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In the News: October 2011

Commercial lobster plates are here!

Governor proclaims October Maine Lobster Month Governor Paul LePage proclaimed October “Maine Lobster Month.” In recognition that during the month of October, Maine’s lobster harvest is at its peak. During that time, the lobsters are still active in near-shore waters as they bulk up in preparation for winter. Lobster represents in value about 70 percent of all seafood caught by Maine fishermen. In addition, the Maine Department of Tourism considers the lobster industry one of the state’s top three attractions. Governor LePage noted in his proclamation the industry’s importance to the state’s economy, but also Maine lobstermen’s leadership in conservation and sustainability practices.

Lobster lovers invade Los Angeles On September 16, 17 and 18 the world’s largest lobster festival took place in, of all place, Los Angeles, California. The Port of Los Angeles hosts its annual lobster festival each September, offering tens of thousands of patrons fresh lobster flown in from Maine each day. According to the festival organizers, more than 20,000 lobsters are devoured by attendees each year, allowing the festival to claim the Guinness World Record for the Most Seafood Served at an Outdoor Event title. According to Dane Somers, executive director of the Maine Lobster Promotion Council, the lobsters have been supplied for many years by the former William Atwood Lobster company, now Mazzetta Corporation, in Spruce Head.

Lobster Chef of the Year contest heats up The Maine Lobster Chef of the year competition takes place on October 21 in Portland. Three Maine chefs will compete as part of the yearly Harvest on the Harbor celebration. Sponsored by the Maine Lobster Promotion Council and USA Wine West (which produces Big Claw white wine), the contest features innovative and tasty creations featuring Maine’s signature seafood. This year Kristian Burrin, executive chef at The Seasons of Stonington restaurant, will present a trio of lobster rolls. Ryan Campbell, from Lake Parlin Lodge and Cabins, will make Maine Lobster Ménage À Trois. Finally, private chef Thomas Reagan of Kennebunk will prepare Slow Poached Lobster Tail Nipponese. John and Brendan Ready, proprietors of Catch a Piece of Maine, will host the exciting culinary competition.

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