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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
   Lobster thermidor

This recipe makes an excellent choice for guests. It not only tastes delicious but can be prepared in advance and is impressive in its presentation. From Candleriggs, Peggy's Cove Road, Indian Harbour, Nova Scotia. (Formac Publishing

water sufficient to boil lobsters
1 onion, chopped
1 celery stock, chopped
1 bay leaf
1 lemon, sliced
4 uncooked lobsters, 1 1/4 - 1 1/2 pounds each
2 tablespoons butter, melted
1/4 cup butter
2 tablespoons chopped chives
1/4 cup flour
2/3 cup blend (10% m.f.)
1/4 cup dry sherry
1/2 teaspoon dry mustard
salt and pepper to taste
1/2 cup soft breadcrumbs, ground fine
1/3 cup grated Swiss or Parmesan cheese
fresh parsley or dill for garnish

Pour water into a large pot and add onion, celery, bay leaf, and lemon slices. Bring to a boil and reduce heat to simmer for 10 minutes. Add lobsters and bring back to a boil. Skim off foam and simmer for 10 to 12 minutes. Remove lobsters, strain broth and reserve 1 cup.

Split lobster tails and bodies and cut lengthwise. Remove meat from tails, knuckles and claws and cut into pieces. Discard all shells except lobster bodies and tails. Clean shells under running water and brush inside and out with first amount of butter.

In a saucepan melt 1/4 cup of butter and sauté chives until tender. Stir in flour to make a roux and gradually whisk in blend and reserved broth, stirring over medium heat until thickened. Add sherry and mustard, cooking for one additional minute. Season with salt and pepper and stir in breadcrumbs and lobster chunks.

Place shells on a greased broiler pan and spoon the lobster mixture into them. Top with cheese and broil until golden and heated through, approximately 7 minutes. Garnish with fresh parsley or dill.

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