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From white truffles to Wagyu beef to wild matsutake mushrooms, there are enough delicacies in this world to fill any epicure’s plate. But the once cherished lobster—now served year-round at many a beach shack, food truck and fine-dining establishment—rarely makes anyone’s list anymore. That is, unless it’s from Fourchu.

Considered the best in the world for their flavor and texture, the protected crustaceans, found in waters off Cape Breton Island near Nova Scotia, are available for just ten weeks a year. Luckily, the season has just begun at L’Ecole (462 Broadway; 212-219-3300), the Michelin-reviewed restaurant of the International Culinary Center (ICC).

“Fourchu is at the southeastern part of the island, perfect for two things: very, very cold waters and deep and rocky bottoms,” explains ICC’s CEO and founder Dorothy Cann Hamilton. “The rocky bottom is important because various proteins and plankton live on the rocks, which the lobsters eat. It gives them a special and unique flavor.” Plus, she adds, the colder the water the sweeter and firmer the lobster.

According to Canadian sustainability laws, only 20 artisanal fishing boats (with three to four people onboard) are licensed to fish the area for the lobsters. Thanks to Cann Hamilton, whose family arrived on Cape Breton Island in 1760 as cod fishermen, New Yorkers can experience the delicacy through early August in either a lobster roll served with French fries for lunch or as a one-and-a-half-pound steamed lobster with gem-lettuce salad, fries and drawn butter and lemon for dinner. “Fourchu, lobster and cod are in my DNA,” she says. “I am thrilled as a food professional to taste these lobsters today and know they hold up to the world’s great delicacies.”


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