One of the first things I wanted to recreate after my Halifax food adventure was a good old-fashioned lobster dinner 🦞🍽. And when I spotted whole lobsters on sale for just $12.99/lb, it was a timely meant-to-be fresh from travel to bring inspired taste of the Atlantic home to share with the family!
We went all out with a seafood feast featuring whole lobsters served with drawn garlic butter, mussels on the half shell seasoned with Cajun spices, side mala-style spicy crawfish even imitation crab that resembled large snow crab leg meat and a Caesar salad to round out the meal.
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| Happily feasting! |
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| Buying extras, for leftover plans |
All ode to this precious delicacy, with gratitude and appreciation for the King of the Sea: the magnificent lobster 🥰!
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| In front of Bicycle Thief |
But for me, the fun didn't stop at dinner. I had a plan for those leftovers!
The extra lobster meat was destined for classic lobster rolls, while the shells were saved to make a rich, flavourful lobster broth that would become the foundation for a hearty seafood chowder.
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| Cracking and preparing two leftover whole lobsters |
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| Lobster rolls baby!! |
Lovely buttery, slightly crunchy brioche bread complements the cool, creamy lobster filling.
Classic Lobster Rolls
Serves 42 cups cooked lobster meat, roughly chopped
3 Tbsp. mayonnaise
1 celery stalk, finely diced
2 Tbsp green onions/chives chopped
Ground black pepper, to taste
Squeeze of lemon
4 brioche hot dog buns
Butter for toasting
Butter lettuce (optional)
4 brioche hot dog buns
Butter for toasting
Butter lettuce (optional)
In a bowl, gently combine lobster meat, mayonnaise, celery, green onions and chives. Season with black pepper. Refrigerate until ready to serve.
Lightly butter the brioche buns and toast in a skillet over medium-low heat until golden and slightly crisp on the outside, while remaining soft inside.
If using, place a small lettuce leaf inside each bun. Generously fill with the chilled lobster mixture and serve immediately. Enjoy 😋
A taste of the East Coast in every spoonful! This chunky seafood chowder (I find Halifax chowder less creamy rich than a New England clam chowder. See my recipe link below) brings together tender scallops, succulent shrimp, delicate salmon belly and clams in a velvety broth infused with homemade lobster stock. Loaded with hearty potatoes, fresh vegetables and a touch of cream, every bite is comforting, flavourful and full of ocean goodness.
200 g scallops, thawed and patted dry
200 g shrimp, peeled and deveined
200–250 g salmon belly, cut into bite-sized pieces
1 cup clams
4 medium Yukon Gold potatoes, cut into chunky cubes
2 celery stalks, diced
1 medium onion, diced
2 Tbsp butter
2 Tbsp all-purpose flour
6 cups lobster stock
1 cup whole milk
1½ cups 18% cream/whipping cream
1 bay leaf
½ tsp dried thyme
Ground black pepper and salt to taste
Fresh parsley or chives for garnish
Heat 1 Tbsp olive oil and 1 Tbsp butter in a heavy pot. Add the leftover lobster shells and sauté for 4–5 minutes until fragrant. Add onion, celery and optional carrot, then cook for another 2–3 minutes.
Add lobster steaming broth and enough water to cover the shells. Add bay leaf and peppercorns. Simmer gently for 20–25 minutes, then strain to make your lobster stock.
Lightly mash a few potatoes against the side of the pot to naturally thicken the chowder. Reduce heat and stir in milk and cream. Warm gently without boiling.
Add salmon belly and scallops, followed by shrimp. Simmer gently until the seafood is cooked through. Add cooked clams during the final 1–2 minutes. If using raw clams, cook until their shells open and discard any that remain closed.
Note: this photo showed leftover chowder with added leftover lobster heads (yet to be eaten- goh and all).
Chef's Tip: Keep the seafood pieces generous and the potatoes chunky. Let your homemade lobster stock provide the flavour, and avoid overcooking the seafood. Serve with crusty bread.
