Creamed Lobster (Yarmouth-Style)
Creamed lobster is a classic dish from Yarmouth, Nova Scotia. It’s rich, simple, and deeply rooted in the region’s fishing culture. This version uses just a handful of ingredients: lobster, butter, cream, and a splash of vinegar to balance the richness.
Yarmouth is one of the most important hubs in Canada’s lobster industry. Locals treat lobster with reverence and restraint, and this recipe is all about letting the lobster shine. A woman I know from nearby Digby Neck, whose father fishes lobster for a living, told me she grew up eating creamed lobster made with either cream or evaporated milk. I’ve included substitution notes so you can try it both ways. Her favourite way to enjoy it is poured over hot, salty French fries and topped with shredded mozzarella. She calls it lobster poutine.
Whether you serve it on toast, over mashed potatoes, or go all in on lobster poutine, this dish is pure East Coast comfort food.
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Ingredients For Creamed Lobster
Ingredient Notes
- 35% Whipping Cream: Sometimes called heavy cream, this is the main base of the dish.
- Butter: The key to slightly crisping the cooked lobster. I use salted butter in all of my recipes.
- Cooked Lobster Meat: You can use any cooked lobster meat you like. I used tail meat for this recipe. If your lobster has thawed from frozen, I recommend draining it before cooking.
- White Vinegar: Brightens the flavour of the lobster and adds a beautiful tang to the sauce. I think vinegar became the traditional choice because it was much easier to source than fresh lemons.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- 35% Whipping Cream: For a different flavour and texture, you can substitute an equal amount of canned evaporated milk (not sweetened condensed milk).
- Butter: Olive oil is a good substitute for butter.
- White Vinegar: Apple cider vinegar or freshly squeezed lemon juice would be great instead of white vinegar.
Recipe Variations
Try any of the following for a twist on this creamed lobster recipe:
- Asparagus tips: ½ cup, blanched; stir in with the cream
- Capers: 1 to 2 teaspoons; stir in just before serving
- Cayenne pepper: ⅛ teaspoon; add to the butter before the lobster
- Fresh herbs: 1 tablespoon, finely chopped (such as chives, tarragon, or parsley); stir in just before serving
- Garlic: 1 clove, finely minced; sauté in butter before adding the lobster
- Lemon zest: ½ teaspoon, finely grated; stir in with the cream
- White wine: 2 tablespoons, dry; replace the vinegar with this
Serving Suggestions
- Lobster Poutine: Cook French fries and season them with salt. Top with hot creamed lobster and a generous handful of shredded mozzarella. Shove into your gullet immediately.
- Mashed Potatoes: Spoon over hot, buttered mashed potatoes.
- Baked Potato: Serve inside a split, steaming baked potato with a bit of butter.
- Toast: Pour over a thick slice of buttered toast.
- Pasta: Toss with hot, cooked pasta and a splash of reserved, well-salted pasta water.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Creamed Lobster
STEP 1: Melt the butter in a skillet over medium-low heat. Once the butter is sizzling, add the lobster meat.
STEP 2: Increase the heat to medium and sauté the lobster until some pieces are golden and crispy. Add the vinegar and continue to cook until its sharp pungency has softened.
STEP 3: Pour the cream into the pan. Stir the lobster, then season it with a large pinch of salt and some freshly cracked black pepper.
STEP 4: Let the sauce gently bubble until it leaves a track in the pan, about 2 to 3 minutes. Serve immediately on top of salty fries, buttered toast, mashed potatoes, or anything else you like.
Expert Tips
1. If using thawed frozen lobster, drain some water first or pat the lobster with paper towels. This will help the meat crisp better in the pan.
2. When you add the vinegar, quickly step away from the stovetop because the sharp aroma can be powerful.
3. Allow the sauce to reduce only until it thickens enough to leave a track when stirred. If you reduce it further, you may not have enough sauce for serving
Recipe Notes
- The measurements listed are a good starting point, but feel free to use more or less of any ingredient listed.
- I’ve listed this recipe as one serving; however, you can divide it into two.
- Add salt and pepper gradually and taste as you go.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to two days.
- Reheat gently over low heat to avoid curdling the cream or overcooking the lobster. Adding extra cream during reheating can help maintain the sauce’s texture.
- I don’t recommend freezing this dish.
Recipes Related To Creamed Lobster
- Nova Scotia Lobster Roll
- Lobster Cakes With Fresh Basil
- Nova Scotia Seafood Chowder
- Garlic Sherry Shrimp
Printable Recipe Card
Creamed Lobster (Yarmouth-Style)
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Skillet
- Rubber spatula or wooden spoon
Ingredients
- 1 tablespoon butter, salted
- ½ cup lobster meat, cooked, chopped
- 1 tablespoon white vinegar
- ½ cup 35% whipping cream, or canned evaporated milk
- Salt and pepper, to taste
Instructions
- Melt the butter in a skillet over medium-low heat. Once the butter is sizzling, add the lobster meat. Increase the heat to medium and sauté the lobster until some pieces are golden and crispy about 4 to 5 minutes.
- Add the vinegar to the pan. It will quickly release a sharp, intense aroma. Allow the vinegar to cook for about 2 minutes or until the overwhelming pungency fades.
- Pour the cream into the pan. Season it with a large pinch of salt and some freshly cracked black pepper. Stir the lobster to coat it in cream, then let the sauce gently bubble until it leaves a track in the pan, about 2 to 3 minutes. Remove the pan from the heat, adjust the seasoning to taste, and serve immediately on top of fries, buttered toast, mashed potatoes, or anything else you like.
Recipe Notes
- The measurements listed are a good starting point, but feel free to use more or less of any ingredient listed.
- I’ve listed this recipe as one serving; however, you can divide it into two.
- Add salt and pepper gradually and taste as you go.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to two days.
- Reheat gently over low heat to avoid curdling the cream or overcooking the lobster. Adding extra cream during reheating can help maintain the sauce’s texture.
- I don’t recommend freezing this dish.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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Amazing recipe for leftover Christmas Eve family Dinner – absolutely delicious for such a simple recipe – added a little garlic powder & a few red pepper flakes – wow I’m gonna tell all my lobster lovin friends
And now I like lobster.