Category Archives: General

General, Lobster, Recipes, Ways To Use

Fabulous Lobster Recipes

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Three steamed lobster on white tray with wedges of lemon and a small bowl of melted butter for dipping the lobster meat
Steamed Lobster in the Shell

Living in Prince Edward Island on Canada’s east coast offers access to an abundance of fine seafood, not the least of which is lobster. The lobster fishery is a large economic driver for the province.

Fishing boats at a PEI Wharf
Getting set for Setting Day at North Lake Harbour, PEI

Having access to high quality locally-fished lobster is a real perk for a recipe developer like me! I have created and published a number of recipes that use lobster as the primary ingredient. This posting is a compilation of those fabulous lobster recipes.

For each recipe, I have provided a brief description of the dish and indicated how much cooked lobster meat is required, the number of servings the recipe can be expected to generate, serving suggestions and, where applicable, if the dish freezes well for later enjoyment. I have also included the hotlink that will take you to each recipe on my website.

As I develop and publish more recipes using lobster, I will add them to this compendium repository so, in that sense, this will be an evergreen post. So, the next time you are searching for a recipe that calls for lobster, you can either use the Recipe Index or Search Box on my website’s home page or you can refer to this posting that will have links to the lobster recipes I have published.

Main Meals

Lobster Macaroni and Cheese
Lobster Pasta Dish
Lobster Macaroni and Cheese

Description: Loaded with chunks of succulent lobster meat surrounded with pasta in a rich, creamy cheese sauce, this Lobster Macaroni and Cheese is a luxurious grown-up version of an old classic.

Amount of Lobster Required:  3/4 pound cooked lobster meat

Number of Servings: 6

Serving Suggestion: Serve with a green salad dressed with a simple vinaigrette dressing and homemade bread, biscuits, or rolls

Freezable: Yes (unbaked)

Click here for recipe: Lobster Macaroni and Cheese

Lobster and Asparagus Crepes

Seafood Crepes
Lobster and Asparagus Crepes

Description: Delectable crepes filled with fresh asparagus, succulent chunks of lobster, and sautéed mushrooms in a rich cheese sauce.

Amount of Lobster Required: 1/2 pound cooked lobster meat

Number of Servings: 4

Serving Suggestion: Serve with a side green salad

Freezable: No

Click here for the recipe: Lobster and Asparagus Crepes

Lobster Cakes
Lobster Cakes
PEI Lobster Cakes

Description: Lobster Cakes made with lobster, mashed potatoes, and seasonings are coated in bread crumbs, pan fried and finished in the oven.

Amount of Lobster Required: 1/2 pound cooked lobster meat

Number of Servings: 6

Serving Suggestion: Serve hot with your favorite tartar sauce and a side green salad.

Freezable: Yes, unbaked

Click here for recipe: Lobster Cakes

Lobster Frittata
Baked Lobster Frittata with a side green salad
Baked Lobster Frittata

Description:  This easy-to-make, oven-baked Lobster Frittata is perfect for brunch, lunch, dinner, or a picnic. It can be eaten hot from the oven or at room temperature.

Amount of Lobster Required: 1/4 pound cooked lobster meat

Number of Servings: 2

Serving Suggestion:  Serve with a side of toast, salad, homefries, or fresh fruit.

Freezable: No

Click here for recipe:  Lobster Frittata

Chowder

PEI Lobster Chowder
Lobster Chowder Served with Artisan Bread
Lobster Chowder

Description: This made-from-scratch Lobster Chowder, filled with rich flavours combined with light seasonings, is sure to be a hit with lobster lovers.

Amount of Lobster Required: 1/2 pound cooked lobster meat

Number of Servings:  6

Serving Suggestion:  Serve with crusty rolls, biscuits, or artisan bread.

Freezable:  Okay but best served freshly made

Click here for recipe:  PEI Lobster Chowder

Sandwiches and Rolls

PEI Lobster Rolls
Lobster filling on a bed of green leafy lettuce sandwiched between a homemade hamburger roll
PEI Lobster Roll

Description: Succulent chunks of lobster mixed with salad dressing or mayonnaise, celery, lemon juice, Dijon mustard, and seasoned with salt and pepper all encased within a roll of choice. Simple ingredients yet so tasty!

