Seafood Brochettes with Lemon & Lobster Butter

Seagrape Café

This elegant dish is surprisingly simple to prepare. Chef Wally captures all of the best of summer seafood and the perfect pairing for Tidal Bay. These delicious seafood brochettes with lemon and lobster butter are packed full of Atlantic seafood and embody Nova Scotia in each bite.

This recipe is featured in the 2019 Taste of Nova Scotia Culinary Guide.

Photography provided by: Jessica Emin, @eatwithjessie

Ingredients

Seafood Brochettes

• 2 8oz Atlantic Salmon Fillets, cubed in 16 pieces
• 16 large shrimp – peeled & deveined
• 16 large scallops
• 3 tbsp fresh minced garlic
• 1/4 cup extra virgin olive oil
• to taste fleur de sel or sea salt
• to taste fresh ground pepper
• 8 8″ or 10″ stainless steel or pre-soaked bamboo skewers

Lemon Lobster Butter

• 1/2 cup butter
• 2 tbsp grated lemon peel
• 2 oz cooked lobster meat
• 1 tsp dill, chopped
• 1 tsp tarragon, chopped
• to taste fleur de sel or sea salt
• to taste fresh ground pepper

Garnish

• 8 ripe grape or cherry tomatoes
• 1 lemon cut into 8 wedges
• 3 tbsp parsley, chopped
  
  

Serving Suggestion

Brochettes may be served with a lovely green salad with local honey and white balsamic vinaigrette, or an aromatic rice of your choosing. Perfect summer fare to pair with Jost’s award-winning Tidal Bay.

Directions

Lemon Lobster Butter

1. In a sturdy medium saucepan, gently melt butter on low heat.
2. Add lobster and salt, allow to sit for a few minutes.
3. Add herbs, pepper, then grated lemon peel.
4. Keep on very low heat until ready for use.

Seafood Brochettes

1. Pre-heat oven to 400F. Prior to cooking, ensure seafood is dry.
2. In a large mixing bowl, add seafood, garlic, salt, pepper and olive oil.
3. Toss gently and allow to sit for 10 minutes.
4. Take skewer and add a scallop, a shrimp and a morsel of salmon, then repeat. Continue until all skewers are complete, leaving 1″ at tip of each skewer.
5. Evenly distribute brochettes on baking sheet, lined with parchment and brushed lightly with olive oil.
6. Place in oven for 8 to 10 minutes, turning half way through.
7. Remove from oven and carefully add lemon wedge and tomato to the tip of each skewer.
8. Place two brochettes on a plate, drizzle lobster butter over each and garnish with a pinch of parsley. A squeeze of lemon juice on top is optional.

Yield: 4 people