(Family Features) The arrival of summer means favorites like fresh seafood are back on the menu for many families. This year, as you explore new and inventive ways to add variety to weeknight dinners and backyard barbecues, consider including lobster as a versatile, indulgent ingredient.
Throughout the summer months, lobstermen up and down the Maine coast set off before dawn in pursuit of one of the most beloved crustaceans in the world. As one of the oldest fisheries in the country, the industry boasts a rich history with an unparalleled commitment to sustainability and environmental stewardship that has allowed it to thrive for generations.
In addition to its distinctly sweet flavor, consider these reasons to add Maine lobster to your menu this summer:
To help protect the lobster population and the livelihood of those in the fishery, the lobstermen pioneered sustainability and traceability practices before it was fashionable. The sustainability measures developed and adapted over generations, such as protecting egg-bearing females and releasing juvenile lobsters, have preserved the fishery and produced abundant lobster stocks.
Small Business Support
Unlike many commercial fisheries, the Maine Lobster industry consists of more than 5,000 independent lobstermen who own and operate small day boats. Many lobstermen are from multi-generational lobstering families, which, along with a mandatory apprenticeship program, ensure its continued survival.
Front Lines of Science
Mother Nature and science guide the fishery, meaning ongoing collaboration between scientists and fishermen to research the health of the lobster population and adapt to the effects of climate change to help protect the oceans.
Protection of Endangered Species
Sustainability for the industry means taking care of the larger marine environment and the species that rely on it. Since the 1990s, Maine lobstermen have taken proactive steps to protect endangered North Atlantic right whales by eliminating surface float rope, incorporating weak links to allow whales to break free in the event they encounter gear and marking rope to ensure traceability.
The lobster industry goes well beyond the fishermen on the water; including the dealers, processors, restaurant owners, trap and boat builders and more. The fishery is part of the identity of Maine, which means enjoying lobster rolls, grilled tails or steamed lobsters this summer directly supports the community and the lobstermen who call it home.
To find more ways to support the industry and recipes to enjoy this summer, visit lobsterfrommaine.com.
Chilled Lobster with Orange and Basil Vinaigrette
Recipe courtesy of Erin Lynch on behalf of the Maine Lobster Marketing Collaborative
- 1 tablespoon minced shallots
- 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 additional, to taste, divided
- 1/4 teaspoon Dijon mustard
- pepper, to taste
- 1 pound cooked Maine Lobster meat, cut into 1-inch pieces
- 1 head butter lettuce, torn
- 1 ripe avocado, peeled and diced
- 3 radishes, thinly sliced
- kosher salt
- freshly ground black pepper
- To make dressing: In medium bowl, whisk shallots, olive oil, orange juice, lime juice, basil, parsley, salt and Dijon mustard. Season with additional salt and pepper, to taste.
- Add lobster to bowl; toss to coat. Chill at least 1 hour, or up to one day.
- To serve: Arrange lettuce on serving plate and place lobster on top. Sprinkle with avocado, radishes, kosher salt and ground black pepper.
Traditional Lobster Rolls
Recipe courtesy of the Maine Lobster Marketing Collaborative
Yield: 4 rolls
- 1 pound cooked Maine lobster meat
- mayonnaise, to taste, for binding
- freshly ground black pepper, to taste
- salt, to taste
- fresh lemon juice, to taste
- 4 buttered, toasted rolls or preferred bread
- sliced chives, for garnish
- In bowl, combine lobster meat; mayonnaise, to taste; pepper, to taste; salt, to taste; and lemon juice, to taste.
- Place 3-4 ounces lobster salad on each roll.
- Garnish with chives and serve.
(Family Features) Enjoying a meal as a family might seem farfetched with schedules full of work, activities and social commitments. However, you can make bringing everyone together a bit easier (and more delicious) with a weekly tradition like Slider Sunday that gets the whole crew excited about time around the kitchen table.