If you like chowder, try my Best Ever New England Clam Chowder: Each spoonful feels nostalgic and indulgent at the same time, with tender clams, soft potatoes, and a rich, velvety base that never goes out of style. And then there is the bacon. That smoky, savoury note weaves through the chowder and quietly takes it from excellent to unforgettable.
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| Our first cold and windy day on the Halifax Waterfront |
Full Recipes:
Classic Lobster Rolls
Serves 4
2 cups cooked lobster meat, roughly chopped
3 Tbsp. mayonnaise
1 celery stalk, finely diced
2 Tbsp green onions/chives chopped
Ground black pepper, to taste
Squeeze of lemon
4 brioche hot dog buns
Butter for toasting
Butter lettuce (optional)
Creamy & Chunky Seafood Chowder
Serves 6–8
200 g scallops, thawed and patted dry
200 g shrimp, peeled and deveined
200–250 g salmon belly, cut into bite-sized pieces
1 cup clams
4 medium Yukon Gold potatoes, cut into chunky cubes
2 celery stalks, diced
1 medium onion, diced
2 Tbsp butter
2 Tbsp all-purpose flour
6 cups lobster stock
1 cup whole milk
1½ cups 18% cream/whipping cream
1 bay leaf
½ tsp dried thyme
Ground black pepper and salt to taste
Fresh parsley or chives for garnish
Serves 4
2 cups cooked lobster meat, roughly chopped
3 Tbsp. mayonnaise
1 celery stalk, finely diced
2 Tbsp green onions/chives chopped
Ground black pepper, to taste
Squeeze of lemon
4 brioche hot dog buns
Butter for toasting
Butter lettuce (optional)
In a bowl, gently combine lobster meat, mayonnaise, celery, green onions and chives. Season with black pepper. Refrigerate until ready to serve.
Lightly butter the brioche buns and toast in a skillet over medium-low heat until golden and slightly crisp on the outside, while remaining soft inside.
If using, place a small lettuce leaf inside each bun. Generously fill with the chilled lobster mixture and serve immediately.
Creamy & Chunky Seafood Chowder
Serves 6–8
200 g scallops, thawed and patted dry
200 g shrimp, peeled and deveined
200–250 g salmon belly, cut into bite-sized pieces
1 cup clams
4 medium Yukon Gold potatoes, cut into chunky cubes
2 celery stalks, diced
1 medium onion, diced
2 Tbsp butter
2 Tbsp all-purpose flour
6 cups lobster stock
1 cup whole milk
1½ cups 18% cream/whipping cream
1 bay leaf
½ tsp dried thyme
Ground black pepper and salt to taste
Fresh parsley or chives for garnish
Heat 1 Tbsp olive oil and 1 Tbsp butter in a heavy pot. Add the leftover lobster shells and sauté for 4–5 minutes until fragrant. Add onion, celery and optional carrot, then cook for another 2–3 minutes. Add lobster steaming broth and enough water to cover the shells. Add bay leaf and peppercorns. Simmer gently for 20–25 minutes, then strain to make your lobster stock.
In a large pot, melt 2 tbsp butter over medium heat. Add onion and celery and cook for 5–7 minutes until softened. Stir in flour and cook for 1–2 minutes. Gradually add 4 cups lobster stock, followed by potatoes, bay leaf, thyme and black pepper. Simmer for 12–15 minutes until potatoes are nearly tender.
Lightly mash a few potatoes against the side of the pot to naturally thicken the chowder. Reduce heat and stir in milk and cream. Warm gently without boiling.
Add salmon belly and scallops, followed by shrimp. Simmer gently until the seafood is cooked through. Add cooked clams during the final 1–2 minutes. If using raw clams, cook until their shells open and discard any that remain closed.
Turn off the heat, taste and adjust seasoning. Finish with a little butter and fresh parsley or chives. Let rest for 5 minutes before serving.
Chef's Tip: Keep the seafood pieces generous and the potatoes chunky. Let your homemade lobster stock provide the flavour, and avoid overcooking the seafood. Serve with crusty bread or warm biscuits.
