CTV’s Suzette Belliveau shares a recipe for a dish she grew up eating with her family – creamed lobster. Suzette says the dish is unique to the Yarmouth, Digby and Shelburne Counties. It was invented about 50 years ago by a local restaurant owner named Clara Harris and has been a hit ever since. This rich delicacy was originally served over toast, but over the years it has evolved as home cooks and chefs put their own spin on it. Now you can enjoy it on mashed potatoes, French fries, or with cheese for a lobster poutine. Ingredients: Directions: Note: This dish is very popular served in a hot lobster sandwich-style over buttered toast, or over mashed potatoes as a nice dinner meal. However, Suzette’s favourite way is over French fries as lobster poutine. Some people prefer to add cheese curds, but she likes shredded mozzarella. If you are serving creamed lobster at a larger gathering, you could impress your guests with a ‘slider-style’ hot sandwich, on a bun or biscuit.
