Trap to Table: Maine Lobster LIVE

“We are live here in New York City to talk about Maine Lobster!” “Why New York City? It is the food and media capital of the entire world and we are going to talk about New Shell Lobsters Are we ready? Yes? Okay, let’s go! “Ladies and gentlemen, please welcome the host of Speaking Broadly on Heritage Radio Network, the former longtime Editor-in-Chief of Food & Wine Magazine, and our host for the evening, Dana Cowin!” “Welcome everybody! I’m so glad you’re all here I’m really glad to be here because I love Maine, and I love lobster and for decades and really decades, I was the editor of Food & Wine and everyone would say like, ‘what’s your favorite meal?’ and they’re like hanging on the Michelin star and they’re waiting for the French chef and I’m like it’s Lobster from Maine! It’s Georgetown Island I love it! So we’re gonna hear a lot about the Lobster of Maine today. We’re gonna hear from the lobstermen of Maine, we’re gonna hear from chefs who’ve been on lobster boats and cooked incredible dishes with those Lobsters from Maine, so first I’m gonna go over to you guys Hi, lobstermen of Maine!” “How are ya?” “I’m great how are you doing?” “Very well.” “So, first my biggest hello is to Krista, because we got to be on a boat together and it was your grandfather’s boat that you’ve taken on! Tell me like, what’s it like being a third-generation lobstermen of Maine?” “Yes, it was! My whole family’s been fishing forever. My dad, my brother, my uncle and of course, my grandfather. We’ve just done it for years… and these you know, what we’ve done is Maine this is who we are and these practices have been in place since 1850s.” “Wow!” “Yeah, it’s pretty incredible So we’re just so happy that we can bring lobster here and share it with everyone and you know…” “Here’s one way you can share it – you’ve got to pick it first! Right? so the thing about lobsters are sometimes it is such a pain the cracker and the picker.. but Chris what’s going on here? Your hands – they’re dirty, they’re wet, they’re inside the lobsters..” “Yeah, so what we’ve got going on here, we’re picking some New Shell lobsters. So what’s pretty neat here is the New Shells have just molted, so they’re nice and soft which gives us the opportunity to break them and crack them with their hands, where as the old shell lobster, you need tools You know, you need to break them – sometimes you hit them with a hammer or crack them with a knife – but these are nice and soft. They’re able to break them apart and it’s something really enjoyable.” “So there’s a season. Like, I know the season for corn and there’s season for other things but seasons for lobster, Merritt, like what’s what’s going on? I didn’t know there were seasons in lobsters.” “So in the summertime, the lobsters come in from off shore and they molt, as Chris was saying, they shed their shell and they become New Shell Lobsters and it’s roughly July 4th all the way up through the fall, so we’re in the height of..” “We’re in the HEIGHT!” “Totally in the height of New Shell.” “The total right moment to be having this!” “Exactly!” “For Maine lobstermen, the next two months are like a several month long Superbowl. This is go time. We can’t wait to back on the boat, get back fishing for lobster “Okay well, fishing, but before you get to fishing, I need to know like, what are the tricks? Like what is the trick to the lobster? Yeah – you just did! It’s a twist of the wrist!” “Yeah, so a New Shell lobster, you can see how easy it is twist off the tail, and you know, these aren’t gonna really hurt you. The edges are soft and everything, the shell is soft, so you pull the tail off – you can crack the tail off, like that – and push it right through and right there you have a big nice piece of meat.” “Wow – that’s the move. Flip the tail, push it right through, and it pops out!” “Even if you’re from New York City you can do it” “Even I can do that! I know, thanks So Bruce, now we’ve got the lobster right it’s all right in

