Avocado Lobster Rolls
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.
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.
Melted butter and lemon are classic with lobster, but cooked sauce has its fans. Dot Toombs of Kensington makes this fine, sweet one.
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!
There is nothing better than fresh lobster from the Maritimes. Lobster tails are marinated in a very simple marinade and grilled. One of my favourite childhood dishes my mum made was Jumbo Prawns split and filled with some hot fresh chili and shallot paste and then grilled over a charcoal fire. Here I've tried to capture that flavour of red pepper and shallots in the marinade. In the summer I serve lobster tails over a simple bed of organic greens ladled with a generous amount of peach salsa and hearty bread from my favourite bakery or I do up some coconut rice and serve the lobster tails with the rice.
Celebrate Chinese New Year or another special occasion with this traditional Chinese lobster platter. Filled with succulent, sweet morsels of lobster accented with salted black beans, ginger and garlic, this festive dish paired with steamed rice will more than satisfy anyone's taste buds. Just turn the page for step-by-step photos that show how easy it is to impress both friends and family.
Making the ravioli is simplified with purchased Asian dumpling wrappers, but you can opt to make your own pasta dough. You can substitute cooked shrimp for the lobster.
This dish is thought to have been created in 1894 by Chez Marie, a Paris restaurant, for the opening of Victorien Sardou's play Thermidor. Others say it was first tasted by Napoleon during Thermidor, the 11th month of the calendar invented during the French Revolution.
Enjoy these in little pieces as in the recipe, or divide the filling among small buns.
