Tag Archives: lobster fishing

Cooking Classes at The Table Culinary Studio in PEI

"Bounty of the Sea" Cooking Class at The Table Culinary Studio in New London, PEI
“Bounty of the Sea” Cooking Class at The Table Culinary Studio in New London, PEI

Tucked away on the Graham’s Road (Route 8), in the picturesque rural community of New London, Prince Edward Island, you will find The Table Culinary Studio that offers short (between 3.5 and 4.5 hours) cooking classes that focus primarily on cooking with fresh, local Island foods.  This experience is a great way to learn about the Island food culture.

The Gently Rolling Hills of New London, PEI
The Gently Rolling Hills of New London, PEI

The rural setting is quintessential PEI. Fields in shades of green contrasted with the Island’s iconic red soil take visitors to the heart of some of the Island’s most fertile farm land.

Field of Potatoes in PEI's Red Soil
Field of Potatoes in PEI’s Red Soil

Just down the road is New London Harbour, home to a small lobster fishing fleet and the grounds for other seafood like oysters, quahogs, and mussels.  Not far away, quality food can be sourced from dairy and beef farms, organic farmers, beekeepers, cheesemakers, and garlic growers. Could there be a more authentic location for a PEI culinary studio!

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

While it is no secret that PEI has lovely scenery to enjoy, spectacular beaches and golf courses, and many attractions to keep visitors busy exploring our Island, many come to the Island knowing that PEI offers great food from the land and sea.

Cavendish Beach, PEI
Cavendish Beach, PEI

Our potatoes, oysters, mussels, and lobster, in particular, are shipped all over the world and these Island products are well known, respected, and sought after for their high quality.

PEI Potatoes
PEI Potatoes

So, what better way to experience the Island foods first hand than to take a short cooking class to learn more about them and how they can be prepared.

The Table Culinary Studio (formerly Annie’s Table) has been in operation since 2012, offering an array of short cooking classes on a myriad of topics.  Under new ownership in 2016, The Table, with owner/chef Derrick Hoare at the helm, continues with the tradition of engaging culinary aficionados in ways to prepare local Island foods such as lobster, oysters, mussels, scallops, beef, cheese, and so forth.  The focus is very much on using fresh local ingredients that are in season and, by extension, acquainting participants with the rich Island food culture.

The Table offers a number of hands-on cooking classes that include (at the time of writing) Bounty of the Sea, Black Gold (cured garlic), Farm to Table, Marilla’s Table, Hive to Table, Let Them Eat Beef, Oyster Obsession, Say Cheese, Vivacious Vegan, Applelicious, Artisan Bread, Gluten Free Gourmet, and Helping Hands.  The Table operates seasonally from May to October to coincide with the Island’s tourism season.  Several of the cooking classes involve field trips to farms and other local food producers to see, first-hand, how food is grown or produced and to pick up some local ingredients to bring back to The Table to be used in the class that follows.  This form of experiential tourism provides the opportunity for the learners to create wonderful memories of their vacation time in PEI, connect directly with PEI food producers, and to learn more about the Island’s food culture and the role that farming, fishing, and other food production play in the Island’s economy and way of life.

I recently participated in the “Bounty of the Sea” cooking class at The Table which is located within walking distance to the house in which famed Island authoress Lucy Maud Montgomery was born and not far by vehicle to the resort municipality of Cavendish.

Birthplace of authoress Lucy Maud Montgomery, New London, PEI
Birthplace of authoress Lucy Maud Montgomery, New London, PEI

But, before I take you on the adventure with me, here is a brief description of the venue and what a cooking class is like at The Table.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

What makes this culinary studio unique is its venue.  It is located in a small white repurposed country church, very typical of so many seen in several Island communities.  Inside the church, the pews have been removed and, in their place, is a large harvest table where, in a few hours time, class participants will gather to enjoy the lavish spread of the morning’s cooking. The church’s altar has been elevated to a loft setting and the building is tastefully furnished.

Students Gather at the Harvest Table Following a Cooking Class at The Table Culinary Studio in New London, PEI
Students Gather at the Harvest Table Following a Cooking Class at The Table Culinary Studio in New London, PEI

The original altar and choir loft locations have been transformed into an open teaching kitchen.