Amount of Lobster Required: 1 pound cooked lobster meat

Number of Servings: 4

Serving Suggestions: Serve alongside potato salad, green salad, or French fries.

Freezable:  No

Click here for recipe: PEI Lobster Rolls

Lobster Club Sandwich With a Twist
Club Sandwich
Lobster Club Sandwich

Description:  This ultimate club sandwich combines succulent lobster meat, pancetta, Havarti, and avocado with tomato, lettuce, avocado spread, and lemon mayonnaise to make a hearty meal.

Amount of Lobster Required: 2 – 3 ounces cooked lobster meat

Number of Servings: 1

Serving Suggestion: Serve with potato chips or French fries

Freezable: No

Click here for recipe: Lobster Club Sandwich With a Twist

Connect with My Island Bistro Kitchen on Social Media

Join the Facebook page for My Island Bistro Kitchen:  https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on “X” (formerly Twitter):  https://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo found at the end of this post to your favorite Pinterest boards.

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Lobster Macaroni and Cheese in individual serving dishes surrounded by lobster in the shell

 

Desserts, General, Recipes

Rhubarb Crisp Recipe

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Bowl of Fruit Crisp and Ice Cream
Rhubarb Crisp Topped with Pistachio Ice Cream

Those of us who love rhubarb eagerly await its appearance in springtime as it is, at least in my zone, the first produce to be harvested from the garden. Today, I am sharing my recipe for Rhubarb Crisp. While this is a lovely springtime treat when the fresh rhubarb is available, it can also be made any time throughout the year using frozen rhubarb. Continue reading Rhubarb Crisp Recipe →

General, Ways To Use

Delicious Ways to Use Leftover Chicken and Turkey

One of the best ways I find to stretch the food budget is to work with leftover meat, especially from a roasted turkey or chicken. Taking that leftover meat and incorporating it into soups, chowders, sandwich fillings, casseroles, etc. means more servings can be gotten from it than would simply plating the cold meat. This is a great way to extend an expensive ingredient (meat) and stretch the food budget. Bonus if extending the meat yields a dish that can be frozen for later enjoyment as this is a great convenience to know there is a meal, or meals, ready in the freezer for cooking or reheating. This post is all about Delicious Ways to Use Leftover Chicken and Turkey. Continue reading Delicious Ways to Use Leftover Chicken and Turkey →

General, Ways To Use

Ways to Use Leftover Ham

Baked Ham surrounded by pineapple slices on bed of greens
Baked Glazed Ham

I am a huge fan of taking leftover meat and turning it into other dishes that will yield more servings than would simply plating the cold meat. This is a great way to extend an expensive ingredient (meat) and stretch the food budget. Bonus if extending the meat yields a dish that can be frozen for later enjoyment as this is a great convenience to know there is a meal, or meals, ready in the freezer for cooking or reheating. This post is all about Ways to Use Leftover Ham. Continue reading Ways to Use Leftover Ham →

Desserts, General, Recipes

Chocolate Pots de Crème Recipe

Baked Chocolate Custard with Whipped Cream Topping
Chocolate Pots de Crème

When you want a sublime, velvety smooth, rich chocolate dessert, Chocolate Pots de Crème are always a great option. Made with only seven ingredients, these Pots de Crème will be adored by any chocolate lover. Continue reading Chocolate Pots de Crème Recipe →

Chicken, Entrées/Main Dishes, General, Recipes

Chicken Francese Recipe

Chicken Française in skillet
Chicken Francese

I am a huge fan of one skillet stovetop dinners and, today, I am sharing my recipe for Chicken Francese with you. This restaurant quality dish is basically pan-fried battered chicken breast cutlets served in a lemony white wine sauce. This savory dish is easy enough to make for a weeknight meal, but is certainly (at least in my opinion) suitable for company fare, too. Continue reading Chicken Francese Recipe →

General, Recipes, Soups and Stews

Creamy Ham and Potato Chowder

Green soup bowl filled with Ham Chowder accompanied by a tomato sandwich
Creamy Ham and Potato Chowder

