4X Lobster Fest – Pizza, Poutine, Roll, & Lobster Pot Pie Recipes

Let’s ROCK Lobster!

Special thanks to Grill Master Andrew Plaza for sharing these four Yoder Smoker prepared Lobster recipes as we celebrate the great Canadian Province of Prince Edward Island in our 2025 BBQ’n Across Canada recipe tour. 

This October, we’re celebrating the rich flavours of Prince Edward Island with a Lobster Fest theme, featuring fresh, sustainably caught PEI lobster delivered straight from the Atlantic. Each recipe highlights the sweet, smoky, and buttery notes of lobster, prepared in four unique and memorable ways.

To Start, I smoked 1.34kg of Atlantic Lobster (2 whole and a bunch of tails), lots of butter and my favourite seafood seasoning High Tide from Kreiser Barbecue.

We begin with PEI Smoked Lobster Rolls, a coastal twist on a classic favourite. Lightly smoked lobster is folded into a creamy, mayo-kissed filling, then tucked into buttery, toasted rolls for a rich yet refreshing bite.

Next, the PEI Lobster Smoked Pot Pie elevates comfort food with layers of smoked lobster, root vegetables, and a velvety cream sauce, all baked under a golden, flaky crust. The smoke adds depth, while the lobster provides a delicate sweetness that balances every spoonful.

For something bold and interactive, the Lobster Pizza in the Gozney Oven pairs artisan-style pizza dough with smoked lobster, garlic butter, and fresh herbs. The high heat of the Gozney oven crisps the crust perfectly, creating a wood-fired flavor that complements the lobster’s natural richness.

Finally, a nod to Canadian comfort food: Lobster Poutine. Fries are layered with cheese curds, draped in a silky hollandaise, and topped with generous chunks of PEI Lobster. It’s indulgent, hearty, and a true East Coast-meets-Canadian classic.

Together, these recipes bring the spirit of PEI to the table—celebrating the island’s world-renowned lobster and offering a menu of smoky, savoury, and unforgettable dishes perfect for fall gatherings, when you’ve had enough turkey. 

SMOKED LOBSTER ROLL

INGREDIENTs: 

• 1 lb. Lobster Meat (450g cooked and chopped)
• ¼ Cup Mayonnaise
• ¼ Cup Celery (finely diced)
• 2 Tbsp Shallots (finely diced)
• 2 Tbsp Lemon Juice (fresh squeezed)
• 3 tsp Kreiser Barbecue High Tide (or to taste)
• 1 tsp Kreiser Barbecue SPG+ (or to taste)
• 2 tsp Smoke’s Cherry Chipotle
• 3 Tbsp Butter
• Lobster Rolls or Hotdog brioche rolls
• Lemon wedges, for serving

DIRECTIONS:

1. In a skillet, toast the lobster rolls or brioche rolls on each side until golden brown
2. In a large mixing bowl combine the lobster meat, mayonnaise, celery, shallots, High Tide, SPG+ and lemon juice.
3. Chill the lobster mixture in the refrigerator for at least an hour to three hours.
4. Fill each roll with about ½ cup of the lobster salad.
5. Serve with lemon wedges on the side.

LOBSTER AND SHRIMP PIZZA

INGREDIENTs: 

• 5 Tbsp Butter (cut)
• ¼ Cup Sweet Onion (finely diced)
• 2 Garlic Cloves (minced)
• 2 Tbsp Fresh Squeezed Lemon Juice
• 2 Tbsp White Wine Vinegar + 2 Tbsp Water
• 8oz Lobster Meat (cooked and diced)
• 4oz Baby Shrimp (frozen)
• 3oz Bacon Bits
• 1 – 4 Pizza Crusts (homemade or store bought)
• ¾ Cup Pizza Mozzarella (high moisture)
• ¼ Cup Parmesan Cheese (grated)
• 1 Can Pizza Sauce
• 1 Jar Seafood Sauce
• Cornmeal or semolina to coat the pizza wheel
• Blues Hog Dilly Ranch
• 1 tsp Kreiser Barbecue High Tide
• 2 tsp Smokes The Standard BBQ Rub

DIRECTIONS:

