Lobster - Premium Seafood

Rich, yet delicately flavourful, this luncheon dish will delight your palate and bring accolades from your guests.

• 2 eggs
• 1 tbsp (15 mL) finely minced onion
• 1 tbsp (15 mL) finely minced garlic
• 10 oz (300 g) lobster meat, chopped
• 1/3 cup (75 mL) chopped fresh parsley
• 1/3 cup (75 mL) chopped fresh basil zest of 2 lemons
• ½ cup (125 mL) breadcrumbs
• 1 tsp (5 mL) honey
• salt and pepper
• 12 oz (1 pkg) gyoza (dumpling)
• wrappers egg wash (1 beaten egg + ½ tsp/2 mL water)
• 1 pkg (375 g) fresh spinach
• cream sauce (recipe follows)
• gremolata (recipe follows)

In a medium-sized bowl, whisk eggs. Add onion, garlic, lobster, parsley, lemon zest, breadcrumbs, honey, salt and pepper; mix to combine. Mixture should be firm; add additional bread crumbs, if necessary.

If using a dough press, place wrapper on press, brush edges with egg wash and place 1 tbsp (15 mL) lobster mixture in centre of wrapper. Fold dough press to form a furled crescent shape. If shaping by hand, place wrapper on work surface, brush edges with egg wash and centre 1 tbsp (15 mL) lobster mixture. Fold in half, forming a crescent shape, and crimp firmly to seal. Place ravioli on baking sheet covered with a damp towel. Repeat process with the rest of the mixture.

In a large saucepan two-thirds full of boiling salted water, cook 4-5 ravioli at a time until they rise to the top and are cooked, about 4 minutes. With a slotted spoon, remove ravioli to an oiled baking sheet and cool.

Repeat until all are cooked.

Add ravioli to warm cream sauce and bring to serving temperature. In a saucepan of boiling water, cook spinach until wilted, about 1 minute; drain well.

To serve: centre spinach on 6 warmed serving plates; top with ravioli and spoon additional cream sauce around. Garnish with sprinkling of gremolata.

Serves 6.

Cream Sauce

• 1 tsp (5 mL) olive oil
• 2 tbsp (30 mL) minced onion
• 2 tbsp (30 mL) roasted garlic*, minced
• ½ cup (125 mL) white wine
• 2 tbsp (30 mL) butter, cubed juice of 2 lemons
• 2 cups (500 mL) heavy cream (35% M.F.) salt and pepper

In a skillet, heat olive oil; add onion and cook until translucent. Stir in roasted garlic and deglaze pan with wine. Whisk in butter, lemon juice and cream; cook on low heat for flavours to fuse, about 10 minutes. Remove from heat, cover and let rest another 10 minutes. Strain through a fine sieve and return to skillet; adjust seasoning with salt and pepper to taste.

Gremolata (garnish)

• 2 tbsp (30 mL) chopped fresh basil
• 2 tbsp (30 mL) chopped fresh parsley zest of 1 lemon

In a bowl, toss together basil, parsley and lemon zest.

*To roast garlic: Remove outer skin from whole garlic bulbs and trim Y2 inch (1 cm) from the pointed end. Pour a small amount of olive oil over the cut ends and bake, covered, in preheated 375°F (190°C) oven until cloves are browned and soft, about 30 minutes. Squeeze individual cloves from bulb. Store refrigerated 3-4 days or freeze.

A European flavour to Atlantic lobster with these potato pancakes accompanied by sour cream sauce.

• 3 medium-sized potatoes, peeled
• 1 tbsp (15 mL) all-purpose flour
• 1 egg, slightly beaten
• pinch of salt
• vegetable oil for frying
• 1 ½ cups (375 mL) fresh lobster meat sour cream sauce (recipe follows)

Grate potatoes into a large bowl. Stir in flour and beaten egg. Heat a skillet and brush with a small amount of oil. Drop heaping tablespoons of potato mixture onto hot skillet and fry pancakes until golden brown on one side. Flip pancakes, press with a spatula to flatten, and fry until golden. Remove from skillet, set on paper towels to remove any excess oil and keep warm.

To serve, arrange pancakes on individual plates, top with lobster and nap with sour cream sauce.

Serves 4-6.

Sour Cream Sauce

• ½ cup (125 mL) sour cream
• ½ tsp (2 mL) prepared horseradish
• ½ tsp (2 mL) lemon juice
• pinch of sugar
• 1 green onion, thinly sliced
• salt and pepper to taste

Combine all ingredients in a small bowl and whisk until blended. Refrigerate.

This traditional Maritime lobster roll is served with fries and coleslaw.

• 3 cups (750 mL) cooked lobster meat, in bite-sized pieces
• ¼ cup (60 mL) celery, chopped fine mayonnaise
• salt and pepper to taste
• shredded lettuce
• 4 lobster rolls (recipe follows)

Fold together lobster and celery with just enough mayonnaise to bind them. Season with salt and pepper. Split four rolls almost through and toast lightly. Place lettuce on rolls and fill with lobster mixture.

Serves 4.

Lobster Rolls (Alternative)

• 1 tbsp (15 mL) dry yeast
• 1 tsp (5 mL) granulated sugar
• ½ cup (125 mL) lukewarm water
• 1/3 cup (75 mL) granulated sugar (2nd amount)
• 1 tsp (5 mL) salt
• 1/3 cup (75 mL) oil
• 1 2/3 cups (400 mL) warm water
• 5-6 cups (1.3-1.5 L) all-purpose flour
• 1 tbsp (15 mL) butter

Dissolve yeast and 1 teaspoon (5 mL) sugar in lukewarm water and let rise to at least 1 cup (250 mL) in volume. Combine sugar (2nd amount), salt, oil and warm water in a large bowl and whisk briskly. Add yeast mixture to other liquids and beat until smooth. Gradually add flour, a cupful at a time, beating after each addition, until you need to use your hands to combine the remainder.

Turn out on a flour-covered surface and knead until smooth and slightly sticky, about 5 minutes. Place dough in a greased bowl and turn to cover with oil. Cover and let rise for 45 minutes in a warm, draft-free place.
Punch down and shape into 12 oblong rolls. Place on a greased baking sheet, cover loosely and let rise again for 45 minutes.

Preheat oven to 375°F (190°C). Bake rolls for 12-15 minutes, until slightly golden. Remove from oven, brush tops with butter and cool on wire racks.

Yields 12 lobster rolls.