PORTLAND, Maine — The Maine Lobster industry is well into the 2018 peak season, when lobsters shed their shells and a brand new, softer shell emerges. The result is Maine New Shell Lobster, a sweeter, more delicate meat – known as Maine's best kept secret. Following the industry's first-ever live broadcast, the Maine Lobster Marketing Collaborative (MLMC) brought Maine New Shell Lobster to Chicago, just ahead of the official National Lobster Day on Sept. 25.
The MLMC partnered with Chef Jimmy Papadopoulos of Bellemore to host a culinary industry night on Sept. 13 for local media, chefs and culinary tastemakers, with the aim of inspiring and educating about the iconic seafood. The event highlighted the culinary versatility of Maine Lobster, the seasonal delicacy of Maine New Shell Lobster and the unparalleled sustainable fishing practices in place to keep the fishery healthy.
"This summer I got to check off one of my bucket list goals – to go fishing on a lobster boat. The experience was even more eye-opening than I could even imagine," said Papadopoulos. "Seeing how hard the fishermen work to catch each lobster by hand and the care they take to protect the industry taught me to respect the product even more. I'm excited to bring what I learned about Maine Lobster back home and share with my colleagues in the Windy City."
Take an inside look at Papadopoulos' trip to Maine and his first crack at Maine New Shell Lobster in his episode of the Trap to Table video series.
While peak New Shell season runs through the fall and into early November, consumers can get Maine Lobster year-round through a variety of retail offerings, such as frozen lobster tails and pre-picked knuckle and claw meat.
"Lobster is so often associated with summer, but there are many ways to purchase and use Maine Lobster, not only during the warmer months but as peak season continues into early November," said Matt Jacobson, executive director of the MLMC. "The United States is such an important market for our product, we've worked to educate consumers and chefs nationwide about the Maine Lobster story. Consumers are willing to spend more money for sustainably-sourced products – and Maine fishermen were practicing sustainability before it was widespread. We continuously find ways to showcase how it's a versatile product that can be used so many ways at home or in the restaurant."
For more information, including all of the ways to purchase and prepare Maine Lobster and to get inspired by chef-curated recipes, visit lobsterfrommaine.com, and follow along on Instagram, Twitter and Facebook.
About the MLMC
The Maine Lobster Marketing Collaborative (MLMC), founded in 2013, is funded by Maine Lobster harvesters, dealers and processors to grow demand, both for whole live lobster and a variety of value-added products. The MLMC supports that objective by promoting the core values of the Maine Lobster industry, which are sustainability and traceability that are deeply rooted in tradition. Maine Lobster achieved the Marine Stewardship Council (MSC) certification in 2013, allowing Maine Lobster to certify its long-standing sustainable practices. The industry has been self-regulating for more than 150 years. TRAP TO TABLE® is a registered trademark used with the permission of Shucks Maine Lobster.
Source: Maine Lobster Marketing Collaborative (MLMC)
