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.
|6 oz.||Nova Scotia lobster meat, cooked and chopped|
|1 tbsp||Fresh tarragon, chopped|
|25 oz||Haddock fillets|
|1 cup||All-purpose flour|
|1 cup||Cracker meal|
|2 tbsp||Vegetable oil|
|To taste||Sea salt and pepper|
|For garnish||Lemon slice|
- 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.
- 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.
- Once the cream sauce has thickened, add brandy and tarragon. Simmer for 1 minute and season with salt and fresh cracked pepper, to taste.
- 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:
This recipe is featured in our 2021 Taste of Nova Scotia Culinary Guide.