DC Riders help out the Lobster Bash with their Christmas Draw!

Congrats to the Harris family on their 30 lbs of lobster!  May you all have a Merry Christmas!

Merry Christmas!

Tis the Season!

2013 Lobster Bash Amateur Photo Contest

LOBSTER BASH @ THE CRAFTY CLAUS!

The Lobster Bash is selling tickets on: 1st Prize: $5000 worth of Lobster Traps (Donated by Rossway Enterprises), 2nd Prize: $3500 Cuban Vacation For Two (Donated by Tripcentral.ca), 3rd Prize: 20 lbs. of Live Lobster (Donated by DC Riders). The tickets are $10.00 each, with only 2500 printed. Draw Date: July 7th, 2013, Digby Marina stage at 9:00pm. Lottery #AGD-006117-12. The Lobster Bash will be selling tickets this Friday and Saturday (Nov. 16th & 17th) at the Crafty Claus Craft Sale at the Digby Legion on Mount Street. Please stop by and purchase a ticket.

DC Riders do fundraiser for Lobster Bash!

The DC Riders are selling tickets on 30 lbs. of Live Lobster, to be drawn on Dec. 21, 2012. All profits from this draw will go to the Lobster Bash. The DC Riders will be selling the tickets at the Crafty Claus Craft Show held at the Digby Legion, on Nov. 16th & 17th. Tickets are also available from some of the DC Riders members.

Details about the Photo Contest Coming Soon!

Phil (our president) took this snapshot off the Digby Wharf the other day!  Amazing!  Be watching for details on how you can enter photos like this in the Lobster Bash's Photo Contest coming next summer! 

Spotty! Waylon Mosher posted this today.

Some of our Sou'West Nova Fleet.

District 35 going strong!

Richard Gaudet unloads and weighs lobsters as they arrive at the wharf in Digby.

Jason Farstad caught this split-color lobster today.

Rolling Ad!

Look for our rolling billboards!  A great reminder to mark this date on your calendar and plan on attending!

Lobster Crate Race

The Lobster Crate Race is an event that takes plenty of skill to make it to the end.

Coloring for Kids!

There is going to be a Coloring Contest for the children . . . full details will be posted as we get nearer the 2013 Lobster Bash.

Rope Splicing Contest.

Rope Splicing will be one of the competitions at the 2013 Lobster Bash. Some can do it . . . some can do it fast . . . are you up to it? Get practicing your splicing skills and become the top splicer.

Blessing of the Fleet!

There will be a "Blessing of the Fleet" Service at the Marina Stage, Sunday, July 7, 2013 at 10:00am.

Lobster Trap Trawl!

One of the big events on the water will be the Lobster Trap Trawl Competition, where lobster boats will be timed to haul a series of traps and reset them . . . this will separate the men from the boys. The winners of this event will take home some cash and a trophy. . . full details coming in the next few months.

The Beatles...won't be here!

The Beatles won't be playing at the Lobster Bash, but there will be lots of musicians performing during the weekend. Free Outdoor Concerts, a Dance, and a Kitchen Party. Details to follow in the next few months.

Lobster Trap Maze

To keep the children, and a few adults amused . . . there will be a Lobster Trap Maze to walk through.

Lobster Banding!

One of the events at the Lobster Bash will be a Lobster Banding Competition. Plan on entering this event . . . if you think you're fast enough. Full details will follow in the next few months.

Photo Contest

The committee is also thinking about a photo contest!  Keep glued to the site for more information!

The celebration is starting to take shape!

We will have several events that weekend for the kids.  One idea:  The committee is looking at hosting a costume contest for kids! 

Lobster Rolls at this years Festival!

If this doesn't make your mouth water...then you are broken!  Wow!

Chef Chuck Hughes wins Iron Chef with Lobster Poutine!

Quebec Chef, Chuck Hughes, won the Iron Chef competition with his lobster poutine recipe.  You may recognize him from his hit show on the food network:  Chuck's Day Off. 

“When we opened the restaurant, we had a weekly lobster dish, such as lobster pot pie, lobster risotto or General Tao lobster,” says Chuck Hughes. “But back in the kitchen the boys always used to make themselves fries with lobster gravy and cheese curds. *Voilà*—a classic was born.”

