Shucks Maine Lobster

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

Posted by Caitlin Hathaway at 03:21 AM | Permalink

The Cape Cod Times visited us at the International Boston Seafood Show and convinced us to give them a sample:

"Shucks...has helped revolutionize how people think about lobsters. Chefs who want to do fancier dishes than boiled lobster have traditionally had to laboriously extract raw lobster meat from the crustacean. But Shucks now offers packaged raw meat to restaurants that has been "cold pasteurized" by the Avure machine for a seven-day shelf life. The efficiency and cost savings of using a machine also has allowed Shucks to get more creative in how it packages and markets lobster meat. Now, lobster parts such as claws can be packaged together. For instance, Shucks offers what it calls lobster spaghetti, thin strands of meat taken from the legs, that usually take so much time to extract they are almost not worth the effort."

Click to go to the article.

Posted by Charlie at 02:22 PM | Permalink

Governor Baldacci announced a commission to pursue MSC Certification for Maine Lobster. Shucks is proud to have our President and CEO, John Hathaway as a member of the group.

“The Maine lobster brand is known the world over for its quality and high value,” Governor Baldacci said, “and we know that the lobster resource is sustainable thanks to the efforts of Maine lobstermen. Obtaining certification by the Marine Stewardship Council is an essential step in protecting and enhancing our brand and making sure that Maine lobsters can compete in markets around the world.”

Update: March 13, 2008 Another good story about Maine Lobster and MSC certification available here

Continue reading "Shucks CEO on MSC commission for Maine Lobster Fishery" »

Posted by Charlie at 03:17 PM | Permalink

Global Corporate Xpansion: Pick Of The Crop, 5/28/07
by Rachel Duran

Sometimes a new application of an existing technology can make all the difference to an industry. For the lobster industry in Maine, which was losing its world-renowned Maine Lobster brand recognition, the innovation by Shucks Maine Lobster couldn't have come sooner.

Continue reading "Shucks Maine: Pick of the Crop" »

Posted by Jamie at 06:53 PM | Permalink

From lobster afficionados to casual diners, everyone agrees that Maine Lobster is the most well-known and best-loved lobster the world over. When people go to restaurants or buy their own lobster, they look for Maine Lobster, confident that it will be flavorful, tender and sweet.

But how can people be sure that what's being touted as Maine Lobster is indeed the famous crustacean? To protect the Maine Lobster brand, the Maine Lobster Promotion Council has launched a campaign to curb the sale of "imposter lobsters." Maine lobstermen are being urged to tag their lobsters with a "Certified Maine Lobster" ID bracelet and pledge that anything tagged lives up the the title of the best lobster in the world. (Photo at left by Fred J. Field for the Boston Globe.)

Other New England states have protested that there's no difference between their lobster and Maine Lobster, but if that's true, then why don't you ever see New Hampshire Lobster or Massachusetts Lobster on a restaurant menu? (Photo at right by the Associated Press.)

Read more on the campaign from The Morning Sentinel Online.

Posted by Jamie at 08:36 PM | Permalink