Prep 10 mins
Cook 0 mins
This is the story that I found in our local magazine ""Saltscapes" : "When travelling around Southwest Nova Scotia with a lobster fisherman for a guide, one learns about the family enterprise. Calvin d'Entremont's grandfather, father and three brother are fishermen. It's a major industry for the region - 25 percent of the world's lobster is caught there. On Dumping Day, the first day of the season, everyone gathers at 5:45am for the Blessing of the Fleet, and boats leave at 6:00am. This recipe is simple and delicious, served in a bowl or on toast."
- Sauté pieces of lobster in butter. When hot, add cream, salt and pepper to taste, and a dash of cayenne. (be careful not to let it boil). Adjust the cream as needed.