Looking to impress your next dinner guests? Why not try this classic dish that brings together some beautiful fresh flavours of summer. Don’t forget to pair this with crisp Nova Scotia white wine! more…
Byon July 15, 2011
Byon January 8, 2011
Recipe provided by Chef Chris Velden, Ryan Duffy’s
6 portions, 4 oz servings
1 lb Louisbourg Seafoods lobster meat
½ cup chopped watermelon
½ cup peeled, deseeded, chopped cucumber
½ leek cut in julienne
2 shallots peeled and diced
2 gloves garlic chopped
300 ml grape seed oil
Salt & pepper
2 lime zest and juice more…
Byon December 22, 2010
This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness. more…
Byon August 11, 2010
(Submitted for the Taste of Nova Scotia newsletter, courtesy of Atlantic Seafood: Recipes from Chef Michael Howell)
This one-pan wonder is great at a brunch, luncheon party or part of a buffet. Equally delicious hot or at room temperature.
12 extra large eggs, beaten
1 cup (200 g) Asiago cheese, grated
1 shallot, chopped
2 Tbsp (30 ml) butter
1 cup (200 ml) heavy cream
1 roasted red pepper, peeled, seeded, and chopped
6 green onions, chopped
1 lb (500 g) cooked lobster meat, chopped
salt and pepper, to taste
Tabasco, to taste
paprika, to taste
Preheat oven to 200°C (400°F). In a large bowl, whisk eggs and then stir in cheese. Reserve.
In a large (12-inch) non-stick pan, sweat the chopped shallot for 3–4 minutes in the butter. Add the cream and reduce for one minute. Add the red pepper, green onions, lobster, and seasonings. Stir to heat the lobster through. Cool briefly, then stir into the egg mixture. Clean the non-stick pan, then heat over medium heat. Add the egg mixture and cook for 5 minutes. Do not stir! Transfer the pan to the oven and cook until set. (Make sure the handle is oven proof, or wrapped in foil.) Let cool 5 minutes before portioning.
Serve with: a light green salad
Yield: 8 servings
Byon February 1, 2010
Fisherman’s Market, located on the Bedford Highway in Halifax, Nova Scotia, is a wholesaler, retailer, and worldwide exporter of fresh, frozen, smoked and salted seafood, and live or frozen Atlantic lobster. Fisherman’s Market is a diverse operation. The company is involved in every aspect of the fishery, from fishing and processing to export, retail sales and distribution. The bounty served up by the sea is truly breathtaking in its variety. From shark to squid and from prawns to lobster, if it comes out of the sea, it can be found at Fisherman’s Market.
Be sure to try Fisherman’s Market’s line of smoked seafood. Seabright Smoke House products include hot and cold smoked salmon, mackerel, scallops and shrimp, all of which are smoked daily on site by one of our two smoke houses.
Byon December 6, 2009
Clearwater is a leader in the global seafood industry recognized for its consistent quality, wide diversity and reliable delivery of premium shellfish including sea scallops, lobsters, Arctic surf clams and cold water shrimp. Clearwater is committed to preserving the environment and is leading the innovation of technologies to harvest the wealth of the ocean without disturbing its delicate ecosystem.
Clearwater’s conveniently located retail stores are open seven days a week. They are stocked with fresh seafood and live lobster year-round, with accessories to serve every seafood requirement. Whether you’re travelling near or far, we will package it properly to suit your needs.
The next time you’re in the mood for lobster and seafood, “Taste the Clearwater difference.”
757 Bedford Highway, Bedford, NS B4A 3Z7
Tel: (902) 443-0333 Fax: (902) 443-8365
Halifax Stanfield International Airport
1 Belle Boulevard, Enfield, NS B2T 1K2
Tel: (902) 873-4509 Fax: (902) 873-3095