front of you. If you’re gonna make the lobster, how would you make it?” “Well, the simplest way, for me, is just steamed lobster with butter, and it’s just I don’t know, you can be on the beach with these anywhere. It just cracks open easy it’s sweeter, it’s tenderer but the beauty of the lobster, is you can do it however you like and it turns out into some fabulous recipe but I like it just steamed with butter.” “See I think that’s fair because I bet a lot of you would agree, right? The steamed is great Later, we’re gonna have some chefs to show us how to like, take it to the next level, but before we get there, we’ve got some video about the difference between New Shell and Hard Shell, because it’s kind of confusing. Hit the video!” “Need help identifying the differences between Maine New Shell and Hard Shell Lobsters? Here are the key things to look for. New Shell Lobsters have just molted, so their shells are thinner and give way when squeezed. Hard Shells are fully developed and much thicker. Before they’re cooked, New Shell Lobsters have a brighter exterior free of marks and scuff. Hard Shells are darker and frequently marked up Once cooked, New Shells are bright orange, while Hard Shells are darker usually with spots and scars. The meat of New Shells is a vibrant orange and flecked throughout. Hard Shell meat is a softer color with fewer flecks As for texture and flavor, New Shell meat is incredibly tender and tastes sweeter Hard Shell is a denser meat with a brinier flavor This summer, do your own taste test and see which you prefer.” “Okay, are we clear now? Like, we get the differences between Hard Shell and New Shell? Which is awesome, particularly since you’ve just seen it in the video, right, but that’s not enough. What would make it really great is to taste the difference! So, later tonight this audience gets to have New Shell Lobster! So a few weeks ago, I, and some of the most incredible chefs in America, got to go on lobster boats with some of the greatest lobster people in America, and so right now we’re gonna meet some of those chefs, and we’re going to hear about what you can do with this amazing New Shell Lobster.” “She’s the soon-to-be Executive Chef and Owner of a highly anticipated restaurant in Boston, Mass. She’s been featured on television’s Top Chef and Beat Bobby Flay, and is the co-author of the award-winning cookbook, Myers & Chang at Home. Please welcome this year’s James Beard Award Winner as Best Chef in the Northeast, Karen Akunowicz!” “You’ve seen him on the hit TV show, Top Chef. You’ve read about him on Forbes’ list of 30 Under 30 to Watch. His dishes have been inspired by his world travel, please welcome the Executive Chef and Creator of Kith and Kin restaurant in Washington D.C., Kwame Onwuachi!” “He’s a StarChefs Rising Star, on the Zagat list of 30 Under 30, and was recently named by the Robb Report as one of America’s Best Young Chefs to Watch Please welcome the Chef and Partner of Bellmore in Chicago, Illinois, Jimmy Papadopoulos!” “Okay, we all got to share an experience – not together – a day on a lobster boat “What do you guys think? “Oh man, I mean, how can you spend a day better than that, right? “No, it was, it was really. I think we were talking earlier, Jimmy, and like we had both said this was on our bucket list! Our things to do in life! So, I couldn’t imagine anything better.” “Okay, you made it sound really glamorous. Their life is not glamorous, and what was the tough part? Like, what was really hard actually?” “Well when I was out we had what they call a Grandma’s Day, where the water is perfectly still and it’s super beautiful, so it

made me think that like, I could actually probably do this for a living until the sternman said wait till you’re out here and there’s ice on the deck and it’s you know, five below zero.” “Yeah, yeah, for sure. I mean I think there’s like a romanticism of it right? You’re sitting there, you’re watching them take the traps out of the water, and they’re measuring the backs, and then all of a sudden they’re like, hey, come on I need, I need more… more bait bags! You know? And then you’re rushing to get the bags and stuff them, kind of like in the kitchen, you know? So I think that was like the hardest part, was trying to watch and observe everything, but you were still part of the crew at the same time.” “Right. Well I think that, you know, I think the kitchen is glamorized as well, right? People are like – wow, it must be so great to be a chef. And we’re like, I was scrubbing of ovens until 3 a.m. last night, so… maybe not as maybe maybe not as glamorous. I mean, the hard part, yeah I thought I was doing a great job. I was like – I am killing this lobstering, and they were like okay, now we’re gonna do it at the regular speed, because we actually have to pull 18 more traps, so knowing that you know, we weren’t, or I wasn’t quite up to speed or up to par that was a little challenging, but then I haven’t been the new guy in a while.” “So okay, how are the new people? All of us new people. How’d we do?” “Well, I happen to take Jimmy with me and uh, he’s a work-in-progress. He had a good good heart about it – a good spirit – and he, he gave it his all, and at least he knew enough to say when he wasn’t sure exactly what he was doing right or wrong, but I’d take him again if he ever wanted to go. He was, he was good to have on the boat.” “Thank you!” “There ya