Entree: Canada – Prince Edward Island, Atlantic Canada – PEI Lobster Supper

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 40 min

Total 2 hrs 10 min

Ingredients

- 4 live PEI lobsters, about 1.25 lb (560 g) each (approx. 5 lb / 2.25 kg total)
- Kosher salt or sea salt for boiling, about 3 tbsp (45 ml) plus extra
- 12 tbsp (170 g) unsalted butter (for drawing/melting)
- 1 tbsp (15 ml) fresh lemon juice (optional, for butter)
- Lemon wedges for serving

Potato salad
- 2 lb (900 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch (2.5 cm) pieces
- 3/4 cup (180 ml) mayonnaise
- 1 1/2 tbsp (22 ml) Dijon mustard
- 2 tbsp (30 ml) white wine vinegar or apple cider vinegar
- 2 tbsp (30 ml) chopped celery (approx. 1 stalk)
- 3 tbsp (45 ml) chopped green onion (scallion)
- 1 tbsp (15 ml) chopped fresh dill or 1 tsp (1 g) dried dill
- Salt and black pepper to taste (start with 1 tsp / 5 g salt, 1/2 tsp / 1.5 g pepper)

Coleslaw
- 4 cups (300 g) shredded green cabbage
- 1 cup (110 g) shredded carrot (about 2 medium carrots)
- 1/2 cup (120 ml) mayonnaise
- 1 1/2 tbsp (22 ml) apple cider vinegar
- 1 tbsp (15 ml) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper

Homemade dinner rolls (yields 8 rolls)
- 1 cup (240 ml) whole milk, warmed to 105-115°F (40-46°C)
- 2 tbsp (30 ml) unsalted butter, melted and cooled
- 2 tbsp (25 g) granulated sugar
- 1 large egg
- 2 1/4 tsp (7 g / 1 packet) active dry yeast
- 3 1/4 cups (390 g) all-purpose flour, plus extra for shaping
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) melted butter for brushing

Kitchen tools (no measurements required)
- Large pot (big enough for lobsters and plenty of water)
- Mixing bowls, baking sheet, casserole or large bowl for potato salad, colander, rolling pin not required

Instructions

Short Description:
A classic Prince Edward Island lobster supper featuring fresh local boiled lobster served with drawn (melted) butter, creamy potato salad, crisp coleslaw, and warm homemade dinner rolls — a simple, seafood-forward island meal.

Regional Notes:
This PEI version uses locally caught whole lobsters boiled and served simply with melted butter, accompanied by a creamy potato salad, vinegar-sweet coleslaw, and soft homemade rolls as is traditional on the island. It emphasizes fresh lobster and down-home sides rather than complex sauces or preparations found elsewhere.

1. Make the roll dough: In a small bowl, sprinkle yeast over warmed milk with 1 tsp (5 g) sugar; let sit 5–8 minutes until foamy. In a mixing bowl, whisk melted butter, remaining sugar, and egg; add yeast mixture. Stir in flour and salt until a soft dough forms. Knead 6–8 minutes until smooth (by hand or mixer with dough hook). Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
2. While dough rises, cook potatoes: Place potatoes in a pot and cover with cold water by 1 inch (2.5 cm). Add 1 tbsp (15 ml) salt, bring to a boil, then simmer until tender 10–12 minutes. Drain and let cool slightly.
3. Make potato salad: While potatoes are warm, toss them with mayonnaise, Dijon, vinegar, celery, green onion, and dill. Season with salt and pepper to taste. Chill in refrigerator while continuing.
4. Make coleslaw: In a bowl whisk mayonnaise, vinegar, sugar, salt, and pepper. Add shredded cabbage and carrot; toss to coat. Refrigerate until serving to let flavors meld.
5. Shape rolls: Punch down risen dough and divide into 8 equal pieces. Shape into rounds and place on a parchment-lined baking sheet spaced apart. Cover and let rise until puffy, about 30–40 minutes. Preheat oven to 375°F (190°C).
6. Bake rolls: Brush risen rolls with melted butter and bake 15–20 minutes at 375°F (190°C) until golden brown. Brush again with butter when they come out of the oven. Keep warm wrapped in a clean towel.
7. Prepare lobster boiling pot: Fill a very large pot with water (enough to cover lobsters), add remaining 2 tbsp (30 ml) salt per gallon equivalent and optional bay leaf or 1 lemon quarter. Bring to a rolling boil.
8. Boil lobsters: Grasp each lobster and place headfirst into boiling water. For lobsters approx. 1.25 lb (560 g) each, boil 9–12 minutes (start timing when water returns to a boil). Adjust 1–2 minutes up for larger lobsters. Evict lobsters to a colander when time is up.
9. Make drawn (melted) butter: While lobsters boil, melt 12 tbsp (170 g) butter in a small saucepan over low heat. Skim any foam if desired. Stir in 1 tbsp (15 ml) lemon juice if using. Keep warm.
10. Rest and serve lobster: Let boiled lobsters rest 3–5 minutes. For family-style serving, present whole lobsters on a platter; for easier eating, halve them lengthwise (watch for hot steam) and crack claws. Serve each plate with a lobster, generous spoon of drawn butter, a portion of potato salad, coleslaw, warm roll(s), and lemon wedges.
11. Notes on eating and timing: Rolls, salads, and butter can be prepared ahead and chilled; rewarm butter gently before serving. Boil lobsters last so they are hot and fresh for the table.