Culinary Symphony: Elevating Palates with Apple, Lobster, and Asiago Perfection

In a culinary setting that embraces sophistication and innovation, a distinctive dish emerges from a Nova Scotian kitchen—the Apple, Lobster, and Asiago Pasta. This refined composition, meticulously curated by a skilled chef, introduces a harmonious blend of flavors that captivate the discerning palate.

At the heart of this gastronomic creation lies the Atlantic Canadian lobster, chosen for its unrivaled tenderness and nuanced flavor profile. The chef, cognizant of the region’s maritime heritage, extracts the essence of the lobster, setting the stage for a dish that pays homage to local excellence.

Enter Asiago cheese, renowned for its nutty and savory undertones. Meticulously crafted into a velvety sauce, the Asiago elevates the dish, providing a sophisticated depth that complements the richness of the lobster. This carefully chosen cheese is a testament to the chef’s commitment to culinary excellence.

Adding a surprising yet deliberate element to this refined ensemble are crisp Nova Scotia apples, diced thoughtfully to maintain a delicate texture. Far from a whimsical addition, the apples introduce a layer of freshness and natural sweetness that serves as a counterpoint to the savory notes of the lobster and the richness of the Asiago. This element of balance showcases the chef’s nuanced approach to flavor composition.

The pasta, an often-overlooked component, is meticulously cooked to al dente perfection—a canvas that carries the symphony of flavors. As the lobster, Asiago sauce, apples, and pasta converge on the plate, a sophisticated medley of textures and tastes unfolds, inviting diners into a world of culinary refinement.

Amidst the ambiance of clinking utensils and the low hum of conversations, the Apple, Lobster, and Asiago Pasta becomes more than a dish; it transforms into a culinary experience. The carefully curated selection of ingredients, each chosen for its role in the ensemble, reflects a commitment to culinary artistry and a desire to offer patrons a memorable dining encounter.

This grown-up pasta affair transcends the ordinary, providing a space for patrons to appreciate the marriage of familiar elements with a gourmet twist. As plates are cleared and satisfied diners nod in appreciation, the chef can take pride in having crafted a dish that stands as a testament to the fusion of professionalism, sophistication, and culinary expertise—a symphony that resonates with the connoisseur in every guest.

A very generous thank you to Nova Scotia Loyal for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Apple and Asiago Pasta

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale
  • 1 box rigatoni or pasta of choice, cooked
  • 2 tbsp olive oil
  • 1/4 cup finely diced bacon lardon
  • 1/4 cup diced shallots
  • 2 large apples, chopped
  • 3 lg mushrooms, diced
  • 1 green onion, chopped
  • 8 ounces lobster meat
  • 1/2 tsp mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp chopped basil
  • 1/2 oz Calvados liqueur
  • 1/4 cup white wine
  • 8 oz asiago cheese, cubed
  • 2 cups heavy cream


  1. Heat the olive oil in a large saute pan.
  2. Saute the bacon lardon until it just begins to crisp.
  3. Add the shallots and cook until translucent.
  4. Add the apples, mushrooms and lobster meat and cook for 3-4 minutes.
  5. Stir in the mustard, salt, pepper, and basil, mix well.
  6. Deglaze the pan with the Calvados and white wine.
  7. Add the heavy cream, heat through, add the cheese and cook until it begins to melt.
  8. Lastly stir in the pasta and heat through.
  • Category: seafood, pasta,lobster, Entrees, recipes