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Chef Steve Richards of The World is Mine Oyster in Boothbay Harbor is the 2014 Maine Lobster Chef of the Year.
Richards won the competition at Portland’s Harvest on the Harbor on Friday, Oct. 24.
“What a way to put us on the map”
WMTW Mike Reagan
Kathleen Pierce
Now in its seventh year, Harvest on the Harbor, a celebration of food and wine in downtown Portland scheduled for Oct. 22 to 25, is turning up the flavor.
Meet Ben Pollinger, executive chef of Oceana in New York City, author of the new book "School of Fish” and Chef Ambassador for Maine Lobster. After working in many of the best kitchens in Monaco, south of France, and of course New York City, Ben has created a menu at Oceana inspired by his travels and experiences, that you too can experience.

One-time gubernatorial candidate says targeted 'story telling' will work

'Summer may be coming to an end, but lobster rolls are timeless.'
HONESTLY YUM - Nothing epitomizes summer more than a lobster boil. It’s best enjoyed outdoors and with friends excited to get their hands dirty and their bellies full. And the best thing about a lobster boil is that it feeds so many people, but you actually spend very little time actually cooking.
REAL SIMPLE - If you’re shelling out for the good stuff, you want to be able to extricate every precious morsel. Lorri Cousens, a co-owner of the acclaimed Waterman’s Beach Lobster stand, in South Thomaston, Maine, shares her foolproof method for cracking and dismantling, without looking like a klutz. Watch as Real Simple Food Director Sarah Copeland demonstrates
BANGOR DAILY NEWS by Sarah Walker Caron - Love lobster? Maine lobster is famous — and delicious. And these seven lobster recipes are perfect for transforming our favorite crustaceans into something deliciously different.
WALL STREET JOURNAL by Elizabeth Gunnison Dunn - This tasty crustacean has accrued stratospheric snob appeal over the years. Now, thanks to record hauls and plunging prices, it's showing up in downright democratic dishes. Tacos, anyone?
RESTAURANT BUSINESS by Tristan Artchisan, sous chef, Providence Restaurant, Los Angeles CA - Summer is the time when Maine lobster is most abundant and cost effective.
BANGOR DAILY NEWS, By Kathleen Pierce, BDN Staff
Posted by Barton Seaver of National Geographic Society in Ocean Views on June 25, 2014
Yahoo Foods: Rachel Tepper Associate Food Editor
Op-Ed by Maine Lobster Marketng Collaborative Chair Frank Gotwals-BDN
In reverence of this tasty occasion, editorial assistant Matthew Moore recounts his first lobster-cooking experience
Push Play Eat Blog RE: Maine Lobster, by Lisa Comento
Maine Lobster Marketing Collaborative EXECUTIVE DIRECTOR SEARCH
KENNEBUNK POST Clam Shack owner Steve Kingston holds a lobster beside Steve Harvey during the taping of Harvey’s show, "Great American Food Fight!”
THE DAILY BEAST, Scott Bixby: My Big, Buttery Lobster Roll Rumble: We Came, We Clawed, We Conquered
SEAFOODSOURCE.COM by Sean Murphy -- This year’s expo offers three Master Classes to educate attendees on the ins and outs of three major seafood species: salmon, oysters and lobster.
BANGOR DAILY NEWS by Tim Cox -- AUGUSTA, Maine — State officials announced on Monday the appointment of 10 people to the newly created Maine Lobster Marketing Collaborative Board.
BUSINESS INSIDER by Dina Spector -- Shucks Maine Lobster, an innovative processor near Portland is looking to expand operations. It's the only place in the United States that uses water pressure rather than cooking to loosen the meat from the shell, allowing workers to extract the meat in one piece.
THE NEWS GAZETTE by Bill Taylor -- With the popularity of eating Maine lobsters, I thought that I would see if I could get a firsthand observation of being on a lobster boat with someone who has been doing it for a while.
NEW YORK TIMES by David Tanis -- What do you do when a luxury item like lobster becomes so plentiful that the usual high price comes down? You eat more lobster.
AP by Clarke Canfield -- California has its raisins, Florida its oranges and Vermont has maple syrup. Now, Maine's lobster industry is trying to market its brand more broadly and increase sales of the state's best-known seafood.
Cal Hancock of Hancock Gourmet Lobster Co. in Topsham took home the top award at the fancy food show in NYC this summer for her lobster flatbreads. This is the pre-made food company's 10th time taking home the gold, dubbed the Oscars of the food biz.
Governor LePage Joins Department of Marine Resources Commissioner and Others at Rockland Lobster Festival to Celebrate Lobster’s Rich Heritage, Health Benefits, Sustainability and Superior Taste
BUSINESS INSIDER by Dina Spector -- Most people love lobster. But the idea of cooking — and then eating — a whole, live lobster can be a bit intimidating. What colour should your lobster be? How can you tell if your lobster is fresh? What is the most humane way to kill a lobster? On a recent visit to Portland, Me., I met with Melissa Bouchard, executive chef of Dimillo’s on the Water, to get the answers to some of these questions.
FOOD REPUBLIC -- Enough salivating in front of the computer screen. We've supplied you with all the tips and superfluous science regarding this week's featured crustacean. Now it's time to get your own claws on a fresh catch and get to roll-stuffing. Stick with a classic roll smothered in herb mayo, or top it off with uni and caviar if you're feeling fancy. Just pick one and roll with it. Now the real question is, will you be serving fries or chips with that?
EATER NATIONAL by Susan Stapleton -- Chef de cuisine Heath Cicerelli of Emeril's New Orleans Fish House has created two options for lunch, including smoked Maine lobster and baby spinach with red onion, citrus pecan vinaigrette and brulee goat's cheese; and trio of mini rolls and Old Bay chips with classic Maine lobster and coleslaw, chilled with lemon aioli and tarragon and spicy with roasted chilies, sweet corn and crystal spiked aioli.
THE VILLAGE VOICE -- And it's the lobster roll that will play a central part in a fundraiser for victims of Hurricane Sandy this week that coincides with the start of the most productive part of lobster season.
FLAVOR & THE MENU by Susan Johnston - Terroir extends to the ocean floor, too. Thanks to its considerable coastline and more than 140 years of sustainable harvesting, Maine’s lobster is legendary.
To Give a Hand: A Lobster Roll or Two for a Good Cause

Starting Thursday, which is the beginning of Maine’s lobster season, anyone who buys a lobster roll can help out with Sandy relief efforts.

Starting this Thursday, and lasting through Saturday, Luke's Lobster will be selling $10 lobster rolls on their truck (and on Thursday only this same price will apply at their new Brooklyn Bridge location
Maine Lobster Coucil teams up with Lukes Lobster..
NEWS RELEASE -- Four chefs from high-end hotels in South Korea have had their interest in Maine lobster peaked to the point where they are traveling to Maine to spend a week learning about our favorite crustacean. From June 17-21, the chefs will get a hands-on education in Maine lobster from trap to table. The educational program, a joint effort between Calendar Islands Maine Lobster and Maine Lobster Promotion Council, is being conducted with the support of lobster dealers and processors as well as program sponsors.
