I recently flew to Nova Scotia, Canada to participate in a photography workshop given by Bryan Peterson but, truth be told, I was eagerly awaiting the taste of lobster. The workshop was based in the Peggy’s Cove, known as the “heart” of Lobster Country.

I dug right in, having the delectable signature lobster club sandwich at the Finer Diner; I consumed a yummy lobster roll at Tea and Treasures. I supped some hearty seafood chowder containing chunks of lobster at the Mug and Anchor Pub in Mahone Bay.  But, when my group arrived at the Sou’ Wester Restaurant in Peggy’s Cove, we were too late. Seems the steamers had already been turned off for cleaning.

Not to be denied, on my last afternoon Barb, my photography buddy and I walked to a nearby spot. The little cottage sits right off the dock in Indian Harbour, where the fisherman bring their catch. Ryer Lobsters, Ltd. is a local establishment specializing in fresh lobsters.

The restaurant consists of nothing more than outdoor picnic tables but the atmosphere is honest, pure relaxed Maritime heaven. Barb and I each ordered a one and a quarter pounder and were delighted at the price- only $9.00.  Imagine that? Barb also ordered a half dozen oysters.

When our cooked crustaceans arrived on paper plates, we practiced out photography skills, proudly snapping pictures and then tore into the delicacies. No disappointment here; this was steamed seafood at its freshest and finest. Absolutely sensational, succulent and sinful. Dipping a morsel into melted butter just made each mouthful slip down more smoothly and taste more decadent.

Our lobster lunch was exactly what I had dreamed of and, in fact, Barb was so high, she ordered a second!

If you get to Peggy’s Cove, be sure and stop at Ryer Lobsters: one of Nova Scotia’s roadside delights – 8494 Peggy’s Cove Road.

The lobster roll is Nova Scotia‘s  fast food.  Here is recipe provided by: Taste of Nova Scotia. I chose this simple recipe for those of us who don’t live in the Province. It’s made with frozen meat.

Lobster Roll

Ingredients

• 2 cups or one 11-oz tin frozen lobster meat
• 1/2-3/4 cup mayonnaise
• 2 tsp. lemon juice
• 3 Tbsp diced celery
• 2 Tbsp minced onion (optional)

Directions

1. Thaw and drain lobster meat.
2. Chop into bite size pieces.
3. In a small mixing bowl combine mayonnaise with lemon juice, celery and onion.
4. Add to lobster and mix well.
5. Spread the lobster salad on your favorite bread, croissant or use as a pita bread filling. 

Makes 4 to 6 servings