Nova Scotia is home to a lobster lover's paradise. NY1's Valarie D'elia filed the following report.
In the fishing village of Fourchu on Cape Breton Island, the weather is just perfect, if you’re a lobster.
With a population that tops off at around 20 people, there are way more homarus than humans in this small community on the southern tip of Nova Scotia.
The only restaurant in town is under the sea, a feast for the well-nourished lobsters before they themselves become the meal.
Gord MacDonald has been fishing these pristine waters for 35 years. Waters that many consider to produce the Kobe beef of lobster.
“It’s the quality of the taste, the fullness of the meat and the sweetness of the flavor. It's amazing. The clean water, the coldness of the water, and the quality of the food that they eat—it’s a high quality food, and the perfect environment," says Fourchu Lobster Fisherman Gord MacDonald.
The Fourchu lobster season is a brief two months—between late May and July.
“We put them on the hauler and pull them up, take out the lobsters, check them for the size, make sure that they are legal lobsters."
The daily catch—on average between one and three pounds each—is left submerged in the harbor to fully cleanse for three days before shipping.
At a local Sydney restaurant, a one-and-a-quarter pounder goes for $25.
“Traditionally, here on the island, we just like to steam them in the sea water. We also throw some seaweed in there just to get the taste of the ocean from them. The word I like to use is naked. You just steam them and dip them in butter,” says Ardon Mofford of Governor’s Pub & Eatery.
The same lobster also surfaces in New York City through AquaBest, a Brooklyn distributor.
When served at restaurants such as The John Dory Oyster Bar, the price more than doubles, even more reason to squeeze out every last morsel with a technique that rolls out like the Fourchu fog.