Nova-Scotia Lobster with Crisp Seaweed, Pan Roast Scallops and Tomalley Toast


  • Seaweed
  • Lobster 
  • Baguette
  • Butter
  • Scallops
  • Canola oil


  1. Place dry seaweed into a high heat frying pan and cook 4-5 minutes until dried out and crisp. Remove from the pan and season with salt.
  2. To make tomalley toast, slice the raw lobster in half lengthwise. Remove the innards of the lobster into a frying pan, and add a dollop of butter. Cook on medium heat for 5 minutes until fragrant. Spoon the mixture onto little slices of toasted baguette.
  3. To cook the lobster, break down the rest of the lobster by removing both arms. Place all four pieces into a deep pan, add a big splash of water, and cover with a lid. Bring this onto a simmer and steam the lobster for 15 minutes, or until desired done-ness.
  4. Dry the scallops, and then place them into a frying pan heated to medium-high. Add a big knob of butter and cook, without flipping, for 4-5 minutes, or until browned on one side. Flip and cook another 1 minute, then remove from the pan.

More Recipes from DAN