Nova Scotia Lobster Poutine
2 oz
| fresh Nova Scotia lobster tail (cut into bite size pieces)
| 60 g
|
1/2 oz
| Fox Hill Cheese Curds
| 16 g
|
1 oz
| socca fries
| 25 g
|
2 tbsp
| mounted butter (beurre montée)
| 30 ml
|
Make the socca fries and the beurre montée.
Turn your broiler on. Heat the lobster in the beurre montée. Place some of the curds in the bottom of a small bowl. Place the “fries” on top of the curds. Spoon the lobster over the fries and place the rest of the curds on top of the lobster. Spoon the 2 tablespoons of beurre montée over the lobster and heat under the broiler until the curds on top have melted a bit. Garnish with something beautiful and serve. Bon appétit !
Socca fries:4 oz
| chickpea flour
| 125 g
|
2 cups
| water
| 500 ml
|
| salt to taste
|
|
Take water and heat it in a pot. Thicken the water with the sifted chickpea flour. Season when it has become quite thick. Pour the mixture into a container and let cool. Cut the cooled socca into French fry shapes. Deep fry the “fries” in canola oil until they are crisp on the outside and molten on the inside.
Beurre montée:1/3 cup
| water
| 75 ml
|
10 oz
| unsalted butter
| 300 g
|
| salt to taste
|
|
Heat the water and the salt in a pot. Gradually incorporate the butter whisking as you add. Once you have an emulsion you are ready to go. Do not overheat as this will break the emulsion.
Recipe provided by: Chef Dennis Johnson (Fid Resto)
5 1/2 cups
| chicken stock
| 1.25 L
|
1 1/2 tbsp
| olive oil
| 20 ml |
3
| shallots, finely chopped
|
|
| 2-3 | cloves garlic, finely chopped
| |
1 1/2 cup
| arborio rice
| 375 ml |
1 cup
| dry white wine
| 175 ml |
1 1/2 cup
| cooked lobster meat, coarsely chopped
| 375 ml |
5 tbsp
| butter | 75 ml
|
1/2 cup
| spring peas (fresh or frozen)
| 125 ml
|
2 tbsp
| flat-leaf parsley, chopped
| 30 ml
|
1 tbsp
| chives, chopped
| 15 ml
|
1/2 cup
| asiago cheese, grated
| 125 ml
|
| Celtic sea salt and freshly ground pepper, to taste
|
|
Heat stock in a medium saucepan and bring to a simmer. In a separate large saucepan, heat the olive oil over moderately low heat. Add the shallots and a pinch of Celtic sea salt and sauté for two minutes. Add the garlic and sauté another two minutes. Turn the heat up to moderately high, add the rice and stir for 2-3 minutes. Simmer peas in salted water until tender, about two minutes. Drain and set aside.
Turn heat down to medium low, add the wine and continue stirring. When almost all the wine has absorbed into the rice, add a ladle of hot stock, a pinch of salt and freshly ground pepper and continue cooking, stirring often. Continue adding ladles of stock, stirring often until liquid has been absorbed into the rice before adding more and until rice is tender with some bite and risotto is creamy. Remove the rice from the heat. Gently stir in the chopped lobster, butter, asiago, peas, flat-leaf parsley and chives. Serves 4-6.
Recipe provided by: DesBarres Manor Inn
| 1 | French Style Baguette | 1 |
| 10-12 oz | Nova Scotia lobster meat | 300-500 mL |
| 2 tbsp | mayonnaise | 30 mL |
| 2 oz | fresh dill | 175 mL |
| 1 | garlic clove, crushed | 1 |
| ½ | juice from ½ lime | ½ |
| ¼ | juice from ¼ lemon | ¼ |
| pinch | salt | pinch |
| pinch | freshly ground black pepper | pinch |
Slice your baguette 3/4 of the way through, spreading it open like a book. Remove the soft dough from the bottom half of the baguette leaving it hollow.
In a bowl mix the lobster meat, mayonnaise, dill, citrus juices and salt and pepper to taste. Spoon onto the bottom half of the baguette. Top with a lettuce leaf if desired. Cut and serve.
Recipe provided by: www.adventuresintaste.ca
Cold lobster and pasta tossed with a creamy light dressing makes a great summer lunch or light one-dish supper meal.
| ½ cup | olive oil | 125 mL |
| ½ cup | sour cream | 125 mL |
| ¼ cup | lemon juice | 50 mL |
| ½ cup | chopped fresh dill | 125 mL |
| 1 | garlic clove, crushed | 1 |
| 2 cups | lobster meat, cooked & chopped or
1 tin (11.3 oz/312 mL) frozen lobster meat | 500 mL |
| 1 cup | chopped ripe tomato | 250 mL |
| 2 tbsp | finely chopped green onion | 25 mL |
| 1 tsp | freshly ground black pepper | 5 mL |
| 8 oz | dry fusilli pasta | 250 g |
In a medium sized bowl combine olive oil, sour cream, lemon juice, dill and garlic. Whisk until well blended. Add lobster meat, chopped tomato, green onion and pepper. Toss until well mixed. Cover and refrigerate for 1 hour to blend flavors. Cook pasta in salted boiling water until tender (about 8 to 10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Drain and cool. Add pasta to lobster mixture. Toss well. Cover and refrigerate for at least 1 hour before serving. Makes 4 servings.
