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.
- 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
- 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
- Dice lobster meat and set aside.
- 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.
- Add onions and sauté for 1 minute.
- Add lobster and sauté for an additional 3 minutes.
- Mix in flour and stir until you have a consistent mixture.
- Add milk and cream and stir until sauce thickens.
- Add salt and pepper then stir.
- Can be in between two-halves of a fresh tea-biscuits. For that little extra top with cheese.
- Pre-heat oven to 400°F (205°C).
- Add flour, baking powder and salt into a bowl. Add shortening in cubes and mix.
- Add milk, mix and knead until you have a ball of dough.
- Roll out dough, and flatten to ¼ inch (0.6 cm).
- Cut into rounds using a cookie cutter or glass. Place on a greased cookie sheet and allow to rest.
- Bake for 12 to 15 minutes. Serve warm.