LOBSTER FETTUCCINI With fresh herbs and roasted tomatoes Marie Landry, St. Peter’s
Ingredients 6— Slow roasted tomatoes 2 1/2 lbs— Cooked lobster 1/2 cup— Fresh basil 1/2 cup— Fresh Parsley 2— Cloves of garlic 1 tbsp— Red pepper flakes 1— Zest of lemon 1/2 cup— Olive oil 1 lb— Fettuccini noodles
Directions 1. 2. 3. 4. 5. 6.
Remove lobster meat from shells. Keep shells for bisque Chop lobster meat, set aside Using a blender, add tomatoes, herbs, lemon zest and olive oil Boil fettuccini noodles Heat lobster meat in 1tsp of olive oil. Add paste from blender and toss with noodles Serve immediately
LOBSTER & SCALLOP MARTINI Four Servings Marie Landry, St. Peter’s
Ingredients 2— 8— 8— 8— 1—
Lobsters (cooked) Scallops Cantaloupe balls Honeydew balls Green leaf lettuce
Directions 1. 2. 3. 4. 5.
Passion Fruit Vinaigrette 1/2 cup— 2 tbsp— 2 tbsp— 1—
Oil Vinegar Sugar Pureed fruit
6. 7.
Remove meat from lobster. Try keep claws intact, set aside Cook scallops and set aside Make 8 cantaloupe balls Make 8 honeydew balls Toss all ingredients together with the passion fruit vinaigrette Add puree to the mixture Pour in martini glass and top with lobster claws
LOBSTER STOCK Marie Landry, St. Peter’s
Ingredients 3 qts— Water 2 lbs— Lobster shells 1— Minced onion 2— Garlic cloves 3 tbsp— Paprika 1/2 cup— Butter 1/2 cup— Tomato paste 1/2 tsp— Worchershire sauce 3 oz— Brandy 1/2 cup— Sherry Salt and Pepper Old Bay Seasoning
Directions 1. 2. 3. 4. 5. 6.
Sautee shells and onions in butter, garlic, paprika and tomato paste. Let cook for a few minutes Add brandy and de-glaze Add 3 qts of water Add sherry Let simmer for 45 minutes Strain To Make Bisque
7. Add 1 qt of heavy cream and 26 oz of lobster meat
LOBSTER POT PIE Marie Landry, St. Peter’s
Ingredients Filling 2 tbsp— Olive oil 1 1/2 sticks— Salted butter 3/4 cup— Celery (Chopped) 3/4cup— Onion (Chopped) 1 tbsp— Garlic (Chopped) 1 1/2 cup— Flour 3 cups— Cream 1 cup— Clam juice 2 tbsp— Tomato paste 1 1/2 tsp— Chopped dill 1/3 cup— Sherry 1/3 cup— Brandy 1 lb— Lobster meat
Directions 1. 2. 3.
4.
5. 6.
Crust Traditional Pastry Pie Dough 1/2 cup— Heavy Cream
7.
Pre-heat oven to 425 degrees In a medium pan heat olive oil and 2 tbsp of butter. Add celery, onion, garlic and sauté. Set aside In a large pot melt remaining butter. Add flour and whisk. Add cream and clam juice. Heat until thickened Reduce heat. Add tomato paste, celery, onions and garlic. Stir in dill, sherry and brandy. Cook for 10 minutes Add meat and set aside while preparing crust Fill pie crust with filling. Add the top crust and poke holes to let out steam. Brush top with heavy cream Cook for 15 minutes. Lower heat to 375 degrees for 40 minutes
LOBSTER AVOCADO COCKTAILS Four Servings Karin Digout, River Bourgeois
Ingredients 3 tbsp— 2 tbsp— 1— 2— 2 tbsp— 1— 4—
Finely diced red onion Lime juice Avocado (peeled and cubed) Lobsters (cooked and diced) Chopped cilantro Romaine heart finely shredded Lemon Wedges Pinch of Salt and Pepper
Directions 1. 2. 3. 4.
