Considering the Lobsterman: How Maine Lobstering Works | Serious Eats
Geege Schuman stashed this in Yum
Stashed in: Good Eats!
To go with the beer.
"Lately, there's been a historic spike in Maine lobster hauls, along with growing competition between third party processors. From Canadian processing plants to Linda L. Bean (yes, of L.L. Bean), each party is looking to take advantage of Maine's natural resources. Bean, owner of the Port Clyde Wharf, where Thompson processes his hauls, hopes, in the next few years, to mass market the Maine lobster the same way Purdue has mass marketed chicken.
Is Maine lobster coming to a seafood aisle or food truck near you? Quite possibly."
To think, lobster used to be considered an unsanitary bottom crawler that no one wanted to eat.