The Ultimate Lobster Feed: Summerside, P.E.I. Cooks up A Celebration of its Favourite Crustacean

With a happy Latin beat as background noise, chef Norman Zeledon plopped two halves of a lobster tail into an enticing looking concoction simmering on his food-truck’s stove. The liquid, explained Zeledon, was mixture of butter, lobster juices and other tasty sounding things. Leaving the lobster to absorb the butter he pulled a puck-sized lobster cake out of the deep fryer, placing it on a bed of colourful salad and garnishing the sides with his specialty coleslaw and a slice of locally ...