Lemon Remoulade 5. (Whisk Together) 1 cup— Mayonnaise 6. 2 tbsp— Capers & mini-gherkins (each) 2 tbsp— Parsley & chives (each) 2— Lemons (juice and zest) Salt and pepper to taste *Optional: olives or sundried tomatoes*
Combine onion and lime juice. Let stand for a few minutes Add the avocado, lobster meat and cilantro Mix well and add salt and pepper Divide the shredded lettuce among 4 cocktail glasses or salad plates. Spoon lobster mixture over the lettuce Top each serving with 1 tbsp of cocktail sauce or lemon remoulade Garnish each with a lemon wedge
LOBSTER PATÉ Karin Digout, River Bourgeois
Ingredients 4 oz— Cream cheese 2 oz— Mayonnaise 1— Cooked Lobster (Chopped) 1 tsp— Horseradish A few chopped capers Chopped dill to taste Red/green onion to taste
Directions 1. 2. 3.
Beat softened cream cheese and mayonnaise together Add the rest of the ingredients (to your taste) and choose one of the options suggested Decorate with one lobster claw or a piece of fresh dill
LOBSTER EGGS BENNY Karin Digout, River Bourgeois
Ingredients Hollandaise Sauce 1/2 cup— Unsalted butter 2— Egg yolks 1 tbsp— Fresh lemon juice Pinch of salt Pinch of cayenne pepper Eggs Benny 4— English muffins or bagels 1 lb— Cooked lobster meat (chopped) 1 tbsp— Butter 8— Poached eggs or sunny side up
Directions 1.
2.
3. 4.
*Chopped chives, parsley, or lobster for garnish* *Cream cheese optional* 5.
Melt the butter in a double boiler. In a small bowl, whisk together egg yolks, lemon juice, salt and cayenne pepper Whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce thickens. Keep sauce warm Place English muffins on a plate. Sauté the lobster meat in 1 tbsp of butter until warm. *Spread cream cheese over muffin halves*. Top with lobster meat. Top each half with a poached egg and pour the hollandaise sauce on top Garnish with lobster, chives or parsley
CITRUS LOBSTER BAGUETTE Karin Digout, River Bourgeois
Ingredients 1— French baguette 10-12 oz— Cooked lobster meat 2 tbsp— Mayonnaise 3 tbsp— Chopped dill 1/2— Juice of lime 1/4— Juice of lemon Pinch of salt Pinch of pepper Lettuce or other greens
Directions 1. 2. 3. 4.
Slice baguette horizontally about 3/4 of the way through and spread it apart like a book In a bowl, mix the lobster meat with the rest of the ingredients Spoon mixture onto the bottom half of the baguette and top with lettuce greens Cut baguette and serve
LOBSTER RISOTTO With Parmesan and Chanterelle Mushrooms Karin Digout, River Bourgeois
Ingredients 1— Small Onion (Chopped) 4 tbsp— Olive oil 1 cup— Arborio rice 5-6 cups— Chicken broth 1— Package of chanterelle mushrooms 2 tbsp— Butter 2-3 tbsp— Parmesan cheese 1 cup— Cooked lobster (Chopped)
Directions 1. 2. 3. 4. 5. 6. 7.
In a medium sized pot, cook onion in olive oil until translucent Add rice and stir over medium heat for 2 minutes Add one cup of broth to the rice and cook on medium heat Add another cup of broth when rice becomes dry. Continue to cook on medium low About every 3-4 minutes add 1/2 cup of broth until rice becomes tender and creamy in texture Add mushrooms, lobster, butter and parmesan cheese Keep warm until served
LOBSTER MAC AND CHEESE Janice Touesnard, Grand Gully
Ingredients 1 lb— Macaroni pasta 2 lb— Cooked lobster meat 1— Red onion (Diced) 2 tbsp— Unsalted butter 2 cups— Whole milk 5 tbsp— Flour 5 tbsp— Unsalted butter 1— Garlic clove (Minced) 3 tbsp— Panko bread crumbs 1— Shallot (Chopped) 10— Black peppercorns 2 lbs— Grated Cheese Kosher Salt Black Pepper
Directions 1. 2. 3.
4.
5.
6. 7. 8. 9.
