Along with rhubarb, spring brings the opening of our area lobster season. Friend, neighbour and photographer Jim Steele got himself up at 4 AM and down to Little River Harbour to take these pictures of loading traps and the boats on the water.
In the very, very early morning for the next two months, Andy and I will hear the boats from our bedroom window as the fishermen motor from trap to trap, cold, hard work, but oh, the lobster! Let's hope the price is up a bit this year, good for the fishermen and their families at least. Every year we have a feed or two of steamed lobster shared with friends, and Andy makes at least one lobster pie, a deep dish pie with savoury pastry crust and puff pastry topping filled with onions and leeks, herbs, lots of cream an stock, and chock full of lobster, scallops, shrimp and crab meat mixed with carrots and potatoes. This year we're going to try Lucy Waverman's (Globe and Mail) Mother's Day recipe for Lobster Strata, a kind of savoury mustard and cream bread pudding filled with lobster. Hope the fiddleheads will be ready to make it a perfect Cape Breton meal.
I think it's time for lunch!
2 comments:
Susan
Yummm...it all sounds so delicious! I also love rhubarb and lobster fresh from the sea...what could be better than that! The lobster pie must be amazing.
Karen
Hi Karen;
It is one of those special recipes that we make once a year when an hour into chopping and making various pastries, we remember why we don't make it more often. Time consuming, but worth every minute when the pie comes out of the oven, broth and cream bubbling on the crust and the rich sweet smell of seafood redolent in the kitchen. We only need a sliver, but we always eat more than that!
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