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RECIPE


ISLAND MUSSELS WITH WHITE WINE


 

No lobster supper is complete without a heaping bowl of Island blue mussels. You’ll be tempted to fill up on these tasty morsels, but make sure to save some space for the lobster!

INGREDIENTS

1 medium onion
2 large carrots, peeled
2 large ribs of celery
3/4 cup dry white wine
2 lbs fresh blue mussels, scrubbed and debearded

DIRECTIONS

Dice your onions, carrots and celery. Add the veggies and the wine to a large pot and bring the mixture to a simmer over medium heat.

Once the wine is simmering, toss in the mussels. Cover the pot and steam the mussels for 15 minutes, or until the majority of the shells have opened.

Remove the mussels from the pot with a slotted spoon, discarding any that didn’t open. Top the mussels with the veggies and the juices from the pot and serve them up with a loaf of your favourite crusty bread.

 

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RECIPE


CAMPFIRE LOBSTER BOIL


 

Any time we asked a local fisher how they like to cook their lobster, the answer was always simple: boil them in salt water, and serve them up with lots of butter. When we hosted our supper, we took advantage of the summer sun and cooked our lobster in a big pot set over a campfire. But a pot on the stove will work just fine too!

DIRECTIONS

Fill a very large pot about half full with fresh water* and a liberal quantity of salt (as much as it takes to make the water taste like the sea!). Bring the water to a boil.

Once the water is boiling, add the lobster** (1 – 2 per person), cover the pot with a lid, and return to a boil. Cook for 18 minutes. Remove the lobster from the pot and let them cool just until they’re easy to handle. Now you’re ready to crack into them!

Notes: 

* If you’re boiling your water over top a campfire, make sure your fire has a substantial bed of coals. Without the coals, it will take a very long time to get the big pot of water to boil.

** For the most humane approach to cooking lobster, place the live lobster in a freezer for 15 minutes to dull its nervous system. Then place the lobster on a cutting board, belly up. Using a large chef’s knife, carefully but swiftly cut the lobster down the middle, from head to abdomen.

 

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