Creamed Lobster (Yarmouth-Style)
Today, I’m sharing a straightforward recipe for creamed lobster, a celebrated dish in Yarmouth, Nova Scotia. This recipe heightens the lobster’s natural flavors with only three other simple ingredients: butter, white vinegar, and cream (okay, well, salt and pepper, too).
A friend of mine is from Digby Neck, Nova Scotia; her father is a lobster fisherman. I asked whether I should use canned evaporated milk or 35% whipping cream for this recipe. She told me she grew up eating creamed lobster both ways, so I’m including substitution notes if you want to try the evaporated milk version. I’m also listing some variations on how to serve creamed lobster, including my friend’s favorite—hot, salty French fries topped with shredded mozzarella, topped with creamed lobster. Lobster poutine!!
If you love lobster, you absolutely must try this dish (although I also highly recommend my recipes for lobster cakes or Nova Scotia seafood chowder). Yarmouth is a cornerstone of Canada’s lobster industry, famed for its exceptionally rich fishing grounds. It should come as no surprise that the people of Yarmouth are experts in showcasing this beloved icon of Atlantic Canada.
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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. Its richness cannot be compared.
- Butter: The key to creating the slightly crispy bits of lobster. I use a tablespoon, but you can wholeheartedly use more! I use salted butter in all of my recipes.
- Cooked Lobster Meat: This is the star of the dish! You can use any lobster meat you like. I used all tail meat for this recipe because I bought a bag of frozen lobster tails from a guy selling seafood on the side of the road. If your lobster has thawed from frozen, I recommend draining it before cooking.
- White Vinegar: Brightens the flavor of the lobster and adds a beautiful tanginess to the sauce. And why vinegar? Vinegar was probably much easier to source than fresh lemon in a region that has relied on home canning and preserving for generations.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- 35% Whipping Cream: For a different flavor and texture, you can substitute an equal amount of canned evaporated milk (NOT sweetened condensed milk).
- Butter: Olive oil is a perfect substitute for butter.
- White Vinegar: Apple cider vinegar would be great instead of white vinegar.
Recipe Variations
Try any of the following for a twist on this creamed lobster recipe:
- Fresh Herbs: Stir in chopped herbs like basil, parsley, or tarragon, or sprinkle with fresh chives before serving.
- Add Heat: When you add the lobster to the hot butter, sprinkle in some red pepper flakes, cayenne pepper, or Old Bay.
Serving Suggestions
- Lobster Poutine: Prepare French fries however you like, and season them with salt. Add copious amounts of grated mozzarella cheese (not cheese curds). Top with hot creamed lobster. Shove into your gullet immediately.
- You can also serve creamed lobster over buttered mashed potatoes. My friend’s dad (a lobster fisherman) likes his inside a split baked potato. Of course, you can also go the classic route and spoon it over a slice of buttered toast. I personally like mine in a bowl on its own. Frig, it’s good.
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 to the pan and continue to cook until the vinegar’s sharp pungency has softened.
STEP 3: Pour the cream into the pan. Give the lobster a stir, 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 buttered toast, mashed potatoes, fries, 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 up better in the pan.
2. When you add the vinegar, quickly step away from the stovetop because the aroma can be overwhelming.
3. Allow the creamed lobster sauce to reduce slowly until it thickens enough to leave a track when stirred. If you let it reduce further, you may not have enough sauce to serve.
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
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to two days.
- Reheating: 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.
- Freezing: It’s best not to freeze creamed lobster as the sauce can separate, and the lobster may change texture after thawing.
More Nova Scotia-Inspired Recipes
Did you make this Yarmouth-style creamed lobster? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Creamed Lobster (Yarmouth-Style)
Ingredients
- 1 tablespoon butter, salted
- ½ cup cooked lobster meat, torn or cut into small pieces
- 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 buttered toast, mashed potatoes, fries, 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
-
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to two days.
-
- Reheating: 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.
-
- Freezing: It’s best not to freeze creamed lobster as the sauce can separate, and the lobster may change texture upon thawing.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
