The Lobster Man

Often called the "King of Seafood," the lobster is the pride of Atlantic Canada. This crustacean has a long body and five sets of legs, including two large front claws, one of which is large, flat and heavy while the other is smaller and thinner. The body and tail and claws are hard-shelled. Live lobsters range in colour from brownish-rust to greenish-brown; all lobster shells turn bright orangey-red when cooked. The white flesh is pleasantly firm and dense with a rich, savoury flavour. Live lobsters should be active and their tails should curl, not dangle, beneath them. Lobster is amazingly versatile and every part of the animal can be put to a variety of culinary uses. The empty shells can be used in bisques or for lobster au gratin; the tomalley provides extraordinary flavour for spreads, butters, sauces or dips; the coral presents an unusually colourful garnish for hors d'oeuvres or salads, while the claws make an extravagant statement atop a salad. A whole lobster, steamed and served with drawn butter, is a feast fit for a king. As the name implies, Atlantic lobster is found only in the colder waters of the Atlantic Ocean. It is easily distinguished from the "spiny" or "rock" lobsters found in more southerly waters by its large, mitten-shaped claws; spiny lobsters have tiny claws, so most of their meat is found in the tail.

The Lobster’s dense, white, firm and savoury flesh is amazingly versatile and every part of the animal can be put to a variety of culinary uses. The shells can be used in bisques; the tomalley provides extraordinary flavour for spreads, butters, sauces or dips; the coral or roe presents an unusually colourful garnish for hors d'oeuvres or salads, while the claws make an extravagant statement atop a salad. A whole lobster, steamed and served with drawn butter, is a feast fit for a king.