Lobsters and Oysters
Sample some of the Atlantic’s tastiest seafood along New Brunswick’s eastern shore.
If you are searching for just-off-the-boat seafood, there is no better place to start than Shediac, northeast of the city of Moncton, where you can join a cruise to learn about lobstering as you feast on whole steamed lobster. North of Shediac, a series of seaside villages provides the opportunity to sample lobster stews and bisques, pastas with lobster sauce, and lobster rolls made with moist chunks of meat mixed with a touch of mayonnaise.
Beausoleil oysters are harvested just offshore, and in Bouctouche and Shippagan they are on the menu either steamed, grilled, sautéed, or in thick, hearty chowders, while near the Acadian community of Caraquet you can savor the buttery-sweet Caraquet oysters from nearby Chaleur Bay. Heading back south, cross to Prince Edward Island (PEI) via the Confederation Bridge for a taste of Malpeque Bay oysters-an oversized bivalve with a sweet, mild flavor harvested from the eponymous bay on the island’s northwestern shore. In Hope River, in central PEI, look out for St. Ann’s Church, where you may see a sign announcing a lobster supper.
Seafood Festivals
Shediac, which bills itself as the Lobster Capital of the World, has held an annual Lobster Festival, featuring lobster-eating contests and lobster dinners, every July since 1949.
Plan your itinerary around the Atlantic Seafood Festival held in Moncton in August. The festival combines celebrity-chef demonstrations, wine and food tastings, and culinary competitions with musical entertainment. Competitors vie for the title of fastest oyster-shucker or top chef for the best seafood chowder.
The Prince Edward Island international Shellfish Festival in Charlottetown features three different oyster-shucking competitions pitting the world’s best shuckers against each other. The September event also includes championships for best potato seafood chowder and best cream chowder and best cream chowder, as well as shellfish cooking demonstrations presented by the culinary Institute of Canada.
When to Go: Fresh seafood is available year-round. Summer and fall-the seasons when most attractions are open-have the best weather.
Planning: Fly into the greater Moncton International Airport and rent a car. Stay at least a week to eat your fill of lobsters and oysters and visit landmark sights, such as New Brunswick’s Hopewell Rocks and Fundy National Park, and PEI’s Charlottetown and the house in Cavendish that inspired L.M. Montgomery’s Anne of Green Gables.
Websites www.tourismnewbrunswick.ca, www.peiplay.com, www.lobstertales.ca, www.lobstersuppers.com
