I admit, I am very lucky to have the connections I do. I can have fresh seafood from eastern Canada on an airplane and flow to me with 48 hours of my request.
Some things are seasonal, so I always try and stock up during the peak seasons.
I will be placing my order for scallops in the next 6 weeks. For just over $200 I will receive enough scallops to last roughly a year. They arrive fresh being out of the ocean less then 24 hours. Love my seafood guy! He is from the east coast so he is not only a great source for the freshest seafood available, he is full of cooking tips and advice for treating the seafood as it was meant to be. And it is great to teach him about the fish from the west coast. So far he has been impressed with my salmon and halibut creations. And he let me cook a wild board for his wedding! Still need to get that post up……….
Then there is my lobster guy! He is also from the east coast, but a different island then my scallop guy. He works here in Alberta and hand delivers cases of bottled lobster when he returns from his trips back home. I have Tweeted about my bottled lobster numerous times and people are always curious as to what it is I am talking about. I have to say, it is amazing. Fresh lobster bottled at the peak of its freshness.
Somewhere along the way I got a phone number to a connection for fresh lobster. It would fished and package and on a plane within hours. After discussions with my seafood guy we picked what week would be the best for optimum lobster and placed the call.
Within 12 hours we had 2 cases, 40 of the freshest live lobster I have ever enjoyed.
The evening started off with one of the most amazing storms I have ever had the luck to witness. I stood out back for over an hour watching it build. And the payoff was worth it. I captured some of the most fascinating storm shots of my life.
After it moved off towards Grande Prairie it turned into a gorgeous summer evening. The turkey cooker and pots were all ready to go out on the deck. The wine was chilled, corn was boiled, butter melted. Let the cooking marathon begin.
In a perfect world we would have had fresh ocean water for the boil but being in the northern prairies we had to create the ocean water. I used 2 tablespoons of sea salt for every quart of fresh water.
Bring the water to a boil. Now take your lobster and cross his from legs and remove the rubber bands from the claws. Now place them head down into the boiling water.
Cover, return the water to a boil and then lower the heat to a bubbly simmer. Lobster will cook in 12-20 minutes depending on the size. Canners will cook in 12-15 minutes, while large lobsters will require up to 20 minutes of cooking time. Timing should start only after the water has returned to a boil. Once cooked, the lobster should be drained immediately.
They can now be served hot or chilled quickly by being placed in large tubs of ice water to stop the cooking process and the chill the meat.
After the feast I packaged all the remaining lobster in FoodSaver bags and moved them to the freezer.
It is really nice to be able to grab a few from the freezer and pop them onto the BBQ as an addition to a steak dinner or quickly warm them for a breakfast feast of Lobster Eggs Benedict.
After a fantastic night of storms, food, after all my friends had left, I sat out back and watched a stunning 3:30 am sunrise.
The perfect end to the day!
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