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With a population that tops off at around 20 people, there are way more homarus than humans in the fishing village of Fourchu on Cape Breton Island.
The only restaurant in town is under the sea, a feast for the well-nourished lobsters before they themselves become the meal.
Gord MacDonald has been fishing these pristine waters for 35 years. Waters that many consider to produce the Kobe beef of lobster.
“It’s the quality of the taste, the fullness of the meat and the sweetness of the flavor. It's amazing. The clean water, the oldness of the water, and the quality of the food that they eat, it’s a high quality food, and the perfect environment," said MacDonald.
The Fourchu lobster season is a brief two months between late May and July.
“We put them on the hauler and pull them up, take out the lobsters, check them for the size, make sure that they are legal lobsters," said MacDonald.
The daily catch, on average between one and three pounds each, is left submerged in the harbor to fully cleanse for three days before shipping. At a local Sydney restaurant, a one-and-a-quarter pounder goes for $25.
“Traditionally here on the island, we just like to steam them in the sea water. And we also throw some seaweed in there just to get the taste of the ocean from them. The word I like to use is naked. You just steam them and dip them in butter," said Ardon Mofford, the chef at Governor’s Pub & Eatery.
The same lobster also surfaces in New York City through AquaBest, a Brooklyn distributor. When served at restaurants such as The John Dory Oyster Bar the price more than doubles, even more reason to squeeze out every last morsel with a technique that rolls out like the Fourchu fog.