Recipes | CTV News at 5
Sponsored: Chef Alain Bosse heats things up with a hot lobster roll.
CTV is helping to take the stress out of mealtime by providing inspiration for delicious dishes!
Every Wednesday at five we'll share a recipe crafted by the Kilted Chef Alain Bosse, featuring local food processors from around the Maritimes. The recipes are easy to make with step-by-step instructions.
Check back each week for the latest dish and visit atlanticfood.ca for more information on participating members.
Hot Lobster Roll w/ Grilled Lobster Tail
Hot Lobster Sandwich Ingredients:
1 lbs cooked lobster meat
¼ lbs butter
Juice ½ lemon
1 tbsp fresh dill
Pinch of salt
4 slices of soft white bread
In a medium size frying pan, melt your butter and then sauté your lobster.
Once hot, deglaze the pan with lemon juice, salt and finish with fresh dill.
To assemble, place lettuce on bread divide the lobster between both sandwiches. Top with bread and serve with fresh cut fries, potato chips, or potato salad.
Grilled Lobster Tail Directions:
Cut a v-notch on the top of the lobster tail and then insert your finger underneath the meat to lift the tail in the v.
Place garlic butter in the cavity between the spine and the tail meat and place garlic butter on top of the tail.
Bake in a 450-degree oven for approximately 10 minutes on a parchment lined baking sheet.
The lobster products used in today’s segment are available at Shediac Lobster Retail Shop and shediaclobster.ca
Chef Alain Bosse pairs maple potatoes with beef tenderloin and marinated grilled vegetables.
Chef Alain Bosse steps up his grilled cheese game by adding, bacon, tomato, and a spicy avocado mixture.
Chef Alain Bosse shows us how to make chicken wings with molasses and sesame oil and seeds.
Chef Alain Bosse puts a Maritime twist on tacos by adding fresh lobster.
Chef Alain Bosse shows us how to spice up our chicken with Tika Masala sauce.
Chef Alain Bosse shows us how to make Mediterranean baby potatoes and lamb shish kebabs.
Chef Alain Bosse shows us how to make a smoked salmon bagel with a creamy avocado spread.
Chef Alain Bosse shows us how to treat your family to an Acadian Cajun snow crab boil.