Six Star Magazine Six Star Magazine Fall/Winter 2019 | Page 29

T R AV E L
Some purists like a traditional steamed lobster supper. If this is the case, hold off on the
fancy stuff and head to Halls Harbour Lobster Pound and Restaurant on the Bay of Fundy.
There, you can pick out a live lobster from the tanks and they’ll steam it for you and serve with
sides like potato salad and slaw. Tie on a plastic bib, start cracking and dip those tasty morsels
into melted butter.
To chase away the chill of a fall day, tuck into some of the best chowders in the country.
Recipes vary quite a bit, but standout options include lobster corn chowder at the White Point
Beach Resort on the south shore and a creamy chowder with seven different types of seafood
from Charlene’s Bayside Café on Cape Breton Island.
For those who like to think outside the shell, stops along the lobster trail yield still more
worthy nibbles.
At the Stubborn Goat in Halifax, the signature lobster poutine brings together the greatest
hits of the Maritimes and Québec, crowned with hollandaise and a poached egg. You can also
dive into lobster-crab potato cakes with red pepper mayo at the Sou’Wester Restaurant at
Peggy’s Cove. Or go cutlery-free with lobster tacos from the Old Fish Factory in Lunenburg.
Meanwhile, at the Fox Harb’r Resort in Wallace on the Northumberland Strait, arancini
(fried rice balls) stuffed with lobster roll onto plates served with zucchini and fennel sauce.
And, yes, you can even chase all of these dishes down with an ale infused with lobsters and their
shells. Sip on a Crustacean Elation from Salt Box Brewery in Mahone Bay and say cheers to the
myriad of ways to love lobster in Nova Scotia.
PHOTOS: (OPPOSITE PAGE AND TOP) NOVA SCOTIA TOURISM; (BOTTOM RIGHT) DESTINATION CAPE
BRETON ASSOCIATION; (BOTTOM LEFT) EXCELLERATOR CELTIC MUSIC INTERPRETIVE CENTRE
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