A tummy-warming chowder is always welcome on the table, especially on cool fall and cold winter days. I am a big fan of devising ways to use leftover meat to extend its use and number of servings possible. Today, I am sharing my recipe for Ham and Potato Chowder that makes great use of leftover cooked ham. Continue reading Creamy Ham and Potato Chowder →

Cookies, General, Recipes

Snowball Cookie Balls Recipe

Russian Tea Cakes placed in pyramid shape on a white pedestal cake plate
Snowball Cookie Balls

These delightful confections are known by many names including Snowball Cookies, Russian Tea Cakes, Mexican Wedding Cookies, Swedish Tea Cakes, Italian Wedding Cookies, Butterballs, Polvorones, and many more. Their origin is unclear but, as the many names suggest, they are enjoyed around the world, no matter what they are called. I call them Snowball Cookie Balls because the dusting of icing sugar gives them the appearance of snowballs, making them particularly popular at Christmas. Continue reading Snowball Cookie Balls Recipe →

Desserts, General, Pies and Tarts, Recipes

Sweet Potato, Eggnog, and Bourbon Pie

Slice of Sweet Potato Pie with whipped cream sits on plate.
Sweet Potato, Eggnog, and Bourbon Pie

While I like Squash and Pumpkin Pies, I have to say that this Sweet Potato, Eggnog, and Bourbon Pie tops my list in this category of pies! Flavored with eggnog, bourbon, and warm spices, this pie is luxuriously silky smooth. Add a dollop of whipped cream when serving, if desired. Continue reading Sweet Potato, Eggnog, and Bourbon Pie →

Appetizers, General, Recipes

Classic Bruschetta with Balsamic Reduction

Appetizers
Bruschetta

Bruschetta is simply an appetizer that consists of a tomato-basil topping served on crostini toasts. It is best made with the freshest tomatoes possible (i.e., from the garden) but can certainly be made year-round with good quality supermarket tomatoes. Continue reading Classic Bruschetta with Balsamic Reduction →

Desserts, General, Recipes, Squares

Orange-scented Blueberry Oat Square

Teatime Square Made With Blueberries
Orange-scented Blueberry Oat Square

Modelled after, and made with the same method as, a traditional Date Square, this wholesome Orange-Scented Blueberry Oat Square features a delectable blueberry filling sandwiched between a sweet and buttery orange-scented oatmeal crumb base and topping. Continue reading Orange-scented Blueberry Oat Square →

Afternoon Teas, General, Summer

National Afternoon Tea Week

 

Tiered Server for Afternoon Tea
Afternoon Tea Table

As I write this post on August 7, 2022, the forthcoming week of August 8-14th marks National Afternoon Tea Week in the UK. This is a week set aside to celebrate the wonderful leisurely genteel activity of afternoon tea. As those of you who are regular followers of my food blog know, afternoon tea is a passion of mine and I never pass up an opportunity to indulge in the menu of savory bites, toothsome scones with jam and clotted or English double cream, and an array of tantalizing desserts. Continue reading National Afternoon Tea Week →

Entrées/Main Dishes, General, Pasta, Recipes, Seafood

Lobster Macaroni and Cheese Recipe

Lobster Pasta Dish
Lobster Macaroni and Cheese

Living in PEI, we have access to fresh locally-fished lobster during the Island’s two lobster fishing seasons, commonly known as the spring and fall fisheries.

Lobstter Boats
Lobster Fishing Boats Loaded with Traps for Setting Day, North Rustico, PEI

The first season begins in late April/early May and goes until the end of June. The second season runs from August to October.

Lobster Fishing Boat
Lobster Fishing Boat Loaded with Traps, French River, PEI

After a few good “feeds” of lobster straight from the shell, I am ready to incorporate lobster as an ingredient in other dishes such as in this tasty Lobster Macaroni and Cheese. This is not your usual weeknight Mac ‘n Cheese dish. Rather, I refer to it as a more extravagant grown-up version of an old family classic. Continue reading Lobster Macaroni and Cheese Recipe →

Afternoon Teas, General, Platinum Jubilee Afternoon Tea

Celebratory Platinum Jubilee Afternoon Tea

Table with 3-tier server set for teatime
Platinum Jubilee Afternoon Tea

Today, we enjoyed a Celebratory Platinum Jubilee Afternoon Tea.  It’s not many people who can say they worked in the same job for 70 years and probably even fewer can boast of still being on the job every day with plans to continue! As I write this post, it is June 2, 2022, the actual 70th anniversary of the formal coronation of  Her Majesty Queen Elizabeth II (now aged 96) which took place on June 2, 1953. Continue reading Celebratory Platinum Jubilee Afternoon Tea →

General

My Island Bistro Kitchen Celebrates 10th Blogiversary!

