Prince Edward Island (PEI) Lobster
PEI lobster has earned a reputation among the finest in the world – and the PEI lobster fishery is a tradition that dates back for generations.
The lobster fishery in PEI began to boom in the 1870’s when canning lobster became possible, and lobster could be shipped around the world. The lobster industry has grown substantially since then, and accounts for more than half of the province’s fishery.
As the industry continues to grow, it also strives to protect the environment and uphold sustainability for future generations of Island lobster fishers. The industry pursues both fair trade and eco-certification initiatives.
These initiatives include the release of female lobsters bearing eggs or those of optimum breeding size, specific limits on allowed fishing times and catch amounts, the use of eco-friendly gear, and the development and implementation of sustainability plans and enhanced quality programs.
Each year, there are two lobster seasons on PEI – one in the spring (May through June) and one in the late summer/fall (from August to October). However, you can find fresh lobster year-round – on restaurant menus, at some grocery stores, and at wharf-side retailers.
Lobster is not only delicious, it is also highly nutritious.
- It is relatively low in calories (less than 100 calories per 100 g)
- It is high in protein.
- It is low in fat and carbohydrates.
- It is high in vitamin B12.
- It is an excellent source of copper, selenium and omega-3 fatty acids.
Lobster is easily cooked by boiling or steaming. Boiling is the most popular method. Fill a large pot with salted water (seawater is ideal to enhance the taste) and bring to a boil. Add live lobsters, return to a boil, then reduce to a simmer. Cook uncovered for about 12-15 minutes or up to 20 minutes depending on the size of the lobsters.
If you’re not keen on cooking your own lobster, you can also buy them freshly cooked at wharf-side retailers and some grocery stores.