Hello and welcome to my blog! I’m glad you’re here. It’s week 40 in 2022 and I’m hosting Weekend Coffee Share linkup #90. Come on in for a coffee or tea, and let’s catch up.
Last month I was on a tour in Nova Scotia and New Brunswick, two of three Canadian provinces that are known as the Maritimes in Eastern Canada. The third province in the Maritimes is Prince Edward Island.
Similar to my eating out in Newfoundland and Labrador in June, I ate out when I was in Nova Scotia and New Brunswick, primarily fish and seafood. Here’s a sampling of some of the delicious food that was on my plate while I was in New Brunswick.
On My Plate
Lobster Cooking Recipe
I got a Lobster Cooking recipe from Ron and Denise, owners of Shediac Bay Cruises. The traditional way of cooking lobsters is to boil them. Here’s the recipe:
Part 1 – Boiling
- In a large pot, measure enough water to cover all the lobsters you are cooking.
- Bring the water to boil.
- Add about 1/2 cup (118 ml) of salt for each gallon of water used.
- Place lobsters in boiling water. (Best to remove bands from claws. It can leave a rubber taste in meat. Use extra precaution handling lobsters.)
- Wait for water to start boiling again before you time.
Part 2 – Boil times:
- 1/2 lb or .227 kg lobsters – 12-15 min.
- 1-2 lb or .454-.907 kg lobsters – 15-20 min.
- 2-4 lb or .907-1.814 kg lobsters – 20-25 min.
- 4-8 lb or 1.814-3.629 kg lobsters – 25-30 min.
- 8 lb and over or 3.629 kg+ lobsters – 4 min./ pound
Note: Freshly molted lobsters (Soft shells) boil 2-3 min. less.
Part 3 – Fringing
- Once the lobsters are done boiling, plunge them in cold water. Same salt content as the cooking. It will do two things: “Fringe” the meat from the shell and allow for a juicier lobster, making it easier to shell the meat out. (Add ice cubes in the water. You want to go from hot to cold as fast as possible, for a good “Fringe”.)
- Leave them in the cold water for about 10 min.
- Once out of the cold water, keep lobster on their back, belly-up, this will preserve the juices in the lobster much longer.
- Cooked lobsters will preserve in the fridge for at least 3 days after.
- The whole process goes a lot better when using a strainer to go from Boiling, Fringing and Serving!
Part 4 – Serving
Enjoy a “freshly” cooked lobster served cold. You can’t get a better lobster. Avoid the garlic butter and lemon juice, you are just camouflaging the taste.
Eating out while on vacation is definitely a treat as I rarely eat out when I’m at home. Monday October 10th is Canadian Thanksgiving holiday. I look forward to enjoying a family gathering and homemade meal. Happy weekend, everyone!
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