Lighthouse Lobster Pasta

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Cold lobster and pasta tossed with a creamy light dressing makes a great summer lunch or light one-dish supper meal.

½ cup	olive oil	125 mL
½ cup	sour cream	125 mL
¼ cup	lemon juice	50 mL
½ cup	chopped fresh dill	125 mL
1	garlic clove, crushed	1
2 cups	lobster meat, cooked & chopped or 1 tin (11.3 ox/312 mL) frozen lobster meat	500 mL
1 cup	chopped ripe tomato	250 mL
2 tbsp	finely chopped green onion	25 mL
1 tsp	freshly ground black pepper	5 mL
8 oz	dry fusilli pasta	250 g

In a medium sized bowl combine olive oil, sour cream, lemon juice, dill and garlic. Whisk until well blended. Add lobster meat, chopped tomato, green onion and pepper. Toss until well mixed. Cover and refrigerate for 1 hour to blend flavors.

Cook pasta in salted boiling water until tender (about 8 to 10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Drain and cool.

Add pasta to lobster mixture. Toss well. Cover and refrigerate for at least 1 hour before serving.

Makes 4 servings.

Lobster Roll

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The ultimate Nova Scotia “ fast food ” lends itself to picnics on the beach or lunch for two on the deck. For a lighter variation try using pita pockets instead of the traditional roll.

1	11.3-oz (312 mL) tin frozen lobster meat*	1
½-¾ cup	mayonnaise	125-175 mL
2 tsp	lemon juice	10 mL
3 tbsp	diced celery	45 mL
2 tbsp	minced onion (optional)	25 mL

Thaw and drain lobster meat. Chop into bite size pieces. In a small mixing bowl combine mayonnaise with lemon juice, celery and onion. Add to lobster and mix well. Spread the lobster salad on your favorite bread, croissant or use as a pita bread filling.

*Yields approximately 2 cups (500 mL) of lobster meat.

Makes 4 to 6 servings.

Lobster Chowder

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This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.

1⅔ cups	potatoes, peeled, diced & cooked	400 mL
2 tbsp	butter	25 mL
1½ cups	onions, peeled & minced finely	375 mL
2 tbsp	dried thyme leaves	25 mL
1½ tsp	celery salt	7 mL
¼ tsp	black pepper	1 mL
¾ cup	sour cream	175 mL
1½ cup	whipping cream	375 mL
1 cup	milk	250 mL
2 cups	lobster meat, cooked & chopped, plus juices*	500 mL

In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.

* An 11.3-oz (312 mL) tin of frozen lobster meat may be substituted.

Makes 6 servings.

Lobster Buoys

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1 cup	Nova Scotia cooked lobster meat	250 mL
¼ cup	chopped green pepper	50 mL
¼ cup	chopped onion	50 mL
1 cup	chopped celery	250 mL
1 tsp	Worcestershire sauce	5 mL
¼ tsp	pepper	1 mL
1 cup	mayonnaise	250 mL
1 pkg.	(255g) frozen, 3-in (7.5 cm) tart shells, thawed
2 tbsp	melted butter	25 mL
1 cup	bread crumbs	250 mL

Cut cooked lobster into small pieces. Combine remaining ingredients, except butter and breadcrumbs, and stir lightly. Fold in lobster and refrigerate. Combine melted butter and breadcrumbs. Fill thawed tart shells with lobster mixture. Top with crumbs. Bake in a 350˚ F (180˚ C) oven for 30 minutes or until pastry is brown.

Makes 12 appetizer servings. 

Recipes provided by: Taste of Nova Scotia