5 reasons to add lobster to summer meals | Food/Recipes

(Family Features) The arrival of summer means that favorites like fresh seafood are back on the menu for many families. This year, as you explore inventive new ways to add variety to weeknight dinners and backyard barbecues, consider including lobster as a versatile and indulgent ingredient.

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

Along with its distinctly sweet flavor, consider these reasons to add Maine lobster to your menu this summer:

To help protect the lobster population and the livelihoods of fishermen, lobsters pioneered sustainability and traceability practices before it was fashionable. Sustainability measures developed and adapted over generations, such as the protection of egg-bearing females and the release of juvenile lobsters, have preserved the fishery and produced abundant lobster stocks.

Unlike many commercial fisheries, Maine’s lobster industry consists of more than 5,000 independent lobsters who own and operate small day boats. Many lobster fishermen come from multi-generational lobster families, which, along with a mandatory apprenticeship program, ensures its continued survival.

Mother Nature and science guide the fishery, which means continued collaboration between scientists and anglers to study lobster population health and adapt to the effects of climate change to help protect the oceans.

Protection of endangered species

For the industry, sustainability means caring for the marine environment as a whole and the species that depend on it. Since the 1990s, Maine lobsters have taken proactive steps to protect endangered North Atlantic right whales by eliminating surface floating rope, incorporating weak links to allow whales to break free should where they would encounter gear and marking the rope to ensure traceability.

The lobster industry goes far beyond on-water fishermen; including dealers, processors, restaurant owners, trap and boat builders and more. Fishing is part of Maine’s identity, which means enjoying lobster rolls, grilled tails or steamed lobsters this summer directly supports the community and the lobsters that call it home.

For more ways to support the industry and recipes to enjoy this summer, visit lobsterfrommaine.com.

Glazed Lobster with Orange Basil Vinaigrette

Recipe courtesy of Erin Lynch on behalf of Maine Lobster Marketing Collaborative






  • 1 tablespoon chopped shallots
  • 2 tablespoons olive oil
  • 2 tablespoons of fresh orange juice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 tsp 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 lettuce, torn
  • 1 ripe avocado, peeled and diced
  • 3 radishes, thinly sliced
  • kosher salt
  • freshly ground black pepper
  • To make the dressing: In a medium bowl, whisk the shallots, olive oil, orange juice, lime juice, basil, parsley, salt and Dijon mustard. Season with additional salt and pepper, to taste.

Add the lobster to the bowl; toss to coat. Refrigerate at least 1 hour, or up to a day.

To serve: Arrange the lettuce on a serving platter and place the lobster on top. Sprinkle with avocado, radish, kosher salt and ground black pepper.

Traditional lobster rolls







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Recipe courtesy of the Maine Lobster Marketing Collaborative

  • 1 pound cooked Maine lobster meat
  • mayonnaise, to taste, to bind
  • freshly ground black pepper, to taste
  • salt, to taste
  • fresh lemon juice, to taste
  • 4 buttered and toasted buns or favorite bread
  • sliced ​​chives, for garnish

In a bowl, combine the lobster meat; mayonnaise, to taste; 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.

Source: Maine Lobster Marketing Collaborative

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