For the Love of Lobster – The “Right” Way to Make and Eat Lobster

Got Fish?

Nova Scotia exports more seafood than any other province in Canada.

During my time in this tiny Atlantic province I eat seafood everyday – from scallops to salmon to shrimp, it’s all fresh and delicious.

For the Love of Lobster

Ask anyone from all along the northeastern Atlantic seaboard how to make lobster and you will get a plethora of different answers – each one being the ‘best’ way.

Even here in 360-mile wide Nova Scotia, answers differ town to town or more accurately family to family.   We ate a tasty lobster dinner at the historical Cape Forchu Lighthouse, whose original light guided vessels safely into the Yarmouth Harbour since 1840.

Here is the ‘right’ way to cook and eat lobster according to Monica MacNeil of Nova Scotia Tourism:

If you can’t view the video, please click here to see it on YouTube in full HD goodness.

Oy Oysters!

We also get a firsthand lesson in Oyster farming at Eel Lake Oyster Farm.  More than one million oysters live in the lake right in the backyard of Nolan D’Eon’s house.  Fifteen years ago, he decided he wanted to make his living off his own land so he did just that.   Eel Lake Oyster Farm has become a major producer of these little delicacies commonly known as American or Eastern oysters.

I’m not a huge oyster fan, but eating a freshly shucked oyster, right out of the lake was indeed quite magical and fresh.

How to Shuck an Oyster?

(from Nova Scotia Departments of Fisheries and Aquaculture)

Step 1

Rinse the shells with water

Step 2

Hold the  oyster in a folded dish towel or oven mitt (oysters have sharp shells).

Step 3

Look for the hinge of the shell – it should look like an exposed seam which wraps around a smooth corner. Insert knife into the hinge. Gently but firmly twist the knife until the hinge pops open. There’s one muscle that holds the shell tightly together. Use the knife to sever the muscle where it adheres to the shell. Now the two halves of the shell should fall apart. Discard the empty top shell.

Step 4

With your knife, loosen the meat from the remaining shell and place it on crushed ice. Enjoy it with lemon, cocktail sauce, hot chili sauce, horseradish, or barbeque sauce…or naked for a fresh sea flavor.

Awaken your senses – taste the difference a Ruisseau oyster makes. This succulent oyster can be found nestled in the clean, cool waters of Eel Lake and is the pride of Eel Lake Oyster Farm. Upon visiting our farm, just 20 minutes east of Yarmouth on scenic Route 3, you can expect to find a family-owned business operating on a unique tidal lake.

Disclosure: I was a guest of Southwest Nova Scotia, the Nova Scotia Tourism, & the White Point Beach Resort, but, as always, my writing and views are my own.