Big lobster, I'm talking about big lobster ~ ~ It should always be a delicious food in the restaurant, which makes people yearn for something a little unattainable. However, during these days of wandering around Prince Edward Island and New Brunswick, Canada, I was really "surprised" by these local lobsters: the lobsters here are delicious and delicious, and it coincides with the lobster season and the high-yield year, so the price is not outrageous. Therefore, it is no exaggeration to say that we have been cooking Canadian lobster for several days, and even a sandwich outside Subway has been made into lobster stuffing, which makes us amazed! If I like ~ ~ I can even have a lobster omelet in the morning-OMG. When I was leaving Canada, I swear what I was thinking was: I won't eat lobster for half a month. Hey, it's so ostentatious ~ ~ However, it's true. The jet lag and mood have not completely returned. I will summarize my trip to Canada in detail after sorting out the pictures. Let's first list the lobster home-cooked dishes we enjoyed during this trip, and see how often lobsters are eaten at the seaside in Canada ~ ~ ~ Lobster dinner, starting with lobster pasta-as reported in Weibo, this trip to Canada was somewhat unsatisfactory, and it took 36 sleepless hours to finally reach our destination: Prince Edward Island, Canada. The first meal after such a hard work is naturally a seafood dinner. From the huge ribbon of the first dish served, I knew that I would enjoy endless seafood delicious here. What I didn't expect was that even the big lobster could make us laugh our heads off ~ ~ The first meal of lobster was actually something-lobster spaghetti. But to my surprise, I can be inspired to go home and cook a lobster Zhajiang Noodles. Ha ha. But then, every time the lobster appeared, it was unstoppable. Boiled lobster, the most classic local way to eat-the first day of dinner, Canadian lobster appeared in a formal posture for the first time ~ ~ Canada's big lobster, in fact, is what we call Boston lobster, belonging to American lobster, which is huge, because the sea temperature around Canada is relatively low, so the lobster grows relatively slowly, so the meat quality will be slightly tighter and the taste will be sweet. Prince Edward Island, our first stop, is a province rich in seafood such as lobster in Canada ~ ~ Of course, the next province in New Brunswick also produced a large number of marine products, so we ate lobster and other seafood all the way. Therefore, local people naturally take lobster as their pride and specialty, and lobster is not a rare thing in the local area, so they can cook lobster at home. Therefore, the most classic way of lobster in the local area is to boil it, which I think is also the sweetest and freshest way to eat lobster in Canada. On this day's dinner, we happened to enjoy it in a famous local cooking school. The chef who cooks for us is naturally experienced. He chose the most classic local method for us, which can best reflect the delicious taste of Canadian lobster: the lobster is cooked with 3% salt water, and then served directly with roasted asparagus, so that we can experience the purest taste of Canadian lobster. However, the chef later said that in fact, the most perfect cooking is not just cooking, but also cooking should be naturally cooled and then stored in the refrigerator. When eating, take it out and return it to room temperature before enjoying it. That is the most delicious taste of lobster. However, there was no time to wait for the lobster to cool down and then refrigerate and enjoy it again. As soon as the lobster was out of the pot, we immediately ate it, hehe. But later, I really tried lobster cooked in this way, and it was really more gravy and sweeter meat. Lobster rolls, the usual attitude of lobsters-in fact, a lobster spaghetti and a lobster dinner on the first day have not made me realize the prosperity of local lobsters. But a casual lunch the next day really made me appreciate the special role of lobster in local life. Lunch on this day was enjoyed in the clubhouse of a golf course on Prince Edward Island. What the clubhouse restaurant provides at noon is basically a light meal, that is, fast food is served in a formal form, hehe. I thought it was just sandwiches and hamburgers, but I didn't want the local host to order such a lobster roll for us ~ ~ and there was so much lobster meat, which was really sincere. I was shocked when I ate it, but I didn't show my face: lobsters eat like this, gee. Hey, I thought it was enough not to treat the lobster as a lobster ~ ~ but I didn't want to, and there was a more eye-catching appearance of lobster ... Lobster steak, using lobster as a logo-perhaps for us, the most remarkable thing about lobster here is that it is a little ordinary because of its abundance. However, for local