Canadian Lobster Festival

May-June: The "New Lobster" season in the Atlantic Canadian provinces

If lobster is traditionally present on our tables at the end of the year, it's actually more tasty between May and June. During those months, in the Atlantic Canadian provinces, just before its annual shedding their shell is the hardest and better filled with flesh. The flavour is also at its peak. In the Eastern provinces, the Canadians eat lobster all summer where it's simply boiled, served warm and whole with some melted butter.

The 17th Canadian Lobster Festival

In 1996, Mrs. Anne-Marie Veulemans from the restaurant François initiated the first Lobster Festival. The best fish restaurants of Brussels from the Fish Market instantly joined her initiative and together started the tradition of celebrating the arrival of the "new" lobsters from Canada with a gastronomic festival. The festival featured this culinary treat with preparations as varied as the participating chefs. Since three years and under the impetus of importer LobsterFish and the Canadian Embassy in Belgium, restaurants participating in the « Canadian Lobster Festival » are spread throughout Belgium. Each chef, with his/her own style and creativity, develops a menu that brings out the best of this king of crustaceans, be it as starter or as the main dish.

The Belgian fond of this Canadian ambassador

Lobster is the most exported Canadian sea product in the world (towards 55 countries). Which makes it a true Canadian ambassador. But Belgium is statistically the world's most important European importer of live Canadian lobsters with an annual importation of a million kilos. Of course, Belgium is also a turntable for import towards Holland and the North of France. Still, lets not doubt that Belgians know their flesh!