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Where to buy Lobster in The Greater Moncton Area.

Maritimer's Guide to Finding Where Lobster Can Be Purchased, How to Prepare the Coastal Delicacy For Cooking and How to Eat an Lobster like the the Locals Do along Southern New Brunswick Coastal Community Wharfs, Lobster Shacks and Fine Dining Restaurants. Best Tip: Dress Down for the seawater spray when cracking a Lobster. 

by Heather Ferguson

Lobster in the MaritimesMm, lobster! There is no greater Maritime treat than a succulent lobster meal, whether it’s served straight from the boiling pot or chopped into a summer salad.

Renowned throughout the world for the very best quality in fresh lobsters, the Province of New Brunswick takes centre stage in the production of this much sought after commodity among area residents whose discriminating tastes have been honed over centuries, and visitors to our region anxious to partake of this most special of gastronomical delicacies.

Indeed, Canadians nationwide have a real craving for these crawling crustaceans which thrive in the frigid waters of the North Atlantic. The average lobster ranges in weight from 1 to 5 pounds and is about a foot in length. A greenish-brown colour fresh from the ocean, it turns a bright red when cooked. Its claws consist of sharp-toothed rippers and club-like crushers which distinguish it as a formidable predator of smaller fish, mussels, crab, clams, and starfish on which it feeds The centre of a billion dollar industry along North America’s east coast, lobsters are caught in carefully placed traps at a depth of between 10 ft. and 200 ft. along the continental shelf.

Fresh lobster is especially prized by visitors to our Atlantic region as gifts to take home to family and friends, as a treat for themselves, and as a part of the Maritime lore that enhances the time spent in our many seaside communities. In a region rich in gifts from the sea, here is a partial list of some communities and retail/wholesale outlets that can offer the very best in lobster tales and tails to travellers!

The Greater Moncton Area is a powerful retail, industrial, and commercial centre through which goods and people pass daily. A convenient stopover for the traveller from out of town, the area boasts many fine seafood establishments including the Moncton Fish Market Ltd. located at 211 St. George Street in the heart of the City Centre. Established in 1917, it has been serving the community for over 90 years. Specializing in all types of seafood, they can prepare fresh lobster for travel and shipping anywhere in the country. Contact them at 857-4250, fax at 858-9394, or visit their website at www.monctonfish.com.

St. Thomas Seafood of St. Thomas de Kent, NB, has a retail outlet at the Moncton International Airport in Dieppe to facilitate travellers who wish to sample our Maritime fare. They carry fresh lobster packed for travel and shipping as well as fresh bottled clams for those who relish other forms of the area’s seafood.

The Creek Restaurant at 107 Robinson Street in downtown Moncton will be re-opening their fish market on August 1st, 2007 With over 120 local fishermen as their suppliers, their lobsters are delivered daily and are guaranteed to be fresh from the ocean to your dinner plate. Call for special orders or for travel packs at 389-2525.

All area grocery stores carry fresh lobster in season. Choose from live lobsters in tanks or freshly cooked lobsters prepared by experienced cooks in their very own onsite kitchens. Sobeys and Atlantic SuperStore locations boast comprehensive seafood sections with a large array of all types of seafood. Want to know how to cook your lobster? Sobeys even has instructions printed on recipe cards for customer convenience. That’s certainly going the extra mile to ensure your lobster meal is a success!

The Town of ShediacLess than twenty minutes along Highway 15 from Moncton is the Town of Shediac, NB – “The Lobster Capital” of the world. A beautiful seaside resort town, it claims to have the largest lobster in the world – a 35ft-long, 15ft-wide, and 16ft-high, 90-ton sculpture of a lobster perfectly detailed and rendered by the late artist Winston Bronnum of Penobsquis, NB. Located at Rotary Park, it serves as the gateway to a community famous for its Annual Lobster Festival slated to take place from July 4th to July 8th this year! With over 300,000 people expected to visit Shediac in the summer, no doubt, many will be looking forward to fresh lobster. A few of the well-known seafood shops famous for Shediac lobster are :

  • Captain Terry’s Family Fish Market on the Pointe du Chene wharf. Open all year round, they sell wholesale and retail and pack for shipping. Contact them at 533-9294.
  • There’s Big Fish at 333 Main Street – call 532-9215,
  • Eddy’s Cove Bait Ltd. at 137 Pointe du Chene Road – call 532-5245,
  • Pointe du Chene Seafood, 261 Main Street, at 533-7853, and
  • Shediac Lobster Shop Ltd. – call 532-4302. Meet the boats at Pointe du Chene wharf and take your pick of lobster straight from the sea!