In a large pot, cook the pasta until al dente. Drain the pasta and reserve (water also) Steam the lobster over the water for 3 minutes In a medium pot, sauté the onions in 2 tbsp of butter and remove. In the same pot, scald the milk and add the garlic, shallots and peppercorns Add the lobster shells to create a fish stock. Bring the stock to a boil then reduce heat to a simmer. Season with salt and pepper and cook for 20 minutes. Meanwhile, make a roux by combining the flour with 5 tbsp of butter in a small pot over medium heat. Cook until it thickens and develops a golden yellow color. Set aside Strain the stock and return it to the pan. Once the stock begins to simmer again start whisking the cheese in slowly until fully incorporated Add the roux to thicken a little more and then add the reserve onions and lobster meat Toss the sauce with pasta and transfer to a smaller baking dish Top with bread crumbs and bake for 10-12 minutes or until bubbly and browned
LOBSTER PIZZA Janice Touesnard, Grand Gully
Ingredients Crust 2 1/2 cups— Flour 2 1/4 tsp— Quick rise yeast 3/4 tsp— Salt 1 cup— Water 1 tbsp— Olive oil Toppings 1 1/4 cups— Alfredo sauce 3 tbsp— Pesto sauce 2 cups— Lobster meat (Chopped) Fresh spinach Crumbled goat cheese Balsamic vinegar reduction
Directions 1. 2. 3. 4. 5. 6. 7.
Combine flour, yeast and salt in a large bowl. Heat water and oil together until hot Add flour mixture, stir well, add remaining flour a bit at a time until dough is soft Turn into floured board and knead 10 minutes Shape into a ball and let rise 20 minutes Roll dough onto a greased pizza pan Spread alfredo sauce and pesto sauce to combine Spread fresh spinach and lobster meat. Top with crumbled goat cheese
SIMPLE LOBSTER CHOWDER Janice Touesnard. Grand Gully
Ingredients 1/4 cup— Butter 2— Small Onions 3 cups— Lobster meat (Chopped) 6— Medium potatoes (Diced) 1 1/2 — Blend Cream
Directions 1. 2. 3. 4. 5. 6.
Melt butter in stock pot Add diced onion and cook until soft Add potatoes and just barely cover with water Gently boil for 15 minutes Add lobster meat and blend cream, heat well Serve with fresh rolls or biscuits
LOBSTER THERMIDOR Janice Touesnard, Grand Gully
Ingredients 8 tbsp— Butter 1/2 lb— Mushrooms sliced 3 tbsp— Flour 2 cups— Whipping cream 1/4 cup— Sherry 4 cups— Cooked lobster meat 1/3 cup— Grated parmesan cheese Salt and pepper to taste
Directions 1. 2. 3.
4. 5. 6. 7. 8.
Pre-heat oven to 450 degrees Butter a shallow baking dish Melt 5 tbsp of butter in a sauce pan. Add mushrooms and cook until they are softened. Remove from heat and set aside Melt the remaining 3tbsp of butter, stir in flour and cook until smooth and blended Slowly add the cream and cook until thickened. Add sherry and cook one minute more Remove from heat and add lobster, mushrooms, salt and pepper Spoon into baking dish. Sprinkle with cheese and bake for 10 minutes or until cheese is browned Serve over rice
LOBSTER STEW Janice Touesnard, Grand Gully
Ingredients 2— Lobsters (1 1/2 lbs) 3 tbsp— Butter 1— Onion (Chopped) 1 tbsp— Tomato paste 1 tbsp— Cognac 12— Asparagus tips 12— Slices of yellow zucchini 6– Radishes (Halved) 1/4 cup— Shelled peas 1 pinch— Salt and pepper 1 tbsp— Chervil (Chopped)
Directions 1.
2.
3.
4.
5.
6.
7.
8.
Fill a large pot with water to come finger deep. Bring to a boil, Put the lobsters in head first and steam for 4 minutes. Drain and rinse under cold water until cool enough to work with De-shell the lobsters, wrap the meat and refrigerate until ready to use. You should have 4 intact claws and two tails which you can halve length wise. Reserve 12 lobster legs. Reserve the shells but discard the body. Chop the shells to pieces with a mallet or in the food processor. Heat half the butter in a large sauté pan and cook the onion until soft. Stir in the tomato paste and add the lobster shells. Pour over the cognac and flame When the flames have died down, pour over 3 cups of water and cook until the liquid is reduced to 1-1/2cups. Strain, pressing down on the shells to extract all the juices. Return juices to sauce pan While the sauce is reducing, cook the vegetables separately in a pot of boiling salt water until al dente. When each is done, lift to a strainer with a slotted spoon and immediately plunge into an ice bath to preserve color. Bring the lobster stock in the sauté pan to a simmer, uncovered. Add the lobster and poach gently for 3 minutes. Add the vegetables around the meat. You should have about 1/4 cup sauce per dish, whisk in the remaining butter. Taste and season with salt, pepper and lemon juice. Ladle over the lobster and vegetables. Scatter chervil on top
CREAMY LOBSTER LINGUINE Janice Touesnard, Grand Gully
Ingredients
Directions
3 tbsp— Extra virgin olive oil 1. 2— Slices of bacon (Chopped) 2— Shallots (Minced) 2— Garlic cloves (Chopped) 1/4 tsp— Red pepper flakes 1/2 tsp— Salt 2 cups— Tomato puree 1/4 cup— Cream 2. 1 lb— Linguine 1/4 cup— Grated parmesan 1 cup— Baby arugula (Chopped) 3. 1/2 cup— Basil leaves (Chopped) 1/4 cup— Tarragon leaves 1 cup— Peas
4.
