kilograms
average weight
Spend winter in deep waters and summer in shallow waters
types in Canada
years
sustainable age
History
Lobster is so synonymous with fine dining today that it's hard to believe this creature of the deep was once considered a poor man's food. In Canada there are two species of lobster: the Atlantic lobster with its large front claws, and the Pacific rock lobster, which have large antenna but no front claws at all. On the East Coast, lobster was once so abundant that it would be found washed up on beaches after a storm. While much less plentiful now, they are still deeply entrenched in Maritime culture.
Best sustainable option
Atlantic/American lobster from Atlantic Canada is considered sustainable. California spiny lobster caught along the coast of Southern California and Mexico is considered sustainable.
Atlantic lobster is available year-round, but peaks between April and June and in December.
Rock lobster is in season from October to mid-March.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
92,779 tonnes
were brought onshore in Canada in 2014.
Did you know?
The two large front claws of Atlantic lobsters each have a distinct purpose: one is for pinching while the other is for crushing. Spiny lobsters produce a rasping sound by producing frictional vibrations with their antennae in order to repel predators.
Taste/Texture
Dense somewhat sweet meat.
How to cook
The lobster should show signs of being alive. When handled, it will typically curl its tail or move its legs. The longer a lobster has been in a holding tank, the shorter its antennae will be
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How to cook
Meet Chef Spencer Watts
Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.
Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”
Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.
History
Lobster is so synonymous with fine dining today that it's hard to believe this creature of the deep was once considered a poor man's food. In Canada there are two species of lobster: the Atlantic lobster with its large front claws, and the Pacific rock lobster, which have large antenna but no front claws at all. On the East Coast, lobster was once so abundant that it would be found washed up on beaches after a storm. While much less plentiful now, they are still deeply entrenched in Maritime culture.
Best sustainable option
Atlantic/American lobster from Atlantic Canada is considered sustainable. California spiny lobster caught along the coast of Southern California and Mexico is considered sustainable.
Atlantic lobster is available year-round, but peaks between April and June and in December.
Rock lobster is in season from October to mid-March.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
92,779 tonnes
were brought onshore in Canada in 2014.
Did you know?
The two large front claws of Atlantic lobsters each have a distinct purpose: one is for pinching while the other is for crushing. Spiny lobsters produce a rasping sound by producing frictional vibrations with their antennae in order to repel predators.
Taste/Texture
Dense somewhat sweet meat.
How to cook
The lobster should show signs of being alive. When handled, it will typically curl its tail or move its legs. The longer a lobster has been in a holding tank, the shorter its antennae will be