So you eat lobster to New Brunswick style
Eating lobster is an essential part of any trip through Atlantic Canada. Anyone who hasn't tried it at least once can't say they've truly experienced this region. Lobster is a staple food in the Atlantic regions of Canada. On Prince Edward Island, it was even once considered "poor people's food," a daily staple.
Canadian cuisine varies significantly from region to region. Fish, seafood, and regional products play a particularly important role in the east of the country. Our [link to relevant section] offers a broader perspective on how food and travel in Canada are intertwined. Canada travel tips for connoisseurs.
Lobster fishing in Eastern Canada
In all regions of eastern Canada bordering the sea or the St. Lawrence River, lobster traps are set. This is how the crustaceans are brought from the ocean to the dinner table. In supermarkets, lobster is sold wrapped in foil, frozen, or still live in water tanks. New Brunswick residents pride themselves on knowing best how to extract the tender lobster meat from its hard shell. And that's not as easy as it sounds!
Lobster Tales in Shediac - here you can eat lobster
Even though my better half in this picture looks like he's not sure if he dare dissect a lobster with his bare hands, he embarked on the adventure. And he tasted it very much. Throughout Eastern Canada you are welcome to give tips for beginners who are eating a lobster for the first time. Often you get in restaurants even a description of how to do that. It is simply explained by the Lobster Tales in ShediacWhere the guests go out by boat, watch a live lobster being fetched from the sea, and then be shown in detail how to skilfully get to the tasty pieces of meat of the crustacean.
Lobster is served in different ways
Eating lobster doesn't have to be that difficult, however. On the contrary! In Canada, lobsters are cooked in a variety of ways. Lobster rolls are a type of lobster fast food, the lobster rolls that are usually served for lunch. To do this, simply add a lot of lobster meat to a dry bun, a leaf of lettuce and maybe a little mayonnaise, and a delicious and light lunch dish is ready. Especially recommended for beginners!
Lobster terrine, or rather lobster soup?
If you prefer warm, decide for one Lobster terrinein which the lobster meat also floats already in the soup, or a lobster bisque, a soup that is prepared with lobster. These two dishes are perfect for a light lunch. But it is still different - and much finer!
What is a "naked lobster"?
Chef Chris Aerni im Rossmount Inn In the pretty resort of St. Andrews-by-the-Sea in New Brunswick, just a few kilometers from the Maine border, which is one of Canada's best chefs, serves its guests a “naked lobster” - a shelled lobster. Practical for everyone who wants to eat lobster in dignity and with little effort, and by the way, these are not just newbies. Old hands in lobster food also do this. Our companion Darrell, who grew up in New Brunswick and ate lobster from childhood, admits to me that he only ate his first lobster in his bowl when he was over fifty. By the way, Chris Aerni's delicacies are available every evening with other types of vegetables - depending on what the vegetable and herb garden of his inn or the surrounding nature are giving fresh greenery.
Or would you rather eat a lobster latte than lobster?
The lobster is served particularly extravagantly in the restaurant of the Europa Inn in St. Andrews-by-the-Sea in New Brunswick. Chef and inn owner Markus Ritter, who emigrated from Germany to Canada a few years ago, serves his guests a "lobster latte" - a foamed lobster soup that flows gently down the palate. If you want to be pampered, it is best to order the seven-course surprise dinner from Markus, in which he surprisingly reinterprets regional and local dishes. Quasi the kitchen of Atlantic Canada in a modern way! And don't be afraid! The dishes and ingredients are put together so well that you still feel good after seven courses. No wonder, since Markus Ritter worked for many years as a chef on cruise ships, where he perfected his craft.
Further information
- Lisa Lubin introduces the Foods of Nova Scotia .
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Source: own on-site research courtesy of the Canadian Tourism Commission, Tourism Newfoundland, Tourism Nova Scotia and Tourism New Brunswick. Our opinion remains our own.
Text: © Monika Fuchs, TravelWorldOnline
Photos: Copyright Monika Fuchs, TravelWorldOnline