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One thing this we're known for here in Nova Scotia is our incredible hard shell lobster harvested from the cold pristine waters of the North Atlantic. There are so many great ways to showcase this amazing product. This recipe is a spin on a a traditional dish prepared by lobster fishers throughout our province. Creamed lobster on toast has humble roots, but is truly special when prepared with quality ingredients. In this episode, Renee will not only show you how to prepare this amazing dish but she'll also show you how to cook a fresh lobster and how to get all of the succulent meat out of the shell. This is the first of three videos in a series produced in partnership with the Lobster Council of Canada (https://lobstercouncilcanada.ca/) explaining how to cook with Canadian Lobster. ---------------------------------------------- CREAMED LOBSTER ON TOAST Serves 2 2 slices of thick cut sourdough 1 shallot; minced 2 tsp butter 1 clove of garlic; minced 4 oz of cooked Canadian lobster meat 2tsp chopped chives or tarragon 1 lemon; zest & juice 1 tbsp white wine 1 cup 35% cream dill or chives for garnish Heat a heavy bottomed pan & liberally butter the bread on both sides. Toast in pan for about 1-2 minutes on each side until golden & crisp. Take out and set aside. Melt the butter and add the shallot & garlic. Cook for 1 minute and add the lobster meat. Sauté and season with salt & pepper. Deglaze with wine and reduce for a minute or two. Add the cream and cook down until it reduces by half. Finish with lemon zest, juice and fresh herbs of choice. Check for seasoning. Spoon over bread and enjoy ---------------------------------------------- Host: Chef Renée Lavallée ( / feistychef ) Camera & Co-Host: Doug Townsend ( / douglish ) Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia (https://www.thecanteen.ca/) ---------------------------------------------- FOLLOW US ON: Facebook: / thecanteenns Instagram: / thecanteenns Website: http://www.thecanteen.ca