Consumer Retail Facts/Education Food Service Videos Links Contact Us Home Sitemap

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
加拿大大西洋龍蝦
大西洋岸カナダ産ロブスター
대서양캐나다랍스터
   Lobster Scalloped Potatoes

 

Ingredients
2 cups of 2% milk
1 bay leaf
2 capers
1 anchovy
1 large clove of garlic, chopped
6 large new potatoes, scrubbed
   and sliced 1/8 inch thick
1 medium cooking onion, peeled
   and sliced 1/8 inch thick
3 oz of unsalted butter, cubed
3 oz of Asiago cheese, grated
1 ½ lb of Atlantic Lobster, blanched and shelled,
   cut into ½ inch pieces  
Salt and pepper to taste

Method
In a pre-greased casserole pan, over lap sliced potatoes, placing onions, cubed butter, salt & pepper, Asiago and lobster between each layer, three layers of potatoes in total.
Mortar and pestle the garlic, anchovy and capers to a paste (or chop finely), add to the milk along with bay leaf.
Bring milk to a slow simmer for ten minutes in a heavy bottomed pot (do not let it boil).
Pour milk mixture over potatoes and cover the dish with foil.
Place in a pre-heated 350’c oven for 40 to 50 minutes, or until a paring knife slides through with very little resistance.
Remove foil and place in oven on broil for another 5 minutes to brown the top.
Once the scalloped potatoes have some color remove from oven and let sit for 5 minutes before cutting and serving.

Note:
When blanching Lobster, place a whole lobster in a large pot with 6 inches of boiling water, cover and cook for 3 minutes. This is long enough to blanch the lobster but not fully cook the meat inside the shell. Remove lobster and place in an ice bath to arrest the cooking. The meat will be easy to pull away from the shell but won’t be fully cooked, perfect for the Lobster Scalloped Potatoes and recipes similar that call for longer cooking times.

 


HomeFrom Sea to TableLobster ProductsQuality AssuranceNutrition FactsRecipes
Sustainable FisherySourcing LobsterCookingLobster FactsHandling Lobster
DesktopsLobster BiologyLobster TermsLinksContact Us

© 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