Canada is blessed with an abundant supply of lobster. In the Atlantic provinces of the country in the 1950’s, school kinds would eat lobster sandwiches for lunch – until Europeans trapped all the lobsters in the North Sea, then started importing from Canada.
In fact, in December of every year, planeloads of live lobsters are exported to France for Christmas dinners.
Lobster season starts in May and continues to the end of June. They taste best after a cold winter.
Restaurants in big cities charge astronomical prices for lobster, and there are still enough people who want and do spend a lot on a few ounces or grams of lobster meat. You can prepare this crustacean at home easily.
Fist, find a reputable fishmonger, and if you live in a coastal city in Canada (Halifax, Charlottetown, St John’s) go to piers where lobster fishermen land their precious cargo!
Keep your lobsters in wet newspapers and store them in the coldest part in the refrigerator. Fill a large pot of water and bring to a boil. The pot must be large enough to accommodate all the lobsters comfortably. Salt the water generously.
Cut the rubber bands of the claws and plunge the lobster, head fist, in to the pot. Wait till the water returns to a boil and plunge the next one.
A 600 – 650 gram lobster yields approximately 75 to 100 grams of meat and cook in eight minutes. The best tasting meat is in the claws.
Lobsters are sold by weight.
When buying, choose “lively” specimens that kick and flail. Avoid huge lobsters – they are tough.
Serve with melted butter and baguettes.
The lobster roe must be shared!
As for wine, go with a decent Chablis or dry German Riesling or Alsatian Riesling, or assyrtiko from Santorini Island in the Aegean Sea that is part of Greece.
Try to avoid buying cooked lobster, or if you must, have the fishmonger steam it for you.