The Kitchen at The Table Culinary Studio, New London, PEI
The Kitchen at The Table Culinary Studio, New London, PEI

Class size is small and intimate – only a maximum of 10 participants per cooking class.  This ensures that each person has a front row view as the culinary team teaches the cooking or baking techniques in the open-style kitchen. It also allows for participants to be actively engaged and participating in the cooking or baking activities.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

The culinary team consists of owner/chef Derrick Hoare, Executive Chef Michael Bradley, and Events Coordinator Christine Morgan. The atmosphere is unhurried and very sociable. Strangers become friends over the commonality of food. With a growing hunger for knowledge about where one’s food comes from and how it is grown, produced, or harvested, cooking classes appeal to most age demographics and skill levels. No need to worry if you are not an experienced or accomplished cook – the classes offer something for everyone, including a scrumptious meal after the class in the beautifully appointed old country church.

So, now on to my adventure as a participant in The Table’s “Bounty of the Sea” cooking class.  After morning coffee upon arrival, everyone got suited up with their aprons and side towels.

At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

The class began with Chef Derrick giving a brief talk on lobster fishing on PEI, recounting his own experiences going out on a fishing boat to learn, first-hand, about lobster fishing on the Island.  Chef Michael then gave a short biology lesson on how to identify the gender of a lobster.

Executive Chef Michael Bradley at The Table Culinary Studio in New London, PEI
Executive Chef Michael Bradley at The Table Culinary Studio in New London, PEI

It’s a good thing those lobsters were banded because, if you find yourself in the unfortunate situation of having a finger caught in the claws of one, you are likely to end up with a broken finger – they’re strong!

Lobsters
Fiesty Lobsters

Everyone was given a lobster and instructed on how to carefully de-band them before placing them in hot water to be cooked.

Chef Derrick kept a watchful eye on the lobsters so they were removed from the pot at just the right time.

Derrick Hoare, Owner/Chef at The Table Culinary Studio in New London, PEI
Derrick Hoare, Owner/Chef at The Table Culinary Studio in New London, PEI

Next came the lesson on how to crack open a lobster.

Cooked Lobster
Cooked Lobster

Chef Michael capably gave instructions as each student cracked open a lobster to reveal the succulent meat inside.

Meat from the Lobster
Meat from the Lobster

Yes, a basic table knife will do the trick!

Cracking Open Lobsters
Cracking Open Lobsters

Having never made homemade pasta before, I was particularly interested in the procedure.

Making Homemade Pasta at The Table Culinary Studio in New London, PEI
Making Homemade Pasta at The Table Culinary Studio in New London, PEI

The Table is very accommodating to class participants who have dietary restrictions.  On this day, there were two participants who were gluten-intolerant so a separate station on an adjacent workspace was set up for them to make the gluten-free pasta and Chef Michael alternated between the two groups giving information and instruction on pasta making.

Making Gluten-Free Pasta at The Table Culinary Studio in New London, PEI
Making Gluten-Free Pasta at The Table Culinary Studio in New London, PEI

Black garlic from nearby Eureka Garlic, not far from Kensington, was used in the pasta to give a unique flavour.  If you have never tasted black garlic, it’s not nearly as garlicky as you might think – I personally think it tastes like a cross between a fig and a prune.  You can check out my story here on Eureka Garlic. The chopped black garlic was kneaded into the pasta dough.

Black Garlic from Eureka Garlic near Kensington, PEI
Black Garlic from Eureka Garlic near Kensington, PEI

 

The pasta dough was cut and gathered into circles ready to be dropped into the cooking pot.

Cutting the Pasta Dough
Cutting the Pasta Dough
Homemade Pasta Ready for Cooking
Homemade Pasta Ready for Cooking

With the pasta made, we took a brief break from the food prep to listen to Christine explain how mussels are grown and harvested on PEI.

Christine Morgan Explains How PEI Mussels are Grown and Harvested
Christine Morgan Explains How PEI Mussels are Grown and Harvested

PEI mussels are world famous and they are shipped all over the world.   Mussels are a common food to serve at many events, year-round, on PEI. They are easy to prepare and ever-so-tasty dipped in melted butter!

