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P.E.I Steam Whistle Lobster

This delicious recipe was submitted by Chef Josh Gonneau and takes its inspiration from P.E.I's famous lobster. This P.E.I Steam Whistle Lobster is complimented by Steam Whistle butter with baby leeks, green peas and charred corn/Steam Whistle battered claws.



- Make Steam Whistle batter and set aside in the refridgrator

- Heat Sunflower oil in pot on stove using a candy thermometer or a deep fryer to 325F

- Bring Steam Whistle “court bouillon” to a boil and boil lobster (12 mins) (see below)

- After about 6 mins (of lobster cooking) begin making your Steam Whistle Butter (see below)

- Continue watching your butter sauce while beginning to disassemble the lobster. Using scissors and being careful to leave all lobster meat intact, begin to disassemble the lobster starting with the arms and claws and reserve those for Steam Whistle batter

- Cut head and tail of lobster shell and reserve for presentation

- Fry lobster claws and arms until golden and crispy, remove from fryer and salt (3 mins max)

- Finish by removing lobster tail from shell and slice to be fanned out

- Place butter on the bottom of the plate using a slotted spoon to keep vegetables

- Assemble the lobster as shown in photo (using reserved pieces of tail shell and head)

- Place vegetables around the lobster and enjoy!!!


Steam Whistle Batter

- Put Steam Whistle into a mixing bowl and add baking powder, salt and pepper

- Whisk in flour and mix until smooth (can be stored in refridgerator 8 hours)


Steam Whistle "court bouillon"

- Place all ingredients in a large pot and bring to a simmer


Green pea, charred corn & leek Steam Whistle butter

- Saute baby leek and charred corn in approx. 1 teaspoon of butter, season salt and pepper.

Before leeks get colour add Steam Whistle and reduce on high heat, once reduced halfway add peas and continue to reduce. Once reduced 85% add the coldbutter and remove from heat, continue stirring until disolved (do not put back on heat assauce will split!)




  • (1) 1.5 lb P.E.I lobster
  • 1450 ml Steam Whistle
  • 1 liter sunflower oil
  • 3/4 cup all purpose flour
  • 5 baby leeks
  • 1/3 cob of corn
  • 1/4 cup of fresh shuckedpeas
  • 1/4 cup of butter (cold)
  • 3 - 4 bay leaves
  • 1/4 bunch of thyme
  • 1 lemon
  • 1 teaspoon peppercorns
  • 1 teaspoon baking powder
  • sea salt and pepper (to taste)

Steam Whistle "court bouillon"

  • 3 liters water
  • 1 liter Steam Whistle
  • 4 baby leeks (white only, cut in half, well washed)
  • 3-4 bay leaves
  • 1 teaspoon peppercorns
  • 1 lemon cut in half
  • 3 tbsp salt
  • 1/4 bunch fresh thyme

Steam Whistle Batter

  • 1 cup of Steam Whistle
  • 3/4 cup of all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Pinch of cracked pepper
  • 1 liter sunflower oil ( or canola or vegetable) for frying

Green pea, charred corn & leek Steam Whistle butter

  • 1 baby leek (approx. 100g)
  • 1/2 cob corn ( cooked, grilled, cut off cob)
  • 1/4 cup fresh shucked green peas
  • 200ml Steam Whistle
  • 1/4 cup butter (cold)
  • salt and pepper to taste