1. Get your Gozney Pizza Oven for a temperature between 675°F and 750°F
2. Meanwhile, melt two tablespoons of butter in a skillet over medium heat. Add the onion and cook until softened, then add the garlic and cook for one additional minute.
3. Pour in the vinegar and water mix, with the lemon juice.
4. Reduce heat to medium-low and simmer to reduce by half.
5. Add the remaining 3 tablespoons of butter and stir to thoroughly combine. Stir in the chopped lobster and shrimp, toss to coat, season with Kreiser Barbecue High Tide and Smoke’s The Standard Rub
6. Remove from stove and set aside.
7. Place on a cornmeal dusted pizza peel, and place crust on top.
8. Mix Pizza sauce and seafood sauce together in a small bow.
9. Coat pizza crust base with sauce, sprinkle with mozzarella cheese.
10. Spread lobster, shrimp, onion mixture evenly over the top of the cheese, top with bacon bits and Jalapenos (if desired).
11.  Slide the pizza into the Gozney pizza oven and bake until golden brown and the cheese is melted and bubbly, about 2 to 3 minutes.
12. Sprinkle some parmesan cheese, and drizzle Blues Hog Dilly Ranch over the top of the pizza and serve.

STEAK AND LOBSTER POUTINE

INGREDIENTs: 

• 1 lb. Crinkle Cut French Fries
• ½ lb. Lobster Meat (226g)
• 4oz Baby Shrimp (frozen)
• 5oz Cheese Curds (150g or more to your liking)
• 1 Jar Garlic and Butter Hollandaise Sauce (or packaged or homemade)
• 1 x 8oz Striploin Steak
• Blues Hog Sweet Asian Dragon sauce
• Dark Side of the Grill Mel Toro Seasoning
• Smoke’s Standard BBQ Rub
• Green Onions (for garnish)

DIRECTIONS:

1. Preheat Smoker/ grill to 235°F
2. Season your fries with Smoke’s The Standard Rub
3. Slather your steak with Blues Hog Dragon sauce and season with Dark Side of the Grill Mel Toro seasoning on top.
4. Smoke your Striploin until internal temperature hits 130°
5. Remove from heat and let rest under tin foil for 5-10 minutes before slicing into strips
6. Transfer the crispy French fries to a serving dish.
7. Top with cheese curds, lobster meat, shrimp and steak over the fries.
8. Pour hollandaise sauce on top and fresh ground pepper.

LOBSTER POT PIE

INGREDIENTs: 

• 2 Tbsp extra-virgin olive oil
• 2 Shallots (diced)
• 2 Carrots (peeled and diced)
• 1 Celery Stalk (diced)
• 2 Russet Potatoes (washed and diced, skin on)
• ½ Cup Cooking Sherry
• 2 Tbsp Butter
• 3 Tbsp Flour
• 2 Cups Chicken Broth
• 1 Tbsp Tarragon
• 2 tsp Heath Riles Cajun Creole Butter Seasoning
• 1 tsp Smoke’s Cherry Chipotle  
• Kreiser Barbecue SPG+ (to taste)
• ½ Cup Heavy Cream
• ¾ lb. Lobster meat (340g, cooked)
• 4oz Baby Shrimp (frozen)
• 6oz Bacon Bits
• 1 x Puff Pastry Sheet (thawed)
• 1 Egg (beaten)

DIRECTIONS:

1. Pre-heat smoker or grill to 400°F
2. Heat a large pot over medium heat, add the olive oil and heat through.
3. Add the shallots, carrots, celery and potatoes and sauté, stirring occasionally until the vegetables are tender, about 6 minutes.
4. Pour in the sherry and continue to cook until it has almost all evaporated, about 5 minutes.
5. Add the butter and allow to melt then stir in the flour and cook, stirring constantly, until pale brown, about 1 minute.
6. Add the stock and the tarragon and bring to a simmer over medium-low heat, until the sauce thickens, about 10 minutes.
7. Stir in the Heath Riles Cajun Butter and season to taste with SPG+.
8. Whisk in the cream then add the lobster, shrimp and bacon bits then and add to baking dish.
9. On a clean, lightly floured surface, roll out the puff pastry dough so that it is ¼-inch thick.
10. Cut one shape just larger than your baking dish and cut an ‘x’ in the middle (for steam to escape).
11. Lay the dough over the top of the baking dish so the edges hang over the side, then roll them in to create a seam along the edge.
12. Brush the puff pastry with the beaten egg.
13. Bake until the top is golden brown and puffed up, about 25 to 30 minutes.

Enjoy!