SoMD Chronicle Recipe of the Week: 5 Reasons to Add Lobster to Summer Meals

(Family Features) The arrival of summer means that favorites like fresh seafood are back on the menu of many families. This year, as you explore new and innovative ways to add variety to your Saturday dinner and backyard barbecue, consider adding lobster as a versatile, charming ingredient.

Throughout the summer months, lobsters above and below the Maine coast set off before dawn in pursuit of one of the world’s most beloved crustaceans. As one of the country’s oldest fisheries, the industry has a rich history with an unparalleled commitment to sustainability and environmental responsibility that has allowed it to thrive for generations.

In addition to its obviously sweet taste, consider these reasons for adding main lobster to your menu this summer:

Sustainability

To help preserve the lobster population and the livelihoods of fishermen, lobster menus have introduced pre-fashion sustainability and trace methods. Sustainability measures have evolved and adapted from generation to generation, such as the protection of laying hens and the release of juvenile lobsters.

Small business support

Unlike most commercial fishing, the main lobster industry consists of more than 5,000 independent lobstermen who own and operate small dayboats. Many lobsters come from multi-generation lobster families, which ensure its continued survival with a mandatory apprenticeship program.

The front lines of science

Mother Nature and Science guide fishing, the ongoing collaboration between scientists and fishermen to research the health of the lobster population and to adapt to the effects of climate change to help protect the oceans.

Conservation of endangered species

Sustainability for industry means taking care of the large marine environment and the species that depend on it. Since the 1990’s, Man Lobsterman has added weak links to protect the endangered North Atlantic right wheel by removing the surface float rope to allow the whale to be free when They can face the gear and mark the rope.

Community engagement

The lobster industry goes far beyond the fishermen on the water. Including dealers, processors, restaurant owners, trap and boot makers and more. Fishing is part of Man’s identity, which means enjoying lobster rolls, grilled tails or steamed lobsters this summer directly helps the community and lobstermen who call it home.

To find out more ways to support the industry and ways to enjoy this summer, check out lobsterfrommaine.com.

Cool lobster with orange and basil vinegar

Courtesy of Erin Lynch from Maine Lobster Marketing Collaborative

Servings: 4

Dressing:

  • 1 tablespoon minced slots
  • 2 tablespoons olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt, plus extra, to taste, split
  • 1/4 teaspoon dijon mustard
  • Pepper, to taste
  • 1 pound cooked main lobster meat, cut into 1 inch pieces
  • 1 head butter lettuce, cracked
  • 1 ripe avocado, peeled and chopped.
  • 3 radishes, finely chopped
  • Kosher salt
  • Fresh pepper

To make the dressing: In a medium bowl, combine light beans, olive oil, orange juice, lime juice, basil, parsley, salt, and mustard seeds. Season with extra salt and pepper, to taste.

Add lobster to bowl; Toss to coat. Cool for at least 1 hour, or a day.

to serve: Arrange the lettuce on a serving plate and place the lobster on top. Sprinkle with avocado, radish, kosher salt, and crushed pepper.

Traditional lobster rolls

Prescription courtesy of Main Lobster Marketing Collaborative

Production: 4 rolls

  • 1 pound cooked main lobster meat
  • Mayonnaise, to taste, to bind
  • Freshly ground black pepper, to taste
  • Salt, taste
  • Fresh lemon juice, flavor
  • 4 Buttered, toasted rolls or preferred bread
  • Chopped chowder, for garnish

In a bowl, combine the lobster meat. Mayonnaise, flavor; Pepper, to taste; Salt, to taste; And lemon juice, to taste.

Place 3-4 ounces of lobster salad on each roll.

Garnish with chives and serve.


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