Step-by-step guide: mastering the art of nova scotia’s legendary creamed lobster

The Nova Scotia creamed lobster recipe is a culinary masterpiece that has tantalized taste buds for generations. Originating from the picturesque shores of Nova Scotia, this dish showcases the region’s abundance of succulent lobster and rich dairy. In this comprehensive guide, we will embark on a culinary journey to unravel the secrets of this iconic recipe.

Ingredients:

• 1 large lobster (1.5-2 pounds)
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1/4 cup dry white wine (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Lobster: Steam or boil the lobster until cooked through. Remove the meat from the shell and reserve.
2. Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
3. Add the Liquids: Gradually whisk in the milk and heavy cream. Bring to a simmer and cook until thickened, about 5 minutes.
4. Add the Lobster: Stir in the cooked lobster meat.
5. Season to Taste: Add the white wine, salt, and pepper to taste.
6. Simmer: Reduce heat to low and simmer for 15-20 minutes, or until the sauce has reached your desired consistency.
7. Garnish: Sprinkle with fresh parsley and serve immediately.

Tips for Success:

• Use the freshest lobster available for the best flavor.
• Do not overcook the lobster, as it will become tough.
• If you do not have dry white wine, you can substitute it with chicken broth.
• To thicken the sauce further, add a cornstarch slurry (equal parts cornstarch and water).
• Serve the creamed lobster over pasta, rice, or mashed potatoes.

Variations:

• Lobster Thermidor: Add grated Parmesan cheese, sautéed mushrooms, and a touch of brandy to the creamed lobster.
• Lobster Newburg: Enrich the sauce with egg yolks and a splash of sherry.
• Lobster Fra Diavolo: Spice things up with crushed red pepper flakes and a drizzle of olive oil.

Accompaniments:

• Roasted Vegetables: Roasted asparagus, carrots, or broccoli pair well with the rich flavors of creamed lobster.
• Salad: A light and refreshing salad can balance out the richness of the dish.
• Bread: Serve crusty bread or dinner rolls to soak up the delicious sauce.

Nutritional Information:

A serving of Nova Scotia creamed lobster (1 cup) contains approximately:

• Calories: 350
• Fat: 25 grams
• Protein: 30 grams
• Carbohydrates: 20 grams

Health Benefits:

Lobster is an excellent source of protein, omega-3 fatty acids, and vitamins. It is also low in saturated fat.

History of Nova Scotia Creamed Lobster:

The origins of Nova Scotia creamed lobster can be traced back to the early 19th century. Lobster was a staple food in the region, and cooks began experimenting with different ways to prepare it. The creamed lobster recipe quickly gained popularity and became a signature dish of Nova Scotia.

A Culinary Legacy:

Nova Scotia creamed lobster has become a culinary icon, representing the region’s rich seafood heritage. It is a dish that has been enjoyed by generations and continues to delight diners around the world.

Common Questions and Answers

1. How do I know if my lobster is cooked through?

• Insert a fork or skewer into the thickest part of the tail. If it comes out clean, the lobster is cooked.

2. Can I use frozen lobster for this recipe?

• Yes, you can use frozen lobster. Thaw it overnight in the refrigerator before cooking.

3. How can I make the sauce creamier?

• Add more heavy cream to the sauce. You can also use a combination of milk and cream for a richer flavor.

4. What can I do with leftover creamed lobster?

• Leftover creamed lobster can be used in sandwiches, salads, or pasta dishes. It can also be frozen for later use.

5. Can I make this recipe ahead of time?

• Yes, you can make the creamed lobster ahead of time and reheat it before serving. However, it is best to add the lobster meat just before serving to prevent it from becoming tough.