Either remove the meat and add it back to the finished dish or serve still in the shell with crackers and lobster forks, as Tania does.
Steamed lobster elevates any meal beyond every day, but for a more contemporary take, we've skipped the butter sauce in favour of a mayo-based lobster roll that's topped with pickled veggies. The end result? A more casual meal inspired by Vietnamese street food. Sprinkle with additional chopped fresh cilantro, if desired.
At The Calla Lily Victorian Tea Room in Bedford, N.S., proprietor Andrea MacRae uses only the freshest lobster to make these popular dainties.
Yogurt, fresh herbs and a little lemon make these no-cook lobster rolls super creamy and flavourful. Serve with coleslaw and a fresh summer salad.
Bacon and corn add smoky-sweet flavour to this chowder inspired by chef Ryan Dunne of The Fairmont Algonquin. Use our recipe for Cooked Lobster and Stock or buy a steamed lobster and prepared fish stock from a fishmonger.
The inspiration for this lovely appetizer salad is a dish created by chef Marc Latulippe of the Kingsbrae Arms. See Cooked Lobster and Stock to cook your own lobster. To use canned cooked lobster, you need 1 lb (500 g).
Melted butter and lemon are classic with lobster, but cooked sauce has its fans. Dot Toombs of Kensington makes this fine, sweet one.
Cooking a fresh lobster ensures great taste. If you are short on time, many fish markets will cook it for you.
Assemble these four-bite lobster rolls right before serving so the bread doesn't get soggy. We like to use mini brioche rolls, but dinner rolls work well, too!
Live lobsters give full flavour to dishes; the cooking liquid makes flavourful stock. Any extra stock can be used for fish dishes.
