Creamed lobster is about as simple as it gets, it is basically four ingredients, but with ingredients like this, how can you go wrong?
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 (35%) and half blend (10%))
salt and pepper, to taste
- 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.
- Serve over mashed potatoes, toast or in a bowl on its own.
Creamed lobster also makes a great alternative to traditional poutine sauce!
- Prep Time: 10
- Cook Time: 20