Steamed PEI Mussels at The Table Culinary Studio in New London, PEI
Christine Morgan Serves Up Steamed PEI Mussels at The Table Culinary Studio in New London, PEI

Chef Michael then guided the group in making Lobster Bisque.  Once the Mirepoix started cooking, you can only imagine how tantalizing the scent was as it wafted through the old church building.

Stirring the Mirepoix for the Lobster Bisque at The Table Culinary Studio, New London, PEI
Stirring the Mirepoix for the Lobster Bisque at The Table Culinary Studio, New London, PEI

Ohhhh, that lobster is going to make a dandy lunch – can’t you just taste it!

Lobster Bisque in the Making at The Table Culinary Studio, New London, PEI
Lobster Bisque in the Making at The Table Culinary Studio, New London, PEI

The third seafood that we learned to cook was scallops, those tasty little morsels!

Cooking Scallops at The Table Culinary Studio in New London, PEI
Cooking Scallops at The Table Culinary Studio in New London, PEI

The morning went super fast and, before we knew it, it was time for lunch to be served by the culinary team.

Chef Michael Bradley of The Table Culinary Studio Preparing the Lobster Bisque for Serving
Chef Michael Bradley of The Table Culinary Studio Preparing the Bowls of Lobster Bisque for Serving

The table was beautifully set (those of you who follow my food blog regularly know how I love well-set tables).  The napkin at each place setting had either a small lobster trap or lobster napkin ring.

Place Setting at The Table Culinary Studio, New London, PEI
Place Setting at The Table Culinary Studio, New London, PEI

These napkin rings tied in well with the theme of the morning’s class – “Bounty of the Sea”.

Place Setting at The Table Culinary Studio, New London, PEI
Place Setting at The Table Culinary Studio, New London, PEI

How inviting does this look! Wouldn’t you love to sit in at this table!

At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

Fresh homemade sourdough bread was on the table.

Homemade Sourdough Bread
Homemade Sourdough Bread

The landing at the top of the spiral staircase in the church provided a great vantage point for photography.

Spiral Staircase at The Table Culinary Studio, New London, PEI
Spiral Staircase at The Table Culinary Studio, New London, PEI

The group assembled at the big harvest table which is the focal point in the middle of the studio. This 12’ table was hand-crafted from old attic boards extracted from the house which The Table’s former owner restored just up the road at New London corner.

Class Lunch at The Table Culinary Studio in New London, PEI
Class Lunch at The Table Culinary Studio in New London, PEI

How great does this lobster bisque look with that succulent lobster claw!  It tasted even better!

Lobster Bisque
Lobster Bisque

We were very anxious to taste the homemade pasta and it did not disappoint! The pasta in the photo below is gluten-free.

Homemade Pasta Topped with Lobster and Scallops at The Table Culinary Studio in New London, PEI
Homemade Pasta Topped with Lobster and Scallops at The Table Culinary Studio in New London, PEI

This was accompanied by big bowls of PEI mussels with squeaky cheese topping melting down through the mussels.  If you are a mussel lover, these are hard to resist!

PEI Mussels with Butter at The Table Culinary Studio in New London, PEI
PEI Mussels with Butter at The Table Culinary Studio in New London, PEI

And as if we weren’t stuffed enough, out came dessert. The dessert in the photo below is a chocolate beet cake.

Chocolate Beet Cake at The Table Culinary Studio, New London, PEI
Chocolate Beet Cake at The Table Culinary Studio, New London, PEI

And, for the gluten-free dessert, it was a deconstructed blueberry pie which I can attest was simply yummy!

Gluten-free Deconstructed Blueberry Pie - The Table Culinary Studio, New London, PEI
Gluten-free Deconstructed Blueberry Pie – The Table Culinary Studio, New London, PEI

The Table is set with the right ingredients – small class size, fresh local Island foods, quality instruction, hands-on cooking, a shared meal, and a charming venue with a history of its own.  If you are looking for an authentic and affordable cooking experience to allow you to more deeply engage with the local food scene and pick up some cooking tips and skills, check out course offerings at The Table.  With the short half-day classes, visitors can have the best of both worlds – a cooking experience to learn more about local PEI foods in the morning followed by a delicious lunch and then the rest of the day free to explore other Island adventures and sights. For more information on cooking classes and prices, visit The Table Culinary Studio website at: http://www.thetablepei.ca/classes

The Table also offers fine dining in the evening (reservations required).  Click here to read my recent story on The Table’s North Shore Surf and Turf Dinner.

