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Granvillle Island
Bridges Lobster Festival

Lobsters rule the Bridges patio this Canada Day long weekend. From June 30 until July 2nd, the Granville Island institution plays host to Vancouver's only annual Lobster Festival.

Chef Réal Seguin will hold court outdoors with a giant portable lobster steamer likely to see at least 600 of the clawed Nova Scotia critters weighing in at one pound each. Served with fresh corn on the cob and house made potato salad, this $25 Canadian delicacy will be offered to the over 6,000 patrons expected to visit the patio during the long weekend.

Below and attached please find a history of the lobster, as well as Real's cooking tips, favourite recipe, and many facts that you probably didn't know about these clawed creatures. Cooking upwards of 600 in one weekend alone, it would be fair to say that Real is an expert in the art of preparing lobsters. If you are interested in doing any stories about lobster season, fresh summer meal ideas, or things to do on the Canada Day long weekend, please let us know as Réal would love to share his expertise on the preparation of this well loved delicacy.

The History of the Lobster

From poverty food and field fertilizer to a high priced, sought after delicacy, the history of the lobster spans hundreds of years as well as social classes. There was once a time when East Coast lobsters were so bountiful that our First Nations used them predominantly as hook bait for fishing, field fertilizer, and for ornamentation. Lobsters didn't fare much better with the arrival of the European settlers, who considered the overly abundant clawed creatures "poverty food". Harvested from tidal pools, they were served to children, prisoners, and indentured servants. In fact, so unpopular were the beasts, that in Massachusetts, many servants finally rebelled, having clauses added to their contracts ensuring that they would not be forced to eat lobster more than three times a week.

By the 1830's, the lobster's popularity was on the rise, and the practice of canning lobster meat became common, with the cost  of canned lobster actually surpassing (!) the cost  of fresh in the second half of the century. By the early 20th century, North American 'society' had developed a preference for fresh lobster, bringing about the highly commercialized exportation and shipping of frozen and vacuum packed meat that is seen today.

This burgeoning demand caused dwindling stocks and over fishing, and by the 1940's, lobsters had officially achieved delicacy status. The booming war time economy meant that people could afford to splurge on small luxuries such as lobster, and although immediately after the war there was a decline in lobster purchases, the industry soon recovered and consumption rapidly rebounded.

Today, the northern lobster is considered to be the World's choicest by seafood gourmets. High demand for its mild sweet taste has led governmental agencies in both Canada and the United States to strictly regulate the industry, ensuring longevity for once diminishing stocks. And in our health conscious society, the popularity of lobster is bolstered by the fact that it is lower in fat, cholesterol, and calories than even lean white chicken meat. 

Fast Facts 

• The Mi'kmaq and Malseet Indians of Atlantic Canada fished the ocean for lobsters hundreds of years before the arrival of European settlers. Their use for the crustacean included food, fertilizer, and ornamental material.

• In the early days, lobsters were so plentiful that they could often be found on the beach at low tide and would wash up on the shore during large storms.

• In 1850, lobster traps were invented. Made from a combination of wood and metal, they ensure that only appropriately sized lobsters are caught by having a opening and vents that allows smaller creatures to walk back out while trapping larger sized creatures.

• Since 1998, the minimum size at which a Canadian lobster can be captured is 3 3/16 inches from its eye socket to the beginning of its tail. At this size they weigh usually just over one pound. Lobsters that qualify for the Canadian minimum but not the American minimum of 3 1/4 inches are not allowed to be imported into the U.S.

• Legally, any egg bearing female lobsters that are caught must be released. The average breeding female lobster can produces approximately 10,000 eggs.

o        Inshore lobsters can migrate five to six miles a year, while off shore lobsters can travel up to 273 miles in the same amount of time.

 

• Lobsters grow by shedding their shells, molting between 20-25 times between hatching and reaching maturity. It usually takes five to seven growing seasons for a lobster to mature, depending on water temperatures. Contrary to general perception, their shells are naturally dark and greenish black or blue in colour, turning bright orange only when cooked.

• In the wild, lobsters can often go without eating for six months at a time.

• In most years, lobster season usually runs from May until July, when molting and breeding are at their peak (although it can sometimes extend into the fall).

• For lobstermen in Maine, the hub of the lobster industry in the U.S., a gang-like hierarchy exists based on skill and family ties. Each gang claims and defends fishing territory which not only ensures a continued livelihood for its members, but also conserves the limited resources from over exploitation.

• Canada exports approximately 14,528 tons with a value of CDN$192 million.

 

About Bridges Bistro Chef Réal Seguin

Réal Seguin has been the driving force in Bridges' bistro and bar kitchen for the past sixteen years.  A native of Quebec, Réal began working in the local hotels before following his passion for skiing to Banff.  After a short break as on owner /operator of a restaurant in Edmonton, Réal joined the Bridges team to direct a kitchen that produces the highest volume per square foot of any facility in Vancouver.  On a good summer day Réal's team will plate meals for two thousand guests.  A keen advocate of simple west coast cuisine, Réal never loses his Quebecois flair, whether it's in his Pernod laced seafood chowder or his Grilled Albacore Tuna Nicoise. Réal has always had a special passion for lobster, and after sixteen years at Bridges, has managed to perfect the art of creating the perfect lobster based meal.

 

Tips for Eating Lobster

1.

2. Wear a bib! (water can squirt at the least expected moment)

3. Twist off the claws.

4. Crack each claw and knuckle with a lobster or nut cracker. Remove the meat.

5. Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.

6. Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.

7. Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley.

8. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth.

Pairing Tips

Wine: Lobster meat possesses a light, almost sweet flavour, requiring pairings of a similar nature. Champagne and Sauvignon Blanc are frequently served alongside a lobster based meal. Other wines that can also make an excellent match include Riesling, Pinot Gris, and fine, oaky Chardonnays.

 

Meat: The surf and turf is a popular and traditional pairing involving the tail of a fresh lobster and a juicy steak--typically filet, rib-eye, or New York strip. Lobster meat can also be used as an ingredient in seafood stews and casseroles along with other shell fish.

Sauces: Lobster Mousse, fresh lemon, a classic tomato cocktail sauce, cream based sauces

Vegetables: Baby greens, Asian vegetables (such as bok choy), baked potato, corn on the cob…anything fresh and seasonal makes a great pairing with lobster.

Réal's Purchasing Tips

When you are purchasing a live lobster, check first for a reflex reaction in the eyes, antennas and claws. They should show no signs of damage from fighting or have any pieces missing before purchase. Females are usually heavier and offer better value than males, and in Real's opinion have a better flavour. The northern Lobster (fished on the east coast of Canada and the US) can weigh more than three pounds, but the size commonly sold in markets is one to two pounds.

Réal's Lobster Recipe

Poached Lobster in Court-Bouillon

 

To prepare your court-bouillon, bring to a boil four litres of water containing:

-one large onion

-two medium carrots

-two celery sticks

-one large clove of garlic

-two cups of dry white wine,

-half a cup of white vinegar,

-two sprigs of thyme,

-three dry bay leaves,

-salt and pepper

 

Allow to simmer for 20 minutes. Then drop your live lobster into the mixture and let cook at a full boil for ten minutes (for a one pound lobster) or 14 minutes (for a 1 ? pound lobster). Then remove the lobster from the court-bouillon, crack the claws, and cut the body in half lengthwise. Serve it with hot melted butter (regular or garlic).

 

Enjoy! 

 

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