July 1, 2014 — Maine lobster is sweet, it’s sustainable and it’s harvested from Maine’s pristine waters and rocky shores by a close-knit community of fishermen who have worked hard to protect the resource.
Those are some of the messages that the Maine Lobster Marketing Collaborative is hoping to convey as the group ramps up efforts to increase global appetite for lobster with harvests reaching record levels in recent years, causing prices to sag.
The message is already being heard. On the Fourth of July, lobster provided by the collaborative will be made into Maine lobster rolls and grilled lobster tail skewers by award-winning Boston chef and restaurateur Barbara Lynch for 1,200 guests at the U.S. Embassy in Japan.
In the weeks ahead, the collaborative will announce a team of chef ambassadors who will showcase lobster on their menus. In the fall, the collaborative will launch new content on the website of the Culinary Institute of America, which will include recipe ideas, plus videos that show the sustainable fishing practices of Maine lobstermen and demonstrate basic lobster handling and preparation techniques.
John Barkley, the culinary institute’s director of strategic initiatives for digital, media and video, said that there’s a tremendous need for this kind of training.
Read the full story at the Portland Press Herald