A Prince Edward Island vacation just isn't an vacation at all without succumbing for your succulence offered up by a maritime lobster feed unlike any you're prone to find anywhere else.
Lobster is just not so much a part of Prince Edward Island life as it is a fact of Prince Edward Island life and also a visit to the gentle island with no lobster feast would be like a visit to the area without giving inside a round of golf. Or exploring island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink and also red. Or of arriving at 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 in the spring and also the other occurring within the fall. Lobsters from the island is found year round, however, because they are kept in holding pens or pounds, (traditionally large, fenced parts of the ocean) or perhaps in more modern years, because of rapid the advancements produced by technology, lobsters can be penned in huge dry-land holding facilities, actually pioneered in Atlantic Canada. In the long run, it means the lobster served to you is always as fresh since it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, usually can be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada will be the more common lobster areas although they can be found as far south as The big apple.
While a much vaunted delicacy today, in decades past, that hasn't always been the case. In fact, the lobster was once considered very common and farmers of Prince Edward Island would often spread lobsters by themselves fields for fertilizer. Perhaps that's one of the reasons Prince Edward Island potatoes now have the storied reputation and taste they generally do.
A live lobster is generally greenish-brown in appearance and color, although occasionally they are known turn up in blue, partly white, yellow or red. These color variations will be the result of a genetic defect inside 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 really a lot more common and can be found throughout the island. This is, of course, simply because that it's been cooked and served with butter. It's here, about the gentle island the potato and lobster together are once more a familiar sight, preferably served piping hot inside your newfound and favorite Prince Edward Island restaurant at the water's edge or over the boardwalk.
This summer, savor the succulence of the Prince Edward Island lobster, and tradition that comes with it. Bon appetit!
Lobster is just not so much a part of Prince Edward Island life as it is a fact of Prince Edward Island life and also a visit to the gentle island with no lobster feast would be like a visit to the area without giving inside a round of golf. Or exploring island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink and also red. Or of arriving at 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 in the spring and also the other occurring within the fall. Lobsters from the island is found year round, however, because they are kept in holding pens or pounds, (traditionally large, fenced parts of the ocean) or perhaps in more modern years, because of rapid the advancements produced by technology, lobsters can be penned in huge dry-land holding facilities, actually pioneered in Atlantic Canada. In the long run, it means the lobster served to you is always as fresh since it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, usually can be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada will be the more common lobster areas although they can be found as far south as The big apple.
While a much vaunted delicacy today, in decades past, that hasn't always been the case. In fact, the lobster was once considered very common and farmers of Prince Edward Island would often spread lobsters by themselves fields for fertilizer. Perhaps that's one of the reasons Prince Edward Island potatoes now have the storied reputation and taste they generally do.
A live lobster is generally greenish-brown in appearance and color, although occasionally they are known turn up in blue, partly white, yellow or red. These color variations will be the result of a genetic defect inside 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 really a lot more common and can be found throughout the island. This is, of course, simply because that it's been cooked and served with butter. It's here, about the gentle island the potato and lobster together are once more a familiar sight, preferably served piping hot inside your newfound and favorite Prince Edward Island restaurant at the water's edge or over the boardwalk.
This summer, savor the succulence of the Prince Edward Island lobster, and tradition that comes with it. Bon appetit!
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