HERITAGERADIONETWORK.ORG -- Hear how lobster powers local economies in Maine, and how different parts of the crustacean are processed and placed in the market for restaurants and retailers. How can you be sure that the lobster you are eating is a genuine Maine lobster? Learn more about the nutritional considerations of eating lobster, and different ways to prepare lobster at home. Hear Dr. Bayer discuss lobster fishing practices, and why Maine lobster fisheries have a focus in sustainability. Hear how lobster byproducts are being repurposed, and why The Lobster Institute values education for school-aged youths.
SERIOUS EATS by Kenji Lopez-Alt -- We'll be talking lobster all week, starting with the best way to buy them, and moving on to a taste test of hard versus soft shell lobsters, as well as an analysis of the best way to cook and shuck them. Of course, we'll have brand new recipes for you all week as well.
BANGOR DAILY NEWS by Seth Koenig -- If there was ever a doubt about Maine’s place in the lobster industry, the annual Lobster Roll Rumble in New York City next month seals the deal.

More than 1,000 seafood aficionados will flock to the city to choose America’s best lobster sandwich from 20 competitors. Since the rumble’s inception, Maine food purveyors have dominated.
KENNEBEC JOURNAL by Kevin Miller -- Afghan kabobs? Fried Asian dumplings? Peruvian pork tenderloin with grilled sweet potato? Gourmet mac 'n' cheese? Kelly Seymour and Sara Eppes bypassed all of those options and instead headed straight for the long line of people waiting for Maine lobster served up curbside from a truck.
ZAGAT -- Today, Luke’s Lobster opens in Rittenhouse, in a petite, below-ground space on 17th Street, previously occupied by Bonte. Given the choice, we’d go for this lobster roll over a Belgian waffle every time, even for dessert. That’s because it’s the real deal. Ultrafresh lobster is sourced direct from co-owner Luke Holden’s family fishery in Maine, and then mostly left alone to works its innate lobster magic.
NEW YORK POST by Max Gross -- From FiDi to Astoria, Maine’s favorite lobster snack is popping up all over NYC. The Post found the top 10 — and one’s sure to be in a nabe near you
FORBES -- Now Inn By The Sea is offering something few, if any other hotels do – a day outing on an honest to goodness Maine lobster boat.
FORT WAYNE NEWS-SENTINEL -- Lobster is very low in calories as long as you squeeze on some lemon juice instead of dipping it in butter. Lobster is also high in protein (one bite has about 2.5 grams) and has good to excellent levels of copper, magnesium, phosphorus and zinc. It also contains the trace mineral selenium, which helps certain enzymes to function properly in the body.
PORTLAND PRESS HERALD by Jessica Hall -- The lobster fishery wins the Marine Stewardship Council's Sustainable Seafood Certification.
CBC NEWS -- Maine's lobster industry is expected to have some advantage over the Maritime's this coming season with its new environmentally-sustainable certification.
Governor Paul R. LePage today announced that the iconic Maine lobster fishery has received the prestigious international Marine Stewardship Council’s Sustainable Seafood Certification.
Maine lobstermen are hatching strategies to cultivate new markets...

BANGOR DAILY NEWS - Sometimes the oft-dreaded “unintended consequences” of a business deal can wind up being good ones.
Watch Mackenzie Arrington prepare a simple and delicious Valentine's Day meal featuring Maine Lobster, cauliflower, brown butter, mushrooms and bacon
Mackenzie Arrington, Maine's Lobster Chef of the Year, stopped by Good Day New York
WCSH6 -- Did you know lobster is considered one of the world's finest proteins. And if there was ever a poster child for the Buy Local campaign, lobster could be it. One chef in Maine is on a crusade to have people eat more lobster, especially during the holidays.
MARKETING DAILY -- The Champagne Bureau, USA, has launched a national ad campaign as part of a large-scale effort to reclaim its name in the U.S. marketplace.
WCSH6 Morning Report -- Maine Lobster Chef of the Year Kerry Altiero prepares "Lobster Cocktail" in a Martini or Cosmo glass with sides of Romaine leaves. Perfect for holiday entertaining!
GOOD DAY MAINE -- Kerry Altiero, Maine Lobster Chef of the Year and chef/owner of Cafe Miranda in Rockland, demonstrates his easy Lobster on a Shingle dish. Recipe included.
WORKING WATERFRONT by Laurie Schreiber -- The Maine lobster industry wants to get more people around the world to eat its delicious, nutritious and versatile signature product.
LANDINGS -- The Maine Lobster Promotion Council (MLPC) hosted an "All About Lobster” reception as part of the Governor of Maine’s Trade Mission to China in September, held in conjunction with the Asian Seafood Expo.
BANGOR DAILY NEWS by Seth Koenig -- Business has taken off in recent weeks for a pair of Maine entrepreneurs after their lobster company enjoyed a whirlwind of attention through a pair of recent network television appearances.
For many, the traditional holiday meal consists of a stuffed turkey and a few choice vegetables and desserts...
The New York Times by Glenn Collins -- THE concept was a six-day exploration of coastal New England in its full fall glory -- quaint towns, twisty roads and an antique or 10. Then lobster became the main event.
THE FREE PRESS -- The Maine Lobster Chefs of the Year 2012 were crowned after yesterday's lobster cook-off competition held during Harvest on the Harbor, Portland's four-day food and wine extravaganza. The judges chose Chef Kerry Altiero of Rockland, owner of Café Miranda, as Maine Lobster Chef of the Year 2012. The people's choice of audience members for Maine Lobster Chef of the Year was Chef Mackenzie Arrington of Boothbay Harbor.
PORTLAND, Maine (AP) -- For Thursday's competition, an audience of 200 lobster enthusiasts and a separate panel of judges voted on lobster dishes prepared by three chefs during Harvest on the Harbor food festival in Portland.
PORTLAND PRESS HERALD by Meredith Goad -- Mackenzie Arrington, a Maine chef who now works in New York City, is the people's choice for Maine Lobster Chef of the Year, all-star edition.... Kerry Altiero, chef/owner of Cafe Miranda in Rockland, was the judges' choice for Maine Lobster Chef of the Year.
MAINE BIZ by Matt Dodge -- Growing up in Cape Elizabeth and Scarborough, cousins Jim Tselikis and Sabin Lomac were a little spoiled when it came to lobster. Family gatherings and holidays were only complete with a bubbling pot of the state's favorite crustacean on the stove, something Lomac missed after moving to Los Angeles eight years ago.
BANGOR DAILY NEWS by Bill Trotter -- This summer, Dorr Lobster Co., located on Bar Island off Pigeon Hill Road, started placing specialized tags on every whole lobster that is shipped out of its waterfront packing warehouse. The tag, which has the company logo on it, identifies the lobster as being caught in Maine "using sustainable practices.”