5.
Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes until fragrant Add the salt, tomato puree and cream. Combine. Reduce the heat to low and simmer for 5 minutes Bring a large pot of salted water to a boil. Cook for 1 minute less then package instructions. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle cheese and toss together Add up to 1 cup of pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat in bite sized pieces Simmer until everything is heated
RUSTIC LOBSTER BISQUE Janice Touesnard, Grand Gully
Ingredients 2— Lobster tails (Chopped) 2— Carrots (Diced) 2— Celery stalks (Diced) 1— Onion (Diced) 2— Tomatoes (Diced) 4 oz— Mushrooms (Diced) 2— Garlic cloves (Minced) 1/2 cup— White wine 1 cup— Heavy cream 2 cups— Vegetable broth /water 1— Canned tomato paste 2 tbsp— Butter 1 tsp— Paprika 1/4 tsp— Cayenne pepper 1/4 tsp— Thyme
Directions Prep time: 15 minutes Cook time: 30 minutes 1.
2.
3.
Sauté the vegetables (carrots, celery, onion, tomato, mushrooms) in butter in a medium sized pot until they start to brown a little Add the rest of the ingredients, bring to a boil and then lower the temperature to a simmer for 25-30 minutes (until vegetables are soft) Serve immediately
LOBSTER BOIL WITH POTATOES CORN KEILBASA Karin Digout, River bourgeois
Ingredients 2 tbsp— Butter 2— Onions (Chopped) 12— Small potatoes 1 lb— Kielbasa sausage 3— Corn ears (Cut in 3 or 4) 16— Whole shrimp or: 3 lbs— Clams 2— Bottles of beer 4 1/2 lb— Lobster
Directions 1. 2. 3. 4.
*Kielbasa sausage can be substituted with chorizo*
5.
6. 7.
In a large kettle or stock pot, melt the butter and add the onions until translucent Add the potatoes, kielbasa, corn, shrimp and beer. Stir and bring to a simmer Once beer is simmered, add lobster to the pot and cover tightly with a lid or foil Cook until lobster and shrimp are bright red (About 20-36 minutes) Remove lobster and crack claws, remove tails. Scoop out all ingredients onto a larger platter or casserole dish Pour cooking liquid into pot and add salt and pepper to taste. Serve with lemon wedges, fresh bread, or cornbread
LOBSTER PASTA SALAD Karin Digout, River Bourgeois
Ingredients 1/2 cup— Olive oil 1/2 cup— Sour cream or yogurt 1/4 cup— Lemon juice 1/2 cup— Chopped dill or chives 2— Thin slices of garlic 2 cups— Lobster (Chopped) 1 cup— Tomatoes (Chopped) 1— Green onion or shallot 1— Box of pasta Pinch of black pepper
Directions 1. 2. 3. 4. 5.
Cook pasta according to package instructions. Drain pasta and rinse with cold water to stop the cooking process. Let cool Mix together all other ingredients Once pasta is cooled, mix everything together Refrigerate for 1 hour and keep cool until ready to serve
LOBSTER NEWBURG Karin Digout, River Bourgeois
Ingredients 6 tbsp— Butter 2 tbsp— Flour 3 cups— Lobster (Chopped) 1 tsp— Nutmeg 1 tsp— Salt 1 tbsp— Sherry 3— Egg yolks 2 cups— Cream Toast slices *Toast can be substituted with English muffins or biscuits* *Sherry can be substituted with wine, apple cider or orange juice*
Directions 1. 2. 3. 4. 5. 6.