go, Jimmy!” “Good job, Jimmy!” “Okay, so we’ve gotten over the hard part. What was the easy part? Like what is like, this is my dream?” “Falling in love with the fact that you’re out there on the water, and you’re pulling beautiful live Maine Lobsters right out of the ocean I mean that was the easy part to fall in love with, for sure.” “Yeah, I mean, you know, if you think about it, when do you really like, go hunting for live animals, you know? And you think about it’s just like, you’re fishing, but you’re really pulling these animals out there, and they’re trying to attack you while you’re like, grabbing them, and then you’re taking them and taking them back to the, you know, lobstermen’s house… and preparing a dish for them, so you know, that’s like the best part is like, being primal and in the moment. And that’s something that we don’t really do on a day-to-day basis.” “Back to my bucket list of pulling a lobster out of the water and being able to go cook it and eat, it it’s almost like, like something you’d read in a book or see in a movie, you know?” “It was idyllic. Really.” “Like, literally we were sitting in a gorgeous harbor watching, the sunset behind us as we were eating you know, beautiful Maine Lobster that we hauled earlier in the day. So it was just, it was perfect.” “So there are ways in which boats are kind of like kitchens, right?” “100%” “Absolutely.” “Like, well how would you say it? What’s the comparison to you, for you?” “You know, I think that there’s a lot of ways that I found it to be similar, I mean I think one is watching them, you know, as you’re learning – it all looks like a dance – it looks like a ballet, right? You’re watching them, it’s a symphony, yeah. And I think when you watch the line in a kitchen cooks that have worked together for a long time on a night where everything’s like really working well that’s one of the most beautiful things in the world and I think I got that I really got the same feeling on the boat That for me was was really cool to be a part of and see that that similarity.” “All right let’s see what really happened on the boat I wanna see – was that a dance or was it like… ” “Definitely looked like a ballerina” “Or was it break dancing? Let’s look.” “Got you some Grundens so that you can stay dry as well and take those white pants back to Chicago.” “Yeah, it fits like a glove.” “They’re just my size!” “What do you guys think, looks good? Yeah?” “I’m gonna like dig in deep!” “Roll my sleeves up.” “You feel like you’re getting the hang of it?” “No” “I was told you were going to be smarter than the bait bag.” “It’s like, very similar to the kitchen. You got to keep moving, make sure you got all your mise en place – your things in place, yeah?” “You’re all done? We’ve only got 250 more to go…” “Is there any technique to the gaffing or is it just…” “Make sure you turn the hook the right way” “Like down there? Oh! I missed him!” “Whoa, there’s one!” “Whoa!” “Oh, I’m not good. I’m not going at full speed.” “All right, so this one’s got quite a few, so I call these a hornet’s nest You reach in there and every one of them wants to get a hold of ya, so good luck.” “Not big enough.” “That’s big enough.” “Oh it is big enough?” “On the main shell, yeah you’re gonna be not making much money at this game if you throw them back.” “This guy is waiting to get one of my fingers right now.” “You want to wrestle with that and band it? “Not really!” “Do you think that I could, I could lobster? I could be a lobsterwoman? Do you think you would give me a job?” “I’m not ready to offer you a full-time gig but..” “Ok.” “I feel like a real lobstermen. Except not at all.” “I was amazed at how many lobsters we

threw back. Partly I was like, wow, this is such hard work that you guys do because you do all the work to pull it up and then there’s like three lobsters and you have to toss something back but, there’s a reason. Like, it’s a really important and great thing, because that’s at the core of the sustainability of this entire industry. I mean in the seafood industry, sustainability is so important right now. Like is that something that you guys are concerned about?” ‘Yeah, absolutely I mean I think it goes hand-in-hand with caring about food right you know where your food comes from and how it’s procured, and you know these people right here, they pull these lobster out of the water one by one.” “Literally one by one.” “And to this sustainability, you know, piece of it when you see a trap come up and there’s, you know, the things almost packed with lobsters, and to see how many actually go back in the water.” “It’s heartbreaking!” “It was like, literally I thought we like hit it big, and then Chris starts, ‘oh no that