- 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 Pad Thai
- Lobster Rolls
- Lobster-Stuffed Spuds - Chef Austin Clement
- Mushrooms with Stuffed Lobster
- Sea Captain's Dip
Lobster and Yellow Tomato Gazpacho
Provided by celebrity Food Network and PEI Fall Flavours Chef Corbin Tomaszeski.
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.