Easy Creamed Lobster Dinner

by James Shand
(Nova Scotia, Canada)

NS South Shore Creamed Lobster

Description:

This dish is a traditional favorite of the lobster fishermen from Shelburne and Yarmouth Counties on the southern tip of Nova Scotia.
While eating lobster directly out of the shell, dipped in butter is a delightful experience, this recipe will appeal to those who's tastes are more advanced.

Ingredients:

4 Live lobsters @ 1.5 - 2 lbs.
1/4 lb. Butter
1/2 cup Vinegar or white wine
3 green onions
500 ml coffee cream (18%)

Optional:

mashed potatoes
steamed peas or vegetable of choice, on the side.
coleslaw salad on the side

Directions:

Steam 4 lobsters (about 6 lb.) 20 minutes in a boiler over about 1 cm of water. When cooled enough, shell the meat out of the shells. Save any juice from the claws or tail. Cut the meat into bite-size pieces.

The cut up lobster may be stored in the fridge before using with no problem.

Chop three green onions and sautee over medium heat in real butter. Add any desired seasonings, such as garlic salt, etc. When the onion is soft, add the cut-up lobster, including any juice, to the fry pan, and sautee for about 10 minutes more, stirring several times, until the mixture starts to dry out just a bit.

Sprinkle about 1/2 cup of vinegar (or your favorite dry white wine) over the lobster and stir well. (This really is OK, be generous with the vinegar.)

When the lobster begins to dry a little, pour in enough coffee cream to smother the lobster and let it simmer gently on reduced heat, for a few minutes. Turn off the heat and let the pan cool for 5 minutes or more. The cream may curdle (which is ok) and there will be a reddish skim rising to the top (see photo).

Serving:

Place a mound of mashed potato on the serving plate and make a small depression in the top, Then fill to over-flowing with the creamed lobster.  Place steamed peas and coleslaw on the side.

Alternatively, pour the contents of the fry-pan into a serving bowl and dip pieces of french bread into the mixture and into your mouth. Yum ... yum.

Number Of Servings: 4 to 5

Preparation Time:about 1/2 hour
by James Shand, February 12, 2010
Truro, Nova Scotia, Canada