Boiled Lobster with Flavoured Butter
Lobsters are kind in New Brunswick, and the best way to enjoy their sweet decadence is to simply boil them.
Ingredients:
- 4 live lobsters
Directions:
Fill a stockpot with enough salted water to completely cover lobsters. Bring to a full rolling boil over high heat. Plunge each lobster headfirst into the water; cover and return to boil, starting timer when water boils. Reduce heat to slow boil; cook lobsters until bright red and small leg comes away easily when twisted and pulled, approximately 8 to 10 minutes.
Discard shell; remove meat from lobster dip meat into flavoured butter.
Flavoured Butters
Flavoured butters, also known as compound butters, are a great way to dress up boiled lobsters without taking away from the rich meat's natural briny sweetness. These butters are also delicious with other seafood as well as grilled fish, chicken, meat or steamed vegetables.
Sherried Shallot Butter
In a small skillet, heat 1 teaspoon butter over medium-high heat. Cook 2 shallots, minced; 1/4 tsp paprika; and a pinch of salt until the shallots are tender and light golden, about 3 minutes. Stir in 1 tablespoon dry sherry; cook until no liquid remains, about 1 minute. Let the mixture cool for 3 minutes. In a bowl, mash together shallot mixture, 1 1/3 cup butter softened and 1 teaspoon chopped fresh parsley. Melt in saucepan over low heat; serve with lobster.
Ginger, Hot Pepper and Lime Butter
In a bowl, mash together 1/3 cup butter, softened; 2 teaspoons grated fresh ginger; 1 teaspoon minced seeded red or green hot peppers; 1/4 teaspoon grated lime zest; 1/2 teaspoon lime juice; and a pinch of salt. Melt in saucepan over low heat; serve with lobster.
Orange Tarragon Garlic Butter
In a bowl, mash together 1/3 cup butter, softened; 1 clove garlic, grated; 1 tsp each chopped fresh tarragon and parsley; 1/2 teaspoon grated orange zest; and a pinch of salt. Melt in a saucepan over low heat; serve with lobster.
Lemon Anchovy Butter
In a bowl, mash together 1/3 cup butter, softened. 2 teaspoons chopped fresh parsley; 1 clove garlic, grated; 1 anchovy fillet, minced; 1/2 teaspoon grated lemon zest; and 1/4 teaspoon lemon juice. Melt in a saucepan over low heat; serve with lobster.
Chicken Fricot
Fricot is a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called doughboys, are cooked atop the stew making it the ultimate comfort food. It's a favourite of many New Brunswickers, whether or not they're of Acadian heritage.
Ingredients:
- 1 whole chicken (about 3lb/1.35 kg)
- 4 oz (115g) salt pork, diced
- 3 carrots, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 lb (900 g) Yukon Gold potatoes, peeled and chopped
- 2 tsp dried savory
- 3/4 tsp salt
- 1/2 tsp pepper
- 6 cups water
- 2 ice cubes
Dumplings:
- 1 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp chopped fresh parsley
- 1/2 tsp salt
- 2 egg yolks
Directions:
Discarding back, cut chicken into 6 pieces (2 breasts, 2 legs and 2 wings) set aside.
In a large Dutch oven, sauté salt pork over medium high heat until golden, about 4 minutes. With slotted spoon, remove pork, set aside.
Add chicken pieces to pan; brown all over about 8 minutes. Transfer to plate; set aside. Drain all but 2 tablespoons of fat from pan.
Reduce heat to medium; cook carrots, celery and onion, stirring occasionally until onion is softened but not coloured, about 3 minutes.
Stir in potatoes, savoury salt and pepper; cook, stirring for 2 minutes. Return chicken and salt pork to the pan; stir in water. Bring just to a boil. Skim foam from surface as needed. Reduce heat, cover and simmer for 45 minutes.
Place ice cubes in glass measuring bowl. Pour in enough of the cooking liquid to make 2/3 cup; let cool.
Meanwhile, with slotted spoon, transfer chicken to a plate. Let it cool enough to handle. Pull meat from bones and discard the bones and skin.
Shred or coarsely chop the chicken. Skim any fat from the cooking liquid; return the chicken to the pan and bring to a simmer.
Dumpling directions:
In a bowl, whisk together flour, baking powder parsley and salt. Stir egg yolks into reserved cooled cooking liquid; drizzle over flour mixture. With a fork, toss to make a sticky, stretchy dough.
Increase heat to medium. Drop batter, evenly spaced in 8 mounds, onto the stew. Cover and simmer until puffed and a knife inserted into the centre of dumplings comes out clean, approximately 8 to 10 minutes.
Hands on Time: 50 minutes
Total Time: 2 1/4 hours
Makes: 8 servings
