Haddock in Lobster Brandy Sauce

Fresh Nova Scotia lobster and brandy? Now that’s a winning combo. Creamy, local and flavourful, this Haddock in Lobster Brandy Sauce recipe is sure to satisfy your hunger.


Serves: 2

6 oz. Nova Scotia lobster meat, cooked and chopped
2 cups Cream
1 tbsp Fresh tarragon, chopped
1 oz Brandy
25 oz Haddock fillets
1 cup All-purpose flour
1 cup Cracker meal
1/2 cup Butter
2 tbsp Vegetable oil
1 Egg
1 cup Milk
To taste Sea salt and pepper
For garnish Parsley
For garnish Lemon slice


  1. Heat frying pan on low heat. Sauté lobster meat in 2 tbsp melted butter and 1 tbsp. oil until a little colour is released into butter mixture, about 2 minutes. Add cream, increase heat and simmer for about 5 minutes or until cream reduces and thickens.
  2. While the cream is reducing, bread haddock. Crack the egg and whisk with milk. Season flour with salt and pepper. Coat haddock with flour, dip in the egg mixture and coat with cracker meal.
  3.  Once the cream sauce has thickened, add brandy and tarragon. Simmer for 1 minute and season with salt and fresh cracked pepper, to taste.
  4. Place cooked haddock on plate and top with lobster sauce

Option 1: Heat frying pan on medium heat. Add 2 tbsp. butter and 1 tbsp. of vegetable oil. Cook haddock fillets until golden on each side and fish are cooked through, about 2 minutes per side.

Option 2: Preheat broiler in the oven on a low setting. Brush sheet pan with melted butter. Lay breaded haddock fillets on pan and brush with melted butter. Broil fish for 10 minutes or until golden and cooked through.

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Haddock: Afishionado Fishmongers, Evan’s Seafood & RestaurantClearwater Seafoods Ltd.Masstown Market’s ‘Catch of the Day’ or Fisherman’s Market.

Lobster: Evan’s Seafood & RestaurantClearwater Seafoods Ltd.Masstown Market’s ‘Catch of the Day’, Hall’s Harbour Lobster Pound, or Fisherman’s Market.

Recipe provided by: Argyler Lodge & Restaurant. 
Photography provided by:
 Jessica Emin, @eatwithjessie.

This recipe is featured in our 2021 Taste of Nova Scotia Culinary Guide.

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