Canadian Lobster Shortcakes

A great choice for Canada Day, Mother's day...honestly anytime your family gathers to celebrate. Featuring Canadian lobster, flaky savoury biscuits and a unique creamy egg and herb sauce, this dish is sure to impress.

  • Prep time: 30 min
  • Makes: 8
  • Cook time: 20 min

Nutritional Information

PER SERVING

  • Calories 400
  • Fat 17 g
  • Saturated Fat 9 g
  • Cholesterol 200 mg
  • Carbohydrates 35 g
  • Fibre 2 g
  • Sugars 2 g
  • Protein 26 g
  • Sodium 950 mg
  • Potassium* 600 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

Sauce:
1 package / 88 g
EGGS2go! Omega 3 Hard Boiled Eggs Snack Pack
1/2 cup / 125 ml
sour cream
1/4 cup / 50 ml
chopped mixed fresh herbs (such as chives, dill, tarragon and parsley)
1
dill pickle, finely chopped
2 tbsp / 30 ml
each of mayonnaise and milk
1 tbsp / 15 ml
grainy mustard
Biscuits:
2 and 1/2 cup / 625 ml
all-purpose flour
2 tbsp / 30 ml
chopped fresh chives
1 tbsp / 15 ml
baking powder
1/2 tsp / 2 ml
each of baking soda and salt
1/3 cup / 75 ml
cold, unsalted butter
2/3 cup / 150 ml
milk
1/3 cup / 75 ml
Prestige Ultra Liquid Whole Eggs, well shaken
Lobster:
8
Canadian lobster tails (about 113 g each), thawed if frozen
1/2 cup / 125 ml
Canadian white wine such as Riesling
3 tbsp / 45 ml
unsalted butter
1/2 tsp / 2 ml
each salt and pepper Fresh herbs (for garnish)

Directions

  1. Sauce: Use a box grater to grate eggs; blend into sour cream along with herbs, pickle, mayonnaise, milk and mustard until well combined. Chill until ready to serve (or up to 2 days).
  2. Biscuits: Preheat oven to 400°F (200°C). Stir flour with chives, baking powder, baking soda and salt in a large bowl. Use a box grater to grate in butter; stir until well distributed.
  3. Whisk milk with egg until well combined; set aside 2 tbsp (30 ml) for glazing. Pour remaining egg mixture over flour mixture; blend with a fork until a shaggy dough forms. Turn onto floured surface; knead gently 2 to 3 times, just until dough comes together. Pat or roll out about 1/2-inch (1 cm) thick; use a 3-inch (8 cm) round to cut into 8 biscuits. (Pull together any scraps into a rough biscuit or two to bake alongside for snacking on.)
  4. Place biscuits on a parchment-paper lined baking sheet. Brush tops with reserved egg mixture. Bake for 12 minutes or until golden and puffed.
  5. Lobster: Meanwhile, using kitchen shears or a sharp knife, carefully along hard top shell of lobster tails (keeping flesh intact). Gently, pull lobster meat away from shells. Pat dry on paper towels.
  6. Combine wine, butter, salt and pepper in a large skillet set over medium heat; bring to a simmer. Add lobster meat; reduce heat to medium-low and cook, partially covered, turning occasionally, for 8 to 10 minutes or until just cooked through.
  7. To assemble, halve biscuits and spoon some sauce on the bottom layer. Slice lobster thickly and arrange over sauce. Top with a dollop of additional sauce and garnish with fresh herbs.

Tips

  • Make and shape biscuits ahead; freeze on a baking sheet until firm. Once frozen, transfer to a freezer bag for up to 1 month. Bake from frozen, adding a couple of extra minutes to the bake time as needed.
  • Replace lobster tails with 1 1/2 lb (750 g) steamed, shelled lobster meat if desired.