PORTLAND PRESS HERALD by Meredith Goad -- They survive, and end up getting $55,000 for their business.
SF EATER by Grant Marek -- The market has been open for about a month, and is already stocked with the West Coast's largest supply of live Maine lobster and frozen lobster tails
WABI TV 5 -- Thanks to Cozy Harbor Seafood, who donated 125 pounds of lobster meat for free, 100% of the proceeds go to the Christmas Program at the Maine Children's Home For Little Wanderers.
BANGOR DAILY NEWS by Leslie Bowman -- One Eastport entrepreneur decided to take what he learned from his Yarmouth, Nova Scotia, counterpart and construct a state-of-the-art onshore lobster pound based on a design concept fully implemented throughout the Canadian Maritimes.
Portland, ME (October 1, 2012) – Marianne LaCroix has been appointed as Acting Executive Director for the Maine Lobster Promotion Council by the Board of Directors.
At a press party at Ocean Gateway on Thursday, the Convention + Visitors Bureau, host of the 5th Annual Harvest on the Harbor, announced the teams of students that will compete in this year's new event
NEWSWEEK -- Maine rebrands the lobster.
Last week in Rockland, Maine, if you bought a tire from Eastern Tire & Auto Service or got a massage at Synergy Massage & Bodywork, your purchase came with a lobster. Dozens of restaurants up and down the coast were offering lobster specials, advertising them on sandwich boards outside and posters in the windows. It was “Lobsterpalooza,” or, as the campaign’s creator has said, a way to turn “lobsters into Lobsteraid.”
BANGOR DAILY NEWS by Stephen Betts - ST. GEORGE, Maine — The first shipment from Sea Hag Seafood left the plant Tuesday. For 23-year-old owner Kyle Murdock, the opening of the lobster processing plant was the culmination of nearly two years of planning and hard work.
Celebrate "In the Kitchen with Lobster & Wine." While sitting on Geoff's new Owl Bar Stool enjoy tasting lobster recipes by Brooke Dojny--local author of "Lobster!
THE DAILY MEAL -- Nothing screams summer like clambakes and lobster boils, but we know they can get a bit pricey, especially when you’re a large group of people. Not anymore.
NATIONS RESTAURANT NEWS by Bret Thorn -- August is Lobster Month at London Grill in Philadelphia. A quiet time for the restaurant, owners Michael McNally and Terry Berch McNally have found that offering specials on the crustacean delicacy can bring in more customers.
WMTW 8 - Lobster industry reaches out to Mainers in its latest advertising campaign
PORTLAND PRESS HERALD by Meredith Goad -- You could say the competition was heated, if by heated you're referring to succulent lobster tail poached slowly in butter, or handmade lobster sausages sauteed in a hot pan and served over champagne kraut.
MPBN by Tom Porter -- Somers is executive director of the Maine Lobster Promotion Council, which this month kicked off a three-month marketing campaign to encourage more people to eat Maine lobster.
PORTLAND PRESS HERALD -- As tensions heat up on both sides of the Canadian border over a glut of low-cost Maine lobster being kept out of New Brunswick processing plants, there is something every Maine patriot should do: Eat more lobster.
BANGOR DAILY NEWS by Bill Trotter -- How can the state increase Maine’s processing capacity and keep more of the market value of Maine’s $334 million commercial lobster fishery?
PORTLAND, Maine (NEWS CENTER) -- Want to do something to help Maine's lobster industry? Go out to eat!

PORTLAND, ME., August 2012 — Maine lobster lovers, get your bibs on! To celebrate the bountiful harvest...
THE FREE PRESS by Melissa Waterman -- This week thousands of lobster eaters are descending upon Rockland for the 65th annual Maine Lobster Festival. Under the broad tent pitched at the city's Public Landing they will crack open and eat more than 20,000 pounds of lobster during the five-day festival. They come in such numbers because to eat fresh lobster is still a luxury for those who live far from the sea. What these hordes of lobster diners don't know is that lobster is actually quite good for you.
August 1, 2012,BANGOR DAILY NEWS MAINE OPINION - by Bill Trotter
PORTLAND PRESS HERALD by Meredith Goad -- If only they knew that most modern lobster bakes are thrown by caterers in our own backyards, using metal steamers instead of stones and wood fires, and salt instead of seaweed layered between the lobster and the clams and the corn, to give the food smoky, briny touches of flavor.
BOSTON.COM - SOUTH THOMASTON — The setting looks like “lobster in the rough” with picnic tables and those disposable plastic lobster bibs that are useless in the shore breeze, but Waterman’s Beach Lobster is also a full-service kind of place.
Portland, ME. July, 2012--Governor Paul LePage has signed a proclamation declaring August "Maine Lobster Month". As a result of Maine's successful lobster conservation effort, the state has hit record harvest levels
WABI TV5 -- You're not shelling out as much cash as usual for a Maine delicacy this summer. It's good news for you, but not so good news for fishermen.
WCSH6 -- After receiving help from the community to rebuild his lobster museum in Mt. Desert Island, David Mills is paying it forward -- and he's doing it by buying lobster in bulk.
WCSH6 -- Maine's lobstermen are struggling to make a profit this summer, because lobster prices are at near record lows. But two fishermen in Boothbay Harbor are trying to boost their income by also taking tourists out to see how lobsters are caught
Portland, ME. June 16, 2012--Launching in August, the campaign will include contests and giveaways that will make any lobster lover drool.
WALL STREET JOURNAL by Sara Clemence -- Once the kind of dish that you had to go to coastal New England or the outer reaches of Long Island to sample, the lobster roll has become a standard of American cuisine that can be enjoyed from Detroit to Delray Beach.
NATIONS RESTAURANT NEWS by Fern Glazer -- New England’s favorite sandwich is gaining in popularity on menus across the country
FENCEVIEWER by Cheryl Wixson -- Summer in Maine and the eating is easy…especially Maine lobster. Now that the shedders are coming hard, lobsters are both plentiful and economical. We love the ease of picking a soft-shelled lobster, and the tender, sweet meat.
WLS TV CHICAGO by Steve Dolinsky -- The closest Chicagoans can get to fresh seafood is the occasional perch, smelt or other fresh water species from the lake. But our food reporter says a number of local restaurants are celebrating lobster fests this summer, bringing a taste of Maine to our shores.
This summer, Maine Lobster is pairing up with Samuel Adams Summer Ale to create the Perfect Pairing. To catch the media coverage, click the title above.
NEW YORK DAILY NEWS -- Pete McAleney of Portland, Maine has three extremely rare crustaceans in his possession: a calico-colored lobster, a blue lobster and a bright orange one.
SEAFOODNEWS.COM -- In a blind taste test run by the Wall Street Journal for National Lobster Day on June 15, Maine Lobster triumphed over its much-touted Canadian cousin from Fourchu, Nova Scotia.
