Evelyn Chartres Author

Lobster Melt

This dish that is said to have its origins in Nova Scotia’s South Shore, home of Acadians and several fishing communities. This recipe blends lobster with cream to create a delicious filling that can be served atop fresh tea biscuits or garlic bread. For an extra zing, add a bit of grated cheddar as a topping.

Ingredients

Lobster Melt

  • 5 ounces (140 ml) of cooked lobster meat
  • 3 tablespoons (45 g) of butter
  • ¼ cup (60 ml) of chopped fine onions
  • 2 tablespoons (30 g) of flour
  • ½ cup (120 ml) of milk
  • ½ cup (120 ml) of cream
  • ⅛ teaspoon (0.625 ml) of salt
  • ⅛ teaspoon (0.625 ml) of cayenne pepper

Tea Biscuits

  • 2 cups (470 ml) of all-purpose flour
  • 4 teaspoons (20 g) of baking powder
  • 1 teaspoon (5 g) of salt
  • ½ cup (120 ml) shortening
  • ¾ cup (180 ml) of milk

Preparation

Lobster Melt

  1. Dice lobster meat and set aside.
  2. In a medium saucepan melt butter on medium-high heat.  For an additional dose of flavour, substitute 1 tablespoon (15 g) of butter with garlic butter.
  3. Add onions and sauté for 1 minute.
  4. Add lobster and sauté for an additional 3 minutes.
  5. Mix in flour and stir until you have a consistent mixture.
  6. Add milk and cream and stir until sauce thickens.
  7. Add salt and pepper then stir.
  8. Can be in between two-halves of a fresh tea-biscuits. For that little extra top with cheese.

Tea Biscuits

  1. Pre-heat oven to 400°F (205°C).
  2. Add flour, baking powder and salt into a bowl.  Add shortening in cubes and mix.
  3. Add milk, mix and knead until you have a ball of dough.
  4. Roll out dough, and flatten to ¼ inch (0.6 cm).
  5. Cut into rounds using a cookie cutter or glass.  Place on a greased cookie sheet and allow to rest.
  6. Bake for 12 to 15 minutes.  Serve warm.

CC BY-SA 4.0 Lobster Melt by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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