The Atlantic lobster industry was promoted in Toronto by New Brunswick Fisheries Minister Rick Doucet during the last stop in a four-city promotional tour. The tour was sponsored by the Atlantic Canada Opportunities Agency (ACOA) and the four Atlantic provinces.
"Atlantic lobster products are some of the best in the world," said Doucet. "I was pleased to be here in Toronto with chef Ray Bear to sing the praises of the quality of our lobster, as well as its nutritional value. Every opportunity we have to promote our Atlantic Canadian lobster is an opportunity to get our lobster on the menus and plates of more Canadians across the country."
On Sept. 10, representatives from the food service industry and the media gathered at the Academy of Spherical Arts where they sampled lobster and watched Bear demonstrate how easy it is to prepare lobster. Dishes sampled included lobster bacon macaroni and cheese, lobster tempura, lobster cucumber rolls, lobster fettuccini and lobster scalloped potatoes.
While preparing samples on the tour, which included stops in Vancouver, Edmonton and Calgary, Bear also spread the word about the nutritional benefits of lobster.
"The meat from a hard-shell lobster is low in fat and carbohydrates, while high in protein," said Bear. "Lobster has less saturated fat, calories and cholesterol than many lean favourites, including pork, extra-lean beef, and white chicken."
The Canadian lobster industry is a significant contributor to the Atlantic Canadian economy. The industry annually exports $1 billion in products to 60 countries, and employs about 25,000 people at sea and in processing plants throughout rural communities in the region.
Toronto last stop in four-city lobster promotion tour
Toronto last stop in four-city lobster promotion tour
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