No matter what your loved ones crave, you can savor a different flavor and enjoy the soft, fluffy, melt-in-your-mouth goodness of King’s Hawaiian Rolls and Slider Buns, including Pretzel Slider Buns, each and every Sunday. Plus, toppings can be customized so everyone’s favorites are on the menu.
Put a spin on your next Slider Sunday with Chicken Parm-eroni Sliders or Lobster Knuckle Sliders with Spicy Mayo from Guy Fieri.
Discover more slider recipe inspiration by visiting SliderSunday.com.
Chicken Parm-eroni Sliders
Recipe courtesy of Guy Fieri
Prep time: 30 minutes
Cook time: 30 minutes
- 1 cup unsalted butter
- 1/2 cup minced garlic
- 1 package King's Hawaiian Pretzel Slider Buns
- 3 cups vegetable oil
- 2 cups pepperoni, julienned
- 1 1/4 cups marinara sauce
- 9 breaded chicken tenders, cooked crispy
- 5 slices fresh mozzarella
- 5 slices provolone cheese
- 9 teaspoons grated Parmesan cheese
- 2 tablespoons finely chopped Italian parsley
- In small saucepot over medium heat, melt butter and add minced garlic. Cook 3-4 minutes until garlic softens but does not brown. Remove from heat and set aside.
- Separate pretzel slider buns and brush inside halves with melted garlic butter. Toast rolls on griddle until golden brown; flip and slightly toast outside of rolls. Set aside.
- In 4-quart saucepot with thermometer, heat oil to 350 F. Fry pepperoni until bubbles start to slow. Carefully remove from oil and place on plate with paper towel.
- In small saucepot, heat marinara sauce. Place 1 tablespoon sauce on bottom halves of slider buns.
- On lined sheet pan, place one chicken tender on each slider bun. Place 1 tablespoon marinara sauce on top of each tender followed by half slice mozzarella then half slice provolone. Top each slider with 1 teaspoon grated Parmesan. Place baking sheet in broiler and melt cheese.
- Top cheese with 1 tablespoon crispy pepperoni on each slider.
- Top sliders with other halves of toasted slider buns. Brush tops with garlic butter and sprinkle with chopped parsley. Use bamboo picks to secure.
Lobster Knuckle Sliders with Spicy Mayo
Recipe courtesy of Guy Fieri
Prep time: 15 minutes
Cook time: 15 minutes
- 1 package King's Hawaiian Slider Buns
- 3 tablespoons unsalted butter, melted
- 1 tomato, finely diced
- 1 celery stalk, finely diced
- 1/2 cup Japanese mayonnaise
- 1 tablespoon sriracha
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 lemon, cut in half
- 1 package tempura flour mixture
- 1 teaspoon seafood seasoning
- 9 ounces cooked lobster knuckle meat
- 2 1/2 cups white cabbage, shredded fine
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chives, finely chopped
- Separate slider buns and brush inside halves with melted butter. Toast rolls on griddle until golden brown; flip and slightly toast outsides of rolls.
- In mixing bowl, combine diced tomatoes, celery, mayonnaise and sriracha. Season with salt and pepper, to taste; add juice and zest from 1/2 lemon. Mix well to fully incorporate. Place in refrigerator to chill.
- Mix tempura batter per package instructions and season with seafood seasoning.
- Preheat deep fryer to 350 F.
- Pat lobster dry with paper towels. Place lobster in tempura batter and allow to sit 30-60 seconds.
- Remove lobster one piece at a time, allowing excess batter to drip off. Working in batches, fry until golden brown, about 3 minutes.
- While lobster is frying, place cabbage in mixing bowl; add extra-virgin olive oil and juice from remaining 1/2 lemon. Season with salt and pepper, to taste. Mix well to incorporate evenly.
- Place 2 tablespoons cabbage mixture on each bun, making bed on each bun to hold lobster in place.
- Remove lobster from fryer and allow excess oil to drain completely. Toss lobster in mayonnaise mixture and sprinkle with chopped chives. Place lobster on cabbage mixture then add top buns and secure with bamboo skewers.
Source: King’s Hawaiian