Six Star Magazine Six Star Magazine Fall/Winter 2019 | Page 26

Claws
& EFFECT
Touring the Tastiest Lobster
Diversions in the World
STORY BY: MICHELE SPONAGLE
H
ow much does the world love Atlantic lobster? Let us count the ways. Along
the lobster trail in Nova Scotia, there are more than 40 stops devoted to
the popular crustacean, stretching from the Bay of Fundy to the Atlantic Ocean
and to the shores of Cape Breton. You can eat lobster from early morning
(by saying hello to lobster eggs benny and frittata) to very late at night (by
savouring an order of lobster tacos, sliders, linguini, risotto and even beer).
The Maritime province is lobster central. It leads the industry in this country with
annual sales topping more than $750 million. Its deep waters offer a sweet spot—not
too hot, not too cold—where the tasty aquatic creatures really f lourish. Trapping
season for local fishermen runs from the last week in November to late in May. But
visitors to Nova Scotia will have no problem finding lobster dishes on menus at any
time of year—the only challenge is deciding which form your lobster dish takes.
If you prefer classic preparations, a lobster roll should top your must-eat list. While
there’s plenty of debate about where to get the best, one to covet is the award-winning
version at Capt. Kat’s Lobster Shack in Barrington Passage. It doesn’t scrimp on the
good stuff: Chunks of lobster are tossed with celery, green onion, spinach and plenty
of mayo. Another popular spin is the ‘crobster’ roll from The Canteen in Dartmouth,
which showcases a savoury combination of lobster and snow crab.
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