Celebration Cake
10th Blogiversary Celebration Cake

Today marks a milestone for me as it was 10 years ago on this date that I created My Island Bistro Kitchen’s website.

Over the past 10 years, I have developed and published countless recipes, conducted interviews and written numerous stories about PEI food and beverage producers, attended and written about many Island food events, contributed to media articles, participated as a panelist on radio call-in shows, wrote reviews of select cookbooks, provided several recipe tutorials, created a series of weekly meal plans, set many tables with all kinds of pretty tablesettings, shared my gardening adventures, taken followers around the scenic Island on my many summer picnics and, yes, you’ve been invited to several teatimes, too! Whew! What a whirlwind it has been!

Decorated Cake
Sugared Cranberry and Rosemary Cake Decorations

The food blog and website were created when I was looking for a focus that would allow me to pursue three of my passions – culinary, photography, and writing. Blogging had just really come into its own around the time that I created the website and so off I went on the recipe development, food photography, and food writing journey.

I aim to keep the recipes I develop and share real and do-able for the home cook and not too far “off the beaten track”. I am aware of the different levels of culinary skills and food budgets that followers may have. As such, I try to provide thorough instructions with my recipes and, with some exceptions but to the extent possible, to use equipment that is most likely to be common in the vast majority of kitchens so followers who choose to make the recipes can do so in their own kitchens. Where possible, I continue to try to feature and use locally produced food ingredients from here in Prince Edward Island.

So, on this, my 10th Blogiversary, I am grateful for those faithful followers of My Island Bistro Kitchen who have been with me from the start. I am also thankful for, and welcome, those who have joined (and continue to join) along the way. If you are new to “the Bistro”, a hearty warm welcome to you! I hope all will continue to follow “the Bistro” and invite their family and friends to follow along, too, as I have plans for more great recipes in the works.

Anniversary Cake
Blogiversary Celebration Cake

Every anniversary merits some kind of celebratory cake so, it’s a simple white cake filled with cranberry curd today and decorated with sugared cranberries and rosemary just picked from my garden.

Anniversary Cake
10th Blogiversary Celebration Cake

I have opted to pair some of my fuchsia, or cranberry-colored, teacups with this cake for today’s celebratory teatime. Tea was poured from the stunning bell-shaped carousel or marquee Sadler teapot in shades of ivory, gold, and burgundy. Isn’t it a stunner!

Sadler Teapot and Paragon Teacup
Sadler Bell-shaped Carousel or Marquee Teapot and a Paragon Teacup

 

Barbara

Connect with My Island Bistro Kitchen on Social Media

Join the Facebook page for My Island Bistro Kitchen:  https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on Twitter:  https://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!

To view previous Blogiversary celebrations of My Island Bistro Kitchen, click on the links below:

1st Blogiversary
2nd Blogiversary
3rd Blogiversary
4th Blogiversary
5th Blogiversary
6th Blogiversary
7th Blogiversary
8th Blogiversary
9th Blogiversary

Cookies, General, Recipes

Custard Sandwich Cookies Recipe

Cookies Sandwiched with Pink Buttercream Icing surrounded by pink flowers
Pretty Custard Sandwich Cookies

These Custard Sandwich Cookies bear some resemblance to those that many know as Melting Moments, my recipe for which can be found here. The primary difference between these Custard Sandwich Cookies and Melting Moments is that the latter contains cornstarch giving the cookies what is commonly known as a “short”, ever-so-slightly crisp, texture while the Custard Sandwich Cookies contain vanilla custard powder that gives them a wonderful soft, creamy, and slightly crumbly texture as well as additional flavor and a more yellowish color. Continue reading Custard Sandwich Cookies Recipe →