Recipes

Lobster Terrine

• 1 can (11.3 oz / 320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
• 1/2 lb (250 g) scallops
• 1/3 cup (75 mL) heavy cream
• 1 egg white
• 1 Tbsp (15 mL) chopped green onion
• 1 Tbsp (15 mL) chopped fresh dill
• 1/4 tsp (1 mL) cayenne pepper
• 1/4 tsp (1 mL) nutmeg

Sauce

• 1/2 cup (125 mL) lobster juice
• 1/2 cup (125 mL) heavy cream
• 1 tsp (5 mL) ketchup or tomato paste (optional)
• 1/2 tsp (2 mL) chopped fresh dill
• 1 Tbsp (15 mL) sherry
• 2 tsp (10 mL) cornstarch
• juices from finished cooked terrine

Preheat oven to 400°F (200°C). Grease an individual loaf pan or any oven-proof, 3-cup (750 mL) baking dish. Thaw lobster in refrigerator overnight; drain, reserving juice. Set aside lobster claws for garnish. Finely chop remaining lobster and divide into two portions: larger portion - 1 cup (250 mL); smaller portion - 1/2 cup (125 mL). Place claws and smaller portion in refrigerator until needed.

In a food processor, purée scallops, cream, egg white, green onion, dill, pepper, and nutmeg. Add the larger portion of lobster meat and purée until smooth. Place one-half of the smaller portion of lobster meat on the bottom of loaf pan and cover with half of the puréed lobster mixture. Place remaining lobster meat lengthwise down the centre of loaf pan. Cover with remaining lobster purée mixture. Place loaf pan in larger pan containing 1 inch (2.5 cm) of water. Poach uncovered for 20 minutes. Turn oven off and let terrine sit in oven for an additional 10 minutes. Remove from oven and carefully drain off any cooking juices, saving them for sauce. Place in refrigerator to cool. When cold, cover exposed surface with plastic wrap.

To serve, cut in six slices and garnish with sauce and lobster claws. Decorate with sprigs of fresh dill. Prepare sauce by combining all ingredients except cornstarch in a small saucepan. Don't forget cooking juices. Ketchup or tomato paste if optional as it is used only to give sauce colour. Cook over moderate heat; stirring constantly until hot. Add cornstarch and continue cooking and stirring until sauce thickens slightly. Remove from heat and cool in refrigerator. Stir well before serving.

Makes approximately six appetizer servings complete with sauce and claw garnish.

Lobster Pot

• 1 can (11.3 oz/320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
• 1 loaf round unsliced pumpernickel bread
• 1 package (8 oz 250 g) light cream cheese
• 1 cup (250 mL) light sour cream
• 1 tsp (5 mL) Worcestershire sauce
• 1/2 tsp (2 mL) Tabasco sauce
• 1/2 tsp (2 mL) minced garlic
• 2 cups (500 mL) grated cheddar cheese
• 1/2 cup (125 mL) chopped green onion
• dash salt and pepper

Thaw lobster in refrigerator overnight; drain and cut into bite-size pieces. Hold in refrigerator. Slice the top of the loaf of bread. Scoop out the inside of the bread, leaving a 1-inch (2.5 cm) layer all around the outside and bottom of loaf. Reserve bread, cut into cubes, for dipping. Preheat oven to 350°F (180°C).

In a large bowl, cream the softened cream cheese. Add sour cream, Worcestershire sauce, Tabasco sauce, and garlic; mix well. Fold in grated cheddar cheese, green onion, and salt and pepper. Fold in lobster. Fill bread shell with lobster mixture. Place top on bread loaf and wrap in foil. Place on cookie sheet and bake for 70 minutes, until mixture is thoroughly heated.

Serve with bread cubes, crackers, or cut, fresh vegetables. Makes approx 8 to 10 appetizer servings.

Note: This lobster mixture may be baked in a covered casserole if bread is not available; Kaiser rolls may be substituted for individual entrees.

Lobster Elegance

• 1 can (11.3 oz/320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
• 2 Tbsp (25 mL) melted butter
• 2 Tbsp (25 mL) flour
• 1/4 tsp (1 mL) dry mustard
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) sugar
• 1 cup (250 mL) lobster juice (or use chicken stock or water)
• 1 cup (250 mL) lightly sour cream or plain yoghurt
• 1/4 cup sherry (60 mL)
• 2 cups (500 mL) cooked long-grain rice
• 1 cup (250 mL) croutons
• 1 cup (250 mL) grated cheddar cheese

Thaw lobster in refrigerator overnight; drain, reserving juice. Cut lobster in bite-size pieces, removing any cartilage in claws. Store in refrigerator. Melt butter in a saucepan over low heat. Whisk in flour, mustard, salt and sugar. Gradually add lobster juice, sour cream, and sherry, stirring constantly to make a smooth thickened sauce. Add lobster and stir gently. Remove from heat. Evenly cover the bottom of a 9 x 13 inch (3 L) greased casserole with cooked rice. Cover evenly with creamed lobster mixture. Top with croutons and cheese. Bake at 400°F (200°C) for 15 minutes.

Makes approximately eight main-course servings.

