04/27/2015 09:00 EDT | Updated 07/29/2015 09:59 EDT

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.

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


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.


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.


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.


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,