Today, I am sharing a recipe for Strawberry Crostini with Balsamic Glaze. This is a lovely appetizer, snack, or hors d’oeuvre to serve, especially during strawberry season. They are not difficult to make and they are some tasty! Continue reading Strawberry Crostini with Balsamic Glaze
Strawberries and rhubarb have long been a compatible flavor combination in baked goods and this Strawberry Rhubarb Crisp proves that to be so. Continue reading Strawberry Rhubarb Crisp Recipe
Today, I am sharing my simple, easy-to-make, recipe for Garlic and Onion Chive Butter. Considered a compound butter because it has flavor additions made to plain butter, this Garlic and Onion Chive Butter combines finely chopped onion chives and garlic cloves with softened butter. The tasty uses to which this divine butter can be put are limited only by your imagination. Continue reading Garlic and Onion Chive Butter
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.
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.
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
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
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
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
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
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
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
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.
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
Rhubarb is the first produce to be harvested from my garden and is one of the springtime treats I most look forward to each year. I have developed a lot of recipes using rhubarb and, today, present my recipe for Rhubarb and Pistachio Cookies with White Chocolate Chips. These are tasty drop cookies that are loaded with complementary flavors. Continue reading Rhubarb and Pistachio Cookies with White Chocolate Chips
Coffee cake is a simple cake characterized by its streusel topping. While it is typically served alongside a cup of coffee, a fine cup of tea is lovely to enjoy with this type of cake, too. Today, I am sharing my recipe for Rhubarb Sour Cream Coffee Cake. Continue reading Rhubarb Sour Cream Coffee Cake
It’s hard to beat a good Chocolate Chip Cookie, especially one that has a lovely soft texture with a tender crumb and is slightly chewy. Today, I am sharing my recipe for classic Chocolate Chip Cookies. Continue reading Soft and Chewy Chocolate Chip Cookies
This Potato and Ham au Gratin is a fabulously tasty way to use leftover ham and stretch it into more servings than could be achieved by simply plating the meat. Any time this can be done, it provides relief to the grocery budget and provides another main meal option. Continue reading Potato and Ham au Gratin Recipe
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
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
This No-bake Chocolate and Peanut Butter Marshmallow Square (sometimes called Confetti Square (owing to the confetti-colored marshmallows) is easy to make. It is great to make at the last minute, or if you have no baking experience, as it takes few ingredients and requires minimal effort to make. Super colorful, I think it could pass for candy! Continue reading Chocolate and Peanut Butter Marshmallow Square
A traditional Irish mashed potato dish, Colcannon Potatoes were a staple of the Irish working class for centuries. Made with the simple ingredients of mashed potatoes, cabbage, milk or cream, and butter, additional seasonings such as onion, garlic, and bacon may also be incorporated into dish. Continue reading Colcannon Potatoes Recipe
Today, I am sharing my recipe for Cheddar Cheese Biscuits. With layers of flakiness and a soft and tender crumb, these Cheddar Cheese Biscuits are full of delicious butter and cheese flavors. They are best served slightly warm with a good slather of fine butter. Continue reading Cheddar Cheese Biscuits Recipe
Every winter, I try to develop a new casserole recipe and this Roasted Butternut Squash, Sausage, and Spinach Casserole is my newest creation. I am a huge fan of casseroles, especially ones like this one, that can be made ahead and frozen for later baking. Casseroles make a hearty, filling, and satisfying meal when a side salad is added along with rolls, bread, or biscuits. Continue reading Roasted Butternut Squash, Sausage, and Spinach Casserole
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
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
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
One of my absolute favorite comfort food meals is Vegetable Hash made using leftover cooked vegetables. Continue reading Vegetable Hash Using Leftover Cooked Vegetables
I am into my vintage recipe files and have chosen the No-bake Peanut Butter Marshmallow Square recipe to share with you today. This retro square that many of us grew up with is known by a multitude of names including Confetti Square (owing to the confetti-colored marshmallows) and Butterscotch Marshmallow Square (owing to the butterscotch chips). Continue reading No-bake Peanut Butter Marshmallow Square
