Cooking Lobsters

Cooking Lobsters


Nova Scotia Style Lobster and Hot Lobster SandwichHot Lobster Sandwich

2 C cooked lobster meat
2 tsp. vinegar
2 C cream or blend
salt and pepper to taste

Cut the lobster in chunks then sauté in butter for 1 minute. Add vinegar and stir. Add the cream and season. Heat through and serve with mashed potatoes. Or dish out between two pieces of toast for a “Hot Lobster Sandwich”. Reserve some of the creamed lobster for the top. Serves two.

Stuffing for Baked or Broiled Lobster

For 4 lobstersStuffed Lobster

4 C bread crumbs
1 onion chopped fine
8 tbsp. butter
ground pepper
1 large garlic clove minced
1/2 C chopped fresh parsley
tomalley and roe from lobsters
1 C freshly grated parmesan cheese

Combine all ingredients. Fill each body cavity with stuffing mixture. Bake for 8-12 minutes. Broil for 5-7 minutes. Serves four.

Lobster Pie

4 tbsp. butter
1/3 C sherry
2 tbsp. lemon juiceLobster Pie
3 C lobster meat, cooked and chopped

6 tbsp. butter
2 tbsp. flour
1-1/2 C light cream
3 egg yolks
dash of salt

1 C cracker crumbs
1 tsp. paprika
1/2 C grated Cheddar cheese

Melt butter; add sherry, lemon juice and lobster. Heat. In a separate pan, make sauce by melting the butter, adding flour, whisking in cream. Cool enough to add egg yolks and salt. Add sauce mixture to lobster mixture. Heat until nicely thickened. Pour into buttered pie plate. Sprinkle with topping. Bake at 325 degrees 10 minutes. Serves four.

Lobster/Potato Salad

Make your favourite potato salad and simply add chunks of cooked lobster. How simple is that? For a “wow” reaction, serve the salad warm, mixing in hot lobster that’s been sautéed in a little butter and crushed garlic at the very last minute.

Sautéed Lobster Tails with Rosemary and Garlic

4 cooked lobster tails removed from shell
4 tbsp. butter
2 cloves minced garlic
5 sprigs fresh rosemary
salt and pepper

Melt butter. Remove leaves from one sprig of rosemary and add to butter along with garlic. Sauté for one minute. Add lobster tails, salt and pepper. Cook on low heat about 5 minutes until lobsters are hot. Turn over a couple of times while cooking. Place lobster tails on a serving platter and pour the rosemary butter over each tail. Add extra sprigs for garnish. Serves two.

Lobster and Vegetable Stir Fry

2 tbsp. oil
1 bunch green onions, chopped
fresh ginger, 1 inch, gratedLobster Stir Fry
1 stalk of celery, sliced on the diagonal
1 carrot, sliced on the diagonal
2 C cooked lobster, coarsely chopped
1 zucchini, sliced in rounds
2 C bean sprouts
1/2 C fresh orange juice
1 tbsp. corn starch
1 tbsp. honey
2 tsp. Soy sauce

Put orange juice, soy sauce, honey and cornstarch together in a dish. Stir and reserve.
In a large skillet, heat oil. Add ginger, celery and carrots. Stir-fry over high heat 1 minute. Add lobster and cook another minute. Add zucchini and bean sprouts, cooking for one more minute. Add orange juice mixture and cook final minute. Vegetables should be crunchy. Serve with rice. Serves four.

Lobster Dip Supreme

1 8ox. package cream cheese
1/2 C Miracle Whip or MayonnaiseLobster Dip
2 cloves crushed garlic
1 tbsp. grated onion
1 tbsp. Dijon mustard
1 tsp. sugar
dash of salt
juice of 1/2 lemon
1 C cooked lobster meat finely chopped
fresh parsley or dill for garnish

Mix and melt cream cheese with Miracle Whip or Mayo (low heat, stir often). Add everything else and mix. Stir until heated through. Add garnish. Serve warm with crackers, wedges of pita bread, or veggies. Makes about 3 cups.

Lobster Newburg (Clara Harris, from “Life, Love and Lobsters”)

4 tbsp. butter
2 C lobster meat cut in chunks
2 tbsp. flour
pinch nutmeg
pinch cayenne pepper
1 C light cream
C dry sherry or Madeira wine

Melt butter in a 1 quart sauce-pan. Add lobster meat. Sauté 2-3 minutes. Mix flour with nutmeg and red pepper. Add this mixture all at once to the lobster butter mixture. To this, add the cream. Stir to thicken. Cool. Adjust seasonings. Add sherry or Madeira wine. Stir again.

Serve with buttered toast points or in a pastry shell. (Note: Clara’s original recipe calls for three eggs yolks instead of the flour for thickening. Worth trying.) Serves two.

Exotic Lobster & White Bean Salad

2 C lobster meat cut in small pieces
1 can white beans (garbanzo or white kidney) rinsed and drained
1 can kernel corn, drained
1 medium Spanish onion, chopped
2 garlic cloves, chopped
2 ripe tomatoes chopped
1/2 C fresh cilantro, chopped
1 sweet red pepper, chopped
salad greens to line a large serving dish


1/2 C olive oil
4 tbsp. white wine vinegar
3 tbsp. sugar
1-1/2 tsp. Chinese 5-spice
1/2 tsp. cayenne
dash of salt

Place everything except salad greens and dressing in large bowl. Mix well. Cover with salad dressing and toss. Let marinate for an hour or so before serving. Arrange on a large platter over salad greens and serve. Great picnic item! Serves four to six.