By Amy Cavanaugh in Food:If you missed National Lobster Day, you can still get in on the crustacean action
RESTAURANT NEWS RELEASE -- Bugaboo Creek Steak House, the family-friendly steak house restaurant chain based on the culture and culinary secrets of the Bugaboo Mountains in the Canadian Rockies, will start its Lobster at the Lodge promotion June 25.
PORTLAND PRESS HERALD by Meredith Goad -- Today is the first day of summer, a time when our food cravings turn to summer staples like lemonade, ice cream and, here in Maine, lobster. And lots of it.
PORTLAND PRESS HERALD by Meredith Goad -- Soft-shell lobster meat is not only easier to get at, many people claim it's more tender and a little sweeter than meat from hardshell lobsters. That makes it the perfect ingredient for this classic lobster and sweet corn chowder developed by one of our food columnists, Brooke Dojny
PITTSBURGH POST-GAZETTE by Gretchen McKay -- The majority of lobsters harvested in Maine are caught between late June and late December, as warmer air and water make it easier for lobstermen and lobsterwomen to set and haul their traps. So chances are your local grocer over the next few months will have an ample supply of the ten-legged crustaceans, prized by landlubbers and sea lovers alike for their delicate, sweet meat.
Cundy’s Harbor, ME – June, 2012 – As the importance to accommodate dietary restrictions and preferences becomes more prevalent in today’s food industry, Hancock Gourmet Lobster Company has enthusiastically stepped up to the plate to offer a variety of gluten free products.
By Contributing Writer Lisa Morgensen, Travels in Taste - Chefs across the country are ready to provide you with their takes on this popular seafood delicacy and TravelsinTaste is highlighting them here. Bibs not required, but most likely necessary.
CHICAGO TRIBUNE by Nancy Maes -- Friday is National Lobster Day, kicking off the season when lobster fishermen start bringing in their largest hauls of this crustacean that inhabits the rocky bottom of the cold, clean waters off the Maine coast. Here is a sampling of a variety of dishes we've seen recently at local restaurants.
BANGOR DAILY NEWS by Emily Burnham -- All things lobster — from the lingo to stories to 55 different recipes — are included in Dojny’s new book, "Lobster! 55 Fresh & Simple Recipes for Everyday Eating,” which was released last week by Storey Publishing.
RESTAURANT NEWS RELEASE - Fresh, steamed-to-perfection seafood is one of the delights of summer dining, and this season the menu at Joe’s Crab Shack reflects the best seafood that America has to offer, from Maine lobster to Alaskan snow and queen crab to domestic shrimp from the Gulf of Mexico.
POLITICALNEWS.ME -- To mark Senator Collins’ visit to Thailand, the U.S. Embassy in Bangkok hosted "Promote Maine" week, which included promotion materials highlighting the beauty and culture of Aroostook County.
BOSTON GLOBE -- We decided to go road-tripping to Rockland to get an early taste of summer — and to see how much lobster-y delicousness the town that bills itself as the “lobster capital of the world” could deliver in a 24-hour period.
BANGOR DAILY NEWS -- An entrepreneur who revived what is reputed to be Maine’s last seafood cannery and grew it into a successful business was named a top-three finisher in the Small Business Administration’s annual competition for Small Business Person of the Year.
WALL STREET JOURNAL by Barbara haislip - "Since I always loved lobster, I decided to deliver live lobsters to all my customers," he says. "Lobster is classy, elegant. It is something you order for a celebration."
FENCEVIEWER by Jacqueline Weaver - "Lobster! 55 Fresh & Simple Recipes for Everyday Eating” — food writer Brooke Dojny’s newest culinary/literary adventure — is an homage to "le homard,” from lobster cocktails to lobster and arugula pizza.
ASSOCIATED PRESS -- In response to a challenge by Louisiana Gov. Bobby Jindal to appoint a chef to represent Maine, Gov. Paul LePage anointed Chef Melissa Bouchard and her assistant, Chef Clifford Pickett, as "Team Maine" for the competition.
Wilfred Beriau, CEC, CCE, AAC, Receives ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award
MAINEBIZ by Randy Billings -- The owners of Ready Seafood have tapped some big names, including former gubernatorial candidate Eliot Cutler, in its effort to capture more of the global seafood market.
BANGOR DAILY NEWS BY Matt Wickenheiser -- Last week was busy for Michael Cote, president and CEO of Look’s Gourmet Food Co. in Whiting.
MAINEBIZ -- The U.S. Small Business Administration has named Michael Cote, president and CEO of Look's Gourmet Food Co. Inc. in Whiting, as its 2012 Small Business Person of the Year award for Maine.
PORTLAND PRESS HERALD Food & Dining Dispatches By Meredith Goad -- The Boston round of the first annual Shucks Maine Lobster World Series will be held Sunday at the International Boston Seafood Show.
LONELY PLANET -- Tucked away in a hidden harbor, nestled between two buildings, at the end of a pier, Maine's lobster shacks may be where you least expect them.
PRESS HERALD BY Ann S. Kim -- When Jack Mosher would visit his fraternity brother John Brier in Panama, he'd notice how they couldn't get Maine lobster for dinner. What was available was the spiny lobster, a warm-water species without claws. "As a seafood-loving person – a Maine boy – it's a very poor substitute," said Mosher, who lives in Waterville. The two are now planning to export Maine lobster products to Panama and other parts of Latin America later this year, when a free-trade agreement removes tariffs on U.S. exports.
SEACOASTONLINE by Angus Macauley -- When Allen Daggett, president of Cape Porpoise Lobster Company, was asked about his company being named York County's 2011 Small Business of the Year by York County Community College, he modestly replied, "I am sure there are more than a few companies throughout the county that were more deserving of this honor than we are."
PR WEB - Maine Lobster, S.A., a Panama-based company established by Maine residents Jack Mosher and John Brier, has announced an exclusive supply agreement with one of Maine's largest lobster distributors, Atwood Lobster Company.
THE TAOS NEWS by Matthew van Buren - As those who live in or visit Taos are well aware, landlocked Northern New Mexico isn't exactly a haven for fresh seafood.
U.S. NEWS & WORLD REPORT by Peter Gwynne — Autumn is the prime season for catching lobsters in the cold waters off New England, and the red shellfish will soon find its way into many winter feasts, from office holiday parties to Christmas dinners and New Year's Eve celebrations.
MORNING SENTINEL - The funds from the event were generated in large part by a donation from Cozy Harbor Seafood in Portland of 100 pounds of lobster meat.
MAINEBUSINESS.COM— The Maine Lobster Promotion Council and local talk radio station WLOB are teaming up with local lobster organizations to honor veterans across the state with a weekly chance to win a lobster dinner in celebration of Veterans’ Day, which happens to fall during Maine’s peak lobster harvest season.
WABI TV5 by Rob Pointdexter -- It's one of the biggest fundraisers of the year for the folks at the Maine Children's Home for Little Wanderers in Waterville.
