Lobster - Premium Seafood

A vanilla bean is to infuse the flavour of this cream sauce. Simmering the bean in the cream mixture for 5 minutes, then splits it and scrapes the seeds into the sauce, removing the pod. For the ease of the home cook, pure vanilla extract is an alternative.

• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) chopped shallots
• ¼ cup (60 mL) dry white wine
• 2 cups (500 mL) heavy cream (35% M.F.)
• 1 tsp (5 mL) pure vanilla extract
• 1 lb (450 g) cooked lobster tails and claws, shelled and drained
• salt and pepper
• 4 pre-baked puff pastry cups

Melt butter over medium heat and sauté shallots until transparent. Deglaze the pan with wine and reduce by half. Stir in cream and vanilla and bring to a boil. Reduce heat and simmer until sauce has reduced by half and thickened slightly. Stir in lobster pieces and season with salt and pepper. Serve in puff pastry cups.

Serves 4.

This delicious, easily-prepared lobster entree has an unforgettable flavour.

• 1 tbsp (15 mL) butter
• ‘12 oz (375 g) lobster meat
• 2/3 cup (150 mL) chopped tomatoes
• 4 tbsp (60 mL) creamed horseradish
• ¼ cup (60 mL) dry white wine
• 3 cups (750 mL) heavy cream (35% M.F.)
• ¼ cup (60 mL) chopped green onions
• salt and pepper to taste
• 1 lb (450 g) fresh linguini pasta

Heat butter in a heavy skillet on medium-high; sauté lobster, tomatoes and horseradish until tomatoes are softened. Remove lobster and tomatoes with a slotted spoon and reserve.

Deglaze skillet with wine. Add cream, bring to a boil and reduce to a slightly-thickened sauce consistency. Add green onions, reserved lobster and tomatoes; season with salt and pepper.

In a large pot of boiling salted water, cook pasta until a/ dente (tender yet firm). Drain pasta and serve on warmed plates topped with lobster cream sauce.

Serves 4-6.

The addition of lime gives a most delightful flavour to this dish and served it on a bed of fresh fettucini.

• 1 tbsp (15 mL) olive oil
• 2-3 garlic cloves, minced
• 12 oz (375 g) lobster meat, in bite-sized pieces
• 1 tbsp (15 mL) fresh basil, chopped (or 1 tsp/5 mL dried)
• 1 tbsp (15 mL) fresh chives, chopped (or 1 tsp/5 mL dried)
• 1 tbsp fresh oregano (or 1 tsp/5 mL dried)
• 2-3 fresh tomatoes, cut in wedges
• 19-oz (540-mL) can Italian-style plum tomatoes zest and juice of 1 lime
• salt and pepper to taste
• ¼ cup (60 mL) freshly grated Parmesan cheese pasta of choice to serve 4

Heat olive oil in a heavy-bottomed saucepan, add garlic and saute until softened, being careful not to brown. Stir in lobster and sauté until heated through. Add herbs, fresh and canned tomatoes, lime juice and zest. Season with salt and pepper. Stir in Parmesan cheese and return to serving temperature.

Cook pasta until a/ dente. Drain and serve topped with sauce and garnished with fresh herbs and additional Parmesan cheese, if desired.

Serves 4.

The ultimate lobster sandwich-served Maritime-style with a side of coleslaw and fries.

• 3 slices of white bread, toasted
• 3 strips bacon, cooked crisp and drained
• 4 oz (125 g) lobster meat
• shredded lettuce
• thin tomato slices
• mayonnaise

Spread first slice of toast with mayonnaise and cover with lettuce, tomato, and bacon. Cover with second slice of toast, spread with mayonnaise and lobster meat. Spread mayonnaise on one side of the third slice of toast and place on top of the sandwich. To serve, cut in quarters and secure with toothpicks. Garnish as desired.

Serves 1.