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Butter Poached PEI Lobster


Butter Poached Lobster
3 ​1½ lb (680 g) PEI lobsters
1½ ​cups (375 mL) butter, melted
Seared Scallops
6 ​Digby scallops
1 ​tbsp (15 mL) canola oil
​Kosher salt
Shrimp in Lemon Butter
¼​lbs (100 g) Atlantic coldwater shrimp, thawed
½ ​cup (125 mL) melted butter
1 ​lemon, zest and juice
1 ​tsp (5 mL) dijon mustard
1 ​tbsp (15 mL) honey

Black Currant/Pear Salsa2 ​medium firm ripe pears, diced small¼ ​cup (75 mL) minced shallots1 ​cup (250 mL) black currants1 ​jalapeno, seeds and ribs removed, finely chopped2 ​green onions, chopped½ ​red pepper, diced small1​lime, juice and zest only1 ​tbsp ( 15 mL) honey (or to taste)​salt to taste


To cook lobster: Bring a large pot of water to the boil. Place lobsters in the pot. Cover, turn off heat and let them steep for 2 minutes.

Reserving the water, use a pair of tongs to remove lobsters from the water. Using a towel, grasp lobster’s tail, twist and pull the tail, to detach it from the body. Twist and pull the arms to detach them and return claws to the hot water for an additional 5 minutes.

Remove meat from shells, halving the tails lengthwise and rinse in cold water to remove dark veins.

To prepare butter poached lobster: Place lobster claws and tail halves in pan just large enough to hold them. Pour melted butter over to fully cover meat and heat very gently to warm lobster through.

To prepare seared scallops: Dry scallops well on paper towel and season with kosher salt. Heat a skillet until very hot, add oil. Once pan begins to smoke add scallops and sear until browned on the bottom with top 3/4 of scallops remaining translucent.

Turn off pan and flip scallops over to finish cooking another 30 seconds to 1 minute. Scallops should have still have a visible translucence in the centre for a medium doneness.

To prepare shrimp: Gently warm shrimp in a pan with a bit of water.

Mix room temperature lemon butter with Dijon mustard and honey. Drizzle over shrimp. Note: Butter will separate if too hot.

To prepare salsa: Place all ingredients in a small bowl. Mix to combine. Best consumed within 2 days.

Assembly: Put a portion of lobster, about 3 shrimp and 1 scallop on a plate. Add a portion of salsa on the side. Makes 6 servings.

Tip: Serve with a side of smashed new potatoes with crème fraîche.

Butter Poached PEI Lobster

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