Pin Me To Pinterest!

Cooking Classes in PEI
Cooking Classes at The Table Culinary Studio in PEI
Cooking Classes in PEI
Cooking Classes at The Table Culinary Studio in New London, PEI
Cooking Classes in Prince Edward Island
Cooking Class at The Table Culinary Studio in New London, PEI

Connect with My Island Bistro Kitchen through the following social media channels:

Facebook – “My Island Bistro Kitchen”
Twitter – “PEIBistro”
Instagram – “peibistro”

 

 

My thanks to The Table Culinary Studio for the opportunity to experience their “Bounty of the Sea” cooking class and for the fine hospitality. My participation in the class was complimentary for the purpose of conducting a review of the “Bounty of the Sea” cooking class. However, this in no way influenced my opinions of the class experience. All opinions expressed in this review are purely my own.

Lobster and Asparagus Crepes

Seafood Crepes
Asparagus and Lobster Crepes

Springtime in Prince Edward Island on Canada’s east coast means it’s lobster season so it’s a great time to make these delectable lobster and asparagus crepes that combine two of the season’s special treats!

The lobster fishery is a significant industry on the Island and, according to the Fisheries and Oceans Canada website, “lobster is Canada’s most valuable seafood export and an iconic Canadian species exported around the world.” (http://www.dfo-mpo.gc.ca/fm-gp/sustainable-durable/fisheries-peches/lobster-homard-eng.htm).

Fresh PEI Lobster
Steamed Lobster in the Shell

The opening of the spring lobster season is a huge deal in PEI. On opening day — the day when fishers head out to sea with boats laden with traps — hundreds of Islanders gather at fishing ports around the province to see the fishers off. Naturally, mouths are watering for the first taste of lobster from the cold Atlantic waters, a taste that is usually satisfied a day or two after traps are set and the “first haul” of lobsters is brought ashore.

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada
Parade of Lobster Boats
Early Morning Gathering in French River, PEI, to Watch Parade of Lobster Boats on Setting Day

These are so worth the wait!

PEI Lobsters
Fresh Catch of the Day – PEI Lobsters

While I adore lobster straight out of the shell and served with homemade potato salad, I like creating recipes incorporating this tasty seafood as an ingredient.  Asparagus is the first vegetable of springtime on PEI and, for the crepes I am featuring in this posting, I am using asparagus as a complimentary ingredient to the lobster. The earthy undertones of the asparagus pair particularly well with lobster, especially when some mushrooms and a rich cheese sauce are added. Choose small mushrooms, either white button or the cremini variety, for this recipe.

For the filled crepe recipe, try to choose the freshest available  asparagus spears that are a uniform size. I tend to choose medium-sized spears. I find that spears that are pencil thin tend to cook up too quickly and become somewhat limp. Thick spears tend to have less flavor because they have gotten too old before they have been harvested. They may also have a somewhat unpleasant woody texture. The key thing to remember about steaming the asparagus is not to overcook it because it will go limp and loose its vibrant green color.

Fresh Asparagus

The crepes for this recipe may be made ahead (by a few hours or even a day or two) and stored between layers of plastic wrap in a tightly sealed bag in the refrigerator. Following the steps I have laid out for this recipe will help organize the process of preparing the filling and steaming the asparagus so that everything is timed to be ready at the same time for the crepe assembly.

I am quite lucky here on the Island as my local fish market, MR Seafoods,  in Charlottetown sells lobster already out of the shell which means they have done the work of removing the meat from the shell and then disposing of the shells. I find this is a quick and convenient way for me to get lobster meat for a recipe.

These crepes can be baked in au gratin dishes, a 7″x11″ baking pan or on a parchment-lined baking sheet which is the way the ones in the photos in this posting were baked. I wanted to ensure that the asparagus would remain intact and clearly visible when the crepes were plated so, by baking them on a rimmed cookie sheet, nothing disturbed the asparagus which could have happened if they were scrunched into a tight baking dish such as an au gratin.

Seafood Crepes
Lobster and Asparagus Crepes

As always, I recommend reading the recipe through a couple of times to ensure a good understanding of the method of preparation and that all the ingredients and cooking utensils and cookware needed to prepare the dish are available.

