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Lobster and Crab Rolls

BT Calgary | posted Tuesday, Jan 20th, 2015


Courtesy The Bison


  • 1 Lobster
  • 1 Crab
  • 1/2 C Aioli
  • 2 Lemons, zested and juiced
  • 1/2 C Chives, tarragon, parsley
  • To taste Salt, pepper, cayenne
  • 8 Brioche rolls
  • 1/4 C Butter
  • Butter leaf lettuce


  1. Combine lobster and crab meat with aioli, lemon, herbs and seasoning. Taste, and adjust seasoning if necessary.
  2. Slice ends off brioche rolls, and fry the roll in butter until golden brown.
  3. Place lettuce in roll, and fill with lobster and crab mixture. Enjoy!
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Lobster Rangoon with Fruit Compote

BT Calgary | posted Monday, Nov 17th, 2014

Lobster Rangoon with Fruit Compote


  • 1 live lobster (about 1 1/4 lbs.) steamed and meat removed
  • 1 cup cream cheese
  • 1 tsp kosher salt
  • 24 wonton wrappers
  • 1 cup vegetable oil
  • 1/2 cup fresh raspberries
  • 1/2 cup blueberries
  • 1 TBSP granulated sugar


1. Chop the lobster meat into small pieces and place it in a bowl

2. Add cream cheese and salt mix well

3. On a large work surface, lay out the wonton wrappers. Spoon 1 tsp. of lobster mixture into the center of each wonton. Seal the edges of each to form a triangle.

4. In a small saucepan, add a thin layer of vegetable oil and heat over medium-high heat. Submerge three to four wontons at a time in the oil, making sure you don’t crowd the pan, and cook for 1 to 2 minutes, or until the wontons float and are crispy and golden brown. Remove them with a slotted spoon and lay them on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining wontons, adding more oil to the pan as necessary.

5. In a separate small saucepan, heat the raspberries, blueberries and sugar over medium heat. Cook, stirring, for 2 to 3 minutes, until the liquid thickens. Remove from the heat immediately.

6. Place the cooked wontons on a serving plate and drizzle with the warm compote.


Courtesy The Great Lobster Cookbook: From Claw To Tale – By Matt Dean Pettit 

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20 minute Meal: Seafood Curry

BT Calgary | posted Monday, Oct 27th, 2014


Seafood Curry


  • 5 oz fresh salmon diced
  • 4 scallops cleaned
  • 8 prawns cleaned
  • 2 lobster tails cut in half and cleaned
  • 1 medium onion diced
  • 1 red pepper diced
  • 2 vine ripened tomatoes diced
  • 1 ½ cup coconut milk
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion sliced
  • 1 teas yellow curry powder
  • 1 teas hot sauce (optional)
  • 1 teas ginger powder
  • 1 teas fenugreek leaves
  • Salt
  • 3 TBS corn starch
  • ½ cup water


  1. In a sauce pan, sauté onions and peppers until soft — about 4 minutes. Add dry spices and the hot sauce, mix well.
  2. Add tomatoes, coconut milk and seafood, cover the pan and bring to a hard boil.
  3. Reduce heat to low and wait until the seafood is cooked.
  4. Season with salt
  5. In a separate bowl, mix the water and the corn starch, add to the seafood curry and stir until it thickens.
  6. Finish by adding the fresh cilantro and green onions and serve with rice.




  • 1 cup white long grain rice
  • 2 cups water
  • 1 green onion
  • 1 teas avocado oil
  • Salt to taste


1. In a pot, combine all ingredients, bring to a boil and cover. Reduce heat to low.
2. Cook for 15 minutes or until rice is done. Remove from heat and reserve until needed.

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