Oui! Chef Season 5 Episode 4
A Taste of the Maritimes: Creamed Lobster on Grilled Sourdough
Living and cooking in Atlantic Canada means lobster is never just another ingredient—it’s part of the culture, the coastline, and the kitchen. Every season brings new ways to celebrate it, but sometimes the best dishes are the ones that keep things simple and let the lobster shine.
One of my favorite ways to serve lobster is in a warm, buttery preparation that lands somewhere between comfort food and coastal elegance. It starts with fresh cooked lobster meat gently warmed in butter until it becomes rich and fragrant. The goal isn’t to fry it or overpower it, but to coax out that natural sweetness that makes lobster so special.
From there, the dish takes a turn into creamy territory. A splash of vinegar adds a bright note that cuts through the richness, giving the lobster a balanced flavor that feels indulgent without being heavy. When cream is added, everything comes together into a velvety sauce that clings to the lobster and carries every bite.
But great seafood deserves a great foundation.
For this dish, thick slices of sourdough bread are buttered and grilled until golden and crisp. The crunchy exterior and slightly tangy crumb provide the perfect contrast to the luxurious lobster mixture.
Before the lobster even hits the toast, there’s one more layer that makes this dish stand out—Fromage Blanc from Annapolis Cheese. Its mild, creamy tang adds another dimension of flavor and helps tie the whole dish together.
Finally, a sprinkle of fresh dill finishes the plate. That bright herbal note lifts the richness of the cream and butter while complementing the sweetness of the lobster.
The result is a dish that feels both rustic and refined. It’s perfect for a summer lunch overlooking the water, a special brunch with friends, or even as a small plate that showcases the incredible seafood we’re lucky to have here in the Maritimes.
Sometimes the best recipes are the ones that don’t try to reinvent lobster—they simply treat it with care, respect, and just the right balance of flavors.
And when it’s served on warm grilled sourdough with creamy cheese and fresh herbs, it becomes something truly memorable.
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Creamed Lobster on Grilled Sourdough with Fromage Blanc & Dill
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2-3 cups fresh cooked lobster meat
- 1/4 - 1/2 cup butter
- 2-5 tsp vinegar
- 2 cups cream (this recipe uses half whipping cream
- salt and pepper, to taste
- Sourdough Bread Butter
- Annapolis Cheese Fromage Blanc
- Fresh chopped dill
Instructions
- Cut cooked lobster lobster into chunks. In a frying pan, sauté lobster in butter for several minutes until the lobster absorbs the butter and the edges just start to crisp (but don’t ‘fry’ the lobster).
- Add vinegar and stir until the liquid evaporates. (NOTE: The amount of vinegar depends on how tart you prefer your creamed lobster. Be sure to add the vinegar in small quantities until you achieve the desired taste).
- Add cream and stir until the cream is heated (but not to boiling). Season to taste.
- Butter sourdough bread and grill in a hot pan.
- Spread with the Fromage Blac and top with a generous portion of creamed lobster, top with fresh chopped dill.
Notes
Creamed lobster also makes a great alternative to traditional poutine sauce!
- Prep Time: 10
- Cook Time: 20
- Category: Entrees, lobster, oui chef, Recipes
