- Grilled Lobster with Pernod Garlic Butter
- Lobster Abegweit
- Lobster and Béarnaise Toasts with Charred Corn Relish
- Lobster and Yellow Tomato Gazpacho
- Lobster BLT Salad
- Lobster Cakes
- Lobster Cheese Casserole
- Lobster Rolls
- Lobster-Stuffed Spuds - Chef Austin Clement
- Mushrooms with Stuffed Lobster
- Sea Captain's Dip
Lobster Abegweit
2 cups/500 ml lobster meat
3 tbsp/45 ml butter
1 cup/250 ml mushrooms, sliced
1 tbsp/15 ml onion, diced
3 tbsp/45 ml flour
1 1/2 cups/375 ml evaporated milk
1/2 cup/125 ml whole milk
1/4 cup/50 ml processed cheese spread
Melt butter, add lobster meat and saute for 5 minutes. Add mushrooms and onion and saute an additional 5 minutes. Stir in flour, salt, evaporated milk and whole milk. Cook, stirring constantly until thick and smooth. Stir in cheese spread.
Serves 6.