Prince Edward Island Lobster Recipes by celebrity Food Network and PEI Fall Flavours Chef Corbin Tomaszeski
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
1 Ear of Corn - Char-%u2010Boiled -%u2010shucked
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.
Chef on Board, Sept. 22 on board the Northumberland Ferry, hosted by Food Network celebrity Chef Corbin Tomaszeski - PEI Fall Flavours