A Prince Edward Island vacation is not an vacation at all without succumbing for that succulence offered up by a maritime lobster feed unlike any you're susceptible to find anywhere else.
Lobster isn't so much a part of Prince Edward Island life since it is a fact of Prince Edward Island life along with a visit to the gentle island with no lobster feast would be like a visit to the island without giving to a round of golf. Or coming to the island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink and of red. Or of coming 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 out of the spring and the other occurring inside fall. Lobsters from the island are available year round, however, since they're kept 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 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, normally can be found on the Chesapeake bay where it is also referred to as northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas even though they can be found as far south as Ny.
While a much vaunted delicacy today, in decades past, that hasn't for ages 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 fields for fertilizer. Perhaps that's one reason Prince Edward Island potatoes have learned to have the storied reputation and taste they actually do.
A live lobster is generally greenish-brown in look and color, although occasionally they've been known turn up in blue, partly white, yellow or red. These color variations is the result of a genetic defect inside the lobster shell pigments and are also very rare. In fact, to get a blue lobster, the likelihood is one in a million. To get a yellow lobster; 1 " 30 million.
The sight of a red lobster is significantly more common and can be found throughout the island. This is, of course, due to the fact that it's been cooked and served with butter. It's here, on the gentle island the potato and lobster together are once again a familiar sight, preferably served piping hot in your newfound and favorite Prince Edward Island restaurant on 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 isn't so much a part of Prince Edward Island life since it is a fact of Prince Edward Island life along with a visit to the gentle island with no lobster feast would be like a visit to the island without giving to a round of golf. Or coming to the island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink and of red. Or of coming 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 out of the spring and the other occurring inside fall. Lobsters from the island are available year round, however, since they're kept 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 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, normally can be found on the Chesapeake bay where it is also referred to as northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas even though they can be found as far south as Ny.
While a much vaunted delicacy today, in decades past, that hasn't for ages 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 fields for fertilizer. Perhaps that's one reason Prince Edward Island potatoes have learned to have the storied reputation and taste they actually do.
A live lobster is generally greenish-brown in look and color, although occasionally they've been known turn up in blue, partly white, yellow or red. These color variations is the result of a genetic defect inside the lobster shell pigments and are also very rare. In fact, to get a blue lobster, the likelihood is one in a million. To get a yellow lobster; 1 " 30 million.
The sight of a red lobster is significantly more common and can be found throughout the island. This is, of course, due to the fact that it's been cooked and served with butter. It's here, on the gentle island the potato and lobster together are once again a familiar sight, preferably served piping hot in your newfound and favorite Prince Edward Island restaurant on 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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