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How To Cook Lobster Rolls Made By Canadian Lobster

"Lobster Rolls Made By Canadian Lobster,How to make Nova Scotian Lobster Rolls"

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Nova Scotian Lobster Rolls

Lobster Rolls Made By Canadian Lobster

Lobster Rolls


Dalgano - Canada Food | The diet of these lobsters is a summer specialty, especially in The Maritimes (also known as The Maritimes or Canada) and New England, United States, where they are produced. Maritimes Canada is a territory of eastern Canada consisting of three states: New Brunswick, Nova Scotia, and Prince Edward Island (PEI). Primorskaya Oblast usually hosts a red-spotted shrimp festival every June.

Apart from New England, three Canadian states are very famous for seafood, especially red shrimp. Thanks to the lobster I got from Nova Scotia, I added something unusual to add nutmeg and chili powder, so I figured this recipe would be my kind of Nova Scotia lobster roll. For us, Dutch and Indonesian people who like nutmeg and chili powder.

Just before enjoying roll, spray the lobster with lemon and the lobster itself will have a slightly sweet taste. If you want to know other Canadian specialties you can see the recipe Canadian Pea Soup That is Rich with Meat.

You May Like: How to Make Dalgona or Dalgano Recipes


Ingredients

  • 2 1/2 lb 565 g Nova Scotia lobster, strap removed
  • 4 tbsp (30 mL) mayonnaise
  • 2 tsp (5 mL) lemon zest
  • 2 tbsp (15 mL) lemon juice
  • 2 tbsp (15 ml) scallion, chopped
  • 2 artisan hotdog buns
  • 2 romaine leaves, chopped
  • 2 handfuls parsley, chopped
  • A few slices of lemon


How to make Nova Scotian Lobster Rolls

  1. Boil water in a saucepan. Add live lobster. Cook for 10 minutes until the red shrimp turn bright red.
  2. Extinguish the fire; let it cool. Break your fingernails and knuckles to remove the pulp. Save the leftover meat for later use.
  3. Place the mayonnaise, lemon zest, lemon juice and green onions in a bowl and mix.
  4. Mix in the red prawns. Toast in the oven (preferably fresh from a local bakery) and bake until the outside is warm and crispy. Midpoint. Fill with romaine lettuce.
  5. Place the romaine lettuce on top of the romaine lettuce. Sprinkle with parsley. Serve with lemon wedges.