Fresh, local, and a taste of home.
Think of the holidays in Atlantic Canada and you think of good food, good people and good times. They are all part of our heritage, with endless possibilities for fresh, healthy foods, grown or raised right in our own communities.
I came up with this recipe when I was living and working in Alberta a number of years ago, and wanted to cook something that reminded me of being back home. The smell of lobsters boiling in a pot brought me back to lobster boils as a child at my grandparents’ house in western PEI—the first memories I have of lobster.
My grandfather would drive down to the wharf, call each fisherman by name, and handpick lobsters just taken off the boat. This process showed me at a very early age how important it is to know where your food comes from, and to respect not only the ingredients, but also the fishermen who put their heart and soul into their livelihood.
Overall, this dish is an elegant yet rustic expression of a comfort food that is easy to prepare, and even easier to enjoy! The aromatics of sautéed garlic and peppers are enough to make anyone eager for the finished product. I chose tarragon for its deep, herbaceous flavour, similar to black liquorice; it pairs well with various types of shellfish. Cumin and coriander add a light, citrus flavour to the dish, balancing the richness of the lobster meat. Deglazing the pan—always the best way to release all of the caramelized flavours—adds another layer of flavour. I typically use the same wine I’m serving with the dish as that strengthens the pairing.
A sprinkle of good quality parmesan cheese finishes the mushroom caps with a dark, nutty element. If you really want to step up the luxurious feel of this dish, drizzle a small amount of truffle oil over the caps after baking as a way to match the earthy tones from the mushroom with the richness of the lobster.
Food is supposed to be fun. Regardless of what you find yourself making for your dinner guests this holiday season, have fun.