Share a Nova Scotia Lobster today

Share a Nova Scotia Lobster today

Nothing brings people together like Nova Scotia lobster. 
Fresh, Canadian, unforgettable.

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A woman fills a pot with water at kitchen sink near a window.
 
COOKING NOVA SCOTIA LOBSTER IS EASIER THAN YOU THINK. 

How to cook Nova Scotia Lobster

  1. Fill a large stock pot halfway with water and bring it to a rolling boil.
  2. Add 1 cup of coarse salt — this gives the water the same saltiness as the ocean.
  3. Once it returns to a boil, carefully add 6 to 8 lobsters, one at a time.
  4. Set a timer for 15 minutes. That’s usually perfect for medium-sized lobsters.

    Tip: Always remove the rubber bands before cooking.
     
  5. To check if they’re done: gently tug on an antenna. If it pops off easily, they’re good to go. But trust your timer — it’s the most reliable method.
  6. Finally, don’t forget the butter. Start melting it just as the lobsters go in so it’s perfectly ready when they come out.
A man holds up two pieces of lobster, demonstrating how to eat them.
CRACK, TWIST, DIP, REPEAT.

How to eat Nova Scotia Lobster

  1. Twist the Tail. Hold the body in one hand, tail in the other, and twist. You might see green tomalley or red roe — both are edible, or easy to scrape off if not your thing.
  2. Remove the Claws. Twist the claws and knuckles away from the body. Watch for sharp edges on the knuckles.
  3. Crack the Tail. Squeeze the sides of the shell to crack it, then open it like a book and pull out the meat.
  4. Crack the Claws & Knuckles. Use a lobster cracker or sturdy knife. Bend the shell and pull the meat out — don’t miss the knuckles or tiny lower claws.
  5. Don’t Forget the Legs & Body. Use a fork or skewer to pull meat from the legs. Split the body open to find even more meat. Everything but what’s behind the eyes is fair game!