Recipe provided by: Taste of Nova Scotia
The ultimate Nova Scotia “ fast food ” lends itself to picnics on the beach or lunch for two on the deck. For a lighter variation try using pita pockets instead of the traditional roll.
| 1 | 11.3-oz (312 mL) tin frozen lobster meat* | 1 |
| ½-¾ cup | mayonnaise | 125-175 mL |
| 2 tsp | lemon juice | 10 mL |
| 3 tbsp | diced celery | 45 mL |
| 2 tbsp | minced onion (optional) | 25 mL |
Thaw and drain lobster meat. Chop into bite size pieces. In a small mixing bowl combine mayonnaise with lemon juice, celery and onion. Add to lobster and mix well. Spread the lobster salad on your favorite bread, croissant or use as a pita bread filling. *Yields approximately 2 cups (500 mL) of lobster meat. Makes 4 to 6 servings.
Recipe provided by: Taste of Nova Scotia
Lobster Chowder
This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.
| 1⅔ cups | potatoes, peeled, diced & cooked | 400 mL |
| 2 tbsp | butter | 25 mL |
| 1½ cups | onions, peeled & minced finely | 375 mL |
| 2 tbsp | dried thyme leaves | 25 mL |
| 1½ tsp | celery salt | 7 mL |
| ¼ tsp | black pepper | 1 mL |
| ¾ cup | sour cream | 175 mL |
| 1½ cup | whipping cream | 375 mL |
| 1 cup | milk | 250 mL |
| 2 cups | lobster meat, cooked & chopped, plus juices* | 500 mL |
In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil. * An 11.3-oz (312 mL) tin of frozen lobster meat may be substituted. Makes 6 servings.
Recipe provided by: Taste of Nova Scotia
| 1 cup | Nova Scotia cooked lobster meat | 250 mL |
| ¼ cup | chopped green pepper | 50 mL |
| ¼ cup | chopped onion | 50 mL |
| 1 cup | chopped celery | 250 mL |
| 1 tsp | Worcestershire sauce | 5 mL |
| ¼ tsp | pepper | 1 mL |
| 1 cup | mayonnaise | 250 mL |
| 1 pkg. | (255g) frozen, 3-in (7.5 cm) tart shells, thawed | |
| 2 tbsp | melted butter | 25 mL |
| 1 cup | bread crumbs | 250 mL |
Cut cooked lobster into small pieces. Combine remaining ingredients, except butter and breadcrumbs, and stir lightly. Fold in lobster and refrigerate. Combine melted butter and breadcrumbs. Fill thawed tart shells with lobster mixture. Top with crumbs. Bake in a 350˚ F (180˚ C) oven for 30 minutes or until pastry is brown. Makes 12 appetizer servings.
Recipe provided by: Taste of Nova Scotia
5 1/2 cups
| chicken stock
| 1.25 L
|
1 1/2 tbsp
| olive oil
| 20 ml |
3
| shallots, finely chopped
|
|
| 2-3 | cloves garlic, finely chopped
| |
1 1/2 cup
| arborio rice
| 375 ml |
1 cup
| dry white wine
| 175 ml |
1 1/2 cup
| cooked lobster meat, coarsely chopped
| 375 ml |
5 tbsp
| butter | 75 ml
|
1/2 cup
| spring peas (fresh or frozen)
| 125 ml
|
2 tbsp
| flat-leaf parsley, chopped
| 30 ml
|
1 tbsp
| chives, chopped
| 15 ml
|
1/2 cup
| asiago cheese, grated
| 125 ml
|
| Celtic sea salt and freshly ground pepper, to taste
|
|
Heat stock in a medium saucepan and bring to a simmer. In a separate large saucepan, heat the olive oil over moderately low heat. Add the shallots and a pinch of Celtic sea salt and sauté for two minutes. Add the garlic and sauté another two minutes. Turn the heat up to moderately high, add the rice and stir for 2-3 minutes. Simmer peas in salted water until tender, about two minutes. Drain and set aside.
Turn heat down to medium low, add the wine and continue stirring. When almost all the wine has absorbed into the rice, add a ladle of hot stock, a pinch of salt and freshly ground pepper and continue cooking, stirring often. Continue adding ladles of stock, stirring often until liquid has been absorbed into the rice before adding more and until rice is tender with some bite and risotto is creamy. Remove the rice from the heat. Gently stir in the chopped lobster, butter, asiago, peas, flat-leaf parsley and chives. Serves 4-6.
Recipe provided by: DesBarres Manor Inn