Recipes courtesy of Erin Lynch†
EAT DRINK — The arrival of summer means that favorites such as fresh seafood are back on the menu for many families. As you explore new and inventive ways to add variety to weeknight dinners and backyard barbecues this year, consider incorporating lobster as a versatile, delicious ingredient.
During the summer months, lobster men head out before dawn along the coast of Maine to hunt down one of the world’s most beloved crustaceans. As one of the oldest fisheries in the country, the industry has a rich history with an unparalleled commitment to sustainability and environmental stewardship, enabling it to thrive for generations.
In addition to its distinctly sweet taste, consider these reasons to add Maine lobster to your menu this summer:
To help protect the lobster population and livelihoods of those in the fishery, the Lobster Men pioneered sustainability and traceability long before it was fashionable. Sustainability measures developed and adapted over generations, such as protecting egg-bearing females and restocking juvenile lobsters, have preserved the fishery and produced an abundance of lobster stocks.
Small Business Support
Unlike many commercial fisheries, the Maine lobster industry is made up of more than 5,000 independent lobster men who own and operate small day boats. Many lobster men come from multi-generational lobster families, which, along with a mandatory apprenticeship program, ensure their survival.
Frontlines of science
Mother Nature and science are leading fisheries, meaning scientists and fishermen are constantly working together to research the health of the lobster population and adapt to the effects of climate change to help protect the oceans.
Protecting endangered species
Sustainability for industry means caring for the wider marine environment and the species that depend on it. Since the 1990s, Maine lobstermen have taken proactive steps to protect the endangered North Atlantic right whales by eliminating surface drift ropes and incorporating weak links to allow whales to break free when encountering fishing gear and marking rope to to guarantee traceability.
The lobster industry goes way beyond the fishermen on the water; including the dealers, processors, restaurant owners, stair and boat builders and more. Fishing is part of Maine’s identity, meaning enjoying lobster rolls, grilled tails, or steamed lobsters this summer directly supports the community and the lobster men who call it home.
For more ways to support the industry and recipes to enjoy this summer, visit lobsterfrommaine.com†
Chilled Lobster with Orange and Basil Vinaigrette
1 tablespoon finely chopped shallots
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt, plus extra, to taste, divided
1/4 teaspoon Dijon mustard
pepper, to taste
1 pound cooked Maine lobster meat, cut into 1-inch pieces
1 head butter lettuce, torn
1 ripe avocado, peeled and diced
3 radishes, thinly sliced
freshly ground black pepper
make dressing: In a medium bowl, whisk shallots, olive oil, orange juice, lime juice, basil, parsley, salt, and Dijon mustard.
Season with additional salt and pepper.
Add lobster to the bowl; toss to coat.
Refrigerate for at least 1 hour, or up to a day.
To serve: Arrange the lettuce on a serving platter and place the lobster on top.
Sprinkle with avocado, radish, kosher salt, and ground black pepper.
Traditional Lobster Rolls
Yield: 4 rolls
1 pound cooked Maine lobster meat
mayonnaise, to taste, to bind
freshly ground black pepper, to taste
salt, to taste
fresh lemon juice, to taste
4 buttered, toasted buns or bread of your choice
chopped chives, for garnish
Combine lobster meat in a bowl; mayonnaise, to taste; pepper, to taste; salt, to taste; and lemon juice, to taste.
Place 3-4 ounces of lobster salad on each roll.
Garnish with chives and serve.