Tag Archives: lobster

Setting Day on Prince Edward Island Can Only Mean One Thing

Setting Day
Setting Day, French River, PEI

Setting Day on Prince Edward Island can only mean one thing…..it heralds the opening of the spring lobster fishery and a fresh feed of PEI lobster from the cold Atlantic waters will follow soon after!

Lobster in the Shell


lobster traps
Lobster Traps at French River, South Landing Wharf, PEI, Canada

Lobster fishers spend many weeks in advance of Setting Day preparing their lobster traps and fishing boats for the upcoming season.

Malpeque Harbour, PEI
Lobster Boats at Malpeque Harbour, PEI, Canada

As the time grows closer to Setting Day, visits to Island wharves are an interesting activity.  Boats, looking all spiffy, are in the water, and wharves are stacked high with traps just waiting to become the deep sea inns for lobster. This year, I visited six Island wharves in the two days leading up to Setting Day.

Lobster Fishing Boats at Malpeque Harbour, PEI, Canada
Lobster Fishing Boats at Malpeque Harbour, PEI, Canada

I like to visit wharves the eve of Setting Day. The boats are heavy laden with traps, fishers are checking and double-checking their gear, and the conversations are animated with excitement and anticipation of the upcoming lobster season.  There will be claims as to who owns the fastest boat, who will sail out first, and so on. The mood is jovial and a lot of good-natured banter can be heard.

Lobster Fishing
Lobster Boats Loaded with Traps for Setting Day, North Rustico, PEI, Canada


Lobster Traps
Fishermen at Malpeque Harbour Check Their Lobster Traps in Preparation for Setting Day
Lobster Traps
Double-checking the Lobster Traps, Malpeque Harbour, PEI

I’m not sure I could figure out the ropes of this business but they sure are colorful!

Colorful Ropes

So, too, are the many different colors of buoys.

Colorful Buoys
Lobster Traps
Traditional Lobster Traps

PEI has two lobster seasons. The first runs from May until the end of June and the second from August until October.  Some claim (and I agree) that the lobster that is caught in the early season is the most tasty and tender as it comes from the colder waters.

Lobster Boats
Lobster Boats, New London Harbour, PEI, Canada

On PEI, the spring fishery tends to get the most attention because these are the boats that are first out of the gate to open the fishery season. There is a lot of hype associated with Setting Day.

Lobster Fishing
Boats Loaded with Lobster Traps for Setting Day, North Rustico, PEI, Canada

North Rustico is one of the more colorful fishing ports and draws a lot of summer tourists who enjoy watching the activity of the fishing boats.

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada

Regardless whether one is directly involved in the fishery or not, Setting Day is a big deal for many Islanders. This is the day that fishers head out with their boats for the first time in the season to lay the traps to catch the lobsters.

Lobster Boat Loaded with Traps
Trap Setting Day

There are many wharves around the Island and the same common scene plays out – friends, neighbours, and family members get up long before daybreak and head to nearby wharves or beaches to watch the parade of boats as they head out with their loads of traps. It’s a sign of support to the fishers for the work they do.

Waiting for the Lobster Boats
Waiting for the Parade of Lobster Boats on Setting Day in French River, PEI, Canada

The last couple of years, I have headed to French River which is about 45 minutes from Charlottetown.  Boats are not permitted to leave the harbour until 6:00am but spectators need to be in place by about 5:40am as boats pull away from the wharves and get in to position for take-off and they lose no time when the clock strikes 6:00am. As one fisherman told me, come 6:00am, it’s “game on” and it’s very competitive as the boats charge out to sea to the cheers and delight of the bystanders! If you have never stood on a beach on PEI at sunrise and watched dozens of lobster boats heading out to work, you have missed a magical and moving experience.

Parade of Lobster Boats
Early Morning Gathering in French River, PEI, to Watch Parade of Lobster Boats on Setting Day

In 2017, when this article is being written, Setting Day was on Saturday, April 29th. Island lobster fishers don’t fish on Sundays so the first haul from the traps will be on Monday. With the exception of Sundays, fishers check their traps daily during lobster season.  Close to 1000 boats were expected to leave the wharves on Setting Day this year.

Parade of Lobster Boats Heading out to Sea
Heading out to Drop off the Lobster Traps on Setting Day
Lobster Fishing Boats
Heading Out With a Load of Lobster Traps, French River, PEI

A few years ago, I happened to be in North Lake, in the Islander’s eastern part of the province, mid-morning, as the lobster boats were coming back in with their daily catch. It’s a beehive of activity when they all arrive back in port with crates full of lobster!

