I am attempting to "Eat My Way Across Canada" doing some arm-chair travelling. This is no small feat considering the massive size of the country and the diversity of each province. But, I will try and get through it before Canada Day on July 1st. To actually travel from coast to coast by car would take about 5 days if little time was spent stopping to eat and bathroom breaks. I have known friends to travel from Alberta in the west to Ontario in the east in 2 days, but they did not stop for anything except to change drivers.
Nova Scotia is known as "Canada's Ocean Playground" with its sandy beaches and fisheries. It has had a centuries old relationship with the sea. One of the leading "must-try" meals in Nova Scotia is lobster. Lobster from the other Atlantic provinces are equally delicious of course. But, I am eating my way across the country and I want lobster in Nova Scotia!
This recipe came from my brother who participated in a cooking class in Toronto with his girlfriend.
**Grilled Lobster in the Shell**
1 (1-1/2 lb) love lobster
1/2 teaspoon paprika1/4 teaspoon cayenne pepper (optional)
6 tablespoons unsalted butter
1 shallot, finely diced
1 clove garlic, minced
3 tablespoons dry sherry or white wine
3 tablespoons toasted breadcrumbs
2 tablespoons fresh tarragon, finely chopped
salt and pepper to taste
Bring an 8-quart stockpot of salted water to a full, rolling boil. Working quickly, plunge lobsters headfirst into pot, cover, and cook lobsters over medium-high heat 5 minutes from the time they enter the water, and then transfer with tongs to a bowl to cool.
When cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning with tail end right through to the head. Remove the matter from head cavity. (This doesn't sound appetizing! Don't be discouraged. It will all be worth it!!)
Heat a small omelet pan over medium-high heat; add butter. Add shallots and garlic; cook until softened, about 2 minutes. Add sherry to pan and simmer 30 seconds. Add the cayenne, paprika, salt and pepper. Set aside, keeping warm.
Gently mix the toasted breadcrumbs and tarragon together, Season mixture with salt and pepper to taste.
Brush the split lobster tail, claw and knuckle meat with olive oil and grill cut side down on a very hot grill to mark.
Remove to a plate, grill marked side up. Place the claw meat into the head cavity and pour over the shallot sherry sauce and sprinkle with the toasted breadcrumbs and fresh tarragon.
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