Maine Lobster Marketers Look To Re-Brand ‘Shedders’ As Treat

When Maine’s lobsters start shedding their shells, restaurant owner Steve Kingston goes to the docks with a message for lobstermen: bring ’em to me.

“They definitely have a much saltier, brinier taste,” said Kingston, who runs a Kennebunk restaurant called The Clam Shack that goes through a half-ton of lobsters per day in the summer. “We’re a softshell house.”

Kingston is among a group of people in Maine’s lifeblood seafood industry trying to make the coming season the summer of “shedders.” The Maine Lobster Marketing Collaborative, a group funded by the state’s lobster fishermen, dealers and processors, is launching a push to re-brand recently molted lobsters as a regional treat that deserves more attention from chefs, restaurants and vacationing tourists.

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