Recipes for lobster with salad, in chowder, pasta and on a sandwich

Away from the Maritimes, there’s a mystique about lobster among home cooks, even an “intimidation” factor, acknowledges chef Alain Bosse of Pictou County, N.S.

“It’s the unknown, not growing up with it, not knowing what you should eat and what you shouldn’t eat. I’ve done sessions out west and the biggest question is ‘What do I do with it?’ They just don’t know.

“So our biggest challenge is to educate,” says the food consultant.

READ MORE: Forget fancy restaurants – lobster best enjoyed at your picnic table

Here are some easy recipes to try featuring the marine crustacean.

NAKED LOBSTER

Nova Scotia chef Alain Bosse says cold lobster dipped in hot butter and served at a picnic table with potato salad is a tradition that encompasses “the entire Maritime experience.”

• 500 g (1 lb) cooked lobster claws or tail
• 125 ml (1/4 lb) melted butter
• Micro greens or chives, for garnish

Candied Bacon

• 250 g (1/2 lb) diced double-smoked bacon
• 45 ml (3 tbsp) maple syrup

In a pan, saute bacon pieces until nicely browned. Remove from pan and wrap in paper towel to soak up grease. Dispose of bacon fat from pan, return bacon to pan and add maple syrup. Heat to a boil, then remove from heat.

Lobster Potato Salad

• 4 boiled potatoes, drained, mashed
• 250 g (1/2 lb) chopped cooked lobster meat
• 3 kosher dill pickles, finely chopped
• 30 ml (2 tbsp) dill pickle juice
• 1 celery stalk, finely diced
• 1 shallot, finely diced
• 125 ml (1/2 cup) finely diced red peppers
• 125 ml (1/2 cup) finely diced yellow peppers
• 125 ml (1/2 cup) mayonnaise
• 30 ml (2 tbsp) chopped flat-leaf parsley
• 1 ml (1/4 tsp) smoked paprika
• Salt and pepper, to taste

In a large bowl, toss together all salad ingredients and let cool for about 1 hour.

To assemble dinner, place lobster potato salad on a plate, sprinkle with a few pieces of maple bacon and accompany with a piece of cold lobster dipped in hot butter. Garnish with micro greens.

Makes 4 to 6 servings.

Source: Alain Bosse, The Kilted Chef.

READ MORE: From claw to tail – Tips for cooking lobster

LOBSTER CHOWDER WITH BRIE AND BASIL

This rich, decadent soup will be the centrepiece whether it is a main dish for lunch or an introduction to dinner.

• 500 g (1 lb) yellow fleshed potatoes, skin on, diced
• 2 shallots, diced
• 2 l (8 cups) lobster broth
• 125 g (1/4 lb) diced double-smoked bacon
• 125 ml (1/2 cup) diced celery
• 30 ml (2 tbsp) butter
• 125 ml (1/2 cup) dry white wine
• 15 ml (1 tbsp) Dijon mustard
• 30 ml (2 tbsp) fresh basil, chopped
• 2 bay leaves
• 500 g (1 lb) cooked lobster meat
• 1 small wheel double-cream brie, sliced
• Sea salt and pepper, to taste
• 250 ml (1 cup) 35 per cent cream

Cook half the potatoes and half the shallots in 1 l (4 cups) of the lobster broth until tender. Puree and set aside.

In a large pot, saute bacon, remaining shallots and celery in butter until transparent, then deglaze with white wine and Dijon mustard.

When wine has reduced, add remaining potatoes, herbs and remaining lobster broth. Bring to a boil and then reduce heat to a gentle simmer until potatoes are just fork tender.

Add lobster meat, brie and pureed potato, then cook for 5 minutes longer. Season with salt and pepper, stir in cream and heat through.

Taste and adjust seasoning.

Makes 4 to 6 servings.

Source: Alain Bosse, The Kilted Chef.

CITRUS DILL LOBSTER ON BAGUETTE

Lime, lemon and dill combine to give this lobster sandwich a refreshing tang.

• 1 french-style baguette
• 285 to 340 g (10 to 12 oz) cooked lobster meat
• 30 ml (2 tbsp) mayonnaise
• 30 ml (2 tbsp) fresh dill
• Juice of 1/2 lime
• Juice of 1/4 lemon
• Pinch of salt
• Freshly ground black pepper, to taste
• Lettuce, for garnish (optional)

Slice baguette three-quarters of the way through, spreading it open like a book. Remove bread from half the baguette, leaving it hollow.

In a bowl, mix lobster meat, mayonnaise, dill, citrus juices, salt and pepper. Spoon into hollow half of baguette. Top with lettuce, if desired. Cut and serve.

Makes 2 to 4 servings.

Source: Alain Bosse, The Kilted Chef.

LOBSTER AND ASPARAGUS PENNE PASTA

This lightly seasoned combination of lobster, shrimp and asparagus makes for a savoury surprise.

• 125 g (4 oz) asparagus (about 24 spears)
• 500 g (1 lb) penne pasta
• 30 ml (2 tbsp) garlic butter
• 175 g (6 oz) cooked lobster meat, cut into 1- to 2-cm (1/2- to 3/4-inch) chunks
• 175 g (6 oz) medium shrimp, raw and peeled
• 470 g (15 oz) prepared Alfredo sauce
• Freshly grated Parmesan cheese

Wash asparagus thoroughly and cut off tough woody ends. Cut asparagus into 2.5-cm (1-inch) pieces. Place in boiling salted water for 2 minutes. Drain and chill in ice water to stop cooking and help retain colour. Drain again.

Meanwhile, cook penne according to package directions. Drain and chill in ice water to stop cooking process. Drain again.

In a large hot saute pan, melt garlic butter. Add lobster meat and shrimp, cooking until shrimp is opaque.

Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through.

Divide among 4 bowls and garnish with Parmesan.

Makes 4 servings.

Source: Red Lobster Seafood Restaurants.