ISLAND AD-VANTAGES by Jessica Brophy -- When Kristian Burrin heard about the Maine Lobster Chef of the Year competition, which is part of Portland’s annual “Harvest on the Harbor” festival, he knew he had to enter.
ASSOCIATED PRESS -- LePage has signed a proclamation in recognition of the lobster industry. October represents the peak of the state’s lobster harvest.
BBC News -- While overfishing threatens fish stocks in many parts of the world, Maine's lobster population keeps on growing. It's all thanks to a few simple measures that ensure adult males and females get plenty of opportunity to meet, and reproduce.
PATRIOT LEDGER -- The Gulf of Maine “responsibly harvested” products at Shaw’s include lobster, northern shrimp, cod, haddock, scallops and pollock. The certified products include sockeye salmon, wild king salmon, wild Alaskan halibut, Icelandic and Canadian haddock, and a few other stocks.
DAILYBREEZE.COM By Douglas Morino -- And in Redondo Beach, it's once again time to celebrate that delicious invertebrate from the bottom of the sea, the lobster.
BOSTON GLOBE by Billy Baker -- Mainer uses pressurization to shuck crustaceans without cooking
After two days of watching over the shoulders of incredible chefs from around the city of Hong Kong prepare creative and mouth watering dishes using Shucks' Whole Shucked Lobster...
BANGOR DAILY NEWS by Seth Koenig -- Neville Perryman, a lobsterman who hauls traps in the waters off the coast of Australia, sells his catch for the equivalent of $31.60 per pound on the beaches of China. That’s almost 10 times what a lobsterman working in Maine waters gets for his catch, and it makes the populous Asian country look like an awfully attractive place to sell Maine lobster. But entering into the Chinese market is a high-stakes game that, if lobstermen and distributors from the Pine Tree State don’t play right, could be lethal for their businesses.
VillageSoup Art/Entertainment-Tenants Harbor — Midcoast author K. Stephens will stage an engaging presentation from her 2009 novel "The Ghost Trap" (Leapfrog Press) Wednesday, Aug. 31 at 7 p.m. at Jackson Memorial Library, 38 Main St./Route 131.

DETROIT FREE PRESS by Susan M. Selasky -- There are many versions of the classic lobster roll (lobster salad nestled in a toasted bun). But it shouldn't be just any lobster salad -- it should be chunks of perfectly cooked lobster tail and claw meat mixed with the right amount of creamy mayonnaise (preferably homemade) that may have a bit of crunch from diced celery and is, perhaps, garnished with celery leaves.
NATIONAL FISHERMAN by Linc Bedrosian -- Regional branding programs promote traceable local seafood from sustainable fisheries
BANGOR DAILY NEWS by Richard Dudman -- Zabar’s deli and grocery on the Upper West Side in New York City has a brilliant worldwide reputation online and in its shop for integrity and the quality of its products. So do Maine lobsters, known for their flavor, colorful appearance and superb flavor — as well as their challenge to unfamiliar eaters.
Cundy's Harbor, ME – Hancock Gourmet Lobster Co. has once again been awarded top industry honors for its innovative products. At a ceremony in Washington, DC, the Maine company received an unprecedented three gold sofi™ Awards – the specialty food industry's most coveted accolade.
By Clarke Canfield - ASSOCIATED PRESS
Macaroni and cheese and pot pies may conjure up images of grandma's kitchen.
MSNBC.COM -- Chefs Mark Gaier and Clark Frasier spice the dish up with a green curry sauce
ASSOCIATED PRESS - By Clarke Canfield PORTLAND — Maine macaroni and cheese and pot pies may conjure up images of grandma’s kitchen.
PORTLAND PRESS HERALD by Meredith Goad -- Impress your friends by throwing bigger crustacean tails on the grill this holiday.
PITTSBURGH POST GAZETTE by Gretchen McKay -- Independence Day is just around the corner, and many of us will celebrate with a traditional backyard barbecue -- can't you already smell the burgers and chicken sizzling on the grill? Yet the Fourth also is a great time to think about fresh hard-shell lobster, even if the closest you'll get to the cold waters of the Northern Atlantic (does it ever get warm up there?) is a dip in an unheated swimming pool.
BANGOR DAILY NEWS by Bill Trotter -- More than a year after one of the largest employers in the Schoodic Peninsula closed its doors and the plant’s future was in doubt, things are starting to take shape inside the cavernous waterfront building in the local village of Prospect Harbor.
BANGOR DAILY NEWS by Seth Koenig -- When Ben Gilmore and Mark Murrell decided to launch their elite Captain’s Club program, in which VIPs for a tidy sum can buy a proverbial boatload of fresh Maine lobsters and try out an authentic trap-hauling experience, they wanted to make a big splash.
LEWISTON SUN JOURNAL -- U.S. Senator Olympia Snowe, R-Maine, today celebrated National Lobster Day by honoring the state's legendary lobstermen for their contributions to the nation’s fishing industry.
PORTLAND, Maine (AP) — Seafood eaters who love lobster but hate the mess can take heart in a newly developed platter that captures the unwanted liquid from Maine's king of seafood.
DNAINFO.COM, MURRAY HILL — The Midtown lunch crowd clawed their way to Luke's Lobster truck Monday, braving long lines for a taste of the beloved chain's signature seafood rolls on its first day on the streets.
Cundy’s Harbor, ME – Hancock Gourmet Lobster Co. has been named as a finalist for three of the specialty food industry’s most prestigious awards, which will be given out in July. The awards are considered the “Oscars” of the food industry.
WORKING WATERFRONT by Craig Idlebrook -- When St. George Realty agent Peggy Crockett was contacted by Kyle Murdock this spring about buying a seafood processing plant, she felt she had found a client who knew what he wanted. Murdock wanted to buy the foreclosed Great Eastern Mussel Farm plant in Tenants Harbor for his new lobster processing company, Sea Hag Seafoods.
PORTLAND PRESS HERALD -- Slippery situations were the order of the day at the 38th annual Fishermen's Festival in Boothbay Harbor -- lobster crate racing, cod carrying, bait shoveling and boat bailing, to name a few. It was all in the name of fun, and the participants didn't disappoint.
PORTLAND, Maine, April 12, 2011 /PRNewswire/ -- Calendar Islands Maine Lobster has expanded distribution of its eight new specialty food offerings...
VILLAGE SOUP-Maine Lobster Boat Racing is sharing the excitement of lobster boat racing with their fans by raffling the experience to be a race judge...
JUST LUXE by Carly Zinderman, National Lobster Day is June 15, but it's never too early to start planning how to pay tribute to the deliciously luxe crustacean.

MAINEBIZ by Whit Richardson -- A visitor to this year’s International Seafood Show in Boston last month could take in pavilions touting products from Alaska, Florida, Louisiana, Quebec, Japan, China, Chile and even Oman. Notably absent: Maine.
NEW YORK TIMES By Abby Goodnough — The dozens of traps that Ron Francoeur pulled from frigid waters here on Thursday held about only 30 lobsters, but maybe it did not matter. Last year’s statewide lobster haul — some 93 million pounds, up from 81 million in 2009 — was the largest on record. And Mr. Francoeur allowed that he had shared in the bounty.
