Cape Breton Lobster Soup

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Lobster Soup

Using the leftover shells, this lobster soup is a delicious and easy recipe.

Shells of 2 lobsters
2 cups chicken stock
1 cup dry white wine
1 cup tomato juice
1 bay leaf
pinch thyme
pinch basil
pinch parsley

Break the lobster shells up. They do not have to be totally crushed. Put the shells in the stock pot, along with the stock, wine, tomato juice, bay leaf, thyme, parsley and basil. Bring to a boil, then turn the heat down, reducing to a simmer. Keep the soup simmering for one hour, stirring occasionally. Remove shells and bay leaf by straining.

This soup can be served either hot or cold. Can be garnished with thyme, basil, or parsley.

Serves 4.

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A Cape Breton Lobster Roll Recipe-Cape Breton-Nova Scotia

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Nova Scotia Lobster Fishing-Cape Breton-Nova Scotia


Cape Breton Lobster Roll

   

The ultimate Cape Breton “ fast food ” lends itself to picnics on the beach or lunch for two on the deck. For a lighter variation try using pita pockets instead of the traditional roll.

1 11.3-oz (312 mL) tin frozen lobster meat* 1
½-¾ cup mayonnaise 125-175 mL
2 tsp lemon juice 10 mL
3 tbsp diced celery 45 mL
2 tbsp minced onion (optional) 25 mL

Thaw and drain lobster meat. Chop into bite size pieces. In a small mixing bowl combine mayonnaise with lemon juice, celery and onion. Add to lobster and mix well. Spread the lobster salad on your favorite bread, croissant or use as a pita bread filling.  *Yields approximately 2 cups (500 mL) of lobster meat.  Makes 4 to 6 servings

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Cape Breton Lobster Chowder, Glace Bay, Cape Breton

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This is a rich chowder with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.

Ingredients

1 2/3 cups potatoes, peeled & diced 400 mL
2 Tbsp butter 25 mL
1 1/2 cups onions, peeled & minced finely 375 mL
2 Tbsp dried thyme leaves 25 mL
1 1/2 tsp celery salt 7mL
1/4 tsp black pepper 1mL
3/4 cup sour cream 175 mL
1 1/2 cup whipping cream 375 mL
1 cup milk 250 mL
2 cups lobster meat, cooked & chopped, plus juices – see note 500 mL

Method
  1. Steam the potatoes in a saucepan for 8 minutes, remove from heat and set aside. In a large saucepan over medium heat sauté onions in butter until soft and transparent; do not overcook. Stir in the thyme, celery salt and pepper and then the potatoes. Blend the sour cream, whipping cream, milk and the lobster meat and juice. Heat through but do not boil.
  2. Makes 6 servings.
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Nova Scotia Lobster Stir-Fry>About Cape Breton

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Nova Scotia Lobster Stir-Fry

1 can (11.3 oz./ 320 g) Nova Scotia frozen lobster meat
or 2 cups (500 mL) fresh lobster meat
1 lb. (500 g) spinach fettucini
2 Tbsp. (25 mL) olive oil
1/2 cup (125 mL) lobster juice *
1/4 cup (60 mL) heavy cream**
2 tsp. (10 mL) cornstarch
1/4 cup (60 mL) olive oil
1/2 tsp. (2 mL) mustard seed
1 tsp. (5 mL) minced garlic
1 red pepper, finely chopped
1 cup (250 mL) sliced fresh mushrooms
2 Tbsp. (25 mL) lemon juice
1/4 cup (60 mL) chopped, fresh parsley
Defrost lobster in refrigerator overnight; drain, reserving lobster juice. Remove
whole claws for garnish. Cut remaining lobster in chunks. Cook fettucini
according to package directions; drain. Toss with olive oil and keep warm.
Combine lobster juice and cream. Stir in cornstarch with fork. Set aside until
needed, stirring again immediately before adding to main dish. Heat oil until
smoking in a wok or large frying pan with cover. Add mustard seed and
immediately cover, as seeds pop vigorously. Shake pan for 20–30 seconds
or until popping ceases. Lower heat, add garlic and sauté for 1 minute. Add
red pepper, mushrooms, and lemon juice; stir-fry for 2 minutes. Add parsley,
lobster, and lobster juice mixture; stir gently until lobster is heated through.
Spoon over fettucini and decorate with lobster claws.
Makes approx. 4–6 main course servings.
*Or use fish stock or chicken broth.
**For a lighter dish, milk or yogurt may be substituted for cream, or cream
may be omitted.

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