Road to Boston: Lobster cook-off


SeafoodSource staff

Published on
March 4, 2012

The second round of the first annual Shucks Maine Lobster World Series will be held on Sunday during the International Boston Seafood Show.

Four chefs from around the country will square off at the Boston Convention & Exhibition Center for the right to be named “USA Champion” of the four-round competition. Each chef is required to use Shucks Raw Whole Shucked Maine Lobster and has an hour to prepare his or her dish and wow a panel of three judges.

The first round of the competition — won by Patrick Goubier, executive chef of Chez Patrick in Hong Kong — was held at the Asian Seafood Exposition in Hong Kong last September.

This time around, the competitors are Chris Gould of Uni Restaurant in Boston, Pascal Sauton of Milwaukie Kitchen in Portland, Ore., David MacLennan of Latitude 41 in Columbus, Ohio, and David Quintana of Kobe’s Kreations in Charlotte, N.C. Sunday’s cook-off begins at 10 a.m. at the Shucks exhibition kitchen (booth No. 2353), and the winner will be crowned at 3:45 p.m.

The third round of the competition will be held at the European Seafood Exposition in Brussels, Belgium, in April, and the fourth and final round will be held in Maine later this year. There, four chefs will compete for the Shucks Golden Buoy, a check for USD 5,000 and the right to be called “World Champion.”

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