine lobster

4 bacon strips, cut into thirds

3 to 4 tomatoes (you’ll need 24 thin slices)

1 small head frisée lettuce, torn into bite-size pieces (about 2 cups)

12 mini-brioche rolls

Grind the seeds with the celery salt and Korean chili pepper until fine. Combine the mayonnaise with the spice blend. Add the sriracha. Refrigerate for at least 15 minutes.

Bring a pot of water to a boil. Meanwhile, separate the claws and the tail from the lobster body, reserving the body for another use. Cook claws in the water for 9 minutes, the tail for 7 minutes. Remove the lobster and immediately chill in ice water.

Remove the lobster meat from the shells and chop into 1/2-inch cubes. Combine the lobster meat with the spiced mayonnaise.

Spoon 2 ounces of the lobster salad onto each mini brioche roll. Top each sandwich with a piece of bacon, 2 thin slices of tomato and some frisee. Skewer with bamboo skewers. Serve with additional sriracha, if desired.

Food editor Peggy Grodinsky can be contacted at 791-6453 or:

pgrodinsky@pressherald.com

Twitter: @PGrodinsky

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