A Prince Edward Island vacation is not an vacation at all without succumbing towards the succulence offered up by a maritime lobster feed unlike any you're more likely to find anywhere else.
Lobster isn't a lot a part of Prince Edward Island life since it is a fact of Prince Edward Island life and also a visit to the gentle island with out a lobster feast could be being a visit to the island without giving in a round of golf. Or visiting the island and not walking over the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink in addition to red. Or of coming to the island without taking inside the many festivals that imbue it with its unique character, charm not to mention, it's culture.
There are two lobster fishing seasons on Prince Edward Island; one out of the spring and the other occurring within the fall. Lobsters from the island is found year round, however, since they're held in holding pens or pounds, (traditionally large, fenced regions of the ocean) or perhaps in more modern years, due to rapid the advancements made 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 for your requirements is always as fresh as it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, can usually be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas although they can be found as far south as Nc.
While a much vaunted delicacy today, in decades past, that hasn't always been the case. In fact, the lobster once was considered very common and farmers of Prince Edward Island would often spread lobsters independently fields for fertilizer. Perhaps that's a primary reason Prince Edward Island potatoes now have the storied reputation and taste they certainly do.
A live lobster is normally greenish-brown in look and color, although occasionally they've been known turn up in blue, partly white, yellow or red. These color variations would be the result of a genetic defect within the lobster shell pigments and therefore are very rare. In fact, to get a blue lobster, the likelihood is one in a million. For a yellow lobster; one in 30 million.
The sight of a red lobster is significantly more common and can be found all over the island. This is, needless to say, because of the fact that it's been cooked and served with butter. It really is 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 across the boardwalk.
This summer, savor the succulence of the Prince Edward Island lobster, and tradition that comes with it. Bon appetit!
Lobster isn't a lot a part of Prince Edward Island life since it is a fact of Prince Edward Island life and also a visit to the gentle island with out a lobster feast could be being a visit to the island without giving in a round of golf. Or visiting the island and not walking over the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink in addition to red. Or of coming to the island without taking inside the many festivals that imbue it with its unique character, charm not to mention, it's culture.
There are two lobster fishing seasons on Prince Edward Island; one out of the spring and the other occurring within the fall. Lobsters from the island is found year round, however, since they're held in holding pens or pounds, (traditionally large, fenced regions of the ocean) or perhaps in more modern years, due to rapid the advancements made 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 for your requirements is always as fresh as it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, can usually be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas although they can be found as far south as Nc.
While a much vaunted delicacy today, in decades past, that hasn't always been the case. In fact, the lobster once was considered very common and farmers of Prince Edward Island would often spread lobsters independently fields for fertilizer. Perhaps that's a primary reason Prince Edward Island potatoes now have the storied reputation and taste they certainly do.
A live lobster is normally greenish-brown in look and color, although occasionally they've been known turn up in blue, partly white, yellow or red. These color variations would be the result of a genetic defect within the lobster shell pigments and therefore are very rare. In fact, to get a blue lobster, the likelihood is one in a million. For a yellow lobster; one in 30 million.
The sight of a red lobster is significantly more common and can be found all over the island. This is, needless to say, because of the fact that it's been cooked and served with butter. It really is 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 across the boardwalk.
This summer, savor the succulence of the Prince Edward Island lobster, and tradition that comes with it. Bon appetit!
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