We were lucky enough last week to be in on a delivery of Nova Scotia lobster. It seems that, once again, the supermarket chains are undercutting the fishers and are offering a dollar less per pound than it would cost to catch the things. So one enterprising fisher from Yarmouth decided to fill a truck with lobster and head to Toronto. Word went out through a local CSA network and at the appointed date and time, we all showed up, happy to pay $7 a pound – a couple of bucks less than the cheapest local price and $3 more per pound than the chains were offering the fishers. There were even some local restaurants getting in on the deal, and the general concensus was that it was the best lobster we’d ever had outside of the Maritimes.
Greg and I were relatively conservative, buying only a half dozen. Our plan was to eat a couple, put two more into risotto and freeze the meat from the last two to pair with fiddleheads in a quiche at a later date. That didn’t happen, of course, because last Saturday, despite having had lobster for dinner the night before, we both had a hankering for lobster rolls.
The lobster roll is a specialty of the Atlantic provinces. McDonald’s even offers them in Nova Scotia. They do show up in the occasional fancy restaurant, but they are, for the most part, a roadside treat, purchased while driving around places like Peggy’s Cove; sweet chunks of fresh lobster meat presented on a soft white bun.
Problem is, there are as many ways to prepare this simple dish as there are Maritimers. And none of us can agree on the correct way to do it.