Do not read this list when you’re hungry.
lobster
Posted inBusiness, Food
The story of how lobster became the symbol of Maine
The Rockefellers, a smart marketing campaign and the ritual of cracking into one all played roles in making lobster intrinsic to the state’s identity.
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Posted inFood, Maine Gardener
Lobster shells promote healthy gardens
Compost made from ground-up lobster shells slowly releases nitrogen and builds strong cell walls in plants.
Posted inArts & Entertainment, Books, Food
Feast on these lobster novels
Editor’s Note: Given Vinalhaven’s centuries-old tradition of lobstering, we asked Vinalhaven librarian Scott Candage to recommend a few novels about lobstering in Maine. These are his picks, listed in alphabetical order by writer. “Stern Men” by Elizabeth Gilbert, Mariner Books, 2001 edition Yes, that Elizabeth Gilbert. Before she became famous for “Eat, Pray, Love,” Gilbert […]
Posted inFood, Green Plate Special, Recipes
Given the price of lobster, smart cooks know to use every last bit of the bug
Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.
Posted inFood, Recipes
Lobster recipes from local cooks and restaurants
If anyone should know the right way to cook lobster, it’s a Mainer. We’ve rounded up three local recipes for you to try. Limed Lobster and Melon Skewers This recipe comes from Brook Dojny’s “Dishing up Maine: 165 recipes that capture authentic Down East flavors.” Makes about 40 small skewers, about 6 hors d’oeuvre-size portions […]
Posted inFood
Think you know the truth about lobster? Here are some common misconceptions
We tell ’em and dispel ’em.
Posted inFood, Recipes
Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall
Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.
Posted inFood, Green Plate Special, Recipes
This pizza crust is really good
Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.
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