As notable seafood chef and author Barton Seaver visits top U.S. restaurants such as Bobby Flay’s Bar Americain and Tom Colicchio’s Craft in New York City, he helps chefs understand the benefits of using both new shell and hard shell lobster.
“What is so great about new shell is that it opens the opportunity for a conversation with chefs, so they can take another look at lobster,” Seaver, who is visiting restaurants with Maine Lobster Marketing Collaborative (MLMC) executives this summer and fall, told SeafoodSource. “What they know is that lobster is a luxury item and looks good on their menu. When you get a chef to taste a new shell and hard shell lobster, they realize that there are subtle differences between the taste of these excellent products as well as the seasonality and their uses.”
New shell lobster, typically available from June through November, is primarily used by foodservice outlets and retailers as an ingredient. And that fits in perfectly with the U.S. trend of featuring lobster as an ingredient in dishes such as lobster mac
Here are the top three ways Seaver suggests using new shell lobster as an ingredient:
