Louise Queen

Red equals Dead!

In Recipes on February 6, 2009 at 10:26 am
Blue = Alive

Blue = Alive

Lobster is Canada’s most valuable seafood export, contributing as much as $1 billion in export sales. In many ways, the lobster is Canada’s ambassador to the world and one of the exports most closely associated with this country. Consumers in 55 countries from Australia to Vietnam and all points around the globe enjoy lobster from Canada.

In Canada, lobster is harvested and processed throughout the Atlantic provinces (Newfoundland, New Brunswick, Nova Scotia, Prince Edward Island) and Quebec. Landings peak twice a year, once in the period from April to June when the spring season opens, and then again in December after the winter fishery opens in southwestern Nova Scotia.

Flicking through my photographs the other day I came across the pics we’d taken of our very own lobsters. The two that we cooked for new year.

As red as a lobster

As red as a lobster

Recipe

Although remember you don’t always have to stick exactly to the recipe! We substituted the langoustines for regular prawns, missed out the caviar and used sparkling wine rather than champagne – and it still tasted amazing! If you want quick and easy.. prepare in advance and serve with chips rather than homemade skinny fries… gorgeous!

Would defiantly cook lobster again, although I still refuse to be the one to put the poor thing in the pot!

Champagne anyone?

Champagne anyone?

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  1. red = dead! hope I don’t come under that category! never tasted lobster, maybe a nice bit of boursin n water crackers would suffice, one of my favourite eats!

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