In fact, the many small communities on the east coast of New Brunswick all have thriving economies based on the lobster fishery. Grand Digue, Cap Pelé, Richibucto, Cocagne, Rexton, and Buctouche all have wonderful retail/wholesale outlets, some open on a seasonal basis while others are open all year round. Aboiteau Fisheries Ltd. in Cap Pelé sells freshly cooked and live lobster and will pack for travel. Caissie Joe Seafood at 982 Route 530 in Grand Digue (533-9294) is open all year round, Cocagne Seafood Ltd. (576-7766) specializes in packing for travel, and River Shore Sea Products, also in Cocagne (576-6145), sells on both a retail and wholesale basis. Breathtakingly beautiful, rustic, scenic with that Maritime warmth and hospitality, these Maritime communities are well worth visiting. While in the area, stop in at the many fine restaurants and cosy eateries for a meal of fresh lobster.

Lobster FishingAlong the Fundy Coast of New Brunswick, the small Village of Alma is a huge player in the lobster industry. Collins Lobster Fishermen’s Market has been serving the community for 40 years, offering retail and wholesale service in cooked and fresh lobster as well as other seafood items. Call in your order at 887-2054 or fax at 857-2078 and they will pack you items for travel and shipping. Alma Lobster Shop at 36 Shore Lane on the Alma Beach is another fine lobster stop offering special travel and shipping facilities. Contact them at 857-1987. Butland’s Seafood is an Alma Seafood institution, selling fresh bounty from the sea in both a retail and a wholesale capacity. Call them at 887-2190 and they’ll gladly facilitate your order. Visiting Alma? Be sure to sample freshly cooked lobster at the many fine restaurants in the area. Drop into the Parkland Village Inn, Harbour View Market and Restaurant, or Sandy’s Steak and Seafood Restaurant and sample lobster cooked the Maritime way. Take in the lovely views and panoramic vistas and watch the lobster boats ply the waters just off the coast. This lovely small village will certainly etch itself into your memory. Camping in Fundy National Park? Take a few fresh lobsters to cook at your campfire!

There are various ways to cook lobster. A versatile food item, they can be boiled, steamed, or grilled, and used in soups, stews, sandwiches, casseroles, chowders, and chopped finely and added to salads. If lobster is being used in dishes that require additional cooking, it’s often better to parboil it at the outset, so it won’t be overcooked when baked into a casserole or added to chowder. Many people boil lobster in seawater and add some seaweed for that extra touch of the ocean in the taste. Often, the carcass of shells is put back into the water after the meat is extracted to be boiled down into a stock that is excellent for sauces used in other fish dishes. Many lobster lovers also have personal preferences in the parts of a lobster they love best – tails and legs are popular, but the greenish liver or tomalley is a special delicacy as are the coral roe. The art of lobster eating is definitely a skill – no knives and forks please – only the hands-on approach will work! Whatever your preference and whether you best enjoy lobster cooked right on the beach on a summer evening with a huge pot of seawater on a bonfire or at a sit-down formal meal in a five-star restaurant, exquisitely cooked in fine, rich sauces, fresh lobster is sure to be the crowning touch to your Maritime vacation dining experience!

  1. Boiling fresh, live lobster is the most common form of cooking. Here is a basic set of instructions for boiling your fresh lobster:
  2. Measure enough water to cover lobster.
  3. For each gallon of water add ¼ cup of salt.
  4. Bring water to a boil.
  5. Place lobsters in boiling water (bands may remain).
  6. Bring water to a rapid boil.
  7. Begin timing your lobsters:

    1 lb lobsters – 15 min.; 1½ lb lobsters – 20 min.; 2 to 3 lb lobsters – 25 min.; 3½ lb or larger lobsters – 30 min. (if the antenna of the lobster can be pulled out easily, the lobster is cooked. This should be tested towards the end of the cooking time.)
  8. Once the water has been returned to a boil, reduce the heat to maintain a gentle boil.
  9. When cooking is finished, remove the lobsters from the water, allow to drain, and serve immediately.

How to eat a lobsterWhat’s the proper way to eat a lobster? Here are some helpful instructions:

  1. Twist off the claws.
  2. Crack each claw with a crabcracker or a nutcracker.
  3. Separate the tailpiece from the body by arching the back until it cracks.
  4. Bend back and break the flippers off the tail.
  5. Insert a fork where the flippers broke off and push.
  6. Unhinge the back from the body. Don’t forget that this is the “tomalley,” or liver of the lobster.
  7. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
  8. The small claws are excellent eating and may be placed in the mouth and the meat sipped out.

