lobster

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LOBSTER AND YELLOW TOMATO GAZPACHO

  • ½ lb Fresh Atlantic cooked lobster pieces, chopped coarse
  • 1 lb Yellow Tomatoes - rough chopped
  • 2 Yellow Peppers
  • 1 English Cucumber – peeled and cut ½ Jalapeno Pepper - chopped
  • 1 White Onion – minced ¼ Cup Fresh Cilantro Lime Juice (x2 Fresh Limes)
  • 1 & 1/2 Cups of Vegetable Stock
  • Salt/Pepper to Taste
  • Tabasco Brand Pepper Sauce
  • Cherry Tomatoes - Yellow for Garnish

METHOD: Combine the yellow peppers, cucumber, jalapeños and onion into blender with the lime juice and vegetable stock. Purée until smooth. Remove from the blender and season with salt and pepper. Add Tabasco sauce, fresh cilantro and chopped cooked lobster. Server in clear glass shot glasses and garnish with yellow and red cherry tomatoes.


LOBSTER BLT SALAD

  • 1/2 Tail + 1 Claw of fresh poached lobster, chopped large
  • 1/2 Avocado sliced
  • 2 Strips cooked bacon, chopped
  • Plum tomatoes, diced
  • Iceburg lettuce, large leaves
  • 2 - 3 Tbsp. classic french dressing

METHOD: Mix together lobster, bacon, tomato, and dressing in a bowl. Arrange large leaves of iceburg lettuce on plate, top with lobster salad mix, avocado and sliced avocado. Garnish with lobster antennas and fresh herbs.


LOBSTER AND BÉARNAISE TOASTS WITH CHARRED CORN RELISH

CORN RELISH

  • 1 Ear of Corn - Char-­%u2010Boiled -­%u2010shucked
  • 1 oz Red Onion - Grilled and chopped fine
  • Green Zucchini - Grilled and Diced small
  • 2 Tbsp. Chives - Cut Fine
  • 2 Tbsp. Extra Virgin Olive Oil
  • Fresh Lemon Juice (From ½ of a lemon)
  • 3 Tbsp. Chopped fresh basil
  • Salt/Pepper to Taste

LOBSTER AND BÉARNAISE TOASTS

  • ½ lb Cooked Lobster - Chopped
  • 12 Pieces - Brioche Bread - 2" round - toasted lightly
  • 1 Cups Classic Béarnaise Sauce
  • Micro Greens for Garnish

METHOD: Combine all the ingredients for the corn relish and season with salt and pepper - set aside. Top each brioche toast evenly with the chopped lobster. Spoon 1 tbsp of Béarnaise and blow torch lightly. Spoon 1 tbsp of relish on top and serve.