Lobster Roll, by Janice Murray Gill
Meat from 1 small lobster
Mayonnaise, or salad dressing
Salt and pepper
Cut the lobster meat into ¼ in. (0.5cm) slices.
Shred the lettuce; toss the lobster meat and sufficient salad dressing to
coat the pieces lighlty. Season with salt and pepper.
Pile on a long soft roll.
Lobster Salad, by Janice Murray Gill
1 lobster for every two people
1 boiled potato per person
1 hard-boiled egg per person
boiled salad dressing, or mayonnaise
salt and pepper
1 stick celery per
Remove the meat from the lobster, keeping the claws intact.
Set claws aside and chop the rest of the meat into fine dice.
Dice the boiled potato and the hard-boiled egg white. Grate the yolk. Chop
the celery very fine. Combine all
the ingredients in a large bowl; Season with salt and pepper.
Add enough salad dressing to bind the salad together.
Check seasoning. Chill.
Using an ice-cream scoop, serve salad on lettuce leaves; sprinkle with
paprika and garnish with whole lobster claw.
Lobster Stew, by Janice Murray Gill
Remove the meat from the tail and claws of the lobster.
Cut the tail meat into ½ in. (1cm) slices.
Pull the hard white ‘fin” out of the claws, keeping the claws whole
if possible. Set aside claws. Set
aside 4 pats of butter from the total amount and melt the rest in a large
saucepan. Roll the crackers into a
fine powder and mix into the melted butter.
If you like tomalley-the green liver in the body of the lobster- you can
work this in as well but the stew will not have as good a colour.
Scald the milk, and add it slowly to the butter paste.
Add the lobster meat and, stirring continually, bring the soup almost to
the boil. Season with salt and
peppers. Ladle into four bowls,
putting one claw in each bowl and floating a pat of butter on top of each.
Scalloped Lobster in Boats, by Janice Murray Gill
2 boiled lobsters, weighing 1 ½ lb (750g) each
2 tbsp (30mL) butter
½ cup (125mL) liquid drained from lobster, or, water
½ cup (125ml) white wine, or, water
2 tbsp (30mL) flour
2 tbsp (30mL) brandy
¼ cup (65mL) butter
½ pt (200mL) whipping cream
salt and pepper
Remove the meat from the lobsters, keeping the claws
intact, if possible, and carefully remove the meat from the tails so as to keep
the red parts, upper sides, of the shells unbroken, with the fans at the end
left whole. Cut away the membranes
from the sides and wash the shells carefully.
Set the shells aside, together with the whole claws.
Melt 2 tbsp (30mL) butter in a heavy saucepan.
Add the flour and cook, without browning, till it bubbles and the grains
of flour burst; this will take about 20 minutes.
Add the lobster juice and wine, bring to a boil, and simmer for 30
minutes. Chop the lobster meat in coarse pieces. Melt the ¼ cup (65mL) butter and sauté the meat till the
skin is dark red. Add the brandy,
then the white wine sauce, and mix well. Cook
5 minutes and add the cream. Bring
almost to a boil. Put the two tail
shells together, end to end, to make a boat shaped container, pushing one into
the other. Fill with lobster
scallop. Set the “sails” by
sticking the whole claws, heated separately, upright at intervals along the
Thaw lobster in refrigerator overnight, drain reserving juice. Chop lobster meat coarsely, removing cartilage from claws. Refrigerate meat and juice until ready to use. Melt margarine in a large saucepan. Add onion, celery, and carrot; sauté until tender. DO NOT BROWN. Sprinkle with flour, and stir. While stirring, gradually add cream, milk and pepper. Continue cooking until broth starts to thicken. Strain broth. Puree vegetables in a blender. Return broth and vegetables to saucepan. Puree chopped lobster meat and lobster juice*. Add to vegetable broth mixture. Simmer until hot but not boiling. Stir in lemon juice, sherry and paprika. Sprinkle with croutons. Makes 8 servings.
* replace lobster juice from frozen can of lobster meat with 1 cup (250ml) chicken stock if using fresh lobster meat.