The Canadians’ love affair with the lobster is an almost recent phenomenon. The lobster had humble beginnings historically as a food source when aboriginals used it wholesale as a fertilizer for their fields. It’s a habit that continued with the first European settlers to Canada who used it as a self-spreading fertilizer by dumping live lobster onto fields where they died eventually. Of course, some tried to crawl away; hence, the self-spreading moniker. In the 1700's, lobster was so plentiful they were not considered valuable and they became labelled as the “poor man’s food.” Used to feed farm animals, they were also given to children, indentured servants, and prisoners. Without proper methods of preservation, lobsters especially spoiled quickly and couldn’t be sold, so the glut on the market rendered them practically useless.

A change occurred in Eastern Canada in about 1860 with the advent of canning. The first factories sprung up in Newfoundland, and by 1888, they were canning up to 10,000 lobsters per day, choosing only 4 to 6 pounders. Nothing under 3 pounds was kept. Fishermen could earn 1¢ per lobster by selling their catch to local canneries which were able to export canned lobster to other parts of Canada. Within 20 years of the first canneries to open, they were taking ½-lb lobsters as the glut was over. Waters were quickly becoming fished out as lobsters diminished rapidly – a problem the fishery is still struggling with today. With conservation a primary focus of the fishery, only licensed fishermen can fish for lobster today.

The lobster suffered an ignoble fate in the public’s imagination well into the middle of the last century. Much maligned as the poor man’s food, many local people hid the shameful fact that they ate lobster behind closed doors, serving tinned ham and beans to visitors from “away” while they ate lobster and potatoes in the privacy of their own homes, often drawing the diningroom curtains so passerbys wouldn’t see them partaking of this most inferior of foods.

Many local families, stretched financially, would give their children lobster sandwiches for a school lunch and, more often than not, the children would throw them out rather than face unrelenting teasing from children more fortunate than they. Considered a “bottom feeder” by most people, myths surrounding the lobster portrayed them as garbage eaters feeding on rejected matter from the sea floor.

World War II proved to be a catalyst for change in the lowly lobster’s poor image in the Maritimes. With food shortages in many staples due to rationing, locals turned to lobsters as a valuable protein source to supplement their diet requirements. Also, increasingly among the central and Western Canadians as well as Americans, the lobster grew in appreciation, and a demand in the marketplace combined with an increased scarcity in the ocean’s yield due to over-fishing produced a new elevated profile for lobsters in public opinion. The result has been that the lobster today enjoys its new incarnation as a highly prized food item.

Maritime Lobster Recipies 

Got your favourite lobster recipe? Here are just a couple ways to enjoy your lobster meal. The lobster Newberg is a traditional and well-known recipe and the Caribbean Fusion Lobster Salad is a new innovation on the lobster theme and an unusual one in that it blends the typically North American lobster with a Caribbean blend of flavours from the South. It’s a new way to enjoy your summer lobster experience. Bon appétit!

Lobster Newberg

  1. 2 cups lobster
  2. 4 tbsp butter
  3. 1 tbsp flour
  4. a cup light cream or evaporated milk
  5. 2 egg yolks, beaten
  6. 1 tbsp lemon juice
  7. ¼ tsp salt
  8. paprika

Method: Melt 3 tbsp butter. Add the lobster and cook slowly to start the pink colour. In another pan, melt the rest of the butter. Add the flour, salt, and paprika. Add the cream or evaporated milk, stirring constantly. Cook until thick, and then remove from heat. Turn in beaten egg yolks. Cook again until thick. Add lobster and lemon juice. Bake 20 minutes at 350 degrees Fahrenheit.

Caribbean Fusion Lobster Salad

  1. 1 large lobster (at least 3 lbs.)
  2. 1 small can mandarin orange sections
  3. 2 mangoes, firm to touch
  4. fresh cilantro
  5. ¼ cup lemon juice
  6. honey Dijon mustard
  7. Frank’s Red Hot Pepper Sauce

Method: Boil lobster until cooked and extrude meat from shell. Peel and dice the flesh of two mangoes. Add a small can of mandarin orange sections drained of liquid. Blend with honey Dijon mustard to taste. Add the fresh cilantro. Pour in the juice of the fresh lemon. Add a dash of Frank’s Red Hot Pepper Sauce to taste (optional). Blend together and serve on a bed of lettuce.

This is a refreshing and low-caloric summer meal, perfect for pot luck dinners and family get-togethers! Enjoy!

If you still are not full of Lobster lore, then even more Lobster information is available by clicking on Everything You Ever Wanted to Know About Lobster.