Laura Muise is the proprietor of the lovely Hatfield House in Tusket, Nova Scotia. She runs a cooking school, or as she calls it, a “culinary experience.” Each experience is varied and wide, held from June through November. Muise has made the Hatfield House a great place to dine, visit, and stay. Her profound sense of the region and its riches informs everything about the place.
One such regional treasure with whom Muise has developed a relationship is 93-year-old Clara Harris, whose Hot Lobster Sandwich is the stuff of legend. We are always happy to share the work of local, artisanal genius, and recommend you put Tusket on your itinerary the next time you head to the Maritimes, but the recipe works well anywhere in the world.
INGREDIENTS
1 lobster
2 tbsp butter
2 tbsp white vinegar
½ cup whole milk (or more to taste)
Pinch of salt (for fresh lobster, not frozen)
4 pieces artisanal bread, toasted and buttered
METHOD
01. Thoroughly remove meat from lobster and cube.
02. Bring butter to a sizzle in a pan and add meat.
03. Slowly add vinegar and whole milk, adding as it thickens and cook lobster in the sauce.
04. Pour small amount of mixture onto toast, topping with a second piece.
05. Add remaining mixture and serve. Pairs well with mashed potatoes, French fries, or green salad.
