Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Quebec (inc. Montreal) >
May 20, 2011 11:32 AM

Îles-de-la-Madeleine lobsters?

Does anyone know of a store or fishmonger that has lobsters from Îles-de-la-Madeleine? We keep asking around, but they're always from Nova Scotia or New Brunswick.

  1. Click to Upload a photo (10 MB limit)
  1. Well, lobsters do walk and the Gulf of St Lawrence is a pretty big area, so the only thing that Iles-de-la-Madeleine really guarantees is that the lobster boat ties up there.

    On occassion, you'll see the "Aliments d'ici" promo with the claw bands at IGA and Metro. I'd be more on the lookout for a hard shell and a vendor with high turnover.

    6 Replies
    1. re: wattacetti

      Gag me with a spoon!!! Nova Scotia has the best lobster! But, you must travel there.
      Iles-de-la Madeleine, wow, the worst lobster I have every had.

      1. re: westisbest23

        Well, I like those lobsters - I like all lobsters! I'm just looking for these ones right now.

      2. re: wattacetti

        While a hard shell is hard to beat - I believe the region enjoys its share of both off-shore and in-shore lobsters (i.e. "travelers" and "homers" respectively ;). I was there last year and enjoyed knowing there was even a debate between their North and South shore - difference is said to be in the rocks vs. sand debate (i.e. where lobsters hang and feed) - I either couldn't tell the difference or was repeatedly enjoying the same-shore lobster - poor shore.

        1. re: soldog

          Can you explain the me the allure of a hard shell? I know that they are more expensive but I thought that this had to do with ease of transport and that the softer the shell, the tastier the actual lobster... Am I missing something?

          1. re: The Chemist

            There's more meat in a hard shell; soft shells are theoretically more sweet.

            1. re: The Chemist

              Hard shell tends to have more meat. I think there is no way to know it by looking at it. Just press a little bit on the lobster head. If its hard, its a hard shell, and if its softish, its a soft shell. Thats how I do it. Maybe another chowhound knows a better trick?

        2. Iles en Ville, in Verdun, specialises in all things Iles de Madeleine - perhaps give them a call?
          (514) 544-0854

          1 Reply
          1. re: unlaced

            How cool is that! They even have a site: (links not working for me in Firefox, but it's cute to look at)

          2. The New Falero on Park Ave has them on a regular basis.

            1. I got some 2 weeks ago from poisonnerie atwater, they had those aliment quebec tags on them

              1. What is so special or different about Iles-de-la Madeleine lobsters compared to say Nova Scotia, New Brunswick or Maine lobsters?

                2 Replies
                1. re: HappyMtl

                  "What is so special or different about Iles-de-la Madeleine lobsters compared to say Nova Scotia, New Brunswick or Maine lobsters?"

                  They are just better.


                  (what is the difference between fairmount and st-Viateur bagels ?)

                  1. re: HappyMtl

                    When we were there and eating them, we found them...creamier....? It was their texture we enjoyed. That and the roe, which was far tastier than the roe we eat from other maritime lobsters.

                    These lobsters live on rock, whereas the others are in mud and sand. Maybe that's the difference? I didn't mean to start a debate on the best lobsters, I just know we preferred IDM lobsters and wanted to find them here. Thanks westaust and HappyMtl, I'll check those places out.