doesn’t work, that one’s too big, that one’s notched…’ and I’m watching, you know, what was thirty-five lobsters turn into three, you know, and that was pretty remarkable that that is how honest and how hard these people work at their sustainability and keeping their, you know, their fishery, you know, maintained for the generations to come.” “And if we don’t, if we aren’t practicing sustainability right, there isn’t going to be anything left. And I think that what we learn from the lobstermen and women here is that they’ve actually been doing that for hundreds of years. It is one of the oldest industries, not just in the Northeast, not just in Maine, but in the United States. And that for me was kind of mind-blowing, and to see that they have always been practicing these things, that now is a hot-button topic when we’re talking about, I was like, hey, you guys had it right from the beginning.” “Ahead of the curve.” “What about you guys?” “We were conservationists before conservation was cool.” “Right” “And so, you know, we’ve always taken pride on leaving something for the next generation, and the next generation. I say we, I mean generations ago, and one of the things we do is have a minimum size and oversize. So this is our tool right here – the most important tool on a lobster boat – it’s to make sure that that lobster meets those guidelines to ensure that the young lobsters have a chance to breed before they’re kept, and the old lobsters that produce a lot of the brood stock are going to be able to remain on the sea floor to produce more lobsters for the next generation.” “I know there’s rules, right? So what are the rules? Because it’s just that little measuring thing..” “So what we do besides measuring is…” “It has a name doesn’t it have a name?” “Is it what?” “It’s called the gauge, right?” “It’s the gauge, yeah, it’s a measuring tool.” “Some call it measure some call it a gauge.” “Extra credit. Cheater.” “And not only that, we v-notch egg bearing female lobsters, so they have the chance to continue reproducing, which is a huge sustainably measure. Not only that, but we have trap vents to let the smaller lobsters leave the trap. So I mean, like I said, we’ve been doing this for 150 years and we’re so proud to be able to, you know, bring lobster to you and pass it on to younger generations to come.” “And just to show how good we’ve been doing it, when I started fishing 44 years ago, 20 million pounds was caught in the whole state of Maine. Now we’re catching 120 to 130 million pounds, so what we’ve been doing, we’ve been doing right.” “So instead of the lobsters being decimated, it’s allowed to to flourish. So you guys got to use the gauge, now I know the name of it! I was terrified of poking the eye, I’m like, I’m gonna throw blind lobsters back. But um, how’d you do? How’d you do with the gauge?” “I did pretty good. I was more afraid of them like, cutting my finger off then..” “You really felt like they were ready to attack you.” “Yeah, for sure.” “So my first time I thought if it went past the limit that he wasn’t keepable.” “Right.” “And that’s when Chris was like, no no, you throw him, if you’re a lobsterman you throw him in the water, you’re not gonna be making much money doing this. I was like, oh.. thanks. So, I caught on.” “I definitely the opposite of you, I was like, we can keep this right? Like, no? We can keep this? Right? No? I kept trying to… I’m a moneymaker man, I want to get this on the boat, but no, each time Cy was like, ‘no, gotta throw him back,’ “It is that like, throwing money over board, but you’re keeping the future in front of you, so I think that’s..” “So one of the things that’s very cool about our sustainable industry, and what we do for these measures, to maintain, is what we’d said before, is that we used to catch, you know, 20 or 30 million pounds in the past we’ve caught over 100 million, I think that’s a direct result of our sustainable measures and the more we give back the more of the oceans providing for us. So this thing has been it used to be the New Shell Lobster stayed in the state of Maine. We kind of kept them and hoarded them to ourselves But now we’re able to share them because we’ve been able to produce and catch so many more, so that’s part of why we’re here today.” “Okay so now that you’re like