[Printable recipe follows at end of posting]

Lobster and Asparagus Crepes

Ingredients:

Crepes:
2 large eggs
1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
1/8 tsp salt
1 cup whole milk
2 tbsp melted butter

Sauce:
¼ cup butter
1 shallot, finely minced (about 1 tbsp)
¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
½ tsp granulated garlic
¼ tsp dried dill
1/8 tsp paprika
1/8 tsp nutmeg
1 cup chicken or vegetable stock
1 cup whole milk or half-and-half
2 extra-large egg yolks, lightly broken up with a fork
2 tbsp dry white wine or cooking sherry
1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)
Salt and pepper, to taste

Filling:
2-3 teaspoons butter
1 cup mushrooms, thinly sliced

8 oz cooked lobster meat, cut into small chunks
40 asparagus spears

Garnish:
3-4 green onions (white and light green parts only) and/or fresh herbs for garnish (optional)

Method:

Step 1 – Make the crepes.  In large measuring cup or bowl and using an immersion blender, beat the eggs lightly.  Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk).  Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth.  Cover with plastic wrap and refrigerate batter for 1 hour.

Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe with the tip of a fork and grab the crepe with fingers and flip it over.  Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.

Step 2 – Make the sauce.  In medium-sized saucepan, melt the butter over medium heat.  Sauté the shallot until softened and transparent. In small bowl, whisk the flour, granulated garlic, dill, paprika, and nutmeg together. Stir flour mixture into the butter and shallot and cook until frothy.  Whisk in the chicken (or vegetable stock) and milk (or half-and-half).  Cook sauce, until mixture is smooth and heated (but not boiling) and is starting to thicken, stirring constantly to prevent scorching.  Stir 2-3 tablespoons of the hot mixture into the egg yolks then pour egg mixture into the sauce.  Cook over medium-low heat, stirring constantly until mixture is thickened.  Stir in white wine or cooking sherry.  Add the cheese mixture.  Continue to cook over low heat, stirring until mixture is smooth and cheese is melted.  Season with salt and pepper to taste. Remove approximately 3/4 cup of the sauce and set aside.

Step 3 – Make the filling.  Preheat oven to 350°F.  In medium-sized skillet, melt 2-3 teaspoons of butter over medium heat.  Add the mushrooms and sauté for 3-5 minutes, stirring frequently to prevent mushrooms from scorching.  While mushrooms are sautéing, steam the asparagus in a tall pot with a small amount of boiling water for approximately 2 minutes. Drain and immediately transfer the asparagus to a bowl of ice cold water to stop the cooking process. Swish the asparagus in the cold water for just a few seconds then drain in a colander. This will also help keep the asparagus its vibrant green color. Remove mushrooms from heat and combine with the lobster meat.  Add the reserved ¾ cup of sauce and stir gently to coat mushrooms and lobster meat.

Step 4: Assemble the crepes.  Line 9”x13” rimmed baking sheet with parchment paper.  Lay out 8 crepes on work surface.  Place 5 asparagus spears in the centre of each crepe, extending the asparagus tips by about ½” beyond the edge of the crepe.  Divide the lobster and mushroom filling mixture between the 8 crepes by placing filling down the center line of each crepe on top of the asparagus.  Gently fold crepe over filling, first one side and then overlapping the opposite side over the first. Using large pastry scraper or flat spatula, carefully transfer each crepe to the prepared baking sheet. Pour the remaining sauce over crepes to cover, leaving both ends of the crepes uncovered. Alternatively, the crepes may be baked in either 4 individual greased au gratin dishes or one oblong 7”x11” baking pan.  However, baking the crepes on a baking sheet allows the asparagus tips to stay perfectly intact and attractively visible when plated.

Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped green onions and/or chopped fresh herbs such as parsley or chives.

Serving Suggestion: Serve with favorite green salad.

Yield:  4 servings, 2 crepes each

Lobster and Asparagus Crepes

Yield: 4 servings

Serving Size: 2 crepes per serving

Delectable crepes filled with fresh asparagus, succulent chunks of lobster, and sautéed mushrooms in a rich cheese sauce.

