Shucks Maine Lobster http://www.shucksmaine.com/ 150 Main Street | Richmond, Maine 04357 (map) Phone: 866-975-8333 | shucksinfo@shucksmaine.com en Copyright 2012 Fri, 18 May 2012 15:37:50 +0000 http://www.sixapart.com/movabletype/?v=3.2 http://blogs.law.harvard.edu/tech/rss Last Stop: Dresden, Germany The final chef in the EU Championship of the Shucks Maine Lobster World Series was located in a small town two hours by train from Berlin, in Dresden, Germany. Here, Chef Gerd Kastenmeier has a restaurant, rightly named Kastenmeier Restaurant located in a palace in the center of town.

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]]> http://www.shucksmaine.com/2012/05/last_stop_dresden_germany_1.htm http://www.shucksmaine.com/2012/05/last_stop_dresden_germany_1.htm Fri, 18 May 2012 15:37:50 +0000 "Paris is always a good idea" Chef Three in the World Series Chef Competition was an early one. I mean, quite early. At 7:30am we arrived to Chef Gilles Choukron’s restaurant, MBC, tucked onto a perfect little Parisian street just a short walk from the Arc de Triumph.

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]]> http://www.shucksmaine.com/2012/05/paris_is_always_a_good_idea.htm http://www.shucksmaine.com/2012/05/paris_is_always_a_good_idea.htm Fri, 18 May 2012 15:19:14 +0000 Shucks in Segovia Day Two of the World Series Chef Competition brought us to the ancient city of Segovia, Spain. Just a short bus ride north of Madrid - and definitely worth the visit, even if you don't get to try Chef Oscar's carpaccio...

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]]> http://www.shucksmaine.com/2012/04/shucks_in_segovia.htm http://www.shucksmaine.com/2012/04/shucks_in_segovia.htm Fri, 20 Apr 2012 09:18:36 +0000 When in Rome... Today was the first day of our World Series Chef Competition European Round.

We are traveling around Europe this week, meeting with chefs who are preparing one dish using our Whole Shucked Maine Lobster -- the winning dish will be announced on Tuesday April 24 at the European Seafood Show in Brussels.

]]> http://www.shucksmaine.com/2012/04/when_in_rome.htm http://www.shucksmaine.com/2012/04/when_in_rome.htm Wed, 18 Apr 2012 00:51:55 +0000 Back to Maine! We've finally found our way across the bridge and up I-95, back to Richmond, Maine. The truck is unpacked and we're gearing up for our trip to Brussels. With the help from MANY, including our behind the scenes peeps, our four AMAZINGLY talented chefs, and our three, lobster-stuffed judges - our USA Championship World Series could not have been any more fun, or mouth-watering!

]]> http://www.shucksmaine.com/2012/03/back_to_maine.htm http://www.shucksmaine.com/2012/03/back_to_maine.htm Thu, 15 Mar 2012 13:23:36 +0000 The Chefs are Coming! The day is almost here! The booth has been set up (booth #2353) at the International Boston Seafood Show, the lights are on - and I think people are getting hungry!

We have four amazing chefs traveling from all corners of the country today to arrive just in time for the doors to open at 10am tomorrow, Sunday March 11th!

]]> http://www.shucksmaine.com/2012/03/the_chefs_are_coming.htm http://www.shucksmaine.com/2012/03/the_chefs_are_coming.htm Sat, 10 Mar 2012 15:59:16 +0000 Be Our Friend! We've finally made it to Facebook!

Come find us and Friend us so you can stay up to date on all the happenings at Shucks. We'll be posting pictures and updates all weekend as we travel to Boston to host our four chefs on Sunday in the World Series. On Monday, Chef Andy will be serving all of our favorite Shucks Maine Lobster dishes -- hope to see you there! Booth #2353

www.Facebook.com/ShucksMaineLobster

]]> http://www.shucksmaine.com/2012/03/be_our_friend.htm http://www.shucksmaine.com/2012/03/be_our_friend.htm Thu, 08 Mar 2012 04:20:39 +0000 There's a lot going on! We're gearing up for the International Boston Seafood Show this weekend!

If you're in town, please stop by our Booth #2353 to say hello! On Sunday, we'll be hosting Round Two of our Shucks Maine Lobster World Series. This time, we have four awesome chefs traveling from all corners of the country to compete using our Whole Shucked Lobster to create a winning dish!