Prep: 15 min
Cook: 30 mins
Serves: 4

4 lobsters, each 1 to 1½ lb (500 to 675 g)
4 cups (1 L) lobster stock
2 Tbsp (30 mL) butter
salt and freshly ground pepper
canola or peanut oil for deep-frying
6 Yukon Gold potatoes (unpeeled), julienned
1 lb (450 g) cheese curds finely chopped chives, for garnish

1. In a large pot of boiling salted water, cook the lobsters for 2 minutes. Cool in ice water. Remove meat from the shell and set the lobster meat aside. (If you do this ahead of time, chill the lobster meat and use the shells for making the lobster stock.)
2. For the gravy, reduce the lobster stock by half until it is thick enough to coat a spoon. Whisk in the butter, a spoonful at a time. Season with salt and pepper. Add the lobster meat and gently reheat it while you make the frites.
3. For the frites, heat the oil in a deep fryer or large, deep pot to 300°F (150°C).
4. Dunk the potatoes in the hot oil for 2 to 3 minutes to blanch them. Drain and let sit for a few minutes. Heat the same oil to 350°F (180°C). Cook the frites 2 to 3 minutes more, until golden and crispy. Drain on paper towels and season with salt and pepper.
5. Top the frites with the cheese curds and lobster gravy. Garnish with chives.

Sept 1 & 2, 2012

DC Riders Association and the Lobster Bash Association will be assisting the Digby Harbour Port Association with the NSBRA Boat Races on Saturday and Sunday.

Send us your recipes!

We are going to be posting some of your best recipe's here!   Email your succulent ideas and we'll post them here for the world to try!  We want all the best family secrets:  Lobster rolls, Lobster cakes, Lobster chowder, Lobster quiche...Ok, now I'm hungry.  Let me leave you with this one:

Lobster Thermidor!

This dish is thought to have been created in 1894 by Chez Marie, a Paris restaurant, for the opening of Victorien Sardou's play Thermidor. Others say it was first tasted by Napoleon during Thermidor, the 11th month of the calendar invented during the French Revolution.

Ingredients

• 2 live lobsters, (1-1/2 lb/750 g each)
• 1 tbsp (15 mL) minced fresh chives
• Bechamel Sauce:
• 2 tbsp (30 mL) butter
• 1 small onion, diced
• 1 stalk celery, diced
• 2 tbsp (30 mL) all-purpose flour
• 3/4 cup (175 mL) milk
• 1/4 cup (60 mL) clam juice
• 1 tbsp (15 mL) sherry
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) white pepper
• 1 pinch ground mace or ground nutmeg

Preparation

1.  Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to completely cover lobsters; bring to full rolling boil. Grasp back of each lobster; plunge headfirst into water. Cover and return to boil.

Reduce to bubbly simmer; cook for 10 minutes or until lobster is bright red and small leg comes away easily when twisted and pulled. Remove from water; let cool.

2.  Halve lobsters lengthwise. Twist off claws at joint at body; separate into claw and arm sections. Break off small part of claw and remove meat. Crack large part of claw at widest part; lift out meat. Crack arm; pick out meat and set aside. Discard claw shells.

3.  Remove meat from bodies; cut into 1/2-inch (1 cm) chunks. If any, remove coral (roe or eggs) to small bowl.

Scrape shells' insides clean, discarding green tomalley and sand sac (behind eyes). Set on foil-lined rimmed baking sheet; spoon in lobster meat. (Make-ahead: Cover and refrigerate lobsters and coral separately for up to 2 hours.)

4.  Bechamel Sauce: In small saucepan, melt butter over medium heat; fry onion and celery for 6 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk, clam juice, sherry, salt, pepper and mace; bring to boil. Reduce heat to medium; cook, stirring, for 2 minutes or until thickened. Whisk in coral (if any); cook for 1 minute. Strain through fine sieve into small bowl. (Make-ahead: Cover and set aside for up to 30 minutes; reheat.)

5.  Cover lobster meat with sauce. Bake in 450°F (230°C) oven for about 14 minutes or until golden and bubbly. Sprinkle with chives.
Additional information : Tips: Coral, or roe or eggs, appears as a long reddish line in female lobsters. It adds a nice rosy colour to the sauce and is considered by many to be a delicacy. Ask your fishmonger for at least one female lobster.

To save you time, many fish markets will cook the lobster for you.
Source : Canadian Living Magazine: February 2008

Some of the boats that keep our communities going!

Lobster boats in Lower West Pubnico.

A few lobster boats from Yarmouth.

Some of the lobster boats in Digby this morning.

   

Lobster boats tied up in Wedgeport.

Lobster Boats at low tide in Parkers Cove.