• bodies, legs, and shells of 2-3 lobsters
• 3 cups (750 mL) heavy cream (35% M.F.)
• juice of ½ lemon
• 1 bay leaf
• 2 tbsp (30 mL) tomato paste
• salt and white pepper
• grated Parmesan cheese

Prepare lobster carcasses by reserving any tomalley or roe and discarding stomach, eyes and digestive tract. Crush shells and bodies and place in a heavy saucepan with tomalley, roe, cream, lemon juice and bay leaf. Bring to simmer and cook gently for 50 minutes, stirring occasionally with a wooden spoon. Place a small amount of cream mixture in a bowl and stir in tomato paste. Return to saucepan and simmer for 10 minutes longer.

Strain mixture through a fine sieve, being sure to extract all the juices and tiny bits of lobster meat. Return to a clean saucepan and bring to serving temperature. Adjust seasoning with salt and pepper. Stir in Parmesan cheese, 1 tbsp (15 mL) at a time, until sauce reaches desired thickness.

Yields 1 ½ cups (375 mL).

• ¾ lb (375 g) large scallops
• 4 tbsp (60 mL) butter
• 3-4 shallots, minced
• 4 cooked lobster tails, split
• ½ cup (125 mL) white wine
• ½ cup (125 mL) sun-dried tomatoes, reconstituted (or well-drained, seeded, chopped tomatoes)
• 4 tbsp (60 mL) fresh basil, chopped salt and pepper to taste
• dash of cayenne
• ½ cup (125 mL) heavy cream (35% M.F.)
• 4 oz (125 g) Havarti cheese, grated fresh pasta to serve 4

Sauté scallops in butter over medium-high heat for 1 minute. Add shallots and lobster tails. Bring to a simmer and cook only until scallops are opaque, about 2 more minutes. Remove from pan and keep warm. Deglaze pan with wine; add tomatoes and basil. Season with salt, pepper and cayenne. Add cream and simmer sauce to thicken slightly. Stir in cheese and heat until melted. Return seafood to sauce and serve immediately over prepared pasta.

Serves 4.

• 2 cups (500 mL) lobster meat
• 2 tbsp (30 mL) canola oil
• 1 cup (250 mL) fresh mushrooms, sliced
• 1 cup (250 mL) celery, diagonally sliced
• 1 cup (250 mL) cauliflower florets
• 1 cup (250 mL) broccoli florets or sliced zucchini 1 red or yellow pepper, cubed
• ½ cup (125 mL) fish or chicken stock
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) cold water
• 1 tbsp (15 mL) soya or oyster sauce
• 1/8 tsp (0.5 mL) hot red pepper flakes, or to taste salt and pepper to taste
• 1 tsp (5 mL) dulse flakes (optional)

Coarsely chop lobster, removing cartilage and any shell pieces; set aside. In a wok or large skillet, heat canola oil over medium-high heat. Add vegetables and stir or toss quickly for 1-2 minutes. Add broth and cover to allow vegetables to steam until crisp tender. Mix cornstarch with cold water; add soya or oyster sauce and hot pepper flakes. Stir into hot broth in wok and coat all vegetables. Add lobster and heat through. Sprinkle with dulse flakes and serve with rice or pasta.

Serves 4.

• 2 lobsters (1 ½ lb/650 g each)
• 5 tbsp (75mL) vegetable oil, portioned
• ½ cup (125 mL) sherry
• 1 1/3 cups (325 mL) heavy cream (35% M.F.)
• 4 boneless chicken breasts (4 oz/125 g each) flour, for dusting
• salt and pepper to taste

Bring a large kettle of salted water to a full boil. Plunge lobsters head first into water and hold under water with a wooden spoon for 4 minutes. Remove from water and set aside until cool enough to handle.

Separate claws and tails from lobster bodies. Remove tomalley from bodies and reserve. (Tomalley is the soft olive-green liver, found in the body of the lobster. It is considered a delicacy, and can be eaten alone or incorporated into sauces.)

Crack claws and slice tails (shells and meat) into medallions. In a large skillet, heat 3 tbsp (45 mL) oil until hot and saute lobster pieces, stirring occasionally, for 2 -3 minutes. Deglaze pan with sherry, bring to a boil; add cream and simmer for 8 -10 minutes until cooked.

Preheat oven to 400°F (200°C). Dredge chicken in flour, coating lightly. Heat 2 tbsp (30 mL) oil over high heat in a heavy ovenproof skillet and brown chicken, turning once. Place skillet in oven and bake until chicken is no longer pink in the centre (5 -7 minutes).

With a slotted spoon, remove lobster from pan. Separate meat from shells and keep warm. Return sauce to medium heat, whisk in reserved tomalley and juices and reduce until slightly thickened. Season sauce with salt and pepper. Arrange lobster and chicken on plates and top with cream sauce.

Serves 4.

• 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.

