Happy Wednesday!  With Mother’s day not that far away and lobster season quickly approaching, I thought I would switch gears and present you some facts and tips about lobster.

PEI is famous for lobster that has bright red shells and juicy tender meat.  Lobster was once so common that they were used as fertilizer.  Lobster has now, as you know, become a gourmet delicacy.  Lobsters have ten legs, beady eyes, long antennae and a crust-like shell (like the picture below).  The bright red color characteristic of the lobster is only achieved by cooking.

When alive, lobster are usually greenish-blue and speckled with dark spots. Once the meat is cooked it turns a delicate white tinged with red.
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Happy Friday all, the weekend is almost upon us.  With turkey season upcoming for a lot of folks in the United States, I thought I would share some turkey tips that I have used in the past and present.

Most turkeys become dry for two basic reasons.

• The first is that the bird is being overcooked. All meat, fish, and poultry dries out if it is cooked too long.
• The second cause of dry turkey is the way it is prepared and cooked.

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