It’s Lobster Time!

After April's snow crab, it's now Quebec lobster's turn to be featured this month! Treat yourself to a lobster feast!

Renowned for its firm, dense meat, Quebec lobster is a must-have shellfish to add to your spring and summer meals.

How do you prepare it?

Nothing could be simpler! Quebec lobster, a crustacean with tender white meat, is best enjoyed after boiling in lightly salted water or grilling in the oven or on the BBQ:

• Cooking: 10 minutes per pound in boiling water
• Oven: boil before 10 minutes, then finish cooking in the oven for 8 minutes.

Time to eat!

Poissonnerie du Marché Atwater has a recipe for lobster poached in butter. Serve it on a bed of blanched spinach, for example. This renowned crustacean can also be enjoyed cold!

Try our recipe for lobster with citrus and smoked chilli mayo, marinated tomatoes and kohlrabi. For a colourful plate, place a few spoonfuls of leeks on top, add a few pieces of lobster, 4 or 5 tomatoes, a few cubes of kohlrabi and the mayo. Looking for a side dish? Check out our recipe of the month, from the Cuisiner en Famille workshop: delicious fresh pasta with asparagus ribbons!

Where can you find it?

The Quebec lobster fishing season begins as soon as the ice melts, around the beginning of May, and lasts for around ten weeks. It is found on rocky bottoms near the Magdalen Islands and the Gaspé Peninsula. Find Quebec lobster at all our fishmongers:

• La Poissonnerie du Marché Atwater
• Aqua Mare (Jean-Talon Market)
• Les Délices de la Mer (Jean-Talon Market)
• Poissonnerie La Mer (Maisonneuve Market)

Don't forget! This month is also herb and flower time! And we've got more coming soon to your farmers' markets: Quebec asparagus, Quebec strawberries and rhubarb. In the meantime, enjoy your lobster feast.

Enjoy, and see you soon at your Montreal's Public Markets!