Lobster Boat
Lobster Boat Loaded with the Day’s Catch, North Lake, PEI, Canada

North Lake is a large harbour and it’s really cool to watch the boats enter the port through this narrow entrance. Sometimes, it’s almost a traffic jam on the “North Lake Freeway” as the boats converge to come into the wharf with their catch.

Lobster Boat
Lobster Boat Arriving Back in Port with the Day’s Catch, North Lake, PEI, Canada

Heading for a “parking spot” to unload the catch.

Fishing Harbour
North Lake Harbour, PEI, Canada

Unloading the day’s catch.

Daily Catch
Unloading the Day’s Catch, North Lake, PEI, Canada

Here’s a look at what’s in those crates!

PEI Lobsters
Fresh Catch of the Day – PEI Lobsters

While there are many recipes that call for lobster as an ingredient, Islanders typically eat the steamed lobster straight from the shell for their first feed of the season.

Fresh PEI Lobster
Steamed Lobster in the Shell
Steamed Lobster
Lobster in the Shell
How to Eat Lobster, PEI Style
Cracking Open the Lobster

Served hot or cold, according to one’s preference, lobster is a divine treat when dipped in melted butter.  On PEI, lobster is most commonly served with potato salad, coleslaw, sometimes other kinds of salads and, of course, homemade rolls.

Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

You can find my recipe for potato salad here and for my pan rolls here.

Lobster Dinner
Traditional PEI Lobster Dinner

Once I have had that first feed of lobster, I am ready to use it as an ingredient in other dishes. One of my more popular recipes is the one for Lobster Cakes. You can access my recipe for these tasty savory cakes here.

Lobster Cakes
PEI Lobster Cakes

Another favorite recipe for using lobster is Lobster Newburg. It is lovely served in puff pastry shells.  And, of course, there is always the perennial favorite – Lobster Rolls! A couple of great places to get lobster rolls on PEI are Richard’s Seafood Eatery on the wharf in Covehead and at Dave’s Lobster in Charlottetown.

And the great lobster that we enjoy comes thanks to the fishers who head out, sometimes in rolling seas, to fish the lobster.

Lobster Fishing
Lobster Fishing in all weather on PEI

And, other times, the fishers get to see the most amazing sunrises!

Setting Day
Heading Out With a Load of Lobster Traps

Lobster fishing is a big part of the Island culture and way of life. The seafood sector is one of PEI’s main industries. PEI has some very picturesque harbours and wharves like French River seen in the photograph below. It is so popular with photographers that a lookout has been created so that people can safely pull off the road to photograph its beauty.

PEI Fishing Harbour
French River, PEI

As I finish this posting, the first catches of the season are in…..now, where is that lobster bib…….

Lobster Supper
A PEI Lobster Feed

Setting Day marks the beginning of the PEI lobster fishing season as fishers set their lobster traps in the water

Lobster Trap Setting Day on Prince Edward Island

PEI Fall Flavors Event: Le Festin acadien avec homard

September heralds the beginning of the annual PEI Fall Flavors Culinary Festival and what better way to start it off than with a feast featuring lobster and Acadian fare!  Le Festin acadien avec homard  event was held on September 2, 2016, in conjunction with the annual Evangeline Area Agricultural Exhibition and Acadian Festival in Abram-Village in the western part of Prince Edward Island.

The PEI Fall Flavors Culinary Festival features signature events hosted by celebrity chefs and the main events feature one or more of the Island’s locally-produced foods.  If you follow the links at the bottom of this posting, you will find stories and photos from past events that featured Island beef, lamb, lobster, potatoes, etc. I especially like the events that feature both regional fare and entertainment and “Le Festin acadien avec homard” scored high on both counts.  For visitors to PEI (and many do come in September especially for the Fall Flavors Culinary Festival), it’s an opportunity to learn about local culture and sample locally-produced foods.

PEI’s Acadian population in Abram-Village sure knows how to throw a good party with great food and lively entertainment.  A quartet of talented local musicians comprised of Louise Arsenault (fiddle), Hélène Bergeron (keyboard/guitar/stepdancer), Caroline Bernard (singer/keyboard/guitar), and Rémi Arsenault (bass) provided toe-tapping Acadian music throughout the evening.

