This gem of a cookbook covers recipes from shellfish to white fish, with global influences from Newfoundland to Thailand. By providing user-friendly instructions, Chef Lucas takes the mystery out of preparing and cooking seafood. Prince Edward Island Seafood: Local Fare, Global Flavours includes both classic recipes and new favourites that are suitable for all occasions. From formal dinners to the local potluck supper, appetizers and salads to main dishes, there is something for everyone's tastes.

Amherst Daily News Review of PEI Seafood:

"Chef takes mystery out preparing and cooking seafood: Prince Edward Island Seafood: Local Fare, Global Favours by Paul Lucas." (Charlottetown: Acorn Press), $12.95, 60 pages.

During their recent visit to Prince Edward Island,it was reported by the Huffington Post that “Prince William, Duke of Cambridge and Catherine, Duchess of Cambridge met with local chefs in the culinary station where the Duchess tried a local oyster at Dalvay by the Sea.” You don’t have to be a member of the Royal Family to prepare or cook a seafood dish that is ‘fit for a king’ thanks to a new cookbook by executive chef Paul Lucas aptly titled Prince Edward Island Seafood.

Paul Lucas takes the mystery out of preparing and cooking seafood in his "new gem of a cookbook that covers recipes from shellfish to white fish, with global influences from Newfoundland to Thailand.” Paul Lucas, who runs a “world-famous seafood restaurant on the Charlottetown waterfront,” divides his comprehensive cookbook into seven main subsections: Salmon; Halibut; Haddock and Sole; Lobster; Scallops; Shrimp and finally Shellfish/Clams/Mussels/Oysters.

All totalled, Lucas includes thirty-four of his step-by-step recipes that “draws on local, classical, and international flavours to inspire and create original cuisine.”

Let’s take a look at some examples of the recipes that are provided. Lucas argues that Caribbean Poached Salmon/Coconut Rice and Tropical Fruit Salsa is “a taste of summer that is excellent any time of the year.” Lucas provides the ingredients and instructions needed to prepare, cook and serve each of these three salmon dishes. The author’s Halibut Wellington uses halibut instead of beef, “turning a four-ounce piece of halibut into a meal.” He goes on to write that “you will want something light as your side with this.” Lucas says that Beer-battered Fish & Chips are healthier than deep-fried because “beer batter is a light beer-based tempura mix that is only applied to one side that is pan-fried and finished in the oven. The chips are partially cooked boiled potatoes that are cut into wedges.”
“On the Island,” writes Lucas, “there’s nothing like the opening of lobster season (May 1) to say spring (May 1). Recounting what others have told him, Lucas writes that “some say that spring lobster is the best. I can understand that-most are hard-shell lobster, and very full of meat that you can’t seem to get to your table quick enough.” An example of a lobster dish recipe is Lobster Spring Rolls.
If Kate Middleton can sample oysters (as she did on July 4 along the Charlottetown waterfront), why can’t you? Among the author’s favourite oysters are those “broiled, topped with salsa and topped with shredded Monterey Jack Cheese” as well as “raw oysters topped with rice wine vinegar and wasabi whipped cream (whipped cream sweetened and flavoured with wasabi powder).

Many more recipes await you in Prince Edward Island Seafood: Local Fare, Global Flavours. Stop by your local bookstore for availability or contact Acorn Press by phone (902) 221-1061 or email (info@acornpresscanada.com) today for more information about this or titles available from Acorn Press. Bon Appetite!

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