From Michelin-star tables to local restaurant in the city, Atlantic lobster is world renown as one of the ocean’s finest delicacies. Canadian lobster is harvested in five provinces: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland and Labrador and Quebec and is prized for its sweetness, a result of the cold waters it thrives in. Simple, boiled lobster with a squeeze of lemon is one of the best preparations to appreciate the crustacean’s sweet, briny flavour. Here’s some helpful lobster tips and four ways to prepare:
One: Simple Salad
For a quick summer salad: Dress boiled lobster, tomatoes, avocado, chopped chives, and seasonal lettuce leaves in a light champagne vinaigrette (equal parts oil, and champagne vinegar, 1 tsp. mustard and pinch of salt). Top with fish roe.
Two: French Scrambled Eggs
French scrambled eggs, or œufs brouillés are a classic for a reason. The signature is the custard-like texture (a no-no for many North American palates) courtesy of butter and sometimes crème fraiche, simple seasoning and a low and slow heat. We’ve created a happy medium – a soft scramble, with plenty of rich sweet lobster to add richness instead of oodles of additional dairy. It’s still an indulgent way to start off the day but not heavy.
Chop 1 lobster tail (4-6oz) into pieces. Crack 3 eggs in bowl, add salt, pepper (to taste), a pinch of cayenne/paprika and 2 Tbsp. cream.
Melt 1 Tbsp. butter in pan on low to medium heat.
Add in egg mixture and stir constantly. As egg thickens slightly, add lobster. Remove from heat. Stir in chives. Serves 2.
Lobster 101
HOW TO CRACK A WHOLE LOBSTER After boiling, hold the tail, twist the body with one hand, and gently twist the tail with the other. Pull the two pieces apart over a bowl. To remove the lobster meat from the tail, hold in the palm of hand flipper side up. Place thumbs on either side of the tail while pulling apart both sides until the shell cracks. Remove meat.
LOBSTER TAILS Usually served as 4-6-ounce tails, this part of the lobster is the most common and versatile meat that can be grilled, put through sauce, broiled or simply boiled.
GREEN MONSTER That green substance in the tail meat is the tomalley (essentially the lobster liver), discard or rinse off.
Three: Butter Poached
A luxurious cooking method, using a butter emulsion, the key to beurre monté is low temperature. The result is a soft textured meat and enhanced sweetness. In a bowl, cut 4 tablespoons butter into small cubes. Bring 1½ tablespoons water to a boil in a shallow pan. Lower heat and whisk in one cube of butter at a time into pan, until mixture slightly thickens. Gently warm through previously boiled lobster in sauce.
Four: Lobster Roll
Homemade mayonnaise is the ultimate indulgence that can be made in less than five minutes using an immersion blender. Combine 1 egg, 1 tbsp. freshly squeezed lemon juice, 1 tsp Dijon mustard, and 1 cup neutral oil (like canola), pinch of salt. Place immersion blender at the bottom of container. Switch on blender, and hold down for 20 seconds without moving the blades until mixture emulsifies to a thick consistency. Use this base mayonnaise recipe as a start. Then fold in lobster meat. CSL has 3 twists below:
Asian
Mix 3 Tbsp. base mayonnaise with 1/2 tsp. fish sauce, lime zest, 1/2 lime juice. Toss in sliced lobster. Fold through sliced 1 green onion, 1/4 cup chopped cilantro, and 1 sliced red chili. Serve in toasted mini baguette.
Cajun
Mix 3 Tbsp. base mayonnaise with 1/2 tsp. cayenne pepper and 1/2 tsp. smoked paprika. Fold through holy trinity (1/2 diced red bell pepper, 1 diced celery stalk, 1/4 slice onion). Serve in toasted and buttered brioche bun.
Classic
Mix 3 Tbsp. base mayonnaise with zest of 1 lemon, 2 Tbsp. lemon juice. Fold through 1 diced celery stalk. Serve in toasted and buttered white bread bun.
This original article first appeared in the SUMMER 2026 issue of City Style and Living Magazine.
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