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A rare lobster from a tiny fishing village in Nova Scotia is making a splash on the New York culinary scene. Fourchu is appearing on the menus of some of the city's most elite restaurants during its brief, 10-week season this summer, with Aqua Best seafood market importing 8,000 pounds of the sweet crustacean every week.
The lobsters, familiar to only the most hard-core foodies, are being stored in specially built concrete tanks and sold at Aqua Best's retail shop in Chinatown. And they can be yours for $18 a pound.
The lobster is the darling of Dorothy Cann Hamilton, the chief executive officer of the International Culinary Center, who spent summers at her grandfather's home in the coastal village of Fourchu. The center's restaurant, L'Ecole, has been serving the crustacean for lunch and dinner. Hoping to expose others to the lobster she grew up eating, Ms. Hamilton invited a select group of chefs to visit Fourchu two years ago. The effort was as much about story as taste.
Fourchu fans say that because the lobster is from the coldest part of the ocean and is caught before it molts, diners get a fuller lobster with more mature and flavorful meat. They also believe the lobster's healthy diet from its remote location aids in its flavor. "The sweetness is extraordinary," Ms. Hamilton said. "When we ate our first crop here, everybody said, 'You don't even need butter.'"