- 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 BLT Salad
Provided by celebrity Food Network and PEI Fall Flavours Chef Corbin Tomaszeski.
1/2 Tail + 1 Claw of fresh poached lobster, chopped large
1/2 Avocado sliced
2 Strips cooked bacon, chopped
Plum tomatoes, diced
Iceberg lettuce, large leaves
2 - 3 Tbsp. classic french dressing
METHOD: Mix together lobster, bacon, tomato, and dressing in a bowl. Arrange large leaves of iceberg lettuce on plate, top with lobster salad mix, avocado and sliced avocado. Garnish with lobster antennas and fresh herbs.