How To Eat Lobster Like a Local (AKA What to do when you forget the tools...)

Here is a little follow up to our lobster boil post from earlier this summer. This has been an amazing summer so far with record heat and a record number of lobster feeds - 5 lobster boils and lobster BBQ (Thanks Steve!). Living on the East Coast has never been so sweet. Now, on to the matter at hand.

I'm regularly asked where the best place to eat a lobster is in Saint John. I can list off a whole slew of great restaurants (North Market Seafood, Billy's, Grannan's & Steamers) that will cook up a lobster for you, but, I always find that a fresh cooked lobster on the beach is the best. Maybe just because it's so much work.  

Back in June we met some friends out on the beach for a lobster boil. I've been cracking into lobster for as long as I can remember (thanks Mom!) and we always use crackers, picks and sometimes even the coveted lobster scissors. Then one day, about 10 years ago in Cape Breton, I learned how to skip the tools entirely. So fret not if you forgot the utensils, this short video will show you how to get all the best meat out of your lobster!

You can book a private lobster boil on the beach with Uncorked Tours, or join us for Fundy Seafood City, an Uptown walking tour making 4 stops for delicious seafood and lots of Saint John stories.