you’re catching and sharing, and that makes me really hungry We’re here, we have plates in front of us, and what I’m really excited to do is to find out what these three AMAZING chefs did with the New Shell Lobster, so Jimmy, I’m gonna start with you. What is it that you like? You went, you had the boat, you tried something up there. What did you try to do?” “Right, so the first thing that I thought of is I’ve never had New Shell Lobster before Like Chris said, they’ve been kind of keeping it as a secret for themselves For me, you know, you catch a lobster that just molted its shell and it’s growing it’s super tender and sweet and I wanted to kind of accent that by just quickly tempura frying it to get it nice and crispy to kind of, you know, just to kind of give you a little bit of contrast against the texture of the lobster. We seasoned it with a little bit of d’Esplette chili pepper, some dried lime, and then a chive aioli. So I wanted to kind of hit on crispy, salty, spicy, acidic, and just basically a nice beautiful piece of fried delicate New Shell Maine Lobster. So there wasn’t really much to it outside of that.” “Ok, bring it over here!” “Let me get this over to you guys.” “Just go ahead and grab them with your fingers.” “Oh yeah.” “They look like lobster corn dogs.” “They do, that’s just what I was going to say!” “The goal is to make them like snacky and delicious, you know, nothing, it’s good Pretty unadulterated. It’s delicious lobster, so.” “Beautiful.” “So was being on the boat an influence in putting together this dish?” “I think so, absolutely. I mean getting to be out there and see the water, see where this lobsters coming from, you know, that was that was pretty much it for me. Never seeing New Shell Lobster before, trying it for the first time, and then starting to think, okay, how do I want this ingredient to be showcased and that’s how we, all of us chefs, pretty much approach, you know, building new dishes, right? So when you find a new ingredient, it’s almost like a new treasure. It’s like something that you haven’t experienced before. And then the gears start turning and you just kind of start you know plugging and piecing everything together.” “I thought what was interesting about the way that you approached it was it’s not from any particular place – it’s you borrowed a flavor from here and a flavor from here..” “Almost like thrift shopping of flavors, right? Just kind of plugging in playing.” “Okay, guys. What do you think?” “Kwame?” “Karen?” “I think it’s great, you know, I think you nailed what you were trying to achieve. It’s super crispy, the like floral yet citrusy notes from the black lime really come through.” “Yeah, can we tell these guys do something called Top Chef every once in a while?” “I’m just waiting to get sent home!” “We’re not gonna tell you to pack your knives and go, babe. That’s ok.” “Yet.” “Yeah, right.” “No but it’s great and then the aioli is like it’s really creamy and it coats your palate It’s great I really like customer it. I can’t wait to come to your restaurant.” “Awesome, thank you.” “Karen?” “I think one of the two things that I love the most about it, right, it really reminds me of summer. My favorite lobster places in Maine have like maybe the best lobster and also the best onion rings or like, in the summer we eat fried food, right? Like fried clams or fried oysters, and delicious things like that, and this brings it together in a really beautiful elevated way, and I love the flavors and it’s just like for me it sings summer “Awesome, thank you.” “It’s an international country fair dish, right?” “Yeah!” “Elevated to the max, but Chris, so we’re eating some fried lobster here, and I understand that you have an enormous skill at frying lobster What’d you think when you had this dish? What’d you think? “You know, I grew up working a side job as a fry person so I was able to give Jimmy a few pointers on how to run fry.” “Did he need them?” “Yeah, yeah, you know, I had to keep him on the straight and narrow. But the flavor that he was able to bring out of this New Shell lobster was something I never experienced before. In the past I’ve always eaten my lobster right out of the shell with a little butter, and eat it as I picked it, but to get a chance to try these chefs flavorful items, it has been quite an experience for me “All right, I’m not done yet. I’m still hungry Kwame, you’re next. What’d you make?” “Yeah so I decided to go in like, the Afro-Caribbean route, so I did a New Shell Lobster with a gooseberry piri piri, marinated cucumbers, heirloom, you know, yellow tomatoes, and puffed quinoa. So the cucumbers we treated like meat and in Trinidad we have this green seasoning – so it’s culantro, celery, thyme, scotch bonnet pepper, scallions, all type of stuff We puree that and then we cryovac the cucumbers in that so it goes into the center of the cucumber.” “Alright let’s try that! Bring it on.” “Not as easy as just grabbing with your hands.” “So the ingredients obviously come from your past.” “Mm-hmm” “Was there something about when Maine gets crossed with Trinidad what happens?

