Lobsters eat in Atlantic Canada

Lobster - served cold

So you eat lobster to New Brunswick style

Eating lobster is part of every trip through Atlantic Canada. If you don't try it at least once, you cannot say that you have got to know this region. Because lobster is a popular food in Canada's Atlantic regions. On Prince Edward Island, it was once the “poor people's meal”. It used to be brought to the table there every day. Lobster traps are placed in all regions of Eastern Canada that border the sea or the St. Lawrence River. How to get the crustaceans from the ocean on the dining table. In supermarkets, lobsters are packed in foil, frozen or still alive in water tanks. New Brunswick's residents boast of knowing best how to get the tender lobster out of its hard shell. And it's not that easy!


Petar eating lobster
Petar eating lobster


Lobster Tales in Shediac - here you can eat lobster

Even though my better half in this picture looks like he's not sure if he dare dissect a lobster with his bare hands, he embarked on the adventure. And he tasted it very much. Throughout Eastern Canada you are welcome to give tips for beginners who are eating a lobster for the first time. Often you get in restaurants even a description of how to do that. It is simply explained by the Lobster Tales in ShediacWhere the guests go out by boat, watch a live lobster being fetched from the sea, and then be shown in detail how to skilfully get to the tasty pieces of meat of the crustacean.


A lobster roll - typical for lunch
A lobster roll – typical for lunch


Lobster is served in different ways

Eating lobster doesn't have to be that difficult, however. On the contrary! In Canada, lobsters are cooked in a variety of ways. Lobster rolls are a type of lobster fast food, the lobster rolls that are usually served for lunch. To do this, simply add a lot of lobster meat to a dry bun, a leaf of lettuce and maybe a little mayonnaise, and a delicious and light lunch dish is ready. Especially recommended for beginners!


Lobster terrine
Lobster terrine


Lobster terrine, or rather lobster soup?

If you prefer warm, decide for one Lobster terrinein which the lobster meat also floats already in the soup, or a lobster bisque, a soup that is prepared with lobster. These two dishes are perfect for a light lunch. But it is still different - and much finer!


"Naked Lobster" - a naked lobster at the Rossmount Inn in New Brunswick
"Naked Lobster" - a naked lobster at the Rossmount Inn in New Brunswick


What is a "naked lobster"?

Chef Chris Aerni im Rossmount Inn In the pretty resort of St. Andrews-by-the-Sea in New Brunswick, just a few kilometers from the Maine border, which is one of Canada's best chefs, serves its guests a “naked lobster” - a shelled lobster. Practical for everyone who wants to eat lobster in dignity and with little effort, and by the way, these are not just newbies. Old hands in lobster food also do this. Our companion Darrell, who grew up in New Brunswick and ate lobster from childhood, admits to me that he only ate his first lobster in his bowl when he was over fifty. By the way, Chris Aerni's delicacies are available every evening with other types of vegetables - depending on what the vegetable and herb garden of his inn or the surrounding nature are giving fresh greenery.


Inventive - Lobster Latte by Markus Ritter at the Europa Inn
Inventive – Lobster Latte by Markus Ritter at the Europa Inn


Or would you rather eat a lobster latte than lobster?

The lobster is served particularly extravagantly in the restaurant of the Europa Inn in St. Andrews-by-the-Sea in New Brunswick. Chef and inn owner Markus Ritter, who emigrated from Germany to Canada a few years ago, serves his guests a "lobster latte" - a foamed lobster soup that flows gently down the palate. If you want to be pampered, it is best to order the seven-course surprise dinner from Markus, in which he surprisingly reinterprets regional and local dishes. Quasi the kitchen of Atlantic Canada in a modern way! And don't be afraid! The dishes and ingredients are put together so well that you still feel good after seven courses. No wonder, since Markus Ritter worked for many years as a chef on cruise ships, where he perfected his craft.


Further information


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Source: own on-site research courtesy of the Canadian Tourism Commission, Tourism Newfoundland, Tourism Nova Scotia and Tourism New Brunswick. Our opinion remains our own.

Text: © Monika Fuchs, TravelWorldOnline
Photos: Copyright Monika Fuchs, TravelWorldOnline

Lobsters eat in Atlantic Canada

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Food and Slow Travel blog  TravelWorldOnline. They have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Their topics are trips to Savor, wine tourism worldwide and slow travel. During her studies Monika Fuchs spent some time in North America, where she - partly together with Petar Fuchs - traveled to the USA and Canada and spent a research year in British Columbia. This intensified her thirst for knowledge, which she satisfied for 6 years as an adventure guide for Rotel Tours and then for 11 years as a tour guide for Studiosus Reisen around the world. She was constantly expanding her travel regions, but curiosity still gnawed at her: "What's beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do they eat in this region?" As a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), she is now looking for answers to these questions as a travel writer and travel blogger in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is among Germany's top 50 bloggers in 2021. Find more Information about Monika and Petar Fuchs here.