PEI Musicians Performing at Le Festin acadien avec homard event, Abram-Village, PEI, 2016
Musicians Performing at “Le Festin acadien avec homard” Fall Flavors event, Abram-Village, PEI, 2016

The event was hosted by celebrity chef, Anna Olson, who is no stranger to the PEI Fall Flavors Culinary Festival as she and her husband, Michael, return to the Island annually to participate in the culinary events.

Chef Anna Olson
Chef Anna Olson at “Le Festin acadien avec homard” Fall Flavors Event, Abram-Village, PEI, 2016

Anna hosts three cooking programs on Food Network Canada:  “Bake with Anna Olson“, “Fresh with Anna Olson“, and “Sugar“. Ever the good sport, Anna was put through her paces before MC Georges Arsenault declared she had passed the test to be made an honorary Acadian.  She learned some French and she was taught some stepdancing moves!

Chef Anna Olson
Chef Anna Olson

Here was the menu for the dinner:

Menu for 2016 Le Festin acadien avec homard
Menu for 2016 Le Festin acadien avec homard

Upon arrival in the dining hall, guests were greeted with a complimentary glass of Benjamin Bridge’s Nova 7 wine.

Benjamin-Bridge Wine
Benjamin Bridge Wine

Benjamin Bridge Winery from Gaspereau Valley, Nova Scotia, was this year’s Festival Wine Sponsor as it was in 2015 when I discovered their delightful Nova 7 wine. The Nova 7 is a beautiful light-bodied  effervescent wine with a gorgeous pinkish color, and appealing aromatics with lovely floral and fruit notes. It’s a great wine for sipping or for pairing with a wide range of foods from seafood to spicy foods to desserts. It made a fine accompaniment to the foods served at this dinner.

Benjamin Bridge Wine
Benjamin Bridge Nova 7 Wine

Fresh steamed mussels were served as hors d’oeuvres. According to the Mussel Industry Council of PEI, the Island produces about 45 million pounds of mussels each year. This translates into approximately 80% of the entire mussel production in  Canada. In fact, fresh PEI mussels are shipped to the USA and as far away as Hong Kong, Japan, and Kuwait. It’s very common at PEI gatherings to serve steamed mussels.

PEI Mussels
Steamed PEI Mussels

The dinner was held in a large community hall and served, family style, at long tables.

PEI Fall Flavors Culinary Festival event
“Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival event 2016 in Abram-Vilage, PEI

Servers, in traditional Acadian attire, brought the prepared dishes to each table.

PEI Fall Flavors Culinary Festival
“Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival Event, Abram-Village, PEI, 2016

Guests then passed the dishes, from one to another, around the table, serving themselves.

Lobster Dinner
Serving lobster at “Le Festin acadien avec homard” in Abram-Village, PEI

The four-course dinner began with a bowl of Chicken Fricot, also known as chicken soup. This is a very popular Acadian dish.

Chicken Soup
Chicken Fricot, a popular Acadian soup

The Fricot contains very few ingredients and I believe it is the summer savory that gives this brothy soup its wonderful tasty flavor.  Made only with chicken, onion, potatoes, water, summer savory, salt, and pepper, it’s hard to believe just how tasty this soup really is! It was especially good with the French biscuits that were in baskets on the tables! French biscuits (Galettes blanches) are a cross between a yeast roll and a traditional tea biscuit.

French Biscuits

The second course consisted of two long-time Acadian favorites: Râpure and Acadian Meat Pie.

Acadian Meat Pie and Râpure
Acadian Meat Pie (left) and Râpure (right)

Both are made with simple easy-to-come-by ingredients.  The Râpure is made with pork and/or chicken, onions, potatoes (both mashed and raw grated), eggs, summer savory, coriander, salt and pepper.  The ingredients are mixed together, placed in a greased baking dish and baked in the oven.

Traditionally,  Acadian meat pie was made with pork. Today, however, it is common to have a mixture of meats in the pie – pork, beef, chicken, and/or hare, for example. Again, the ingredients for the pie filling are very basic – the meat, onion, summer savory, cloves, salt and pepper, and some flour for thickening.  The filling is encased in pie pastry and baked in the oven. Molasses is often served with the meat pie. Meat pies are common fare for Acadians on Christmas Eve although, on PEI, the pies are commonly now eaten throughout the year as well.

The third course was Island lobster in the shell served with homemade potato salad.

PEI Lobster

It’s very traditional on PEI to serve potato salad with lobster and this salad was a true old-fashioned homemade PEI potato salad full of flavor.

