A Prince Edward Island vacation isn't a vacation at all without succumbing to the succulence offered up by a maritime lobster feed unlike any you're more prone to find anywhere else.

Lobster isn't a great deal a part of Prince Edward Island life because it is a fact of Prince Edward Island life and also a visit to the gentle island with out a lobster feast could be just like a visit to the island without giving inside a round of golf. Or visiting the island and not walking along the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink as well as red. Or of coming to the island without taking inside the many festivals that imbue it with its unique character, charm as well as, it's culture.

There are two lobster fishing seasons on Prince Edward Island; one inch the spring and also the other occurring inside the fall. Lobsters from the island can be found year round, however, because they are kept in holding pens or pounds, (traditionally large, fenced areas of the ocean) or perhaps in more recent years, because of rapid the advancements produced by technology, lobsters can be penned in huge dry-land holding facilities, actually pioneered in Atlantic Canada. Ultimately, it means the lobster served to you personally is always as fresh since it is refreshing to the palate.

The American lobster or as it's known by its scientific name, Homarus Americanus, normally can be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada will be the more common lobster areas whilst they can be found as far south as Ny.

While a much vaunted delicacy today, in decades past, that hasn't forever been the case. In fact, the lobster was previously considered very common and farmers of Prince Edward Island would often spread lobsters on their own fields for fertilizer. Perhaps that's a primary reason Prince Edward Island potatoes have come to have the storied reputation and taste they do.

A live lobster is usually greenish-brown in appearance and color, although occasionally they've been known turn up in blue, partly white, yellow or red. These color variations will be the result of a genetic defect within the lobster shell pigments and so are very rare. In fact, for a blue lobster, the likelihood is one in a million. For a yellow lobster; one out of 30 million.

The sight of a red lobster is significantly more common and can be found all around the island. This is, needless to say, simply because that it's been cooked and served with butter. It really is here, on the gentle island the potato and lobster together are once more a familiar sight, preferably served piping hot in your newfound and favorite Prince Edward Island restaurant in the water's edge or across the boardwalk.

Come early july, savor the succulence of the Prince Edward Island lobster, and all sorts of tradition that comes with it. Bon appetit!

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