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Hail‘s Harbour, lobster in the rough drove past the fishing boats to the gift shop and restauâ€" Lobster traps. Lobster boars. The smell of the sea. The sound of seaguils. it was low ude when we The boars in the harbour were siting on the muddy Floating docks sat awkâ€" wardiy on a wateriess bank. Only a uny stream of water flowed out to sea. Over 100 billion tons of water move in and out of the Bay of Fundv twice every 24 hours. tlong Nova Scotias Attlantic Coast the tidal range is four to eight feet. However. the tidal meaâ€" surement in the Midas Basin. on the Hail‘s Harbour side of the province. at the Head of the Bay of Fundy. is the highest recorded in the The fresuly country cimarch, cuzy at the (tty;‘ edl_g PSE _ Sunday Worstp 1000 a m Sunday School durng Worshiqp Sernce Rooted in Scripture. Growing in Christ Pastor: Sheriee McGregorâ€"McCuaiq â€" Doug seien: Staff Assocate Tel §64â€"2311 the ulumate lobster Calvary United St. Jacobs 48 Hawkesvile Road St. Paul‘s Evangelical Lutheran Church welcomes you! 796 Erbsville Road, Waterioo must past the flashing hght [st. 3rd & 5th Sundays at 11 am 2nd & 4th Sundays at 430 am world at 53 feet. in Hail‘s Harbour, the ude nses as much as an inch a munute to the 40â€"foot highâ€" ude mark on the wharf. We ordered our lobsters from a tank in the gift shop. There was a choice of severâ€" We pointed to two of the largest, weighing in at 2 1/4 pounds. After paying for the lobsters, we carried them outside to the cookhouse, a hut filled with steaming We stopped to take the lobsters photographs. There were choices as to addâ€"ons for our meal. Bibs, butter. lemon, salads, drinks, dinner roll. We decided on the butter, lemon and drinks. We wantâ€" ed to concentrate on the tanks of boiling water. In less than 30 minutes, our lobsters were delivered to us at a picnic table overâ€" looking the harbour. We cracked the shells, pulled out the tender morsels of flesh. squeezed them with lemon. dipped them in butâ€" ter and indulged. Outdoor cooker 30 quart (28.4 Li deep fry boiling pot Water BOILED AND GRILLED 2 live lobsters I to 1 1/2â€" (Makes 2 Servings) sccewable Fill the pot with enough water to cover the lobsters. Bring the water to a rolling boil and add 1/2 cup of salt for every gallon of water. Begin timing from the moment the water comes back to a boil. Boil the lobâ€" sters for eight to 10 minutes. Do not overcook. Transfer the lobsters from the pot to a cutting board. Grill the lobsters as soon as possible after they are it, head and claws first into the water. Cover the pot. _ Cut each lobster in half lengthwise with a heavy pair of kitchen shears, cutting behind the head and plunge Preheat the barbecue on high for 10 minutes. Oil the 1/2 cup saited butter, melt 2 medium garlic cloves, finely chopped 2 tablespoons fresh lemon juice As we grow older the need to be wellâ€"nourished as a defense against infections and disease increases. Are you at risk? Try this simple quiz. The more often you answer yes, the higher your nutritional risk. * 1 have a condition that restricts my diet. * I often skip meals. * 1 regularly eat less than the recommended daily servings of the four food groups (i.e., 5 to 12 ° servings of grain products, 5 to 10 servings of vegetables and fruit, 2 to 3 servings of meat and alternatives, and 2 to 4 servings of milk products). * I drink more than three alcoholic beverages a day (e.g., wine, beer, liquor). * I have unintentionally lost 10 pounds (or more) during the last six months. We meet Sundays at 1030 a m. at Cambridge Steekworkers Centre 510 Colerâ€"MacMilllan Drive. Cambridge (519) 650â€"5842 Pastors Samuel (Sam) & Noelene Goodman hay//peopleaftheword org Grasp each lobster SpEciar SEenvices Fonr Senions People Of The Word Church Transforming lives with the Word of God 10:50 am & 6:00 pm Wednesdays 7:00 pm Evervone Welcome! Sundays the underside first and then the hard upper shell. Remove and discard the stomach from behind the head and the dark vein runâ€" ning down the back of the tail. The greenâ€"yellow mateâ€" rial in the body is the liver or tomalley. The coral roe is found in the body of the female lobster. Both the tomalley and the roe are good to eat. Brush half the butter mixture on the flesh side of the lobsters. Save the other half for dipping. Combine the melted butâ€" ter with the chopped garlic and the lemon juice. Divide the mixture in half. Cook the lobsters, with the lid down. Place the flesh side down on the hot grate for about five minutes or until the flesh is lightly browned. 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