By Barbara Chai

Fourchu lobsters, often called “the kobe beef of lobster,” are relatively rare in the U.S., but for a limited time they are making a splash in New York.

Hailing from the cold, coastal waters off Fourchu, a town in Nova Scotia’s Cape Breton Island, these lobsters are valued by some chefs for their taste and ability to travel well.

“They seem to hold sweetness better in transport,” said Ed McFarland, chef and owner of Ed’s Lobster Bar.

Dorothy Cann Hamilton, founder and CEO of the International Culinary Center, grew up visiting her grandfather at his home in Fourchu, and eating the crustaceans. Hamilton spearheaded the effort to bring a very limited supply of Fourchu lobsters to New York, where they were kept in a saltwater tank to ensure freshness and maintain their briny taste. The lobsters were then distributed to select restaurants.

Watch the video below for more about Fourchu lobsters, including a cook-off at the International Culinary Center.

Credit & Source: WSJ

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