After snow crabs in April, it’s now time to shine the spotlight on Québec lobsters.
Recognized for its high-quality firm, dense flesh, Québec lobsters are the perfect seafood to add to your spring and summer menus.
How do you prepare them?
Nothing could be simpler! Québec lobsters, those tender white-fleshed crustaceans, can be eaten after being boiled in slightly salted water or grilled in the oven or on the barbecue:
– In the pot: 10 minutes/lb. in boiling water
– In the oven: boil for 10 minutes, then finish cooking in the oven for 8 minutes.
Let’s eat!
La Poissonnerie du Marché Atwater suggests this butter-poached lobster recipe. You could serve it on a bed of blanched spinach.
This renowned crustacean can also be appreciated cold. Try our lobster, citrus and smoked pepper mayonnaise, marinated tomatoes, and celeriac recipe. For a colourful plate, place a few small spoonfuls of leeks, add a few morsels of lobster, four or five tomatoes, a few cubes of celeriac and the mayo.
Looking for a side dish? Discover our recipe of the month, by the Cuisiner en Famille workshop: delicious fresh pasta with asparagus ribbons!
Where are they found?
Québec’s lobster fishing season begins at spring melt, near the beginning of May, for about 10 weeks. Lobsters are found on the rocky ocean floor near the Magdalene Islands and the Gaspé.
Find Québec lobster at all of our fishmongers:
– La Poissonnerie du Marché Atwater
– Aquamare (Marché Jean-Talon)
– Les Délices de la Mer (Marché Jean-Talon)
– Filets Express (Marché Maisonneuve)
And don’t forget! This month marks the return of fresh herbs and flowers! And it will soon be time for other new arrivals to your public markets: Québec asparagus, strawberries and rhubarb.
Enjoy the bounty of spring, and see you soon at your public markets!

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