CTV’s Suzette Belliveau shares a recipe for a dish she grew up eating with her family – creamed lobster. Suzette says the dish is unique to the Yarmouth, Digby and Shelburne Counties. It was invented about 50 years ago by a local restaurant owner named Clara Harris and has been a hit ever since.
This rich delicacy was originally served over toast, but over the years it has evolved as home cooks and chefs put their own spin on it. Now you can enjoy it on mashed potatoes, French fries, or with cheese for a lobster poutine.
Ingredients:
- lobster (the star of the show!) You’ll want at least one cup of cooked lobster meat, but if you’re expecting a big crowd use as much as you’d like
- butter - at least a tablespoon, but you can be generous with the amount if you like
- vinegar - (a couple of tsps., this helps to remove the ‘fishy smell’)
- cream – Suzette’s mom tends use the 10 percent blend cream, but some people like to use heavy whipping cream
- salt and pepper to taste
Directions:
- Heat up a frying pan on the stove. Add your butter and let it melt.
- Once melted throw in all of the lobster meat.
- Let it heat up, during this time add the vinegar.
- As the lobster meat heats up, now is a great time to slightly lower the temperature and add the cream. This creates a rich taste and texture.
- Let it heat and thicken up for a few minutes. Once it reaches a consistency you’re happy with, serve and enjoy.
Note: This dish is very popular served in a hot lobster sandwich-style over buttered toast, or over mashed potatoes as a nice dinner meal. However, Suzette’s favourite way is over French fries as lobster poutine. Some people prefer to add cheese curds, but she likes shredded mozzarella. If you are serving creamed lobster at a larger gathering, you could impress your guests with a ‘slider-style’ hot sandwich, on a bun or biscuit.
