© Chef Suman 2011 All Rights Reserved
June 15th is National Lobster Day! It wouldn’t be National Lobster Day if we didn’t give you a TAIL to tell, and SURF into your culinary lives, CRAWLING over to your kitchen to CLAW up a couple of crustacean delights! First, a little information: Lobster is a big part of the seafood tradition of the East Coast, as well as many central areas. Hundreds of years ago, lobster was so common that it was used by the east coast First Nations peoples as fishing bate and fertilizer for their crops. Even when British and French settlers arrived in the 1600s, the shellfish was so plentiful that it was considered poor-man's food and was served to children, servants, and prisoners. In the mid-1800s its popularity began to rise and by the 1940s it had officially become a delicacy. Lobster from the North Atlantic is considered by many to be the best in the world and the Canadian and US governments have had to regulate its trapping and export to prevent over-fishing.  Lobster is extremely nutritious. It contains zinc, iron, calcium, phosphorous, potassium, magnesium, manganese, copper, selenium, and healthy omega 3 fatty acids.  It's also a source of vitamins A, E, niacin, B6, B12, and foliate.  And don't forget it's a great boost of mood enhancing protein! Lobster Rolls The lobster roll (or lobster sandwich) is a common way to serve lobster in the Atlantic. It is an excellent option for leftovers or can be made with canned or frozen lobster if fresh is not easily available. Because of its association with poverty in the early 1900s children in Atlantic Canada who brought lobster rolls to school for their lunch would often get teased for it. This was so common that New Brunswick passed a regulation that parents were not allowed to send their children to school with lobster sandwiches more than twice a week. Today, there is no restriction on how often a person can eat lobster sandwiches; except price. Lobster is more expensive now then when it was being prepared in jails and poor houses, but its mild, sweet taste is also much better appreciated making it a favourite on the dinner tables in the Atlantic provinces and around the world. Prep Time: 10 Minutes Cook Time: 2 Minutes Ready Time: 12 Minutes Ingredients 2 cups lobster claw meat, cooked 1/2 cup mayonnaise 2 celery stalks, diced ¼ English cucumber, small diced 1 small red onion, diced ¼ cup fresh chives, chopped 2 tbsp spicy whole grain mustard 1 tbsp lemon juice 2 tbsp orange zest 1 tbsp fresh parsley, finely chopped 1 tbsp fresh thyme, finely chopped 1 tsp salt 1 tsp black pepper, cracked 2 baguettes 8 lettuces leaves Directions 1. Chop the lobster meat. 2. Combine all the ingredients except the baguette in a large mixing bowl. 3. Cut each baguette in half widthwise. 4. Split them ¾ the way lengthwise and toast until golden brown. 5. Place 2 pieces of lettuce in between the lengths of the bread and scoop ¼ of the lobster mixture into each sandwich and serve. Lobster and Sweet Potato Chowder Prep Time: 15 Minutes Cook Time: 25 Minutes Ready Time: 40 Minutes Ingredients 1 large onion, chopped 2 tbsp butter, divided 4 large sweet potatoes 2 cups hot water 2 cups lobster meat ¼ cup fresh thyme, chopped 1 tbsp Piquant Blend salt and pepper, to taste 2 tbsp cilantro, chopped 1 cup heavy cream, warmed 3 cups 2% milk 3 cups fish stock 1/2 cups unsweetened apple juice Directions 1. In a deep skillet, melt 1 tbsp butter and sauté the onions until tender. 2. Add the sweet potatoes, thyme, and Piquant Blend and continue to sauté for 3 minutes. 3. Add the hot water and apple juice and bring to a boil. Turn down the heat and simmer for around 15 minutes, until the sweet potatoes are tender. 4. Sauté lobster in the remaining butter and add it to the sweet potato mixture. 5. Add cream, milk and fish stock. Combine well, and simmer for 5 minutes and serve.
An International style, with vast cultural diversity, driven by a commitment to sustainability and innovation
Recipe   Archives