My Lobster-Mania Trip!! All About Maine "New-Shell" Lobsters

Lobsters have long been considered a delicacy.  The ultimate and proverbial "last and final meal" most people would choose before meeting our maker.  Since lobsters have seemed so lofty and unattainable (especially in daily life) the general public knows very little about this fascinating arthropod.  I was fortunate enough to be sent to Portland, ME last week to delve into all that encompasses the Maine Lobster.  This trip could NOT have been more perfect for me, as I have NEVER had the privilege of visiting the beautiful state of Maine, and I have also become  more appreciative of lobsters recently as I try to no longer eat red meat (or mammals).  

Freshly caught Maine Lobster

In Maine, lobsters are a way of life.  They are a massive part of the economy and also a way of employing thousands of lobstermen and sustaining their families.  Seeing this dynamic and the importance of lobsters to this region was truly special.  Thanks to the Maine Lobster Marketing Collaborative, I was able to get an inside look on the entire process; from trap to table.  Most importantly, we were to learn all about Maine "New-Shell" Lobsters.  These are lobsters that have recently shed their hard outer shell toward the end of the summer.  The shell is much softer, you're even able to poke a hole in a claw with your finger...unheard of for old or hard-shell lobsters.  These "new-shell" lobsters are supposed to be the sweetest and tastiest lobster in the world, and I'm here to taste them myself!

Freshly picked Maine New-Shell Lobster

The first stop on our lobster tour was the Cape Seafood processing plant.  The vast majority of the lobster that is processed at Cape is shipped out to all the Luke's Lobster restaurants around the country.  We really got up close and personal with all the lobbies here...all while wearing the finest in rubber boots, hairnets, gloves, and cloaks in order to keep everything as sterile as possible.  We saw how the lobster is cleaned, cooked,  cooled... and ultimately, picked.  They had a room full of about 50 pickers who were as quick as lightening and can pick all the meat from a knuckle and claw in about 2 seconds flat.  It was incredible to watch, not to mention the respect you garner for the pickers' talent, dexterity, and diligence.  

Next, we got to actually TASTE the incredible "new-shell" Maine Lobsters at one of the most famous lobster roll restaurants in the country.  The Clam Shack, in Kennebunk, ME, has won award after award and continuously has been voted "best lobster roll".  They put in on a round brioche bun instead of the typical hot dog bun or split roll.  They also use a mixture of mayo AND butter to give you the best of both worlds.  It was a simple, sweet, and outstanding sandwich.  

Lobster Roll at the Clam Shack

Later, we all were aboard The Lucky Catch, a real lobster boat.  The weather was perfect, even out at sea.  The skies were pure blue as was the water, and the shoreline of Portland was breathtaking.  Few things are more beautiful than the historic shores and harbors of New England, and to see it from an actual lobster boat was surreal.  Our lobsterman captain was going to show us the ropes (pun somewhat intended) of how to set the traps and haul in the goods.  

A big ole bag of herring bait

First off,  we put bait in bags.  Several pounds of large herring went into each orange mesh bag.  Those would then be placed inside the large and genius-ly configured lobster traps.  Once we caught some lobsters we got to measure them and band them.  

Me learning how to band a lobster

Measuring them is of utmost importance.  The Maine Lobster rules and regulations are incredibly strict in order to conserve and sustain the lobster population.  A legal lobster in the State of Maine has a carapace or body shell length that measures between 3 ¼ inches and 5 inches.  If they are too big or too small they MUST be immediately thrown back.  Small lobsters haven't yet been given the chance to breed and larger lobsters have shown that they are good breeders and are to be kept in the population.  Check out this video I shot to see how it works!

We also had the rare chance to see a "berried" female, or a female who is covered in eggs.  These females must be immediately thrown back and notched on their tail to tell future lobsterman that they are capable of breeding.  It was one of the coolest things I have witnessed in nature.  

A "berried" female lobster

When I heard we were going to the Maine State Aquarium, I wasn't all that excited at first, as I thought it would be "just for kids".  However, when I saw all of the insanely rare specimen of lobster they had in their possession... I was blown away.   Check these out!!  The 1st is a 1 in 100,000,000 rare albino lobster, and the second is a 1 in 2,000,000 cobalt blue lobster.  It was one of the most stunning  sights my eyes have ever laid upon.  

A rare albino lobster

A rare blue lobster... NO FILTER!

We closed out this lobster immersion trip by, well, eating more lobster!  Attending the Claw Down event in Boothbay Harbor was a fantastic way to bring this experience full circle.  20 local chefs were competing for the "best bite" of lobster.  It was a blast and was so cool to see all of the different and unique ways in which new-shell lobster could be prepared.  There was pasta, sandwiches, stews, sautés, etc.  Here is a lobster salad served with crispy chicken skin on a soft roll.  Delicious!  