people, lobster is not surprising, but it is a symbol in local life and a LOGO in their memory, so that their lives can never be separated from the shadow of lobster. Therefore, when eating in the local area, the chef would actually serve such a dish that surprised us: a piece of lobster meat should also be carried on the steak. To tell the truth, as far as this dish is concerned, lobster and steak really have nothing to do with each other, and together, it will not make the food better. However, in this fashionable local restaurant, which is equivalent to a private club, the chef has worked so hard to create such a dish, which really makes me sigh that lobster has penetrated into the lives of local people and has become a LOGO, giving people here a profound lobster plot. No wonder, every day here, there is almost no lobster, and every dinner seems to be without lobster, because lobster is probably the pride of people here and a symbol of their friendship. Baked lobster in thick sauce is as classic as braised pork-almost all kinds of lobster dishes are available in the local menu. So I think, for local chefs, lobster is an indispensable selling dish and classic dish to them, just like braised pork to our chefs, which takes a lot of effort and depends on people's level. In the past few days, the chef who impressed me the most was a lovely woman ~ ~ I will introduce her lovely family hotel and restaurant in detail later. This French-descended female chef presented us with a lobster baked in thick sauce dotted with pine nuts in a very French way. It tasted a little thick and greasy, but it was visually stunning. It was the most beautiful lobster on our trip. Baked eggplant with lobster, the most nonsense appearance of lobster-and in a few days, lobster also made a nonsense appearance once: it was disguised as baked eggplant with lobster ~ ~ This dish basically sounds dizzy and a little too high-profile. However, the taste is really ordinary, and it is a waste of lobster ~ ~ Only then did I find that eggplant is actually a "layman" who likes the greasy meat, but it doesn't match the elegant seafood. Of course, the chef cooks this dish purely to please everyone: eggplant is the element of the most China home cooking. In contrast, the lobster is still boiled and chilled. After warming up, it is the sweetest to dip in the sauce. Besides, this sauce is a mayonnaise specially made by the chef with lobster oil, which has a unique flavor. Subway lobster sandwich, eating lobster so casually-and after the lobster roll in the golf course, what shocked me again was this subway lobster sandwich: ordinary bread slices with fresh lobster meat mixed with mayonnaise sauce sauce. Gee ~ ~ It turns out that lobster can be eaten so casually, and it tastes really good. For my shock, the locals did not agree: "Oh, this season, McDonald's should also sell lobster hamburgers ~ ~" Days ~ Like "Ma Xiao", it was a pleasure to watch the locals enjoy lobsters besides eating lobsters themselves. In ALMA, a small fishing village in New Brunswick, we saw that the local people enjoyed lobster as usual as home cooking. In a snack bar selling lobsters, you can buy live lobsters and take them back for cooking, or you can simply buy a lobster cooked in the store and sit on the roadside outside the store ~ ~ or, in fact, by the sea, just enjoying a huge lobster casually with a glass of beer-the scene is similar to that when we eat "hemp". Haha, I specially took such a group of photos: a beautiful woman bought a lobster in the store. The clerk gave her a newspaper-padded tray with lobsters and tools for eating lobsters. The beauty turned around and quickly "wiped out" a big lobster with friends outside the store. In ten minutes, the beauty sent the tray back, and only the lobster shell was left in the newspaper ~ ~ This is the lobster life of the local people ~ ~ Potato-skinned lobster, my favorite way to eat-but having said that, my favorite way to eat Canadian lobster is potato-skinned lobster ~ Cut the potatoes, put the lobster meat on the potatoes, sprinkle cheese on them and bake them in the oven, which is rich and delicious. This was eaten in a restaurant in ALMA fishing village, and it is also my favorite way to eat lobster at present. In addition, I also love the practice of putting lobster in seafood soup. These recipes may appear on my family's banquet menu in the future ~ ~ In short ~ ~ This is the main theme of my trip to Canada-I ate lobster like a home-cooked dish, which shocked my heart, my stomach and my vision ~ ~ Of course, in addition to lobster, there are also quiet scenery here ~ ~ which makes people calm and calm, and I can't help but slack off and lose morale. In this way, it was dull for a few days, and after returning to Beijing, everything was as usual ~ lively, lush and restless. However, I like this life:)