What’s Cooking?

Well the Spring lobster season is over here on PEI and traps will not be set again until mid-August. The season appears to have been a good one. That and a return to a near normal tourist season has seen a high demand for our favourite crustacean here and abroad.

I love lobster but I do hate the struggle of cracking, digging, and poking it takes to get at those succulent morsels. I always seem to come out of the fray smelling of lobster and inevitably with a stain on some piece of clothing. However there are so many ways to enjoy lobster other than the traditional wrestling match. The good folk at Lobster PEI have a great series of recipes (see link below) for all manner of Nephropidae* and I thought I’d share this one for a tasty starter.

Photo credit: Lobster PEI

Lobster Bruscchetta
– serves 6 as a starter
From Lobster PEI Recipes

Prep time: 10 minutes
Cooking time: 3 minutes

Ingredients:
1 Baguette
3 tbsp Olive or Canola Oil
Salt & Black Pepper- to taste
1 (1.25 lb) PEI Lobster, cooked & meat chopped*
1 cup Tomato, seeds removed & chopped (approx. 2 medium)
1/2 Shallot, cut into rings
1 tbsp Fresh Basil, finely sliced
1 tbsp Balsamic Vinegar
Salt & Black Pepper- to taste
Parmesan Cheese- to garnish

Preparation:
Preheat oven to broil (500°F).
2. Cut ends off baguette. Cut baguette into thirds and then cut each piece in half lengthwise to yield 6 pieces.
3. Place baguette pieces onto a baking sheet and brush with olive oil. Season with salt & black pepper.
4. Bake baguettes for 2-3 minutes or until golden brown. Remove from oven and allow to cool slightly.
5. Place lobster meat, tomatoes, shallot rings, basil, garlic, and balsamic vinegar into a bowl. Season with salt & black pepper and toss gently to combine.
6. Top toasted baguettes with bruschetta mixture and garnish with parmesan cheese. Serve immediately.

Notes:
*One (1 ¼ lb.) lobster yields approximately 140 grams or 1 cup of cooked lobster meat.
The bruscchetta mixture can be made ahead and refrigerated to allow the flavours to develop.

The word for July 5th is:
Lobster /ˈläbstər/: [noun]
A large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs modified as pincers.
Old English lopustre, alteration of Latin locusta ‘crustacean, locust’.
*Though the family classification is now called Nephropidae it was Homaridae which would explain the French homard.

Author: Willym

A senior with the heart of a young'un

5 thoughts on “What’s Cooking?”

    1. Yes I have a young lad by the name of Muffin I believe. I’m sure he must have a first name but one should never use it with staff. It makes them familiar

  1. I recall relations saying they liked lobster but it was ‘too much work’. They ordered dishes with lobster in them.

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