Canadian Lobster ShortcakesBurnbrae Farms
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
- Calories 400
- Fat 17 g
- Saturated Fat 9 g
- Cholesterol 200 mg
- Carbohydrate 35 g
- Fiber 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.
- 1 package / 88 g EGGS2go! Omega 3 Hard Boiled Eggs Snack Pack
- EGGS2go! Omega 3 Hard Boiled Eggs Snack Pack
- 1/2 cup / 125 mL sour cream
- sour cream
- 1/4 cup / 50 mL chopped mixed fresh herbs (such as chives, dill, tarragon and parsley)
- chopped mixed fresh herbs (such as chives, dill, tarragon and parsley)
- 1 dill pickle, finely chopped
- dill pickle, finely chopped
- 2 tbsp / 30 mL each of mayonnaise and milk
- each of mayonnaise and milk
- 1 tbsp / 15 mL grainy mustard
- grainy mustard
- 2 and 1/2 cup / 625 mL all-purpose flour
- all-purpose flour
- 2 tbsp / 30 mL chopped fresh chives
- chopped fresh chives
- 1 tbsp / 15 mL baking powder
- baking powder
- 1/2 tsp / 2 mL each of baking soda and salt
- each of baking soda and salt
- 1/3 cup / 75 mL cold, unsalted butter
- cold, unsalted butter
- 2/3 cup / 150 mL milk
- 1/3 cup / 75 mL Prestige Ultra Liquid Whole Eggs, well shaken
- Prestige Ultra Liquid Whole Eggs, well shaken
- 8 Canadian lobster tails (about 113 g each), thawed if frozen
- Canadian lobster tails (about 113 g each), thawed if frozen
- 1/2 cup / 125 mL Canadian white wine such as Riesling
- Canadian white wine such as Riesling
- 3 tbsp / 45 mL unsalted butter
- unsalted butter
- 1/2 tsp / 2 mL each salt and pepper Fresh herbs (for garnish)
- each salt and pepper Fresh herbs (for garnish)
- 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).
- 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.
- 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.)
- Place biscuits on a parchment-paper lined baking sheet. Brush tops with reserved egg mixture. Bake for 12 minutes or until golden and puffed.
- 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.
- 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.
- 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.
- 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.
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