Melt butter over low heat in top of double boiler Stir in flour well. Add lobster, nutmeg, paprika, salt and sherry Beat egg yolks in a small bowl and add cream . Mix well Slowly stir the mixture into the lobster Cook until it is thickened Serve on toast or in small ramekins topped with bread crumbs and browned under a broiler
VALENTINE LOBSTER FETTUCCINE FOR TWO Karin Digout, River Bourgeois
Ingredients 2— Cooked lobsters 8 oz— Fettuccine noodles 1 tbsp— Extra virgin olive oil 2— Garlic cloves (Minced) 2— Green onions (Minced) 1/2 tsp— Salt 1/4 tsp— Hot pepper flakes 1/4 cup— White wine 1/4 cup— Fresh parsley or chives 1/4 cup— Whipping cream *Hot pepper flakes optional* *White wine can be substituted with cooking liquid from pasta*
Directions 1. 2.
3.
4.
5.
Chop lobster meat into bite sized pieces. Set aside In a large pot of boiling water, cook fettuccine until tender. Drain, reserving 1/4 cup of cooking liquid Meanwhile, in a large non-stick skillet, heat olive oil over medium heat, lightly fry lobster, garlic, onions, salt, and hot pepper flakes for one minute. Don’t over cook lobster as it will become rubbery Add wine, cook for one minute. Add parsley, cream, pasta and cooking liquid. Toss to coat pasta and heat through Serve with salad and garlic bread
LOBSTER CAKES (6-8 CAKES) Karin Digout, River Bourgeois
Ingredients 2 cups— Lobster (Chopped) 2 tbsp— Green onion (Sliced) 2 tbsp— Parsley or cilantro 1/4— Red pepper (Chopped) 2— Egg yolks 1 tsp— Lime or lemon juice 1-2 tbsp— Mayonnaise 1 1/4 cup— Panko bread crumbs 2 tbsp— Butter 2 tbsp— Olive oil Pinch of pepper
Directions 1.
2.
3. *Lemon wedges optional*
4.
Chop the lobster finely or use a food processor. Put lobster, green onion, red pepper, parsley, egg yolks, mayonnaise, lemon juice and pepper into a medium sized bowl and mix together Pour the bread crumbs into a shallow bowl. Take 1/4 cup of the lobster mixture and flatten it and roll into the crumbs. Refrigerate to chill for several hours Heat oil and butter in a Teflon pan over medium-high heat. Carefully place a few lobster cakes into the hot pan and fry 3-5 mins on each side until golden brown Fry all of the cakes and transfer to paper towels to soak up any grease.
VISIT ST. PETER’S
Where the ocean meets the Inland Sea. Our cold clean waters produce some of the best tasting, most sought after lobster in the world. From the ocean to your table, our fresh seafood is a major economic driver in St. Peter’s, River Bourgeois, L’Ardoise, Little Harbour & Grand River. We invite you to visit the south side of our beautiful island and experience our cultures, our friendly people and fresh seafood.
Lobster Cooking Contest Lobster Cakes Lobster Martini Lobster Crepes Lobster Linguini 2017 Winner Stephanie Stone for Pink Positive, for Friends of Leona, with her seafood chowder. She will be presenting the 2018 award to the next talented cook! Thank you to: Marie Landry of St. Peter’s Karin Digout of River Bourgeois & Janice Touesnard of River Bourgeois For contributing their personal recipes, making it possible to produce this cookbook. Now, even if you are not able to come to Cape Breton for lobster in July, you can enjoy our lobster in the comfort of your own home. We ship it all over the world. Or, bring a little slice of Cape Breton home and share these recipes with your family!
Witness the bragging rights!
The ocean is a way of life. Our multi-cultures have a few things in common: hard working fishermen, great seafood, lively music and friendly people. Visit a local ceilidh, concert, open-mic or beach party. Fun for the entire family!
Take a ride on a lobster boat with a fisherman. Pull some traps. Buy your lobster right at the canal. Locals will instruct you how to cook, open and clean your lobster. You will experience lobster like the locals! Or, take them with you and try our local recipes from some of our best–known cooks in the area. For our schedule and advance tickets: Visit– seasidelobsterfest.com or Facebook.com/seasidelobster/