The Video: Lobster Supper

The Story: Lobster Supper


Held across the Island in big halls or church basements, these feasts will have you dining on all-you-can-eat mussels, chowder, salads, biscuits, and desserts, with a freshly boiled lobster as the centerpiece of the meal. The setting is unpretentious, and all about the food. You’ll even don a bib – cracking into a lobster is messy business! Above all the dinner is fun – the hall is loud, the energy buzzing, and you’re sure to walk out completely stuffed.

If you haven’t yet made the trip to the Island, you can still enjoy your own lobster supper. On our most recent visit we went the do-it-yourself route and prepared a few of the key dishes at home. We chose recipes, often sourced from Islanders themselves, that are not only easy to make, but also highlight some of the best ingredients the region has to offer.

What follows is your guide to bringing a taste of Lobster Island home.

To create your own lobster supper, the first thing you’ll need is a setting. If you can find a table overlooking the ocean, that’s perfect. But if it’s in your kitchen, that’s perfect too. The big idea is to bring people together.

And that’s the second thing you’ll need – extra hands. Though none of the recipes are difficult to create, if you want the true Island experience abundance and variety are key. Sharing the task of preparing a big meal makes it more manageable, and also more fun. Pass around the aprons, open a bottle of local wine, and get to it.





adapted from our Aunt Lynda’s recipe


A coleslaw is a quintessential part of a lobster supper. It seems like everyone on the Island serves it, and everyone has their own version. And for good reason– it’s light, refreshing and easy to prepare. Here’s our simple, tasty take on a classic.


1/2 cup of white vinegar
1/4 cup + 1 tbsp honey
1/4 cup vegetable oil
1 tbsp sea salt
1 tsp celery seeds
1/8 tsp ground pepper


1/2 head of green cabbage
2 large carrots, peeled


Slice your cabbage into thin, bite-sized strips. Grate the carrots or cut them into 2-inch matchsticks. You should have about 5 packed cups of sliced cabbage and 3/4 cup of carrots – if you’ve got a little more or less, adjust as necessary. Combine the cabbage and carrots in a large bowl.

Combine all of your dressing ingredients in a small saucepan and bring them to a boil. Reduce the heat and simmer for five minutes. Once the five minutes are up, remove the saucepan from the heat and let the dressing cool until it’s no longer hot to the touch.

Pour the dressing over the cabbage and carrots and toss until the veggies are evenly coated. Let the salad sit in the fridge for at least one hour before serving, to allow the flavours to develop.







While lobster is one of the most well-known culinary exports of the Island, potatoes aren’t far behind. Here we enhance their delicate flavour by roasting them and topping them off with loads of fresh herbs and a good squeeze of lemon. These warm, summery flavours are perfect alongside a big bite of buttery lobster.


2 lbs red-skinned potatoes, washed but not peeled
2 1/2 tbsp olive oil
2 1/2 tsp flaky sea salt (like Maldon)
1/4 cup (packed) fresh dill
juice of 1/4 of a fresh lemon


Preheat your oven to 450 degrees Fahrenheit.

Cut your potatoes into 1-inch pieces. In a large bowl, toss the potatoes with the olive oil and salt. Spread the potatoes evenly onto a lightly-oiled baking sheet.

Bake the potatoes in the oven for 15 minutes, then give them a good stir. Bake the potatoes for another 10 – 20 minutes, or until they’re tender on the inside and golden on the outside. A few minutes before the potatoes are done, finely chop the fresh dill.

Transfer the hot potatoes to a serving dish and top them with the fresh dill and the lemon juice. Serve them while they’re hot!


Click here to continue to Part 2…