A new recipe will be featured on this page on a regular basis. Please check back often for great ideas! Lobster Crépes Lobster Stuffed Potatoes Creamy Lobster Chowder For tips on how to cook live lobster and mussels, how to store your product, as well as how to eat lobster, check our Frequently Asked Questions. Lobster Crepes Filling 500 ml  lobster meat, fresh or frozen 2 cups 50 ml butter 1/4 cup 25 ml onion, chopped 2 tbsp 250 ml mushrooms, chopped 1 cup 50 ml flour 1/4 cup 2 ml salt 1/2 tsp. 0.5 ml pepper  1/8 tsp 250 ml milk  1 cup 50 ml butter, melted 1/4 cup 50 ml swiss cheese, grated 1/4 cup If frozen, thaw and chop lobster into bite-size pieces. Melt butter and sauté onions and mushrooms 3-5 minutes. Stir in flour and seasonings; add milk and cook, stirring constantly until thickened. Add lobster. Crêpes 2 eggs 2 175 ml flour 3/4 cup 2 ml salt  1/2 tsp 5 ml dried parsley 1 tsp 5 ml dried chives 1 tsp 250 ml milk 1 cup Beat eggs, add flour and seasonings. Add milk and beat until smooth. Refrigerate 2 hours. For each crêpe, pour 25-50 ml (2-3 tbsp.) of batter in a heated, oiled pan. Brown lightly on each side. Spoon 50 ml (3 tbsp.) of filling into each crêpe, roll up and arrange in a baking dish. Brush with half the melted butter and sprinkle with grated swiss cheese. Bake at 220° C (425° F) for 5-8 minutes. Stir remaining melted butter into remaining filling and serve over crêpes. Lobster Stuffed Potatoes Serves 6 Prince Edward Island lobster and potatoes - a perfect combination! 125 ml lobster meat, diced 1/2 cup 6 potatoes, baked 6 15 ml butter 1 tbsp 125 ml sour cream 1/2 cup 50 ml onion, grated 1/4 cup 1 ml pepper 1/4 tsp 50 ml mushrooms, diced 1/4 cup 125 ml cheddar cheese, grated 1/2 cup 1. Preheat oven to 375°F (190°C) 2. Cut baked potatoes in half lengthwise and carefully scoop out the insides, reserving the skins. 3. In a bowl, mash the potatoes, than add butter, sour cream, onion and pepper. Beat until smooth. Fold in lobster meat and mushrooms, and place mixture back in the 12 potato skin halves. 4. Sprinkle with grated cheese and place on a baking sheet. 5. Bake 15-20 minutes, or until potatoes are heated through. Creamy Lobster Chowder Serves 4-6 The perfect lobster chowder should "age" at least five hours, so prepare it well ahead of time. 375 ml lobster meat, diced 1 1/2 cups 25 ml quick cooking rice 2 tbsp 5 ml salt 1 tsp 1 ml pepper 1/4 tsp 1 ml paprika 1/4 tsp 15 ml onion, finely minced 1 tbsp 500 ml milk 2 cups 500 ml light cream 2 cups 25 ml butter 2 tbsp Combine rice, salt, pepper, paprika, onion, milk and cream in a saucepan. Cook over medium heat, stirring frequently, for 10-12 minutes, or until the rice softens. Stir the lobster and butter. Remove from heat, cool and store in the refrigerator. Just before serving, reheat the chowder over medium heat, stirring frequently.

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