You could say the competition was heated, if by heated you're referring to succulent lobster tail poached slowly in butter, or handmade lobster sausages sauteed in a hot pan and served over champagne kraut.
Chef and Maine native Chris Gould prepares his dish during the Shucks Maine Lobster Chef “World Series” on Wednesday at the home of a fellow competitor, chef Steve Corry of Scarborough. Gould, who recently worked at Uni Sashimi Bar in Boston, beat out Corry and chefs from Germany and Hong Kong to win the coveted “Golden Buoy” trophy.
German chef Gerd Kastenmeier prepares sausage for his dish, a Maine lobster trio of lobster tartare topped with a fried quail egg, Maine lobster tail sausage over champagne kraut, and scrambled egg with lobster knuckles topped with caviar.
The intimate atmosphere at the Shucks Maine Lobster Chef “World Series” Wednesday was hushed at critical moments, except for occasional exclamations of gastronomic delight from a handful of hungry onlookers.
“Oh, yes!” groaned judge Luke Holden in a “When Harry Met Sally” moment, watching a chef spoon a rich, buttery, lobster-infused sauce over a finished dish.
In the end, it was chef Chris Gould, the U.S. champion, who edged out chefs from Germany, Hong Kong and Maine to win the USD 5,000 prize and Shucks’ “Golden Buoy” trophy, which was presented by Portland Mayor Michael Brennan at City Hall.
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