Tried, Tasted and True Maritime Lobster Recipes
While many prefer lobster ‘naked’ simply fresh from the shell, and don’t get us wrong, we love it that way too BUT it’s hard to share. That’s where recipes come in – with your Lobster Made Easy. Pop your whole lobster in the microwave, and in six minutes you’ll have the key ingredient for a dish that’ll have everyone raving.
Here in Nova Scotia, when you ask what’s their favourite recipe, they’ll have your wishing they’d invite you over to their place – and they probably would! But you too can be the lob’STAR, below we’re curating a collection of recipes from Chef’s, locals, and lobster lovers like you!
We’re just getting started, here are a couple to get you ‘rolling’. Better still, we’d love it if you shared your favourite
lobster recipe with us. Sendus your recipe (and a photo!) – and within days, it’ll be here on Lobster Made Easy for all lobster lovers to see AND try at home.
Here in Nova Scotia, when you ask what’s their favourite recipe, they’ll have your wishing they’d invite you over to their place – and they probably would! But you too can be the lob’STAR, below we’re curating a collection of recipes from Chef’s, locals, and lobster lovers like you!
We’re just getting started, here are a couple to get you ‘rolling’. Better still, we’d love it if you shared your favourite
lobster recipe with us. Sendus your recipe (and a photo!) – and within days, it’ll be here on Lobster Made Easy for all lobster lovers to see AND try at home.
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**NEW** launched for the Holidays and now available year-round!
Order & Pick-Up your cooked, frozen packed in brine, Nova Scotia Lobster knuckles and claws, in 1 and 2 lb packs. See details now, and start making these delicious recipes! |
Lobster RavioliSourced from our friends at Saltscapes Magazine, recipe from Chef Tracy Wallace.
INGREDIENTS
Filling:
10 oz. (295 g) lobster, cooked and diced small 6 oz. (170 g) cream cheese 1 tbsp (15 mL) parsley, chopped fine ½ tbsp (7 mL) lemon juice hot sauce, to taste cracked black pepper, to taste Chive pasta dough: 3 cups (750 mL) all-purpose white flour 4 eggs 2 tbsp (30 mL) water ½ tbsp (7 mL) olive oil 1 tbsp finely chopped chives Sauce: 4 tbsp (60 mL) white wine 1 tbsp (15 mL) roasted garlic 1½ cup (375 mL) whipping cream 4 tbsp (60 mL) parmesan Directions:
To make filling: In a bowl, mix lobster, cream cheese, half the chives, half the parsley, lemon juice, hot sauce and cracked pepper until mixed evenly. Note: You can do this in a food processor and it can be prepared in advance, up to a day ahead.
To make pasta dough: Mix all ingredients in kitchen aid or food processor to form a smooth ball. Let rest for one hour at room temperature. (Note: You can also store this in fridge for up to 24 hours until you’re ready to use.) To cook pasta: While heating a pot of boiling water, roll out pasta as thin as possible, make two sheets of pasta dough, egg wash one sheet and stuff with 2.5 oz lobster filling. Put sheet without egg wash on top. Cut out with large 3 inch round cutter and pinch edges together. Reduce heat to a simmer; blanch pasta until al dente about 2 – 5 minutes and cool in an ice bath. To prepare sauce: In a saucepan on medium heat, add white wine, roasted garlic and the rest of the herbs. Reduce by half, and then add pasta and cream. Simmer until cream thickens. Garnish with remaining chopped parsley and chives. Makes 8 servings or 8 large ravioli. 
Spicy Lobster RamenMark DeWolf, Sommelier and host of Wined & Dined, Saltwire.com
INGREDIENTS
2 1- 1/4 lb lobster, cooked, meat removed, finely chopped
1 bunch cilantro, chopped 3 tbsp sesame oil 1/4 cup vegetable oil 1/4 cup pickled ginger 2 tbsp gochujang (Korean chili paste) 2 tbsp rice vinegar 4 packages ramen noodles 4 egg yolks 2 chives, diced, for garnish Directions:
Prepare the lobster. Add cilantro, oil, ginger, gochujang and rice wine vinegar to blender. Puree until smooth.
