Whether you steam 'em, grill 'em, or stuff 'em in a roll - most agree there’s something truly magical about Canadian Atlantic Lobster. During the Middle Ages and the Renaissance, it was thought to have had medicinal properties. In the 17th century, it made appearances at joyous feasts organized by the upper classes. Today the tastiest of crustaceans still remains a status symbol on our dinner tables. From Lobster Rolls and Lobster Chowder to Lobster Mac n’ Cheese and Bisque - we’ve collected a few of our favourites for you to try at home. Let us know what you think, or if you have questions let us know. We’re here to help.
Chef Michael Smith, P.E.I.'s culinary ambassador, teaches us how to cook, shell and most importantly eat Canadian Lobster.
A classic Nova Scotia recipe. Treat yourself, your family or guests to this rich and delicious Maritime way to serve the noble Lobster. Trust us - this is how the fishermen like it!
Made by the Kilted Chef with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home too.
Learn to cook this great dish with Chef Michael Smith, P.E.I.'s culinary ambassador. The chowder can be made a day or two in advance and reheated to serve.
The best lobster has to be fresh out of the ocean in order to truly tickle your taste buds. Chef Michael Smith, P.E.I.'s culinary ambassador, is here to teach you how to cook the best seawater Lobster right in your own kitchen.
If you ever find yourself in possession of some leftover Canadian Atlantic Lobster meat, here is the ideal breakfast for spoiling that special someone.
People go crazy for Canadian Lobster Rolls and they have a cult status here in the Maritimes - for good reason! . These ultimate lobster rolls rely on warm, toasty, buttered rolls and they’re so delicious you'll want seconds.
Think elegant, decadent, upscale comfort food! When it's time for an over the top indulgent dish you’ll love this easy Lobster Mac and Cheese recipe.
As if Canadian poutine wasn’t decadent enough, we’ve amped up the indulgent factor with fresh lobster and a spiced-to-perfection gravy. This weekend meal is worth every cheesy bite!
The traditional soft roll gets swapped out for crispy little toast cups in this fun, bite-size appetizer that’s perfect for any time of year.
"Top Chef Canada" contestant and chef/owner at Montreal's Macaroni Bar Sergio Mattoscio shares the delicious recipe he created for Olivieri: Lasagna with Lobster Béchamel sauce and Garlic Spinach.
An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. We hope you enjoy this easy recipe!!
Lobster Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. This amazing recipe is presented by Chef Thomas Henkelmann.
Many people think grilling is the only way to prepare Canadian Lobster. Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill.
Canadian Lobster tails are unbelievably tender, juicy and each bite is tantalizingly flavourful, especially after dipping into the warm garlic lemon butter.
Fresh lobster pairs perfectly with a steaming plate of buttery, white wine and herb linguine. .Recipe by Giada De Laurentiis
Fresh Lobster cooked in selected authentic spices and simmered in a buttery coconut cream sauce. Delicious over Basmati Rice flavoured with ginger, coconut or just plain. Enjoy!
This video was in partnership but the video is based on honest review/opinions. Now in Halifax, Nova Scotia and The Captains Boil is expanding to over 30 locations across Canada!
Prepared with a fresh Canadian Atlantic Lobster stock, this upscale Risotto is indulgent with Cremini Mushrooms, Lobster chunks and red Caviar.
CATCH Restaurant's Executive, Chef Hung Huynh shows Forbes how to cook Cantonese style Canadian Atlantic Lobster.
Gather up the shells and head to the stove for a simple and luxurious lesson in stock making. Use lobster stock wherever you would rely on a fish stock: shrimp risotto, sauces, gumbo, seafood pasta or fish stew.
This classic malai Bengali dish combines Canadian Lobster with coconut milk and flavoured with spice for a rich, tasty dish.
Presented by Chef Ludo Lefebvre, Lobster Thermidor is a French dish consisting of a creamy mixture of cooked Canadian Lobster meat, egg yolks, and brandy, stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère.
The renowned Burger & Lobster™ in N.Y.C. serves a double-decker platter complete with two Canadian Atlantic Lobsters, two Lobster Rolls, and two Burgers to boot! It’s a crowd pleaser.
Perfectly cooked Canadian Lobster is surely one of life’s simplest pleasures, and there are likely as many ways to cook lobster as there are ways to eat them. Whether boiling, steaming, grilling, broiling or poaching in butter - there are several ways to cook these tasty crustaceans.
We strongly recommend boiling Lobsters. It's the most straightforward technique for beginners. Also, just to be clear, Lobsters do not scream when put into boiling water. Lobsters do not have a throat, vocal cords, or lungs. The noise heard is caused by air trapped in the Lobster shell. When heated the air expands and forces itself out through small gaps, creating the sound. It's a normal part of cooking Lobsters. Moreover, a 2005 Norwegian study concluded that, as Lobsters do not have brains, they cannot feel pain.
Fill your large lobster pot with water. Allow three quarts of water per 1.5 pounds of lobster, lobster should be wholly submerged in water. Add 1/4 cup of Sea Salt for each gallon of water (4 quarts = 1 gallon). This adds significant flavour to the lobsters. Bring the salt water to a rolling boil. Remove the claw bands with scissors and place the live lobsters in (one at a time) using gloves or tongs. Do not cover. Stir the lobsters halfway through boiling (see cooking times below). Boiled lobsters will be bright red when done. Also, lift and gently tug the tentacle - if it comes off the lobster is ready. Place cooked lobsters in cold water or let stand for 3-5 minutes before serving. Get cracking.
Fill with water 1 - 1 1/2 inches deep, in bottom of pot. Lightly salt water and bring to a full boil. When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
When microwaving always use full power. If in doubt, undercook, look, then cook again. Allow for some time to elapse before removing wrap or cover. If the oven is not equipped with carousel, turn the dish around halfway through cooking. For a 1/4 lb. Lobster, the cook-in-a-bag method typically gives the best results. Cook on high for 8 minutes then let stand at least 5 minutes before opening bag.
Remove the “rubber” bands before boiling or steaming.
With with sea salt, make the water “taste like” ocean water. If you can, try and use actual sea water.
Once cooked, keep Lobster belly side up. This keeps juices within the shell and the meat moist.
Run Lobster under the cold tap or plunge momentarily in cold water to “stop the cook”.
Lift and gently tug the tentacle to tell if the lobster is ready. It will come out with little effort once fully cooked.
The translucent white and black vein running through the center of the tail is the lobster's digestive tract. To de-vein and remove the digestive tract from a whole, uncut lobster, twist the tail to remove it from the body. Remove the tail meat from the shell and grab the exposed vein at the fleshy end of the tail and pull. It comes out in one long piece. For a better grip, grasp it with a piece of folded paper towel or a clean dishcloth.
You can also de-vein a lobster tail by cutting the tail open. Butterfly the tail by cutting it lengthwise, through the center of the tail, on the harder, rounded side of the tail. Use kitchen shears or a sharp chef's knife, and remove the exposed vein with your hands. Halving the tail lengthwise also exposes the vein, making it easy for you to remove. With butterflied or halved tails, brush the meat with oil or clarified butter, or cover the meat with plastic wrap prior to cooking to ensure the meat stays moist.
Note: Tomalley is the green, runny material present in the lobster head and, in some cases, on the exposed flesh of the tail. It's the lobster's liver and pancreas. While you can eat it, it is not recommended as it can contain accumulated toxins. Remove tomalley by brushing it away gently with your fingers under running water.