A Prince Edward Island vacation isn't a vacation at all without succumbing to the succulence offered up by way of a maritime lobster feed unlike any you're more likely to find anywhere else.
Lobster just isn't so much a part of Prince Edward Island life as it is a fact of Prince Edward Island life plus a visit to the gentle island with no lobster feast would be like a visit to the island without giving in to a round of golf. Or visiting the island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink as well as red. Or of going to the island without taking within the many festivals that imbue it with its unique character, charm and of course, it's culture.
There are two lobster fishing seasons on Prince Edward Island; one inch the spring and the other occurring inside the fall. Lobsters from the island can be found year round, however, since they're saved in holding pens or pounds, (traditionally large, fenced areas of the ocean) or perhaps in newer years, due to rapid the advancements produced by technology, lobsters can be penned in huge dry-land holding facilities, actually pioneered in Atlantic Canada. In the end, it means the lobster served to you personally is always as fresh because it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, can usually be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas whilst they can be found as far south as Ny.
While a much vaunted delicacy today, in decades past, that hasn't been the case. In fact, the lobster used to be considered very common and farmers of Prince Edward Island would often spread lobsters on their own fields for fertilizer. Perhaps that's a primary reason Prince Edward Island potatoes have learned to have the storied reputation and taste they certainly do.
A live lobster is generally greenish-brown in look and color, although occasionally they have been known turn up in blue, partly white, yellow or red. These color variations is the result of a genetic defect within the lobster shell pigments and they are very rare. In fact, to get a blue lobster, the probability is one in a million. To get a yellow lobster; 1 inch 30 million.
The sight of a red lobster is significantly more common and can be found throughout the island. This is, needless to say, due to the fact that it's been cooked and served with butter. It is here, on the gentle island how the potato and lobster together are once more a familiar sight, preferably served piping hot within your newfound and favorite Prince Edward Island restaurant in the water's edge or over the boardwalk.
This summer, savor the succulence of your Prince Edward Island lobster, and all sorts of tradition that comes with it. Bon appetit!
Lobster just isn't so much a part of Prince Edward Island life as it is a fact of Prince Edward Island life plus a visit to the gentle island with no lobster feast would be like a visit to the island without giving in to a round of golf. Or visiting the island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink as well as red. Or of going to the island without taking within the many festivals that imbue it with its unique character, charm and of course, it's culture.
There are two lobster fishing seasons on Prince Edward Island; one inch the spring and the other occurring inside the fall. Lobsters from the island can be found year round, however, since they're saved in holding pens or pounds, (traditionally large, fenced areas of the ocean) or perhaps in newer years, due to rapid the advancements produced by technology, lobsters can be penned in huge dry-land holding facilities, actually pioneered in Atlantic Canada. In the end, it means the lobster served to you personally is always as fresh because it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, can usually be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas whilst they can be found as far south as Ny.
While a much vaunted delicacy today, in decades past, that hasn't been the case. In fact, the lobster used to be considered very common and farmers of Prince Edward Island would often spread lobsters on their own fields for fertilizer. Perhaps that's a primary reason Prince Edward Island potatoes have learned to have the storied reputation and taste they certainly do.
A live lobster is generally greenish-brown in look and color, although occasionally they have been known turn up in blue, partly white, yellow or red. These color variations is the result of a genetic defect within the lobster shell pigments and they are very rare. In fact, to get a blue lobster, the probability is one in a million. To get a yellow lobster; 1 inch 30 million.
The sight of a red lobster is significantly more common and can be found throughout the island. This is, needless to say, due to the fact that it's been cooked and served with butter. It is here, on the gentle island how the potato and lobster together are once more a familiar sight, preferably served piping hot within your newfound and favorite Prince Edward Island restaurant in the water's edge or over the boardwalk.
This summer, savor the succulence of your Prince Edward Island lobster, and all sorts of tradition that comes with it. Bon appetit!
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