Has Peak Lobster Already Come and Gone in the Maritimes?
Greg Mercer had never tasted lobster quite like it.
As part of the research for his new book, The Lobster Trap, the reporter who grew up in Darlings Island just a short drive from the Fundy Coast, tucked into a meal at Restaurant Guy Savoy, a fine-dining establishment in Paris run by a Michelin-star chef.
The dinner included "delicate moulds of lobster tartare cured in lobster vinaigrette with lobster carpaccio and lobster coral pancake, all seasoned with more lobster vinaigrette...
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