Off the coast of Maine, Prepared Seafood produces as much as 600,000 kilos of lobster each week. Run by two brothers, the corporate focuses on catching a few of the greatest lobsters within the nation. The lobsters it catches are shipped world wide for retail and eating places alike.
“It’s at all times grounding to keep in mind that these lobsters you’re catching someday inside the subsequent week will probably be somebody’s dinner someplace world wide,” says Curt Brown, marine biologist and fisherman for Prepared Seafood.
One such restaurant is Eventide Oyster Co. in Portland, Maine. “They take our lobster product and so they put their very own spin on it,” says Brown.
The browned butter lobster rolls are one of the crucial in style dishes on the restaurant, in keeping with Eventide’s chef de delicacies Jared Leaman-Farley. To make them, Leaman-Farley coats the lobster meat in heat browned butter sauce. He then tops it with salt and lemon juice. “The richness of the butter, that good, nutty taste, all of that basically simply enhances the lobster meat properly,” says Leaman-Farley. The lobster is served within the restaurant’s do-it-yourself bao buns and completed with a sprinkling of chives.
“It’s scrumptious, well-balanced, positively nostalgic,” says Leaman-Farley. “We promote about 700 lobster rolls a day in the summertime.”
Watch the total video to see how Brown and his group catch and harvest lobster.
