- 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 and Béarnaise Toasts with Charred Corn Relish
Provided by celebrity Food Network and PEI Fall Flavours Chef Corbin Tomaszeski.
1 Ear of Corn - Charboiled and shucked
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.