The P.E.I. Seafood Processors Association, on behalf of the Atlantic Canada’s Lobster Industry, has partnered with the federal government through the Atlantic Canada Opportunities Agency and the four Atlantic Provinces to promote Atlantic Canadian lobster on the national stage. Local media and representatives from the food service industry have been invited to lobster sampling sessions with Halifax Chef Ray Bear in Vancouver, Edmonton, Calgary and Toronto, to raise awareness of lobster and how delicious, nutritious and versatile it is.
“The key message of this campaign is that Atlantic Canadian lobster is recognized worldwide as a healthy premium quality product and provides superior nutritional value, combined with taste and appearance that can satisfy the most demanding palate,” explains Olin Gregan, Executive Director, PEI Seafood Processors Association. “Of course, Atlantic Canadians already appreciate their lobster. Our challenge was to bring it to the attention of Canadians across the country.”
The Canadian lobster industry is a significant contributor to the Atlantic Canadian economy. The industry annually exports $1 billion in products to 60 countries and employs approximately 25,000 people at sea and in processing plants throughout rural communities in the region.
Management of this fishery has been designed to ensure delivery of a high-quality product. Atlantic Canada’s staggered fishing seasons protect summer moults and this seasonal effort is complemented by new and innovative techniques in holding and processing lobster.
While preparing delicious samplings on the four-city tour, Chef Bear is spreading the word about the nutritional benefits of lobster. “The meat from a hard-shell lobster is low in fat and carbohydrates, while high in protein,” explains chef Ray Bear, Bear Restaurant. “Lobster has less saturated fat, calories and cholesterol than many lean favorites including pork, extra lean beef and white chicken meat.”
The first two of these four events were held in Vancouver August 31 at the Stanley Park Pavilion and in Edmonton at Characters Fine Dining on September 2. Over 150 people from the food service industry and the media were invited to each event to taste Atlantic Canadian lobster prepared by celebrity chef Ray Bear. They sampled lobster delights and watched Chef Ray Bear demonstrate how easy it is to work with lobster. Dishes sampled included lobster bacon macaroni and cheese, lobster tempura, lobster cucumber rolls, lobster fettuccini and lobster scalloped potatoes.
The remaining two events will take place September 4 at the Sheraton Eau Claire in Calgary and September 9 at the Academy of Spherical Arts in Toronto.
For more information about Atlantic Canadian Lobster, please visit www.tastelobster.ca, Canada’s online destination for lobster recipes and information.