PORTLAND PRESS HERALD by J. Hemmerdinger, staff writer -- Cod, haddock, lobster and shrimp will be labeled to show the stocks are plentiful.
VILLAGE SOUP ROCKLAND — The Maine Lobster Festival has announced that applications for the 2011 Sea Goddess Pageant are now available
THE FREE PRESS - The 36th annual Maine Fishermen's Forum will be held on Thursday, Friday and Saturday, March 3, 4 and 5, at the Samoset Resort in Rockport. Admission is free.
KENNEBEC JOURNAL By GEORGE SMITH: Notwithstanding lobsters, Maine's No. 1 attraction is the outdoors Tourism is still all about lobsters.
ROCKLAND, Maine (NEWS CENTER) -- Maine's lobster catch set a record last year -- and that's good news for fishermen and businesses all along the coast.
WORKING WATERFRONT by Craig Idlebrook -- Calendar Islands Maine Lobster company bridges the gap between trap and plate
THE ASSOCIATED PRESS by Clarke Canfield -- Organizations from Maine and 23 other states are banding together to develop a marketing plan.
SeafoodSource -- SeafoodSource recently talked to Emily Lane, VP of sales at Calendar Islands Maine Lobster, about the launch of the Portland, Maine, company’s new Maine Lobster Pizza. Lane discussed the potential for value-added lobster in the gourmet retail market and the future of Calendar Islands Maine Lobster, which is owned by 38 Maine lobstermen.
January 5, 2011 - At an historic meeting in Seattle last month, representatives from local seafood industry organizations from 24 states met to agree on a plan for a national seafood marketing coalition.
BANGOR DAILY NEWS - London-based organization, the Marine Stewardship Council, is considering whether to certify the Maine lobster industry as being sustainable. Among members of Gov. John Baldacci’s industry task force that filed the application, there are rightly some skeptics.

For one thing, Maine’s lobster industry is clearly sustainable.
SEAFOOD BUSINESS by James Wright -- Kelly Patrick Farrin has a very Irish name and the telltale red hair that gives away his lineage. But it's the Italian cuisine he whips up in Freeport, Maine, that's putting Azure Café on the map. Not that the restaurant is all that hard to find: It's just a couple doors down from renowned outdoor-outfitter L.L. Bean's flagship store.
FENCEVIEWER by Steve Rappaport -- Seizing on the ever increasing demand for online shopping and the explosion in mobile communications technology, the Dorr Lobster Co. in Milbridge recently unveiled a new iPhone app that allows users of the popular Apple mobile phone to shop for Maine lobsters whenever the spirit moves them, and they have a connection.
KENNEBEC JOURNAL by Beth Quimby -- For years, Linda Bean had admired the picturesque wharfs and waterfront businesses in the villages on the St. George peninsula on Penobscot Bay.

She even went so far as to offer her name and phone number at one point to David Albano, owner of the Bay Lobster Co. and wharf in Port Clyde, in case he ever decided to sell. Then she forgot all about it, until Albano, who had stuck her number in a drawer nine years earlier, called her to ask if she was still interested.
NATIONAL GEOGRAPHIC INTELLIGENT TRAVEL by contributing editor Margaret Loftus -- The high point of Harvest is undoubtedly the Lobster Chef of the Year competition, a sort of live lobster Iron Chef where the entire audience gets to taste and judge dishes presented by three finalists.
USA TODAY by Chris Weiss -- For many, a Maine vacation is analogous with eating lobster. That's because 80 percent of the lobster brought to US tables each year is caught in the waters around Maine. While some may be satisfied with enjoying a lobster dinner complete with drawn butter and bib at one of Bar Harbor's lobster restaurants, the town does offer visitors the opportunity to jump onto the other side of the table, get out to sea and learn more about lobster fishing.
MAINEBIZ SUNDAY, WSCH6, WLBZ 2 -- Fishing for lobster is an iconic industry in Maine. It’s also an important one, inextricably tied to local and regional economies up and down the coast. In this episode, we talk with several stakeholders in the industry about the industry and its future. Guests include Dane Somers, executive director of the Maine Lobster Promotion Council; John Hathaway, CEO of Shucks Maine Lobster; and David Etnier, deputy commissioner of the Maine Department of Marine Resources.
207 (WCSH 6) -- Maine Lobster Chef of the Year prepares his award-winning dish.
WSCH6, WLBZ2 (NEWS CENTER) -- Many of us think of lobster in the summer, but fall is the big time for the Maine lobster harvest.
MAINEBUSINESS.COM -- For all those who did not get to attend the Maine Lobster Chef of the Year competition last month, NESN (New England Sports Network) has produced a show that takes viewers inside the contest.
10/29/2010 (video) -- Every year, three chef finalists compete for the coveted title of Maine Lobster Chef of the Year, treating viewers to their delectable creations.
BRUNSWICK TIMES RECORD -- Kelly Patrick Farrin, sous chef at Azure Café in Freeport, recently earned the title of Maine Lobster Chef of the Year.
PORTLAND PRESS HERALD -- Last Friday, three local chefs battled it out at Harvest on the Harbor for the title of Maine Lobster Chef of the Year. All three recipes won raves, but only one dish could win. Here are the recipes from the three finalists so you can try them at home.
PORTLAND PRESS HERALD by Meredith Goad -- Kelly Patrick Farrin of the Azure Cafe in Freeport was named Maine Lobster Chef of the Year at Harvest on the Harbor on Friday, winning over the 200 judges in the audience with his Herb Grilled Maine Lobster Tail on Arugula with Chive Ricota Gnocchi and Corn Milk.
PR NewsWire -- Kelly Patrick Farrin, Sous Chef at Azure Cafe in Freeport, earned the title of Maine Lobster Chef of the Year today with his Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi & Corn Milk. Two hundred lucky attendees tasted dishes prepared by three chef competitors, watched each chef demonstrate their recipe, and then voted on their favorite.
WCSH6 NewsCenter -- Gov. John Baldacci proclaimed October to be Maine Lobster Month for 2010. The lobster harvest is at its peak in the fall between September and November. During that time, the lobsters are at their meatiest as they bulk up in preparation for winter.
PORTLAND PRESS HERALD by Meredith Goad -- Will it be Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi & Corn Milk? Or will it be the Rustic Maine Lobster and Butternut Squash Ravioli with Toasted Walnuts, Sage and Maple Bacon? Maybe the judges will prefer the Steamed Maine Lobster & Sweet Corn Tamale with Creamy Chilis and Leeks.
FOX 23 BY NEWS 13 -- The three Maine Lobster Chef of the Year finalists -- Chef William Clifford of the Portland Harbor Hotel, Chef Kelly Patrick Farrin of Azure Cafe in Freeport, and Chef Clifford Pickett of DiMillo's Floating Restaurant -- join the show to talk about the Lobster Chef of the Year competition, which is sponsored by the Maine Lobster Promotion Council.
