For the Love of Lobster

One of my favourite family vacations as a kid, had to be an east coast road trip to Prince Edward Island. Absolutely nothing compares to a fresh lobster roll, made in a small shack next to the ocean.

The following are lobster dishes for every season and occasion. If you purchase whole live lobster, go that extra mile and make a fresh seafood stock with the shells.

Lobster Bisque

Serves 4-6

Ingredients

- 2 cooked lobsters (around 1.5 lb or 680g each)

- 2 tbsp olive oil 

- 1 large onion, finely chopped 

- 2 celery stalks, chopped 

- 2 carrots, chopped 

- 4 cloves garlic, minced 

- 1 cup white wine 

- 4 cups lobster Stock* 

- 1 cup heavy cream 

- 2 tbsp tomato paste 

- Salt and black pepper to taste

- Fresh chives for garnish

Method

1. Remove the meat from the lobster shells, chop into chunks, and set aside.

2. In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, and garlic, and cook until they begin to soften.

3. Add the white wine, fish or chicken stock, and tomato paste to the pot. Stir well, season with salt and black pepper, and bring to a simmer. Cook for about 20-30 minutes until the vegetables are fully tender.

4. Using a hand blender or a countertop blender, carefully puree the soup until smooth. Strain through a fine sieve.

5. Return the soup to the heat, add the cream, and stir well. Add the lobster meat to the pot and cook for a further 5-10 minutes. Garnish with fresh chives and enjoy!

*Optional, can substitute with fish or chicken stock

Optional Serving Note: Serve with cooked mussels and shrimp for texture and extra seafood flavour

The Lobster Roll

Serves 4

Ingredients

- 2 live lobsters (around 1.5 lb or 680g each)

- 4 tbsp unsalted butter, melted 

- 4 long hot dog-style buns (top-split if you can find them)

- 1/2 cup mayonnaise 

- 1 tbsp fresh lemon juice 

- 1 stalk celery, finely chopped 

- 2 green onions, finely chopped 

- 1 tbsp chopped fresh dill 

- 2 tsp Old Bay Seasoning

- Salt and black pepper to taste

- Boston Lettuce leaves (optional)

- Lemon wedges for serving

Method

1. Fill a large pot with salted water and bring to a boil. Add the lobster and cook for about 8-10 minutes, until they are bright red and the meat is cooked through. Remove from water and let cool completely.

2. Once the lobster tails are cool enough to handle, remove the meat from the shells and chop it into large chunks.

3. In a large bowl, combine the chopped lobster meat, mayonnaise, lemon juice, celery, dill, old bay and chopped green onions. Stir well and season with salt and black pepper.

4. Brush the insides of the buns with some of the melted butter, then toast them in a skillet over medium heat until golden brown.

5. If desired, place a lettuce leaf in each toasted bun. Then, divide the lobster mixture evenly among the buns.

6. Drizzle the remaining melted butter over the top of the lobster filling in each bun, then serve immediately with lemon wedges on the side. Enjoy your delicious lobster rolls!

Lobster Paella (Risotto Style)

Serves 4-6

Ingredients

- 4 lobster tails (around 5 oz or 140g)

- 2 Chorizo Sausages (remove from casing)

- 1 lb mussels, cleaned and debearded 

- 3 cups short-grain paella rice 

- 1 red bell pepper, chopped 

- 1 yellow bell pepper, chopped 

- 1 large onion, finely chopped 

- 4 cloves garlic, minced 

- 1 can diced tomatoes 

- 6 cups lobster stock* 

- 1 cup white wine 

- 1/2 tsp saffron threads 

- 1 cup frozen peas 

- Salt and black pepper to taste

- Olive oil for cooking

- Chopped parsley for garnish

Method

1. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes. Once cooked, remove from the pot, let them cool, then remove the meat from the shells, cut into large chunks, and set aside.

2. Heat the olive oil over medium heat in a large paella pan or skillet. Saute chorizo sausage until browned and crispy. Set aside and return the pan to high heat. Add the bell peppers, onion, and garlic, and cook until they begin to soften.

3. Add the rice to the pan and stir to mix well with the vegetables. Cook for about 2-3 minutes.

4. Pour in the diced tomatoes, chicken or seafood broth, white wine, and saffron threads. Stir well, season with salt and black pepper, and then bring to a simmer. 

5. Add the mussels to the pan, hinge side down. Cook, without stirring, for about 15-20 minutes, until the rice is tender and has absorbed most of the liquid, and the mussels have opened. Discard any mussels that have not opened.

6. Add the peas, cooked chorizo and lobster meat to the pan, gently stirring to combine. Cook for 5-10 minutes until the peas are heated through.

7. Remove from the heat and let stand for a few minutes before serving. Garnish with chopped parsley if desired.

*Optional, can substitute for fish or chicken stock