Check out these past lobster stories and recipes from the Portland Press Herald.
seafood
Posted inFood, Restaurant reviews
Ten Maine lobster dishes you really don’t want to miss
Do not read this list when you’re hungry.
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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.
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 inBusiness, Food, Nation & World
No crabs, no scallops: Seafood is vanishing from U.S. restaurants
A pound of halibut that cost up to $16 pre-pandemic is now $28. Blue crab has gone from $18 to $44 a pound.
Posted inBusiness, Food, Nation & World, New England
Restaurants shell out more for clams, and some are taking them off the menu
Despite its name, Flo’s Clam Shack in Rhode Island, which gets most of its clams from Maine, isn’t serving them until the price comes down.
Posted inFood, Recipes
Blackened shrimp top fresh corn, tomatoes and peppers in this colorful summer combo
The spicy, crisped shrimp complement the colorful summer produce that is soon to be abundant at a farmers market near you.
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.