VILLAGE SOUP -- October is often the month that records the largest harvest of Maine lobsters, and in honor of this vital and traditional state industry, Gov. John Baldacci has proclaimed October to be Maine Lobster Month.
PORTLAND PRESS HERALD by Meredith Goad -- Two from Portland and one from Freeport will face off at next month's Harvest on the Harbor.
KENNEBEC JOURNAL by Meredith Goad -- Two chefs from Portland and another from Freeport were named finalists Thursday in the Maine Lobster Chef of the Year contest.
THE JOURNAL-STANDARD by Jane Lethlean -- Annual Lobsterpalooza fundraiser supports efforts by FACC in Freeport, IL
THE WASHINGTON POST- Good things come to those who wait: The Red Hook Lobster truck, co-owned by Leland Morris, has seafood rolls from Maine.
PRLog (Press Release) – MEDIA ADVISORY THE Original Long Beach Lobster Festival- offers succulent Maine Lobsters, catered by Bristol Farms...
PORTLAND PRESS HERALD - The latest New England Farm 2 Fork dining experience celebrates Julia Child’s time in Maine.
BANGOR DAILY NEWS - The KahBang Festival, which started Friday, Aug. 6, hosts an array of music, art and performance events all over the city of Bangor through Aug. 14.
BANGOR DAILY NEWS - ROCKLAND — The Maine Lobster Festival takes place Wednesday through Sunday, Aug. 4-8, at Harbor Park in Rockland
By Sandra Pedicini, ORLANDO SENTINEL -Darden dishes that are listed on include Red Lobster's steamed live Maine lobster,
VILLAGE SOUP by Holly Vanorse - Ninth annual event brings hundreds to city to ride around Midcoast
Portland Press Herald By Deirdre Fleming- Usually they use their boats to catch lobsters, but on the weekends...
PR Newswire by Staff -The Third Annual Harvest on the Harbor, Maine’s top food and wine festival, will be held from October 21 through October 23 at Ocean Gateway on Portland’s picturesque waterfront.
SEAFOODSOURCE.COM by Steven Hedlund -- Launched on Tuesday, the upscale steakhouse chain’s latest menu item, Maine Lobster & Seafood Boil, taps into the nostalgia of vacationing along the Maine coastline. It’s the brainchild of Fleming’s Executive Chef Russell Skall.
7/20/2010 by Aaron Smith -- The ban...would spare Maine, where lobsters are thriving. Last year, fishermen pulled in 75.6 million pounds -- the largest take in years, according to state records and estimates.
SEAFOOD.COM NEWS [] - For the second year in a row Hancock Goumet Lobster Co. takes home two gold awards.
SEAFOOD.COM NEWS -- Smith and Wollensky, an eight units steakhouse chain, announced it is adding seafood to its menu this summer.
SEAFOOD SOURCE by Christine Blank -- U.S. fast-casual chains are adding premium menu items such as lobster rolls this summer, many with a variety of sizes and pricing to fit different budgets.
SEAFOOD.COM NEWS by John Sackton - The trend of steak house and other non-seafood restaurants to add lobster to the menu is continuing.
BOSTON.COM -- ROCKLAND, Maine — A lobsterman in a souped-up boat set a new speed record yesterday on the Maine lobster boat racing circuit.
PORTLAND PRESS HERALD by Ann S. Kim -- Independent gubernatorial candidate Eliot Cutler invites potential importers to see the state's lobster industry up close and personal.
MPBN by A.J. Higgins -- A group of Chinese businessmen with a strong interest in the lobster industry went right to the source today to find out what makes Maine lobsters some of the most desirable crustaceans in the world. Aboard the Lucky Catch, the businessmen took a tour of Portland Harbor to see how lobsters are caught and processed. The trade mission was set up by Independent gubernatorial candidate Eliot Cutler, who says exporting lobster to China represents a huge potential new market for Maine fishermen.
THE ATLANTIC -- On Cape Cod, Massachusetts, nothing says summer evening as clearly as a big pot of boiling seawater and a mess of locally caught lobsters. Thanks to warming ocean temperatures, the all-important "local" component of that timeless ritual may soon be a thing of the past.
BANGOR DAILY NEWS by Bill Trotter -- It’s not unusual for visitors to Maine to seek out and sample some of the state’s blueberries and lobsters before they head home.

But a group of visitors that are expected to learn about these Maine staples on Friday are not your usual tourists from out of state. They are businessmen from China who are coming to Maine to see whether there might be investment and trade opportunities with some of Maine’s favorite homegrown foods.
BANGOR DAILY NEWS by Sharon Kiley Mack -- The Honey B has a split personality: One day it is hauling lobster pots and the next it is giving visitors a tour around Eastern Harbor and beyond.
SEACOASTONLINE by Rachel Forrest -- From a six-stool lobster shack in 1940 when Warren "Pete" Wurm opened Warren's, Warren's has become a 350-seat restaurant complete with a bakery, gift shop, deck, solarium, dock and lounge. Mickee sold his part of the business to the Cunninghams in 2006 and now, it's all in the family.
WALL STREET JOURNAL by Melanie Grayce West -- The lobster roll from Luke's Lobster is a study of balance and restraint. It is four ounces of sweet Maine lobster meat, a buttered bun with a brush of mayonnaise and a dash of seasoning ($14). It's a no-frills pleasure, just as it should be.
WABI TV5 by Rob Poindexter -- Fans of fresh Maine seafood will have a new place to eat in Bucksport. When B.J. Carrier decided to open Carrier's Mainely Lobster in Bucksport, he hoped to be open by the fourth of July. He's ready open the doors a month early.
WORKING WATERFRONT by Hanna Wheeler - Jarod Bray wants customers to buy his lobsters and save the world. He said Eco Lobster Catch makes lobstering as environmentally-friendly as possible.
SEAFOOD.COM NEWS by John Sackton - Lobster is hot. With current meat prices well below traditional levels, more restaurants are expanding lobster menu items.
Londonist -- For £14.95, diners can feast on a half kilo of Maine lobster, French fries and salad with a Jose Cuervo Gold frozen margarita. The fries and salad were okay while the margarita was mediocre. But the sustainably sourced and rather plump lobster was delicious!
BOSTON/PRNewswire/ -- In light of last year's unparalleled success, UNO® is reprising its popular Best of Summer Starring Lobster menu to be enjoyed through the summer.
WCSH-6 - Watch video of Hancock Gourmet Lobster, a company that specializes in gourmet, all-natural Maine lobster and seafood products. Hancock Gourmet Lobster Company sells more than 30 different entrees, appetizers, soups, stews and desserts online.
Newstraitstimes - Lobsters are not fattening. It’s the use of calorie-laden sauces that gives the crustacean a bad reputation writes Suzanna Pillary.
