Lobster with Candied Bacon and Potato Salad

Serving Size: 2 servings


Fresh Lobster Claw or Tail
450 g (1 lb)
Melted Butter
113 g (1/2 cup)
Candied Bacon
Candied Smoked Bacon
225 g (1⁄2 lb)
Maple Syrup
45 ml (3 tbsp)
Potato Salad
Boiled potatoes, smashed
4 whole
Chopped Lobster Meat
450 g (1lb)
Finely Chopped Dill Pickles
3 whole
Dill Pickle Juice
30 ml (2 tbsp)
Finely Diced Celery Stalk
1 whole
Finely Diced Shallot
1 whole
Finely Diced Red Peppers
125 ml (1/2 cup)
125 ml (1/2 cup)
Chopped Flat Leaf Parsley
30 ml (2 tbsp)
Smoked Paprika
1 ml (1/4 tsp)
Salt and Pepper to Taste


  • Sauté bacon in a pan until brown. Drain the fat and fry for another few seconds. Add the maple syrup, bring to a boil, then remove from heat.
  • In a large bowl toss all ingredients and let cool for about 1 hour.
  • To assemble, place lobster potato salad on the base then sprinkle with a few pieces of maple bacon and finish with a piece of cold lobster dipped in hot butter, garnish with micro greens.

Buy Canadian Lobster

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