• 2 lb (1 kg) cooked lobster bodies and claw shells
• ½ cup (125 mL) butter
• 1 small carrot, chopped
• 1 small stalk celery, chopped
• 1 red pepper, chopped
• 1 red onion, chopped
• 1 head fennel, chopped
• 1 tomato, chopped
• 5 garlic cloves, minced
• 4 bay leaves
• 4 star anise, toasted*
• 4 whole cloves, toasted*
• 1 tbsp (15 mL) annatto seed paste** (or a pinch of saffron)
• 1 tbsp (15 mL) white peppercorns
• 1 tbsp (15 mL) maple syrup
• 1 cup (250 mL) white wine
• ½ cup (125 mL) brandy
• 8 cups (2 L) heavy cream (35% M.F.)

Remove the lobsters’ sand sacs (the organ located behind the eyes); break up lobster bodies and claws into medium-sized pieces. Reserve.

Heat butter in a large saucepan over medium low heat. Add vegetables and spices and sweat, covered, until vegetables are softened and begin to colour, about 5 minutes. Add lobster shells and maple syrup and cook, uncovered, until they begin to stick and there is no moisture, about 8 minutes. Raise heat to medium-high, add wine and brandy and deglaze, stirring frequently, until liquid evaporates.

Reduce heat to medium, add cream and slowly bring to a simmer, being careful not to boil. Remove from heat, cool to room temperature and then refrigerate for 2 hours, allowing flavours to blend. Bring back to room temperature and strain through a fine-mesh strainer. Return bisque to saucepan, bring back to a low simmer and cook for 2 minutes. Serve immediately.

Serves 6.

*To toast spices: heat a heavy skillet over medium heat until hot. Add spices and toast, stirring frequently, until fragrant, about 2 to 5 minutes.

**Annatto seed paste is a derivative of the achiote seed and is commonly used in Mexican cookery for its flavour and yellow colouring. It can be found in Mexican food stores.

• 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.

• 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.

• ½ tbsp (8 mL) vegetable oil
• ¼ medium onion, chopped
• 1 large garlic clove minced
• 3 oz (100 g) fresh spinach, chopped
• 1 tsp (5 mL) fresh coriander (optional)
• salt and pepper to taste
• 7 cups (1.5 L) crushed tomatoes
• 1 tbsp (15 mL) sugar
• ½ tsp (2 mL) jalapeno pepper seeded and finely chopped
• 3 cups (750 mL) fish stock % cup (150 mL) water
• ½ tsp (2 mL) crushed fennel seed
• 1 lb (450 g) fresh mussels, scrubbed and debearded
• 2 lb (900 g) haddock fillets, bite size pieces
• ¾ lb (375 g) scallops
• ¾ lb (375 g) large shrimp, peeled and deveined
• ½ lb (225 g) fresh clam meat
• fresh parsley and lemon slices to garnish

In a large stock pot, heat oil over high heat and sauté onion and garlic until softened but not browned. Add spinach, season with coriander, salt and pepper and lower heat Add tomatoes, sugar, jalapeno peppers and stock; simmer, stirring occasionally, for 30 minutes. Refrigerate broth for up to three days to enhance the flavour.

Reheat tomato broth over low heat In a large saucepan bring % cup water and fennel seeds to a boil over medium heat Add mussels, cover and steam 3 minutes. Add haddock, scallops, shrimp and clam meat, bring back to a boil and steam for an additional 2 minutes or until the mussels are open. Remove seafood from poaching liquid and add to tomato broth, discarding any mussels that have not opened.

Serve in shallow soup bowls garnished with fresh parsley and lemon slices.

Serves 6-8 generously

• 14-oz (398-mL) can coconut cream 1 cup (250 mL) chicken stock
• 1 ½ tsp (7 mL) grated ginger root 1 stalk lemon grass, bruised
• 3 Kaffir lime leaves* (or 1 tsp/5 mL lime zest) 1 tsp (5 mL) fish sauce
• 1 tsp (5 mL) brown sugar 2 baby bok choy
• 3 oz (100 g) dried egg noodles 1 tbsp (15 mL) peanut oil
• 1 lb (450 g) crab meat
• 1 medium red Thai chili, seeded and thinly sliced 1 tbsp (15 mL) fresh lime juice
• ¼ cup (60 mL) chopped cilantro
• lime slices, as garnish

In a saucepan, combine coconut cream, chicken stock, ginger root, lemon grass, lime leaves, fish sauce and brown sugar; bring to a simmer and cook 5 minutes. Strain; return to saucepan and keep warm; do not boil.
Trim bok choy; separate leaves and wash. In a saucepan with salted water, simmer bok choy until cooked. Drain; reserve and keep warm. In another saucepan, bring salted water to boil; add noodles and cook 2-3 minutes. Remove from heat, cover, and let stand until soft; strain before serving.

Heat peanut oil in a skillet; add crab and chili and toss until heated through. Drizzle lime over crab and sprinkle with cilantro. Toss to combine.

To serve: In centre of large soup bowls, place bok choy, twist noodles over bok choy and top with crab mixture. Pour soup around, garnish with additional cilantro and accompany with extra slices of lime.

Serves 4-6

*Kaffir lime leaves are found in Asian markets.