Easy Creamed Lobster Dinner2013-07-12
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- Servings : 4 to 5
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 35m
This information is per serving.
Here it comes – my favorite – delicious and creamy lobster dinner.
You can’t beat lobster any way it is served.
This lobster recipe was originally shared by James Shand, from Truro, Nova Scotia, Canada, lobster country.
Creamed Lobster Dinner
- 4 live lobsters, each 1.5 - 2 pounds
- 1/4 pound butter
- 1/2 cup vinegar or white wine
- 3 green onions
- 2 1/2 cups (500 ml) 18% cream (coffee cream)
Steam 4 lobsters (about 6 pounds) 20 minutes in a boiler over about 1 inch of water. When cooled enough, take the meat out of the shells. Save any juice from the claws or tail. Cut the meat into bite-size pieces.
Chop three green onions and saute them over medium heat in a sauce pan with 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 saute 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).
Serves 4 to 5.
Note: The lobster may be cooked, cut up and stored in the fridge before using with no problem.
James serves his dish with mashed potatoes, steamed peas or another vegetable of choice, on the side and coleslaw salad.
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 – just yum.
He says: 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 want something a bit different.
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