America loves Maine lobster, that claw-heavy creature with the snow-white flesh that seems made for melted butter. Tying on a bib and getting up close and personal with a whole boiled Maine lobster is the epitome of summer feasting for many.

But when it comes to enjoying lobster, there’s a world beyond boil-and-eat. The Southeast Asian flavors so popular today—think lemongrass, fish sauce, coconut milk and chilies—can give lobster a new attitude. In a south-of-the-border restaurant concept, Maine lobster can add value to ceviche, fish tacos, tamales and quesadillas. Chefs working in a contemporary American style can use lobster to update a classic, like a chowder, club sandwich or creamy grits.

Americans love the sweet, succulent flavor of Maine lobster. Its cachet elevates seafood dishes to premium status, and its high perceived value will help your check averages soar as customers trade up from a chopped chicken salad to the same dish with Maine lobster. Why put “lobster” on your menu when you can put “Maine lobster,” the brand customers prefer and recognize as the best?

We have all the information you need to know to capitalize on Maine lobster’s near-universal appeal:

• How the sustainable Maine lobster fishery maintains this valuable ocean resource
• How to cook and store Maine lobster
  
• How Maine lobster differs from (and surpasses) its look-alikes and competitors
• How Maine lobster is a healthy protein, as well as a delicious, celebratory food
  
• How to choose an appropriate beverage for lobster