Ingredients

  • Crepes:
  • 2 large eggs
  • 1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
  • 1/8 tsp salt
  • 1 cup whole milk
  • 2 tbsp melted butter
  • Sauce:
  • ¼ cup butter
  • 1 shallot, finely minced (about 1 tbsp)
  • ¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
  • ½ tsp granulated garlic
  • ¼ tsp dried dill
  • 1/8 tsp paprika
  • 1/8 tsp nutmeg
  • 1 cup chicken or vegetable stock
  • 1 cup whole milk or half-and-half
  • 2 extra-large egg yolks, lightly broken up with a fork
  • 2 tbsp dry white wine or cooking sherry
  • 1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)
  • Salt and pepper, to taste
  • Filling:
  • 2-3 teaspoons butter
  • 1 cup mushrooms, thinly sliced
  • 8 oz cooked lobster meat, cut into small chunks
  • 40 asparagus spears
  • Garnish:
  • 3-4 green onions (white and light green parts only) and/or fresh herbs for garnish (optional)

Instructions

  1. Step 1 - Make the crepes. In large measuring cup or bowl and using an immersion blender, beat the eggs lightly. Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk). Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth. Cover with plastic wrap and refrigerate batter for 1 hour.
  2. Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe with the tip of a fork and grab the crepe with fingers and flip it over. Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.
  3. Step 2 - Make the sauce. In medium-sized saucepan, melt the butter over medium heat. Sauté the shallot until softened and transparent. In small bowl, whisk the flour, granulated garlic, dill, paprika, and nutmeg together. Stir flour mixture into the butter and shallot and cook until frothy. Whisk in the chicken (or vegetable stock) and milk (or half-and-half). Cook sauce, until mixture is smooth and heated (but not boiling), and is starting to thicken, stirring constantly to prevent scorching. Stir 2-3 tablespoons of the hot mixture into the egg yolks then pour egg mixture into the sauce. Cook over medium-low heat, stirring constantly until mixture is thickened. Stir in white wine or cooking sherry. Add the cheese mixture. Continue to cook over low heat, stirring until mixture is smooth and cheese is melted. Season with salt and pepper to taste. Remove approximately 3/4 cup of the sauce and set aside.
  4. Step 3 - Make the filling. Preheat oven to 350°F. In medium-sized skillet, melt 2-3 teaspoons of butter over medium heat. Add the mushrooms and sauté for 3-5 minutes, stirring frequently to prevent mushrooms from scorching. While mushrooms are sautéing, steam the asparagus in a tall pot with a small amount of boiling water for approximately 2 minutes. Drain and immediately transfer the asparagus to a bowl of ice cold water to stop the cooking process. Swish the asparagus in the cold water for just a few seconds then drain in a colander. This will also help keep the asparagus its vibrant green color. Remove mushrooms from heat and combine with the lobster meat. Add the reserved ¾ cup of sauce and stir gently to coat mushrooms and lobster meat.
  5. Step 4: Assemble the crepes. Line 9”x13” rimmed baking sheet with parchment paper. Lay out 8 crepes on work surface. Place 5 asparagus spears in the centre of each crepe, extending the asparagus tips by about ½” beyond the edge of the crepe. Divide the lobster and mushroom filling mixture between the 8 crepes by placing filling down the center line of each crepe on top of the asparagus. Gently fold crepe over filling, first one side and then overlapping the opposite side over the first. Using large pastry scraper or flat spatula, carefully transfer each crepe to the prepared baking sheet. Pour the remaining sauce over crepes to cover, leaving both ends of the crepes uncovered. Alternatively, the crepes may be baked in either 4 individual greased au gratin dishes or one oblong 7”x11” baking pan. However, baking the crepes on a baking sheet allows the asparagus tips to stay perfectly intact and attractively visible when plated.
  6. Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped green onions and/or chopped fresh herbs such as parsley or chives.

Notes

Serving Suggestion: Serve with favorite green salad

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://myislandbistrokitchen.com/2017/06/05/lobster-and-asparagus-crepes/

Seafood Crepes
Lobster and Asparagus Crepes
Seafood Crepes

Lobster and Asparagus Crepes

Pin Me to Pinterest!

Lobster and Asparagus Crepes
Lobster and Asparagus Crepes

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
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!

Ropes
Colorful Ropes

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

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 Island’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.

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

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

 

Method:

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

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Pin Me To Pinterest!

Lobster Cakes
Lobster Cakes