A lobster dish at the Claw Down Event

I've always been a huge fan of lobster.  However, now that I know everything that goes into the fishing, sustainability, dealing, processing, preparation, and of course...eating...I have an entirely new respect for this delicious animal.  I've also now become a fan of the succulent and sweet "new-shell" Maine lobster.  Make sure that when you order your next lobster, if it's in the late summer, early fall, ask if it's new-shell.  If it is...watch your tastebuds explode and then please tell me all about it!! 

To learn more, visit: http://www.lobsterfrommaine.com

Foodie Awareness: Can we Foodies be Socially AND Health Conscious?

Hey fellow foodies! This last year has truly been an epiphany for me and I have undergone a tremendous paradigm shift..  Even though I haven't yet fully crossed over to the 100% socially, ethically, and health conscious side (and I may never), I have made a small leap.  It may not be too apparent in my Instagram food posts, but I assure you, changes are happening behind the scenes.  The food we now eat has become incredibly controversial... and for good reason.  Not only is obesity the leading epidemic and cause of death in our nation, the overall treatment of animals used to produce the majority of our food borders on sadistic.  Herein lies the conundrum.  How can we foodies, still live our glorious lives of indulging our culinary desires, without perpetuating rapid heart disease, poisoning our bodies, and the disdainful inhumane slaughter of some of God's most beloved creatures?  

I started to make some changes for several reasons.  The first was when my sister, Kristin Rizzo, became so impassioned with a feature documentary on animal rights she directed with her best friend, Katie Cleary, who created and produced the film called Give Me Shelter.  It's a ground breaking film that opened my eyes to many current issues in the animal world I was previously ignorant to.  I then wanted to learn more...I watched, horrified, (over and over) documentaries such as Food Inc. and Earthlings.  If you can get through these films and not change your life, at least a little, then.... well.... no comment.  

With other documentaries I've watched, and books I've read, I've realized that 90% of the crap I was consuming was poison.  Diet soda (or diet anything) for example, is just a huge serving of toxic chemicals.  Diet soda actually increases formaldehyde production in your brain.  Um, no thanks!  I have cut ALL of this out of my diet.  It's much better to have the actual sugar along with the calories, than Soylent Green.  Processed food is killing America, and even though i'll have my occasional gummy bear (my vice), if it's processed or has any preservatives or is unnatural in any way....I'm doing my best to steer clear.  

But how can we foodies eat all the deliciousness that is available to us without eating meat?  Well I guess it's possible... but I'm not ready to take that step yet.  I cannot go full vegetarian or vegan, nor do I want to.  What I AM doing is making smart and deliberate choices in order to be as socially conscious as I can, without giving up all meat, and enjoying my foodie lifestyle.  

1.  I try hard not to eat meat at fast food places anymore.  If I must go to McDonald's or Subway (very rare...I know... a BIG change for me) I'll get the Filet O' Fish (don't knock it until ya tried it) or Tuna Salad.  Here and there I will still get food from my cherished Portillo's, come on, I'm only human!!!

2.  I try to only get meat (beef, pork, lamb...I no longer order veal) at restaurants where I know they source their meat from local and sustainable farms where the animals are treated as well as possible while alive and slaughtered as humanely as possible (oxymoronic, I'm aware).  I filmed an episode of my previous show, Food Junkie: Chicago, at Slagel Family Farm (watch it HERE).  I have seen first hand the difference between an old fashioned family farming operation, and the factory/commercial feedlots and slaughterhouses.  They are worlds apart.  Even though, yes, animals are still being killed for our consumption, this is by far the best way to ensure that at least you aren't contributing to the filth and evil that exists at the large corporate farms.  

3.  I buy mostly all organic produce and dairy.  It's more expensive, but it's worth it.  ESPECIALLY the dairy.  You want milk and eggs from happy cows and chickens who are being treated well and raised in a healthy environment and without hormones and antibiotics.  Don't just go after "free range".  That is a bullshit title.  Go for "Organic".  

4.  I eat a TON of seafood.  This is hardly a sacrifice.  A foodie can survive off of oysters, lobster rolls, escargot, hamachi sashimi, tuna poke, blackened catfish, BBQ salmon, and miso glazed chilean sea bass.  Pastas are also our indulgent friend.  This is where being Italian comes in handy :)

I'm definitely not perfect, nor will I ever be.   We all occasionally get hungover and have cheat days. Or we just HAVE to try that new burger at that new hot spot.   If you invite me to your house and you grill chicken or hot dogs or make me some Hamburger Helper, I'll gladly and thankfully eat it.  I'll never be the pretentious diva in your home to ask "Excuse me where is that meat from?  Um noooo thank you then."  But I may view it as an opportunity to share some of my findings with you.  It's undeniable Americans should agree that we need to make some changes.  Fortunately for foodies, these can be attainable, realistic, and delicious changes!