“I think something amazing happens, you know, I was in this little island and in Maine, making Nigerian and you know, South African and Trinidadian cuisine, so I don’t think it’s ever happened up all the way up there, but it was equally as delicious you know I’m taking an ingredient and just highlighting it I’m not changing it much, I’m just pairing it with things that just accentuate the natural beauty of the dish itself.” “It’s really it’s so beautiful to look at Bruce, it’s kind of spicy, what did you think about the the piri piri? Was that just perfect for your palate?” “Kwame started putting it together he come up with a piri piri sauce and he said, here try this! So I put my finger in it, and whoa Can you tone that down for me a little bit? Everything works so well together with such a nice, fresh summer salad. Great way to use lobster and it just shows that you can use it in so many different ways like his Nigerian rice dish that he does and used to use goat with that and now we he uses lobster – and that’s my second best way to have lobster.” “So I know you guys are best friends. I think that Karen, I’m just gonna guess you liked his dish But what do you think?” “So you know that I love your food and I love your cooking – I do! I would rather eat your food than almost anything else, and I love this dish. The thing that I love the most about it is actually the gooseberries. So I love gooseberries. I love how tart they are and I think they bring, I mean I know you always bring your own flair to a dish, but that is like, the thing that’s really special to me and I love in this dish.” “Your turn.” “I couldn’t agree more I think that the point of how beautiful and fresh and crunchy and you get this nice sweet you know New Shell Maine Lobster in there it’s just really unexpected and the gooseberries just kind of pop and the spice is like perfect against the richness and the sweetness of the lobster so it’s almost like one of those like quintessential perfect summer salads of lobster, but just with unexpected flavors and twists that you wouldn’t normally get.” “I love spicy so for me “It works.” “Yeah, it’s perfect. I love it.” “All right, Karen, what did you do? What was your dish?” “So I made a lobster and XO dumplings with a little bit of toasted chili vinaigrette. I was blown away by the the New Shell lobster and how sweet and tender it was and I really wanted to highlight that although it’s delicate and it’s sweet, it’s also rich Lobster can take some big flavors. And so many people regard it as a lux ingredient and I wanted to pair it with something that was equally as lux So for me that’s XO. So a beautiful condiment that’s kind of like a jam – ginger, scallion, shallots, and dried chili that are kind of cooked down with some dried shrimp and dried scallops, which are not only very rare but expensive and you know, and beautiful With a pork product you -” “That sounds amazing. Can you pass the plate?” “I don’t know, I might keep it over here for a little.” “So you can use bacon, you can use ham, I like to use a little bit of Chinese sausage. Thank you! You know, and mixing that with the claw meat of the of the New Shell Lobster and to me that’s like a really cool way to take two ingredients that are lux and kind of elevate each you know, each ingredient. And I wanted to, I was you know, I kind of wanted to say thank you to Cyrus for taking me out on his boat and I wanted to kind of show him something different that you could do with lobster, so I hope I hope everyone likes it.” “So I’ve got to say I think – it’s spicy! So Kwame’s dish didn’t knock me over it the way that it did Bruce, but this is delicious, and very spicy!” “It’s got some kick, it’s got some kick.” “It’s just like you, it’s got some spice!” “Ha, it’s got a little spice!” “The lobster stands up to it though, that’s the thing You get the spice and the sweetness, really kind of plays there I think it’s, great you know, I love.. the only thing I love more than Karen is her food, all right, so this is really great – really great “Thank you “You’re welcome.” “Ok, you need to describe it. Why? “Why? Oh! So, the spiciness of the XO works really well with the lobster, and it’s not really a pairing that you see with lobster in general, so to see this in in this style is really beautiful.” “That’s super smart though, I mean the XO has dried shrimp and dried scallop and it’s very shellfish based to be tons of umami and spice and that kind of cuts off the richness with the lobster and plays so beautifully so super I wish the Chinese restaurant

by my house serve dumplings like that.” “Jimmy I’ll come to your house, I’ll make you dumplings any day! Invite me over.” “The new China Buffet in Downers Grove.” “Yeah, yeah I’ll have your kids all lined up making dumplings. I’ll teach them all. don’t worry about it! “How did you do at teaching Cyrus to do dumplings?” “Cyrus, what’d you think?” “Well, I mean, Karen brought her a-game on the boat, so I felt like I had to give it my all to make these dumplings. But it’s not as easy as it she made it look But I felt like I made at least like twelve edible dumplings. Which I was pretty proud of.” “Eight! No I’m just kidding you did a really great job.” “Maybe four…” “No, Cyrus was awesome. It was actually, as much fun as it was being on the boat, it was really fun to be in the kitchen together and working together, and he – don’t let him fool you he can cook. He definitely brought his A-game. He was like, I was like ‘oh, do you need a knife, here’s my knife.’ And he was like ‘I brought my own knife, it’s cool.’ He was like, ready to go and he was definitely ready to show me that he had kitchen skills and you know so it wasn’t only fun, but you were awesome.” “Well if you’re in a kitchen with somebody like Karen, you just, you have to be ready.” “We had a really good time. I’m trying to get a job on his boat, so like anyone wants to say nice things about me Yeah, exactly, exactly.” “So, when you guys, you know, think about the time on the boat, the time cooking with the lobster, how did it change the way you think about lobster and Maine and New Shell and what you knew from the past, and what you know now?” “I feel like it really completed the whole circle. A lot of the times wherever you’re at if you’re not living in Maine, you know I live in Chicago, so basically we’re smack in the center of the country You call your seafood purveyors and all the sudden there’s lobsters at your door But to come and get on Chris’s boat and literally go out you know, up with the sun and just go out there haul traps. It really kind of put everything into perspective and you kind of see the entire chain. I think it makes you appreciate how hard these people work you know and that really is kind of what it is for me. It was it’s a whole new appreciation for the industry and the fishery and how these these people work.” “Yeah, Jimmy I mean when I got back to my kitchen after like literally taking one lobster out of the ocean at a time, if my cooks overcooked the lobster I was like you don’t understand what’s going on here, and you need to really respect the animal and I walked them through that process and it’s funny because they get it.” “That’s awesome – that’s like when you I’ve heard a lot of chefs say they take their team to a farm and all of a sudden there’s less waste so but Karen, you’re opening a new restaurant!” “I am, I am! Opening Thank you, thank you.” “I’m your biggest fan” “I know, I’m your biggest fan too.” “Okay so I gotta ask you, like, the question of the night would be, like is there a place for lobster on that menu?” “There is absolutely. So there’s always a place for lobster on my menu, definitely New Shell Lobster will be on the menu And you know what, I found I asked a lot about how I can make sure that one I’m getting Maine Lobster, two that when it’s in season I’m getting New Shells, and I actually called my seafood purveyors when I, when I got back and I was like how can I make sure I want to make sure that I’m getting Lobster from Maine and can I get New Shells yet and they were like well they’re not coming yet but specify on your order. Because I wanted to make sure that that was the product that I was getting. I have family that lives in Maine so I am very, very lucky that I get to spend time in Midcoast Maine on the coast and to be able to have that experience and absorb it even more just solidifies to me, you know, how much I love the ingredient, how much I love lobster, and how much I really truly respect the industry and was kind of blown away by it.” “And Karen knew that if she wanted to get me down to her restaurant she had to have Maine Lobster on the menu.” “Absolutely, I was like, Cy, are you coming down?” “Right, that’s what I really want to know…” “I asked, like are you coming to the restaurant? And he was like.. ‘is there lobster on the menu?’ and I said, okay, yeah, of course “Well we really want to know is not whether he’s gonna come to the restaurant cuz that seems like you know, good cooked food, but are you ever gonna have us back?” “Oh, absolutely. I think everybody’s invited back.” “But you need to bring your boots next time.” “Hold on, hold on, you asked all of us how we did on the boat…” “Yeah, how did Dana do on the boat? That’s what we want to know!” “She did amazing. She caught on just like that, I was so impressed.” “How much are you paying her?” “No, she’s a boss, man!” “I saw in the video. That was nice finesse setting that trap” “It was very fluid.” “Okay so it wasn’t just us on the boats having fun with each other, we also had a crew I was really worried for the crew, because I thought the guy at the front of the boat.. what’s the front called?” “The bow” “The bow.. ha! I thought he was gonna fall off the bow with the camera…but we have some video. So, we’re gonna launch the Trap to Table: Maine Lobster series tomorrow, which is amazing, so that we can see all the adventures that we all had and it debuts on lobsterfrommaine.com tomorrow So lets have a look, because you guys get to see it first! “Finally!” “This is something that’s like been on my bucket list –

to actually go out and catch some lobster right out of the ocean.” “You want to wrestle with that and band it?” “Not really…” “Now remember, keep your top hand out of the way.” “You gotta work as you go, just like in the kitchen.” “Woah!” “I mean this is as perfect as perfect gets to be cooking Maine Lobster.” “This is like the mother sauce of Nigeria, so I’m excited to use Maine Lobster with it.” “This for me – the Maine lobster – really is the star of the show.” “This is AMAZING!” “I want to thank the lobstermen for the generosity of having us on your boats and slowing you down for a day. Thank you the chefs for having such great inspiration from the days on board and feeding us. Thanks to the crew and thanks to the history of Maine and the lobster industry, that we get to enjoy these New Shells, and thank all of you so much for watching and check out the trailer and goodnight!