The largest lobster fleet in Nova Scotia along the province’s Southwestern coast kicked off their season on yesterday. These hearty souls will fish for our treasured lobster for the next 6 months, wrapping up their season as the end of May. As a tribute to them and the hard work they do, this week’s recipe is a traditional one that is found mostly in Southwest Nova Scotia and one I learned from some great friends in the area. This dish started as a staple that fishermen would prepare on board when they were out at sea. Creamed lobster is about as simple as it gets, it is basically four ingredients, but with ingredients like this, how can you go wrong? You will need fresh lobster meat, butter, cream, and vinegar. Now I might have lost a few of you at vinegar, but trust me it’s essential to the dish. You will find creamed lobster on many menus throughout the Yarmouth Acadian region and ninety percent of the time it will be served on toast. It’s quite often served as a Christmas meal as well and no wonder … it’s rich, decadent and especially memorable!