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Must Try Recipe Ideas

South Shore Seafoods Ltd. are seafood suppliers from Prince Edward Island, serving all major Canadian and American cities. We ensure offer premium products and our products are always up to the mark in terms of safety, value, and taste at all times. Bringing fresh lobsters from the crystal waters of PEI and easter Canada, here are a few worthy recipes for you to try:

A big thank you to the following companies for sharing their recipes.

Grilled Pei Lobster Tails with Garlic-lime Butter by Lobster Pei

Servings: 4


  • 4 each Raw PEI Lobster Tails*

  • 1/2 cup Butter, softened

  • 1 each Roasted Jalapeno, peeled, seeded & chopped

  • 1 clove Garlic, minced

  • 1 tbsp Fresh Chives, chopped

  • 1 each Lime, zested (reserve lime juice)

  • 1/8 tsp Paprika

  • Black Pepper, to taste


Garlic-Lime Butter

Combine all ingredients and mix well until combined.

Chef’s Tip: If preparing ahead – place flavoured butter onto a piece of plastic wrap and roll into a log. Chill in the refrigerator until ready to use.


  • Heat grill to medium-high heat. Cut lobster tails in half lengthwise and devein

  • Cut garlic-lime butter into thin rounds

  • Place lobster tails on a hot grill (shell side down); top lobster tails with butter slices; cook for 4-5 minutes or until lobster meat is cooked through

  • Squeeze reserved lime juice over lobster tails

  • Remove from the grill and serve hot with grilled limes and your favourite salad, potato salad or grilled vegetables

Chef’s Tip: If using frozen, raw lobster tails, place package into a bowl and thaw in the refrigerator overnight or thaw under cold running water and use immediately*

For a spicier lobster tail, try chili peppers or add cayenne pepper to the butter mixture.

Lobster Caprese Pasta Salad with Pesto Drizzle


  • 200 g small shaped pasta (about 1/2 box)

  • 8 oz bocconcini, halved

  • 2 cups cherry tomatoes, halved

  • 1/2 cup fresh basil, finely chopped

  • 8 oz PEI lobster meat, cooked, shelled, chopped

  • 1/2 cup + 1 tbsp olive oil

  • 1/4 cup balsamic vinegar

  • 1/4 cup pesto, divided

  • 1 tbsp honey

  • 1 tbsp honey

  • 1/2 tsp salt

  • 1/2 tsp salt

  • Basil leaves for garnish


  • Bring a medium saucepan filled with water to a boil. Add pasta and cook according to package directions. Rinse, drain and let cool

  • In a large bowl, combine cooled pasta, bocconcini, cherry tomatoes, basil and PEI lobster meat

  • To make dressing, whisk together balsamic vinegar, 2 tbsp pesto, honey, mustard, salt and pepper. Slowly drizzle in 1/2 cup olive oil, whisking constantly. Add to pasta mixture and toss to coat

  • To make pesto drizzle, mix 2 tbsp pesto with 1 tbsp olive oil. Drizzle over pasta salad when serving

  • Garnish with basil and lobster claws

*If not eating immediately, reserve basil until it's time to eat.

Green Onion and Ginger Lobster with E-FU Noodles

An impressive entree that celebrates traditional food elements with flourishes of new ones. The noodles represent longevity and are set off by the savoury addition of green onion, ginger and Canadian lobster to create a magnificent meal with meaning - a feast for the eyes as well as the soul!

This savoury Canadian Lobster noodle recipe was created by Toronto food blogger Xiao Wang of XiaoEats. Try it to celebrate Lunar New Year!


Frying the Lobster

  • 2-3 lbs lobster

  • 1/2 cup cornstarch

  • 2 tbsp potato starch

  • 1/4 tsp salt

Lobster, Sauce and Noodles

  • 2 tbsp cooking oil

  • 4 cloves crushed garlic

  • 6 slices of ginger(2 thumb size knobs)

  • 4 stalks of green onions

  • 2 tbsp Shaoxing cooking wine cooking

  • 3 tbsp cornstarch

  • 2 cups water

  • 4 tbsp light soy sauce

  • 1 tsp oyster sauce

  • 1/4 tsp white sugar

  • 1 tbsp chicken bouillon powder

  • 140g E-Fu noodles


  • Prepare the fresh lobster into 2-inch chunks, lightly batter with cornstarch, potato starch and salt

  • Deep fry each piece of lobster for 2-3 mins in 350°F oil until the internal temperature reaches 135°F, set aside. Cook in batches as needed. The lobster will cook to 140°F when making the sauce

  • Cook the E-Fu noodles as per package instructions and set aside on a serving plate. Tip: Undercook the E-Fu noodles a bit as it will continue to cook when the hot lobster is served on top

  • To prepare the sauce, whisk together the cornstarch, water, soy sauce, oyster sauce, sugar, and chicken bouillon powder

  • In a large wok, heat up 2 tbsp of cooking oil, add garlic and ginger, and stir fry until aromatic. Then, add in the fried lobster, cooking wine and sauce ingredients, stir fry until the sauce thickens and serve over the bed of E-Fu noodles

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