Episode 3 : Lobster Banding

In Pictou, a picturesque seaside town in Nova Scotia, lobster is king. Every year, locals celebrate the end of the lobster season at the Pictou County Lobster Carnival. Bob's challenge is to win the Lobster Banding Contest, a race to stretch elastic bands around the pinching claws of irate, live lobsters without losing a finger. It's the daily grind for Bob's competitors, seasoned lobster fishermen who band crustaceans by the crate. They're willing to take Bob out to sea to learn about lobster catching, banding and even cracking, but they won’t give up all their tricks - just watch your fingers, Bob!

Recipes:

Lime & Dill lobster Sandwich

Compliments of Alain Bosse, "The Kilted Chef", from the Pictou Lodge in Nova Scotia

Ingredients:
1 ½ cup of Fresh Lobster meat
1 tablespoon real mayonnaise
Chopped fresh dill
The juice of one lime
Salt and pepper to taste

Directions:
Serve on a French baguette or artisan bread, as long as it is crusty and fresh.

Lobster Bisque

Compliments of Chef Ryan Skelton of Sobeys in Pictou, Nova Scotia

Ingredients:
1 tablespoon butter
1 tablespoon canola oil
2 onions, finely diced
½ stalk celery, finely diced
3 large carrots, finely diced
2 tablespoons tomato paste
1 head garlic, split in half
1 tablespoon peppercorns
2 bay leaves
2 oz brandy
1 cup white wine
5 tablespoons flour
1 ½ litres vegetable stock
1 cup 35% cream
6 teaspoons sour cream or whipped cream
The shells and bodies from 3 lobster
The meat from 1 leftover lobster
Small bunch of fresh thyme
Small bunch of fresh parsley
Sea salt and white pepper
Fresh chives

Directions:
1. Heat the oil and butter in a large soup/stock pot over medium-high heat. Add the vegetables, cooking until caramelized, about 8-10 minutes.
2. Stir in the tomato paste and cook for 1 minute more before adding the lobster shells and brandy. Carefully flambé the brandy.
3. Add the white wine, scraping the brown bits of fond from the bottom of the pot, stirring until almost completely reduced.
4. Sprinkle the flour into the pot, and stir well, cooking for 2-3 minutes.
5. Slowly add the stock, mixing so it is smooth and free of lumps, then drop in the garlic, bay leaves, thyme, parsley and peppercorns.
6. Bring to a simmer and gently cook for 30-40 minutes, skimming away the foamy impurities that rise to the surface during cooking with a ladle as it simmers.
6. Strain the bisque, reserving only the liquid, return to a simmer, add the cream and season with sea salt and white pepper to taste.
7. Serve in a warm soup bowl garnished with some of the lobster meat, fresh chives and sour cream. Enjoy!

Tip: Have all your ingredients prepared and ready before you begin. It allows you to concentrate on cooking and avoid the last second scramble for forgotten ingredients.

Yield: Serves 6

Links:

Town of Pictou
Pictou Lobster Carnival
Pictou Lodge
Braeside Inn, Pictou