How To Enjoy Fresh Maine Lobster This Season
By Family Features
July 20, 2023
As people look to change what's on their plates, it can be tough to know where to begin. From Social Media-inspired Recipes to trendy menu offerings, there are many options. That's why restaurant owners Katie and Thom Werner are recommending a staple that's sustainable, fresh and versatile: Lobster. The Werners own the popular Island Lobster Co. Restaurant in Peaks Island, Maine where Thom works as a commercial fisherman and supplies most of the Lobster served.
The Werner family is well versed in the iconic Maine Lobster fishery, coming from a long line of generational fishing families, with Thom having fished since he was 6 years old. They know Lobster can be intimidating for home cooks, but as people familiar with the product, they emphasize Lobster is easy to prepare, delicious and supports communities up and down the coast.
"Lobsters are always sustainably harvested and handled with care by the fishery," Katie said. "It's so important to know where your food comes from and with local Lobster, it's something you can feel great about enjoying that also directly benefits so many families like ours."
Lobsters are harvested year-round in Maine and New Hampshire; however, the majority are caught between late June and late December, when the Lobsters are the most active.
For those looking to enjoy a simple and classic version of Lobster, the Werners recommend a tried and true method.
"Steamed with some melted butter is always perfect," Thom said. "You can't beat the sweet, succulent flavors of Fresh Lobster with that punch of Salty Butter."
For those looking for a fresh twist, Katie suggests trying her favorite recipe at Island Lobster Co.: The BLT Lobster Roll.
"It's a savory and sweet combination of Crispy Bacon, Juicy Tomatoes and Tender Lobster Meat, all served on a Buttery Roll," she said. "It's a great way to enjoy sustainable trap-to-table fare."
No matter what Recipe people go with, the Werner family hopes everyone can partake in enjoying a staple of their heritage.
"To me, Maine Lobster is a taste of home," Thom said. "I've always enjoyed it with friends and family. Now I get to share that legacy with my own kids and our community at the restaurant. I feel incredibly lucky and I hope everyone - whether you're a Mainer or on the opposite side of the country - can enjoy it as a celebration of such an iconic industry."
BLT Lobster Roll
Recipe courtesy of the Werner family of Island Lobster Co. on behalf of the Maine Lobster Marketing Collaborative
Yield: 1 Roll
• 3 Slices of Bacon
• 1/4 Pound of Fresh Lobster Meat or Meat from 1-Pound Lobster
• 1 Tablespoon of Butter
• 1 Brioche Bun, halved
• 1 Tablespoon of Mayonnaise
• 3 Tomato Slices
• 1 Large Leaf of Romaine Lettuce or Butter Lettuce
Preheat the oven to 400 F. Line the baking sheet with parchment paper and arrange the Bacon Slices on top. Cook them for 10-15 minutes, or until desired crispiness.
Prepare a large pot with 2 inches of Salted Water and bring it to a rolling boil. Add the Lobster and steam it for 12 minutes. Halfway through, lift the lid carefully and shift the Lobster to cook it evenly.
Break down the Lobster and remove the meat from the shell, yielding about 4 Ounces of cooked meat. Chop the meat into bite-size pieces.
In a large skillet or griddle over Medium Heat, warm the Butter to coat the pan.
Place both pieces of the Bun cut sides down on a pan and cook them for about 30 seconds until they are golden. Remove the Buns from the pan and set them aside.
In a bowl, toss the Chopped Lobster Meat with the Mayonnaise and set it aside.
Assemble the Cooked Bacon, the Tomato, the Lettuce and the Lobster mix on the toasted Bun.
To learn more about the Werners' story, find recipes and look for ways to support the industry, visit: www.lobsterfrommaine.com