To most out-of-state visitors, dining in coastal Maine has become synonymous with one thing ― lobster.
With that in mind, it’s no surprise that being designated as Maine’s “Lobster Chef of the Year” is a highly respected achievement, and not just locally. Five renowned state chefs ― Josh Berry of Portland’s Union; Matt Ginn of Portland’s Evo; Sebasco Harbor Resort’s Isaac Aldrich; the Thistle Inn’s Nick Krunkkala; and Stephen Richards of Mine Oyster in Boothbay Harbor ― will face off for the coveted crustacean crown Oct. 23. The showdown is one of many highlights at Portland’s Harvest on the Harbor festival, a five-day celebration of the state’s best food and wine.
Though most lobster dishes are simply-dressed affairs, there’s more than one way to experience an epic preparation fail. We asked the five “Lobster Chef of the Year” contestants for their thoughts on the biggest mistakes people make when cooking lobster, and here’s what they had to say.
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