It's Lobster Season in Alma...and time to share recipes from Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes: A Canada150 Project of the Albert County Museum by Janet Wallace with recipes and stories from Kent and Albert Counties, NB. (Available from the museum at Christmas in the Country for $8.)
3 cups cold, cooked lobster meat, bite-sized pieces
¼ cup finely chopped celery
⅔ cup mayonnaise
Salt and pepper
2 cups shredded Iceberg lettuce
4 hotdog buns, toasted
Combine lobster, celery and mayonnaise in a small mixing bowl. Season with salt and pepper.
Place lettuce on rolls and fill with lobster mixture. Sprinkle chives on top. Serve with fries and coleslaw. A truly delicious Maritime lunch!
Acadian lobster chowder
Chives/green onions, chopped
Boil lobster and remove the shell. Crumble the lobster meat.
Put salted butter (not margarine!) in a large pan or pot over heat. Once the butter melts, add chopped chives and green onions, then the lobster followed by milk and pepper.
Heat the chowder and let it simmer (20-25 minutes) until it foams.
Cy’s seafood casserole
Adapted from the dish served at Cy’s Seafood Restaurant in Moncton.
2 cups chopped onions
3 cups chopped celery
3 tsp butter
1 tsp salt
¼ tsp pepper
5 cups milk
½ cup butter
¾ cup flour
1 lb cheese**
10 oz. lobster
10 oz. crab meat
¾ lb cooked shrimp
1 lb cooked scallops, quartered
*The original recipe has no garlic; add as much garlic as you like.
**Cy used processed cheese slices but Lucie and her mother use Balderson white old cheddar.
Sauté onions and celery in butter, salt and pepper. Bring milk to a boil. Mix in butter and flour. Add celery, onions, and cheese. Cook until cheese is melted and sauce starts to thicken. Add seafood and place in large casserole dish. Bake at 350°F until bubbly and brown.
⅔ cup Minute Rice or other rice
1 can cream of mushroom soup or cream of celery soup
1 can lobster or fresh lobster
Cook rice. Moisten the cooked rice with some soup. Put in casserole. Cover with lobster. Add more soup. Cover with cracker crumbs and grated cheese. Dot with butter. Bake until hot.
- In the fall, the lobsters are moving and hungry, and easier to catch than in the spring. Traps are pulled as often as possible, sometimes even twice a day. In the spring, the fishermen check the traps once a week because the lobsters move slowly in the cold water.
- All lobster traps have at least one entrance head, kitchen, funnel head and parlour. The kitchen has a mesh bag with bait, often herring. After eating the bait, the lobster is stuck in the parlour. An escape hatch is placed in the parlour to allow small lobsters to exit–a method used to protect stocks.
- Part of the skill in fishing lobster is predicting the location and mov-ement of the lobster. Some crews have all their traps at one spot; others have them all over. “There’s a mind game to it,” says an Alma fisherman. “There’s a time to be in certain places and time to move. It’s like gambling. But you learn.”
- In the past, potatoes were fertilized by burying 1-3 lobsters in each hill.