Lobster Louis

• 1 can (11.3 oz /320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
• 3 hard-cooked eggs
• 2 tomatoes
• 1 medium lettuce

Dressing

• 3/4 cup (200 mL) mayonnaise
• 1/4 cup (60 mL) chili sauce
• 1/4 cup (60 mL) heavy cream
• 1/4 cup (60 mL) chopped green pepper
• 1/4 cup (60 mL) chopped onion
• 2 Tbsp (25 mL) chopped olives
• 1 Tbsp (15 mL) lemon juice
• 1 tsp (5 mL) horseradish

Thaw lobster in refrigerator overnight; drain. Cut lobster in bite-size pieces, removing any cartilage in claws. Store in refrigerator. Cut eggs and tomatoes in wedges. Shred lettuce. Store eggs and vegetables in refrigerator until ready to use. Combine dressing ingredients and mix well. Refrigerate for two hours to allow flavours to blend. Place lettuce in salad bowl, making a small well in centre. Place lobster in well. Spoon dressing around lobster and top with egg and tomato wedges. Toss just before serving.

Makes approximately eight to 10 salad servings.

Lobster Bisque

• 1 can (11.3 oz / 320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
• 2 Tbsp (25 mL) butter or margarine
• 1/2 cup (125 mL) chopped onion
• 1/4 cup (60 mL) chopped celery
• 12/ cup (60 mL) chopped carrot
• 1/3 cup (75 mL) flour
• 2 cups (500 mL) cream
• 2 cups (500 mL) 2% milk
• 1/4 tsp (1 mL) cayenne pepper
• 1 tsp (5 mL) lemon juice
• 1 Tbsp (15 mL) sherry (opt)
• 1/4 tsp (1 mL) paprika
• 1 up (250 mL) whole wheat croutons

Thaw lobster in refrigerator overnight, drain, reserving juice. Chop lobster meat coarsely, removing cartilage from claws. Refrigerate meat and juice until ready to use. Melt butter or margarine in a large saucepan. Add onion, celery, and carrot; sauté until tender. DO NOT BROWN. Sprinkle with flour, and stir. While stirring, gradually add cream, milk, and pepper. Continue cooking until broth starts to thicken. Strain broth. Purée strained vegetables in a blender. Return broth and vegetables to saucepan. Purée chopped lobster meat and lobster juice.* Add to vegetable broth mixture. Simmer until hot, but not boiling. Stir in lemon juice, sherry and paprika. Sprinkle with croutons.

Makes approximately eight servings.
*You may replace lobster juice from frozen can of lobster meat with 1 cup (250 mL) chicken stock.

Nova Scotia Lobster Stir-Fry

• 1 can (11.3 oz/320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
• 1 lb (500 g) spinach fettuccini
• 2 Tbsp (25 mL) olive oil
• 1/2 cup (125 mL) lobster juice*
• 1/4 cup (60 mL) heavy cream**
• 2 tsp (10 mL) cornstarch
• 1/4 cup (60 mL) olive oil
• 1/2 tsp (2 mL) mustard seed
• 1 tsp (5 mL) minced garlic
• 1 red pepper, finely chopped
• 1 cup (250 mL) sliced fresh mushrooms
• 2 Tbsp (25 mL) lemon juice
• 1/4 cup (60 mL) chopped, fresh parsley

Defrost lobster in refrigerator overnight; drain, reserving lobster juice. Remove whole claws for garnish. Cut remaining lobster in chunks. Cook fettuccini according to package directions; drain. Toss with olive oil and keep warm. Combine lobster juice and cream. Stir in cornstarch with fork. Set aside until needed, stirring again immediately before adding to main dish.

Heat oil until smoking in a wok or large frying pan with cover. Add mustard seed and immediately cover, as seeds pop vigorously. Shake pan for 20 to 30 seconds or until popping ceases. Lower heat, add garlic and sauté for one minute. Add red pepper, mushrooms, and lemon juice; stir-fry for two minutes. Add parsley, lobster, and lobster juice mixture stir gently until lobster is heated through. Spoon over fettuccini and decorate with lobster claws.

Makes approx four to six main-course servings.
*Or use fish stock or chicken broth.
**For a lighter dish, milk or yogurt may be substituted for cream, or cream may be omitted.

Baked Lobster Buoys

• 1 cup (250 mL) Nova Scotia lobster meat
• 1/4 cup (60 mL) chopped green pepper
• 1/4 cup (60 mL) chopped onion
• 1 cup (250 mL) chopped celery
• 1 tsp (5 mL) Worcestershire sauce
• 1/2 tsp (2 mL) salt (optional)
• 1/4 tsp (1 mL) pepper
• 1 cup (250 mL) mayonnaise
• 1 pkg. 3-in. (7.5 cm) frozen tart shells (255 g)
• 1 cup (250 mL) buttered bread crumbs

Cut lobster into small bite-size pieces. In a medium bowl, combine green pepper, onion, celery, Worcestershire sauce, seasonings, and mayonnaise; stir lightly. Fold in lobster. Store in refrigerator.

Thaw frozen tart shells at room temperature for 10 to 15 minutes; separate. Fill 12 shells with lobster mixture and top with buttered crumbs. Place on baking sheet in 350°F (180°C) oven for 30 minutes or until pastry is brown.

Makes approximately 12 appetizer servings.