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–+ servings
Creamed lobster on a slice of buttered toast, topped with chives on a green plate.
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5 from 2 votes

Creamed Lobster (Yarmouth-Style)

A beloved dish from Nova Scotia’s Yarmouth region, creamed lobster brings the flavour of the East Coast right to your kitchen table.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Canadian
Servings: 1 serving
Calories: 627kcal
Author: Kelly Neil

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
US cups - Metric grams

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.

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

Serving: 1serving | Calories: 627kcal | Carbohydrates: 4g | Protein: 24g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 331mg | Sodium: 653mg | Potassium: 373mg | Sugar: 4g | Vitamin A: 2203IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 0.5mg