]]> http://www.shucksmaine.com/2012/03/theres_a_lot_going_on.htm http://www.shucksmaine.com/2012/03/theres_a_lot_going_on.htm Shucks Fans Thu, 08 Mar 2012 04:18:19 +0000 I think they said it best: We were lucky enough to spend some quality time with the writer and the photographer from The Boston Globe here at the plant in Richmond, Maine a couple of weeks ago. We've been anxiously awaiting to read what they compiled when it came to press.

Read the article (below) to discover the story of how Shucks Maine Lobster came to be, how we make Maine's laziest lobster, and how one of our favorite Maine chefs feels about cooking with our Shucks Raw Lobster Meat. (And also, their take on our own CEO, John Hathaway).

The Boston Globe did us well, and even included a photograph of John himself, where he usually is, manning the helm of the Big Mother Shucker.

As they say, we make the laziest of lobsters, read more to discover what happens behind the scene!

Click this link to read for yourself:
http://www.bostonglobe.com/metro/2011/09/17/the-laziest-lobster/oQvtirg8SvtYNlaUi66AiJ/story.xml

]]> http://www.shucksmaine.com/2011/09/i_think_they_said_it_best.htm http://www.shucksmaine.com/2011/09/i_think_they_said_it_best.htm We're Famous...Well, Almost Tue, 20 Sep 2011 03:21:32 +0000 Watch Chef Patrick Prepare his Winning Dish! It's Official!

Our very first YouTube video has been uploaded onto our Shucks YouTube page. Watch as Chef Patrick of Chez Patrick prepares his winning dish. Here, he is tenderizing the Shucks Lobster Tail before he fills it with blanched spinach rolled with hazelnut spread grapefruit peel.

http://www.youtube.com/watch?v=p67MoEfJ5zk

]]> http://www.shucksmaine.com/2011/09/watch_chef_patrick_prepare_his.htm http://www.shucksmaine.com/2011/09/watch_chef_patrick_prepare_his.htm Chef of the Year Thu, 08 Sep 2011 06:19:16 +0000 Five Chefs Compete- One Winner Announced After two days of watching over the shoulders of incredible chefs from around the city of Hong Kong prepare creative and mouth watering dishes using Shucks' Whole Shucked Lobster, a winner was chosen! As our Maine judge, Stephanie Nadeau from The Lobster Company, said, she wishes that all the chefs could be chosen as winners, they were all that good! And this is coming from a woman who deals with lobster on a daily basis!

We started off Day One with two chefs, Chef Andrew Lee from the Novotel Hong Kong Century Hotel was the official starting chef of the Four Rounds of Chef of the Year championship. Following Chef Andrew, young Chef Daniel Tam, Executive Sous Chef at Aqua Restaurant Group, stepped up to the stage. Chef Daniel was excited he said, he has only been cooking for eight years and this was his first professional chef competition.

Our three judges were all still excited to be eating lobster for breakfast, lunch and dinner. Joining us were Adele Wong, the Lifestyle & Dining Editor from Hong Kong Magazine; Tracy Griffith, Corporate Executive Chef at New Gem Foods; and Stephanie Nadeau, President of The Lobster Company (from our own hometown of Kennebunkport, Maine!).

Day Two started on time and Chef Patrick Goubier took the stage. A well known French chef who has spent the past couple of decades living and cooking here in Hong Kong, he owns and is Executive Chef at the renowned Chez Patrick. (Check out our interview with Chef Patrick as he talks about how he enjoys living in Hong Kong - and working with Shucks' Whole Shucked Lobsters).

Up next was Chef Kelvin Pun, Executive Sous Chef at Sheraton Hong Kong Hotel & Towers. A skilled and dedicated chef, he moved swiftly across the stage as he whipped up his own pumpkin gnocchi to accompany his Whole Shucked Lobster dish.

The final chef to take the stage was Chef Mak Kam Kui, as Executive Chef of Western Cuisine at the Hong Kong Disneyland Resort, he said that sometimes he dresses up in costume as Chef Mickey, or Chef Goofy, but today, he insisted that we just stick with the casual Chef Mak. His dish looked to be dancing off the plate - and after sneaking a bite on the side, I could understand how the judges were having such a difficult time choosing just one winner!