Potato Salad

And, for dessert, fresh blueberry pie made with in-season local berries.

Blueberry Pie

This was a fantastic evening of fabulous food and lively music. I thoroughly enjoyed this event and it was an opportunity for me to try some Acadian foods I had not had before.

Follow these links for other stories I have written on previous Fall Flavors Culinary Festival events:

PEI Shellfish Festival (2012)
Farm Day in the City (2012)
Savour Victoria (2012)
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)
The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)
Feast and Frolic Dinner (PEI Int’l Shellfish Festival) (2014)
Beef and Blues (2014)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)
Cooking with Chefs Anna & Michael Olson in Brudenell, PEI (2015)

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PEI Lobster served at “Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival

Lobster Cakes

Barbara's Lobster Cakes
Barbara’s Lobster Cakes

The opening of the spring lobster season on Prince Edward Island is always an event.  Fishing boats, laden with lobster traps like those in the photos below, depart wharves around the Island in the very early morning to set their traps, often going several miles out to sea.  This is called “setting day” and it is not uncommon for people in the local fishing communities to head to their local wharves to see the fishing boats off.  Setting day 2013 was yesterday, April 29th.  I didn’t make it to a wharf yesterday or today but I am sharing some photographs I took during fishing season 2012.

Lobster Fishing Boat Loaded for Traps to be Set on “Setting Day”, Victoria-by-the-Sea, PEI, May 6, 2012


Lobster Fishing Boats Loaded for Traps to be Set on “Setting Day”, Victoria-by-the-Sea, PEI, May 6, 2012


Lobster Fishing Boat Loaded for Traps to be Set on “Setting Day”, Victoria-by-the-Sea, PEI, May 6, 2012

Several communities also have church services known as the “Blessing of the Fleet” services on the Sunday before setting day.  These are sometimes held inside nearby local churches but, most frequently, they are held on the wharves of the fishing ports.

Today was the first day of the season that fishers could check their set traps and bring in their catches.  The photos below were taken at North Lake Harbour, PEI on June 1, 2012; however, the same scene would be playing out today at many harbours across PEI.

Lobster Fishing Boats Filled With Their Day's Catch Returning to Port at North Lake, PEI [June 1, 2012]
Lobster Fishing Boats Filled With Their Day’s Catch Returning to Port at North Lake, PEI [June 1, 2012]

Lobster Fishing Boats, North Lake, PEI [June 1, 2012]
Lobster Fishing Boats, North Lake, PEI [June 1, 2012]
Unloading the Day's Catch at North Lake Harbour [June 1, 2012]
Unloading the Day’s Catch at North Lake Harbour, PEI [June 1, 2012]
And, here are the “goods”!

"The Prized Cargo" - Fresh PEI Lobster
“The Prized Cargo” – Fresh PEI Lobster!

Boats at rest after their day’s work fetching the catch.

North Lake Harbour, PEI [June 1, 2012]
North Lake Harbour, PEI [June 1, 2012]
And, once they are cooked, look at the fabulous rich color of these freshly caught PEI lobsters!

Cooked Lobsters
Cooked Lobsters

Many Islanders will be dining on fresh lobster for supper this evening.  For many, it is a tradition to have fresh lobster on the first day of the catch.  This is one of the benefits of living on an Island – we have plenty of fresh seafood.  Many (including myself) will argue that lobster from the spring fishery is better than lobster fished later in the summer from waters that have warmed up over the season (even though lobster from the later catch is very good, too).  I don’t know why it is but lobster from the cold Atlantic water always does seem to taste better and I think even has a better texture meat.

I remember the first time I was on a Caribbean cruise many years ago, ordering lobster from the dinner menu.  My taste buds were salivating for what I knew to be lobster taste.  Oh my!  It didn’t taste like lobster at all as I know it.  That’s when I discovered the difference in taste of lobster that comes out of cold water and that out of very warm waters!  I never ordered lobster from a cruise ship menu again.  I wait for the good PEI lobster at home!  The ironic part of this is that I never liked lobster when I was growing up.  In fact, when the family would be chowing down on lobster, my mother always roasted me a chicken!  However, they convinced me to try a bite of it when I was probably about 18 years old and I’ve never looked back and have more than made up for it since!  I love lobster by itself and in just about any other recipe imaginable!

So, tonight, I am dining on Lobster Cakes to celebrate the opening of the 2013 PEI lobster fishery season and am sharing my recipe with you.

