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Tempting Recipes

Lobster Butter, Sandwiches,
and more...

Pancetta Wrapped Lobster Tails with Asparagus

Lobster Strawberry and Mango Salad

Lobster Bisque

Lobster, Citrus and
Couscous Salad

Lobster in Red Thai Curry Sauce with Fried Plantain

Lobster with Brown Butter Endive and Balsamic Glaze

Lobster Thermidor

Lobster Shannon

Lobster Sushi

Lobster Scalloped Potatoes

Lobster Bacon Mac & Cheese

Atlantic Canada Lobster
Le homard de l'Atlantique canadien
L'aragosta del Canada atlantico

The Crustacean with Charisma

Think new!  Imagination is the key to an exciting and enjoyable menu. Lobster can be used to turn any ordinary meal into something truly extraordinary.

Salads – a Star Item: In these times of increased health awareness, salads have come into the spotlight. Showcasing ingenuity and creativeness by focusing on fresh, quality ingredients they are the perfect place to feature lobster. Reflecting many moods and cuisines they take color, texture and taste to new heights with fabulous presentation possibilities. Lobster-based salads open a world of flavor opportunities.

Super Sandwiches: The old-fashioned lobster roll is as popular as a lobster boil or seafood chowder. Simple but delicious, it combines lobster meat mixed with mayonnaise and sometimes a dash of mustard on a roll with shredded lettuce. Adding lobster to a sandwich takes it to new heights. Experiment! You may be surprised how easy it is to create a culinary masterpiece.

Highly Versatile
There can be the perception that lobster is high in cost and waste. This can be quickly dispelled by using all the meat and making use of the body legs knuckles and shells. Its rich flavour makes Canadian Atlantic Lobster a highly versatile ingredient in many dishes. Also, frozen lobster products come in many convenient forms and packaging.

Seafood Stock: Seafood Stock made from lobster shells is truly magnificent. Freeze lobster shells as you accumulate them until you have enough for making a batch of stock. Combine several well crushed lobster shells with dry white wine (to taste). Simmer over low heat until 1/2 to 1/3 of the original liquid remains. Drain, straining to remove all of the shell. Let cool. Use in sauce, soup, chowder, stew or any recipe requiring a seafood stock.

Lobster Butter: Delicately pink, delicious butter can be served on fish, lobster or vegetables. Adds richness to seafood chowder, bisque, soup or cream sauce. Dry the reserved shell of a large lobster in the oven for 15 minutes at 120°C (250°F). Place shell into a sturdy plastic bag and crush or pound until fine. Melt 1/2 pound of butter in a double boiler and add the ground shell and 2 tablespoons of water. Simmer 10 minutes, being careful not to let it boil. Line a sieve with cheesecloth or a coffee filter and strain into a bowl of ice water. Refrigerate. Skim off the lobster butter when hard.


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© 2009
New Brunswick Department of Fisheries
Association of Seafood Producers, NL
Fish, Food and Allied Workers, NL
Government of Newfoundland & Labrador
Nova Scotia Fisheries & Aquaculture
PEI Seafood Processors Association