New York Times -- Luke Holden has done so well selling lobster rolls he’s quitting his day job and heading to the Upper East Side.
by HANNAH WHEELER for THE MONTHLY NEWSLETTER OF THE MAINE LOBSTERMEN'S ASSOCIATION -- Communities up and down the coast organized Lobster Harvest Day events throughout the month of October.
By CAROL DENNY For THE CAPITAL (Annapolis, MD) -- In Maine, lobster lovers are faced with an enviable problem: too much of a good thing. Lobster harvests have been bountiful for the past two years, but the global economic slump means that consumers have been buying less of the meaty, melt-in-your-mouth crustacean.
SEAFOODSOURCE.COM -- Mackenzie Arrington, a recent Culinary Institute of America graduate, was dubbed the 2009 Maine Lobster Chef of the Year on Friday at Harvest on the Harbor, a three-day food and wine festival in Portland, Maine.
By MEREDITH GOAD, PORTLAND PRESS HERALD/MAINE SUNDAY TELEGRAM -- The audience names Mackenzie Arrington, son of last year's winner, Lobster Chef of the Year.
WORKING WATERFRONT -- About 1,200 pounds of lobster were sold at the Port Clyde Lobster Harvest Day, held this past Saturday, October 10.
PORTLAND, Maine (AP) - A new marketing campaign is under way in Maine to pump up lobster sales during the normally slow fall season
BY BILL DALEY, CHICAGO TRIBUNE -- Now is the time to enjoy (and learn more about) the popular crustacean
Twenty-nine lobster harvesters form Calendar Islands Lobster Company to market premium lobster to stores and restaurants. WCSH6 News Center.
With demand soft and supplies cheap, wholesalers are looking at some nontraditional customers.
By JOHN RICHARDSON, Staff Writer Portland Press Herald/Maine Sunday Telegram
September 9, 2009
From restaurateurs to winemakers to TV pitchmen, fans of Maine's iconic shellfish are coming up with creative ways to boost the fortunes of struggling fishermen. by Ray Routhier, Portland Press Herald
Buck's Naked BBQ will add lobster to its menu to support and promote local lobstermen and celebrate the lobster industry. by Amy Anderson, The Forecaster, August 5, 2009
August is Maine Lobster Month! Celebrate a variety of way to prepare this tasty crustacean with a great selection of Maine Lobster recipes.
31 days to get crackin’!
The beach, brew, and lobster: the essential elements of summer in Maine. Each one is incorporated on the whimsical new label of Shipyard Brewing’s Summer Ale. by Noah Davis, Draft news
A New York food writer lists Maine's most famous catch as a good choice for those who eat ethically.
by GREG KESICH, Portland Press Herald, June 24, 2009
Enter Penny Johnston, founder of Maine Float-Rope Company, who decided to take the used rope and make something new out of it. Now this float-rope, once used to capture lobsters on the ocean floor, is appearing on doorsteps in the form of Down East Doormats.
As record-setting sandwiches go, the planned world's longest lobster roll will be a colossal crustacean creation. A team of culinary whizzes will combine 45 pounds of lobster meat, four gallons of Miracle Whip and a special blend of herbs and seasonings into a mix that will be slathered onto a 60-foot roll — so large that the bread will be brought in on a flatbed truck.
It was the ultimate honor for Maine chef Rob Evans of Hugo's last week when he brought home the James Beard award for Best Chef: Northeast ... Also the ultimate validation for his ever-evolving philosophy of cooking.
Lobster College is an educational adventure designed for people interested in enjoying a fun extended weekend on the Maine coast and a chance to learn everything and anything there is to know about Maine's premier crustacean.
FRENCHBORO, Maine — Only a few dozen people call this remote offshore island home, but for a few minutes this week it is going to be the center of the universe.
The eighth annual Maine Lobster Ride and Roll will take place Saturday, July 25, 2009, Rockland, ME. Sponsored by the Bicycle Coalition of Maine, the ride winds along country roads past swimming ponds and offers stunning views of the Maine coast.
Tony Poulin, culinary arts instructor at Southern Maine Community College in South Portland Maine, offers the fine points of removing the meat from each part of the lobster and shares helpful cooking tips. Provided by American Culinary Federation's Sizzle Magazine. Photography by Chef Wilfred Beriau.
my foodservice news, March-April 2009 issue
Fishermen from throughout Maine got together on shore today in Rockport. Seminars, exhibits and a trade show are all part of the 34th annual Fishermen's Forum, being held at the Samoset. From lobster traps to the floundering economy - This year's Fishermen's Forum covers all the issues.
It's a tale of coincidence, which links two lobster fishing communities on opposite sides of the Atlantic.
by Greg Morago, copyright 2009 Houston Chronicle
A group in Maine is hoping to take the traditional lobster roll and turn it into a record-setter.
Following a review of more than a dozen proposals, the Governor’s Task Force on the Economic Sustainability of Maine’s Lobster Industry has chosen the Moseley Group to assist in the development of a comprehensive strategic plan for Maine lobster.
Take advantage of the lobster glut -- while you still can
The sea-life creatures of Waldoboro artist Jean Kigel make a splash in New York, where the watercolor paintings also awaken concerns about 'the oceans' bounty.'
The Rockland Festival Corporation, the organization that runs the Maine Lobster Festival, was awarded the Community Service Award at the Penobscot Bay Regional Chamber of Commerce’s 84th annual awards dinner.
BAR HARBOR – The price of lobster is back up slightly, but the autumn’s steep dive has got fishermen and processors contemplating how to manage their businesses for the future.
This year we decided to stay home and celebrate with one of our favorite feasts – Maine lobster. But a dilemma immediately presented itself: should we buy them from a nearby Manhattan market, or have them shipped from Mount Desert Island and support the local lobstermen? We chose to do both and to conduct a side-by-side taste test in the process.
Maine lobsters are in trouble. Demand has shrunk, production hasn't, now toss in the failing economy and an ocean of red ink emerges. Maine Lobster Council's Dane Somers explains what happened and what lies ahead for Maine's important lobster industry in this radio interview.
Hannaford's supermarkets reported earlier today that they had the 2nd biggest week for lobster sales all year in the week leading up to Thanksgiving and sales were up 400-500% over the same period last year!

Hannaford's has supported Maine's Lobster Industry over the last several months with Maine lobster specials throughout Maine, New Hampshire and Massachusetts.

Many thanks to our friends at Hannaford's Supermarkets!
Few summer events are more anticipated in Maine than a lobster cook-off and so it was that a great buzz surrounded the return of the Maine Lobster Chef of the Year competition, reprised at The Blaine House in Augusta after a 4-year hiatus.
“We could have sold thousands more," said Boothbay Harbor Police Chief Bob Hasch, referring to the nearly 7,000 lobsters sold last Saturday at the high school parking lot.
MAYO CLINIC, ROCHESTER, Minn. — If you enjoy shellfish but are reluctant to eat it because of worries about cholesterol, take heart. Blue mussels, broiled scallops or a fine Maine lobster are actually heart-healthy protein sources.
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