Nova Scotia - The perfect place to enjoy a lobster dinner
Lobster season is full of opportunities to enjoy this delicious seafood. Nova Scotia lobster is world-famous – and for good reason. We have some of the most fertile lobster fishing grounds, not just in Canada, but on the planet.
How to cook a Lobster
Lobster is at its best when:
- prepared as simply as possible
- served hot or cold
- served with melted butter, lemon wedges and lots of napkins
The traditional Nova Scotia way of cooking lobster is in a boiling pot of saltwater, fresh from the ocean.
Cooking Lobster at Home
- Ensure that the lobster is alive by checking for movement. Pull its tail back to see if it springs back to the curled position.
- Before cooking, ensure that the elastic bands securing the claws have been removed.
- Place live lobster head-first in salted, boiling water; 1 tbsp (15 mL) salt per 1 quart (1 L) water. Cover the pot.
- Begin timing once water returns to a rolling boil.
- Cook for 10 minutes for the first 1 lb (500 g) and 3 minutes for each additional 1 lb (500 g). The lobster is cooked when it is bright red and the legs pull away from the body with ease.
If by chance you have any lobster left over it can be easily frozen. Freeze lobster after it has been cooked and cooled.
For best results, freeze shelled lobster meat. Place meat in a freezer container and cover with a cold brine solution*. Leave 1-inch (2.5 cm) of space, seal tightly and label.
Whole, cooked lobster can be frozen by placing it in a freezer container and covering it with a brine solution*.
Brine solution: ¼ cup (50 mL) salt for each 1-quart (1L) fresh water.
*Note: If lobster meat is frozen for less than one month, a brine solution is not necessary.