I am counting down the days to lobster setting day in seven weeks – my absolute favourite time of the year here on Prince Edward Island. Growing up in and around Staffordshire in England lobster was always seen as a luxury item only served on the menu in posh restaurants or on holidays to the Mediterranean. I am happy to say that lobster has now become a weekly staple in our household during the summer months and is a symbol of those warm, salty sea breeze summer days to come.
For over 150 years, Prince Edward Island lobster fishers have been waking up early, setting their traps and hauling in the most delicious red-shelled crustaceans to share with customers around the world. About 1200 Island lobster fishers work out of PEI’s 45 ports; many fishers are carrying on a tradition that goes back generations.
Prince Edward Island lobster is low in fat and carbohydrates and is high in protein. It has less saturated fat, calories and cholesterol than lean favourites such as pork, extra lean beef, and chicken. At less than 100 calories per serving (with 89% of those calories from protein and only 5% from fat), lobster is a great choice for any diet.
Lobster contains just one tenth of the saturated fats of turkey, with cholesterol only slightly higher than salmon, it contains Omega-3 fatty acids, which reduces the risk of heart attack and is one of the best proteins for people seeking to lower their fat or carbohydrate intake. Lobster is also high in vitamin B12, an excellent source of copper and selenium and a good source of phosphorus.
My favourite way to enjoy lobster is simply boiled in salty water (it should be as salty as the sea) and served with a bowl of warm clarified butter. This is pure lobster perfection. For more details of where to buy Prince Edward Island lobster visit lobsterpei.ca.
The Sly Cook 