Seasonal Recipes

Nova Scotia Veggie Frittata
Nova Scotia Veggie Frittata
Yield: Serves 4 to 6
Chef: The Kilted Chef, Alain Bossé
Select Nova Scotia breakfast | Brunch
The Trapped Lobster
Chef: Carly LeCocq
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Le Caveau Seafood Chowder
Yield: 6 to 8 people
Chef: Jason Lynch
Le Caveau Restaurant at Grand Pré Winery Seafood | Soups and Chowders
Crobster Roll
Yield: Makes 4 rolls
Chef: Renée Lavallée
The Canteen Main Course | Seafood
Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip
Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip
Chef: Bryan Corkery
Oceanstone Seaside Resort, Indian Harbour, NS Appetizers | Seafood
Lobster Eggs Benedict
Lobster Eggs Benedict
Yield: 8 Servings
Chef: Nicole Hopkins & Tony Ross / Thomas DeLong & Kacy Petersen DeLong
The Lobster Shack / DeLong Farms Brunch