After the cooking ended and the judges submitted their final score card, the totals were added, and I held the secret of the winner. Chef Andrew was so excited to discover who was the Shucks Maine Lobster World Series - Asia, winner and who would be traveling "across the ocean", as he put it, to be joining the winners from the upcoming rounds in Portland for the World Series winner - he came back again the second day for the announcement of the winner.

The scores were close for all the chefs. So close, in fact, there was a tie for Third Place! Both Chef Mak and Chef Kelvin Pun tied; just ahead of them, Chef Andrew Lee came in Second Place. The winner of the Shucks Maine Lobster World Series - Asia... was Chef Patrick Goubier!

All the chefs were excited by the news, as they received their Shucks Maine Lobster hats and honorary Shucks Lobster Buoy (they couldn't quite believe that we had traveled all the way from Maine to deliver an authentic buoy... but neither had customs).

Check back soon as we continue to upload videos of the chefs preparing their amazing dishes and the announcement of the winners, here in Hong Kong!

]]> http://www.shucksmaine.com/2011/09/five_chefs_compete_one_winner.htm http://www.shucksmaine.com/2011/09/five_chefs_compete_one_winner.htm Chef of the Year Thu, 08 Sep 2011 04:14:23 +0000 Headed for Hong Kong! Shucks Maine Lobster World Series!

Round One of the upcoming four World Series competitions is official. We are headed for Hong Kong!

It's always been at the table of discussions of things we'd love to do, ideas that excite us, and somehow keep floating around us here in Maine... To have a competition, world wide, of amazing chefs - working to create the absolute, most perfect Shucks Maine Lobster dish.

Next month, Round One will happen at the Asian Seafood Exposition in Hong Kong. Six chefs from Asia will compete to win the First Round -- the winner of this round will come to Portland, Maine next August to compete against the winners from Europe, USA, and our Maine Chef host.

Next month in Hong Kong, Chefs will be competing against each other using one of Shucks' favorite products: our Whole Shucked Maine Lobster. Each chef will prepare for four judges a dish of their choice. The judges will decide which dish is best based on certain criteria and the winner will be awarded the Golden Buoy!

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Learn more about our participating chefs at http://www.asianseafoodexpo.com/11/public/enter.aspx

Thanks for all the help from Diversified Communications!

]]> http://www.shucksmaine.com/2011/08/were_official.htm http://www.shucksmaine.com/2011/08/were_official.htm Thu, 18 Aug 2011 17:20:08 +0000 Bacon Wrapped Lobster Tail shucksbaconwrappedlobstertail.jpg


Bacon makes everything better, so they say -- so try this: Bacon Wrapped Lobster Tails!

Delicious bite sized chunks of raw, Maine Lobster Tails - wrapped tightly in a layer of All Natural Bacon.
Easily baked to perfection. Not only that, but check out our original Turkey Bacon Wrapped Lobster Tail!

All Natural Turkey bacon wrapped around bite sized Lobster Tail!

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]]> http://www.shucksmaine.com/2011/03/bacon_wrapped_lobster_tail.htm http://www.shucksmaine.com/2011/03/bacon_wrapped_lobster_tail.htm Mon, 21 Mar 2011 17:18:38 +0000 Split Maine Lobster splitlobsterstuffedcooked328.jpg


Shucks' new favorite way to enjoy lobster. Best right off the grill, or try it stuffed with our secret recipe stuffing!

]]> http://www.shucksmaine.com/2011/03/post.htm http://www.shucksmaine.com/2011/03/post.htm Mon, 21 Mar 2011 17:13:11 +0000 IBSS New Product Competition FINALIST 2010 Shucks Maine Lobster is proud to present one of the tastiest ways to eat Maine Lobster yet! Our Maine Lobster Tempura was just selected as one of four finalists at the International Boston Seafood Show in the New Product Competition "Foodservice" category. Come visit us at Booth #1515 to check out our Maine Lobster Tempura!

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]]> http://www.shucksmaine.com/2010/03/ibss_new_product_competition_f.htm http://www.shucksmaine.com/2010/03/ibss_new_product_competition_f.htm Awards & Accolades Thu, 04 Mar 2010 21:03:52 +0000