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  • A creamed lobster sandwich on a blue and white plate

Creamed Lobster

You’ll Want to Dig Your Claws Into This

Creamed lobster was created by Clara Harris, a local restaurant owner, over 50 years ago. It caught on quite quickly, and can now be enjoyed at many restaurants throughout Yarmouth & Acadian Shores. The dish is still relatively unknown outside of our region, and is a true local specialty. Additionally, creamed lobster has also evolved from being a restaurant treat to a dish that many cook at home. As with any recipe, each family modifies it to suit their tastes.


  • Two tbsp butter or margarine.
  • One cup of cubed lobster
  • 2 tsp vinegar
  • 10% blend (heavy cream) to cover sauteed lobster
  • 4 pieces of buttered toast


Heat butter to medium-high before adding the lobster pieces. Add vinegar to the sauteed lobster. Vinegar helps to thicken the milk and also takes away any fishy taste the lobster might have. Reduce heat to medium-low and add blend to the lobster, so it will thicken and make a tasty lobster cream sauce.

Plating the Creamed Lobster Sandwich

Lay the toast butter up. Start by adding some lobster mixture, including the juice (which is the best part), over the toast. Add the second slice of toast on top, then cover with the lobster mixture. Hot lobster goes well with mashed potatoes, carrots, and peas. Fresh-cut French fries go very well with this dish, too.

Photo and Recipe Credit: Laura Muise

Visit Laura’s Tastes for more great recipes, and be sure to watch her video for Creamed Lobster Nova Scotia Style.