Every town has its claim. Shediac’s has stood in Rotary Park since 1990 and is photographed by nearly everyone who drives past it. “Lobster Capital of the World” is a large title for a town this size, but the Northumberland Strait backs it up.
Where it comes from
Our lobster is landed on this coast and bought from people we know by name: the Shediac Lobster Shop, and Joe Caissie Seafood in Caissie Cape, a few minutes up the shore. Most of what the bistro cooks comes from within thirty kilometres of its kitchen. With lobster, that’s less a policy than a matter of geography.
When the boats go out
The water off southeastern New Brunswick is Lobster Fishing Area 25, and its season is in the fall. It opens around 9 August and closes around 10 October, weather permitting. The spring fishery works the Gulf coasts north and east of here in May and June. That’s why the summer menu arrives in mid-June with the lobster suppers. The rest of the year lobster stays on the menu; it simply stops being news.
Ten ways
- Lobster Tempest. A warm hurricane of lobster, shrimp, and bay scallops in a cheese-and-garlic dip, with grilled naan. Tables have been known to negotiate over the last piece.
- The Lobster Quadrille. Our seafood chowder, built as a full meal: lobster, shrimp, scallops, and quahogs in a light cream broth, with bread, basmati rice, and honeyed heirloom carrots. The Gavi di Gavi on the wine list was chosen with this bowl in mind.
- Lobster mango salad. Claws and knuckles over crisp greens, with mango salsa and a light honey balsamic.
- The lobster roll. Lobster, mayonnaise, lettuce, celery, and chives in a toasted finger roll. Some things don’t need reinventing.
- The Impossible Club, with lobster. House-made bacon, roasted red pepper aioli, and lobster where a lesser club would settle for chicken.
- Lobster quesadilla. Buttered tortillas, lobster, red pepper, and onion in a cheddar and Parmigiano sauce, with mac and cheese on the side, because restraint has its limits.
- Lobster linguini. Fresh pasta in our Alfredo, with Parmigiano, broccoli, carrots, and grilled bread.
- Seafood linguini from the Pays de Cocagne. Fresh pasta in a rosée with lobster, shrimp, scallops, and mussels: the coast in one bowl.
- Coquille St-Jacques. Atlantic bay scallops, lobster, and cold-water shrimp in a shallot-and-Chardonnay cream, under a gruyère and potato gratin.
- Lobster on request. Any salad or pasta on the menu will take lobster. Nobody has yet asked for it on dessert, though we’re not ruling it out.
How to eat it here
Book a table and come hungry. There’s a collection of five thousand board games in the house, so the lobster rarely gets eaten in silence. From May to September, the patio adds live acoustic music on summer evenings.
Questions people ask
- Is lobster on the menu all year?
- Yes. The bistro is open every day, all year, from 11:30 am.
- When is lobster season in Shediac?
- The fall fishery off southeastern New Brunswick (Area 25) runs from about 9 August to about 10 October. Neighbouring areas fish in May and June.
- Is there a lobster supper?
- In summer, from mid-June.
- Do I need a reservation?
- It’s wise in summer. Book online; walk-ins are seated when there’s room.
- Not a shellfish person?
- The Acadian meat pie, the smoke-candied ribs, and the fresh pastas are waiting.