Quote:
Originally Posted by catch.and.filet
I've been to Moncton, New Brunswick a few times last year and brought back a few live ones like below. They sell and pack them in the airport.
The best recipe I found is from a lobsterman via Esquire magazine:
"You bring the water to a boil and then put 'em face-first down in the water, cook them twenty minutes, covered. Just an inch and a half of water."
Read more: http://www.esquire.com/features/what...#ixzz0ZuCj7TL0
Use melted butter with a dash of crab boil and you're good to go...
BTW - Moncton is in the heart of Cajun country (Acadiana in Canada) and has the Museum of Acadians there. There are as many Boudreaux's, Pitre's, and on and on as in South Louisiana. Beautiful place in late summer. |
They don't season their food like we do.
My dad and uncle go up there every couple years for a Richard reunion.
Food is very bland. My aunt got a cookbook from the reunion.
French toast is not what we cook either.