I’ve been to Nova Scotia three times, and each visit gets better than the last. It’s a Canadian province on the east side of Maine, and the name means New Scotland. I fly into the capital city of Halifax and find mystical greenery and shimmering blue lakes all around. The people are friendly, the towns are clean, and visitors and residents find a diverse range of options and adventures.
One of the best things about going to Nova Scotia is the food, especially the lobster. On my latest trip I discovered that Nova Scotia is the largest exporter of lobsters and blueberries.
When in Canada, eat Canadian – right? So, many mornings I started my day with fresh blueberry pancakes topped with real maple syrup.
Seafood chowder became a lunch favorite and I some of the finest came from the Liscombe Lodge and Bistro East in Annapolis Royal. Temperatures in Nova Scotia run cooler than Florida, so I let every spoonful warm my body and soul. But, no wonder it’s so filling, the recipe calls for heavy whipping cream, 2% milk, and butter.
Lobster rolls rank high as another lunch treat and only one word is needed to describe them: YUM. No work involved, just lovely, large chunks of the cold-water crustacean with a light touch of mayo on a home baked roll.
The best meal, however, remains fresh, pipping-hot lobster pulled out of a large pot. When cooking, begin with one quart of water per pound and one tablespoon of salt if not using seawater. Figure on boiling 12 minutes per pound, but don’t count on it. Pull one of the antennae: if it comes out easily, lobster’s done. If not, keep boiling and steaming.
Remove from the pot and let your lobster cool a bit. Then twist or cut off the claws, crack with a nutcracker. Toss the body. Take the tail in hand, stretch and squeeze it then twist the meat out. Don’t forget the meat inside the tail fan. Dip the pieces in melted butter and enjoy the luscious sweet taste.
My dinner at the Liscombe Lodge included a perfect accompaniment: coleslaw. Chef Anne MacDougall added a light touch of mayonnaise and created a snappy tang between the vinegar and sugar, giving the slaw a sweet and sour flavor. I enjoyed it so much I asked for the recipe and share it below. She was also kind enough to include the seafood chowder recipe.
Recipes from Anne MacDougall, chef, Liscombe Lodge Resort and Conference Center
Creamy Coleslaw, a Favorite Side with Lobster
Makes one medium bowl
- 1 head cabbage, shredded
- ½ cup carrots, shredded
- ¾ cup mayonnaise
- 1 tbsp sugar*
- 1 tbsp white vinegar
- 1 tsp celery salt
- Salt and Pepper to taste
* You may want to add more sugar if desired
- Combine cabbage and carrots.
- Whisk together mayo, sugar, vinegar and celery salt.
- Add mayo mixture to cabbage and carrot mixture.
- Add salt and pepper to taste.
Liscombe Lodge Seafood Chowder
- 2 lbs haddock
- 1 lb scallops
- 8 oz lobster
- ½ cup onion, chopped finely
- ½ cup celery, chopped finely
- ½ cup carrots, chopped small
- ¼ cup butter
- 2 tbsp fresh thyme
- ¼ cup of flour
- 2 cups fish stock
- 4 cups potatoes, diced small
- 4 cups of whipping cream
- 2 cups of 2% milk
- Salt & Pepper to taste
- Saute onions, celery and carrots in butter until tender
- Add Thyme
- Stir in flour –cook 3 minutes
- Slowly add fish stock- stirring constantly
- Add potatoes cook until tender
- Add all fish and simmer for 5 minutes – or until fish is cooked
- Add whipping cream and milk.
- Add salt and pepper to taste
- Simmer for 30 minutes
- Add a teaspoon of butter on top and serve.