Nova Scotia is one of the world’s largest exporters of lobster. Nova Scotian’s everywhere look forward to the opening of lobster fishing season in early May each year. So it makes sense to discover that there are several lobster festivals and hundreds of lobster suppers around the province all season long. Lobsterpalooza 2009 gets the festival season started on May 25th lasting through to July 1st. The Lobsterpalooza Lobster Festival is five full weeks of seafood and entertainment that features the entire region along a 300 kilometre (185 mile) stretch of Nova Scotia’s famous scenic Cabot Trail on Cape Breton Island.
While the main attractions in Lobsterpalooza are lobster and seafood dinners, during the festival visitors can also find traditional cooking lessons and fishing outings, Celtic, folk and maritime music performances, and many more entertainment and tourism attractions.
Nova Scotia’s newest seafood celebration and major event is Catch: The Nova Scotia Seafood Festival, taking place June 27-28 at the Cunard Centre in Halifax, Nova Scotia, Canada. ‘Catch’ is a seafood exhibit and showcase, presented by the Nova Scotia Department of Fisheries and Aquaculture, where festival goers learn about Nova Scotia’s seafood treasures while tasting samples of traditional and gourmet seafood dishes, and learning about seafood cooking and dining trends. Local entertainment and children’s activities also take place.
Celebrating 75 years of seafood tradition in Pictou, Northumberland Shore, is the Pictou Lobster Carnival July 10- 12. This three day festival celebrates the end of the lobster fishing season in the area, maritime culture and music.
These are just three of many seafood and entertainment festivals taking place in Nova Scotia, Canada in 2009. Details about these and other events can be found on the Nova Scotia Tourism Event Calendar.
LOBSTER RECIPE: Traditional Nova Scotia Lobster Chowder Recipe
This Nova Scotian lobster chowder recipe is for a rich chowder with plenty of lobster. It can be served as a meal or as an appetizer. You can sample lobster chowder at either of the festivals mentioned in this release or many of the other festivals taking place in Nova Scotia this summer.
1 2/3 cups (400 mL) potatoes, peeled & diced
2 Tbsp (25mL) butter
1 1/2 cups (375 mL) onions, peeled & minced finely
2 Tbsp (25 mL) dried thyme leaves
1 1/2 tsp (7 mL) celery salt
1/4 tsp (1 mL) black pepper
3/4 cup (175 mL) sour cream
1 1/2 cup (375 mL) whipping cream
1 cup (250 mL) milk
2 cups (500 mL) lobster meat, cooked & chopped, plus juices — see note
Note: 11 oz (312-mL) tin of frozen lobster may be substituted
Steam the potatoes in a saucepan for eight minutes, remove from heat and set aside. In a large saucepan over medium heat, sauté onions in butter until soft and transparent; do not overcook. Stir in the thyme, celery salt and pepper, and then the potatoes. Blend the sour cream, whipping cream, milk and the lobster meat and juice. Heat through, but do not boil.
For more information, including interviews, please contact:
Randy Brooks
Tourism, Culture and Heritage
Phone: 902-424-4171
E-mail: rbrooks@gov.ns.ca
Technorati Tags: lobster feast, lobster festival, nova scotia lobster, lobster recipe, seafood festival, Canada festival, Nova Scotia festival, seafood holiday, nova scotia tourism event, lobsterpalooza, Cape Breton Island, Pictou lobster carnival