It's Peak Maine Lobster Season: Take a Trip from Trap to Table

PORTLAND, Maine, July 17, 2018 /PRNewswire/ -- Following a successful season in 2017, the Maine Lobster Marketing Collaborative (MLMC) joined forces with culinary tastemakers Dana Cowin, former Editor-in-Chief of Food & Wine and host of the "Speaking Broadly" podcast, Chefs Kwame Onwuachi (Kith & Kin, Washington, D.C.), Karen Akunowicz (James Beard Best Chef Northeast 2018 and cookbook author, Boston, MA) and Jimmy Papadopoulos (Bellemore, Chicago, IL) to spread the word of Maine New Shell Lobster as the 2018 season begins.

Cowin and the chefs immersed themselves in the industry by joining lobstermen from up and down the Maine Coast. The tastemakers got their sea legs by baiting and hauling traps and learning about the sustainability measures in place to keep Maine Lobster stocks healthy. Following a day on the water, the tables were turned and the chefs showed the lobstermen their unique style of preparing and enjoying Maine Lobster.

Viewers will get a glimpse of their adventures in Maine through a four-episode video series, "Trap to Table," which will air throughout peak Maine Lobster season (roughly July through November).

"I've always loved lobster as an ingredient, but really understanding the industry from the perspective of a fisherman was awe-inspiring. The amount of work and care that goes into sustainably harvesting this incredible product makes you not only want to serve it to your guests, but also share the story of what makes the Maine Lobster fishery so unique," said Chef Akunowicz.

Cowin, Onwuachi, Akunowicz and Papadopoulos reunited with their seafaring friends during the MLMC's first-ever live broadcast from New York City. They discussed their experiences fishing in the Gulf of Maine and created exciting new recipes featuring fresh Maine New Shell Lobster in front of a live audience of culinary fans. Get a behind-the-scenes look at their trips to Maine in a recording of the show available at www.LobsterfromMaine.com/LIVE.

"We know that we have an unparalleled story, and our goal is to share that story with as many people as possible. At our live event, we were able to harness the power of our story and the influence of these incredible chefs to reach an audience beyond New York's city limits, driving demand for this product that so many people in Maine depend on," said Matt Jacobson, Executive Director of the Maine Lobster Marketing Collaborative.

"We continue to see a strong and healthy fishery on the water and the sustainability efforts we have practiced for generations have helped us catch more lobsters than ever before," said Bruce Fernald, a sixth-generation Maine Lobsterman. "This product means so much to the men and women in this industry – we know that people love to eat lobster, and we want them recognize that lobster they love eating comes from Maine."

For more information, including all of the ways that you can purchase and prepare Maine Lobster and to see the new recipes created by the chefs, visit lobsterfrommaine.com, and follow along this season 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

Related Links

http://www.lobsterfrommaine.com