Add to a pan set to medium-low heat along with lobster to warm. Cook ramen according to package instructions, but do not use the provided seasoning mix. Drain. Add noodles to bowl. Toss. Serve immediately. Top each with egg yolk and garnish with chives. 
Fried Lobster WontonsMark DeWolf, Sommelier and host of Wined & Dined, Saltwire.com
INGREDIENTS
2-4 Servings
1 lobster, meat removed, finely chopped 1/3 cup cream cheese 2 tsp garlic powder ½ tsp red chilli flakes 1 tsp chives, diced 12-15 wonton wrappers Directions:
Preheat oven to 400 F.
In a bowl combine lobster, cream cheese, spice and herbs. Lay wonton squares on a flat surface. Add a heaping teaspoon of mixture to center of each wonton. Set out a bowl of water. Moisten fingers and run along two sides of each wonton. Fold over to make a triangle. Press along seals. Place on a lightly greased baking sheet. Bake for 6 to 7 minutes or until golden brown. Serve as is or with your favourite dipping sauce. 
Pam's Creamed LobsterLegend has it that this dish originated in the fishing communities within Yarmouth, Nova Scotia. Passed down through generations, while there are many iterations of this traditional dish, the original distinguishing- and required - ingredient, in addition to fresh winter landed lobster, is vinegar. Shared with us by ‘Lady Loves Lobster’, Pam Wamback, joined us in our test kitchen to guide us through her family recipe. As an informed and passionate ‘all things’ lobster aficionado, this recipe proved easy, incredibly rich and so very tasty. Made with thawed Lobster Made Easy lobster, when you make this dish, you’ll be welcomed into a family tradition, a recipe perfected over the years, enjoyed by generations. Wamback Family Creamed Lobster (on toast)
INGREDIENTS
1 lb lobster meat (cooked and shelled, or thawed)
1/8 cup of salted butter 1/2 cup white vinegar (double check its not past expiry) 1 cup whipping cream 1 cup of half and half cream 1/2 teaspoon freshly ground pepper Directions:
In a large frying pan, melt butter.
Add cooked (or cook) diced chucks of lobster to butter, frying pan on medium to high. Cook lobster until ALL the butter is absorbed by the lobster. To the pan, now add 1/3 to 1/2 cup of white vinegar, it’ll sizzle and it should. Cook off vinegar, until there is none in the pan, the lobster has now absorbed ALL the vinegar. *stir constantly so it doesn’t burn! With 1 cup cream in one hand + 1 cup Half and half cream in the other, pour into the lobster at the same time. (It won’t curdled in the lobster - as long as you’ve ensured vinegar is all absorbed by the lobster) Then … watch the butter come back out of the lobster - the cream takes on a lobstery colour, as the butter is released from the lobster. Stir constantly until thickened. Try not to ‘overcook’ as the lobster will get ‘tough’. And finally, it’s ready. Pour over toast - as the Wambacks do, preferably homemade bread, toasted. Or, try it on mashed potatoes, french fries … you choose, AND, yes - it’s ok to lick your plate! |
Old Fashioned Grilled Lobster RollSourced by our friends at Saltscapes Magazine, recipe from Alain Bosse.
INGREDIENTS
6 hot dog buns
1/3 cup (75 mL) butter, softened 1 lb (500 g) lobster meat, chopped 2 tbsp (30 mL) mayonnaise 1/4 cup (50 mL) diced celery Salt and pepper to taste 1/3 cup (75 mL) shredded iceberg lettuce Directions:
Butter outsides of buns; place in a frying pan and grill at medium heat until browned, about 2 minutes. Flip and toast the other side.
In a medium bowl, combine lobster, mayonnaise, celery and salt and pepper. Spread some lettuce inside each bun and spoon 16 of the lobster mixture into the bun. Makes 6 servings. Tip: Serve with a side of potato chips. 
Karen's Lobster DipSent to us by Pam Wamback, this recipe was her mothers favourite to whip up for any gathering! Nice and simple to enjoy!
INGREDIENTS
1 cup Lobster - chopped fine
1/2 cup miracle whip 1 package cream cheese 1 tsp garlic powder pinch salt 1 tsp lemon juice Directions:
Beat / mix in food processor for about 3 minutes.
For best results, chill overnight for more flavor. |