Barbara's Lobster Cakes

Barbara’s Lobster Cakes

2 cups warm mashed potatoes (about 2-3 medium-sized potatoes)

1 egg, beaten

1 tbsp tartar sauce

2 oz. grated cheddar cheese

¼ tsp dried dillweed

½ tsp parsley

Freshly ground pepper, to taste

1 small scallion (apx. 1 ½ tbsp)

2 tbsp celery, finely chopped

2 tbsp red pepper, finely chopped

7 – 8 oz. cooked lobster (fresh or frozen), cut into bite-sized chunks

½ – 1 cup bread crumbs


Apx. ¾ cup finely ground seasoned bread crumbs for dredging lobster patties

1 – 2 tbsp oil



Place warm mashed potatoes in large bowl.  Add beaten egg and mix well.  Add tartar sauce.

Stir in grated cheddar cheese.

Add dillweed, parsley, and pepper.  Stir in scallions, celery, and red pepper.

Lastly, add the lobster and mix well.  Add just enough of the first amount of bread crumbs so the mixture will hold together and can be formed into patties.


Using ¼ cup measuring cup, scoop up mixture and form into round patties.  In shallow bowl, place the seasoned bread crumbs.  Dredge each patty in the bread crumbs until completely covered on all sides.  Place on wax-paper lined baking sheet and chill for 1 hour to allow flavours to blend and for patties to become firm so they won’t break apart when sautéed.

Preheat oven to 375F.

Heat oil in non-stick skillet over medium-high heat.  When oil is hot, reduce heat to medium and sauté lobster cakes 2-3 minutes on each side, until golden brown.  Transfer browned cakes to greased baking sheet.  Bake in oven 6-7 minutes to finish the cooking process and allow cakes to become firm so they will hold together.

Serve lobster cakes, 2 per person, hot with citrus aioli or your favorite tartar sauce and a side of green salad.

Lobster Cakes with Citrus Aioli
Lobster Cakes with Citrus Aioli


These cakes freeze well, uncooked.  When ready to serve, simply remove cakes from freezer and thaw.  Sauté and bake as described above.

Yield:  Apx. 1 dozen cakes

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Mother’s Day Tea

Happy Mother’s Day to all mothers.  I hope you were wonderfully spoiled today.

There are so many ways to celebrate Mom on Mother’s Day.   Some years we have been travelling, other years we have gone to brunches at a favorite hotel restaurant, and other years we have stayed home and had our first lobster “feed” of the season (which is part of what we did this year, too).  However, I decided to host a Mother’s Day Tea this year, also.

I love afternoon teas – they harken back to the genteel days where life moved at a slower pace and times seemed gentler.  Hosting a tea is a wonderful, relaxing way to savour a light meal.  Afternoon teas need not be extravagant (although they are wonderful when they are!).  They can be very simple but, for Mother’s Day, the special day to celebrate mothers, it is nice to dress up the event.  Do set a lovely table complete with pristine linens and your finest china (we all know that tea, for some reason, always tastes best when served in a china cup, right?)

Of course, Mother’s Day in Canada, falling on the second Sunday in May, always coincides closely with the opening of the Spring lobster fishing season in Prince Edward Island.   The first traps were set on May 1st this year with the first catches being landed on the following day.  Many families celebrate Mother’s Day along with their first official “feed” of lobster of the season.  Many a lobster are cracked open and savoured on Mother’s Day weekend in PEI!

For my tea, I opted to make lobster the star attraction.  I made lobster sandwiches and also tried a new recipe for lobster salad in puff pastry from the Spring 2012 issue of Victoria Classic “Teatime Bliss“.  I was not disappointed.  The delicate, flaky pastries filled with lobster salad were a tasty savory addition to my tea.  For those not liking lobster, I included the quintessential cucumber sandwiches as well.

On the beverage front, I served Yellow Tail “Bubbles Rosé” followed, of course, with tea.  My tea offering was “Traditional Afternoon” from Williamson Tea.

For the Mother’s Day cake, I chose a traditional teatime cake – the Battenburg cake.  This is a sponge cake of two colors, assembled in checkerboard fashion, then covered in marzipan and iced with fondant icing.  This made a colorful finale to a wonderful afternoon tea.

Sweets included an assortment of tiny cookies, French Macaroons, coconut macaroons, squares, Scotch cakes, and lemon Madeleines.

I highly encourage afternoon tea any time of the year as a relaxing way to spend some quality time and have some great conversation with those who mean the most to you.  What a grand afternoon!


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