Who says leftovers can’t be gourmet?

Let’s face it, people are busy these days. I know I am, and so are you. Yes, YOU, sitting there reading this at work because you don’t have time to read it at home! Most people barely have enough time for proper sleep, let alone to make food every night for dinner, be it for a family or for one. Boo hoo hoo. Enough excuses! What you need is a bit of creativity and ingenuity! There’s plenty of good stuff sitting in your fridge (aside from that slice of pizza from 2 months ago that now resembles a triangular piece of blue and green wool sweater), so stop whining and break some rules! How? Here’s an example: The other day I was looking for a snack, but feeling too lazy (and poor) to go shopping. A quick refrigerator survey turned up the following leftover items: 1. boiled eggs from making deviled eggs for a gathering over the weekend, and 2. some lobster meat, mostly claws. Eggs and lobster together? WHATEVER!! I immediately had the idea of combining the succulent taste of the lobster with the flatulent stench of egg salad (one of those things that you love to eat, but HATE when other people near you are eating it).

This food shoot was not planned but I really liked how the finished dish looked and tasted.  As long as you store leftovers the correct way, you can use them to make creative new meals and snacks as well as save time and money while reducing waste. The Government of Canada runs a Website called Healthy Canadians in which food safety tips for leftovers are shared.  


Ingredients – Approximate measurements for left overs:

Meat from 4 lobster claws
6 eggs
2 tsp Dijon mustard
1/3 cup low fat mayonnaise
1 tbsp shallots (or plain ol’ cooking onions if that’s all you have)
dash of paprika
salt and pepper to taste
fresh chives or parsley for garnish

{Serves 2 tummies}


Remove egg shells, chop eggs loosely and place into bowl. Add mustard, mayonnaise, diced shallots, paprika, salt and pepper to taste, place lobster meat on top of egg salad. Garnish with more paprika, chives or parsley to make it look as good as it taste!


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