Calling all chefs — It’s that time of year to put your best original lobster dish recipe down on paper. The Maine Lobster Council announced today that it is now accepting submissions for its Annual Maine Lobster Chef of the Year Competition.
The Lobster Chef Competition is a roll-up-your-sleeves cook-off that is part of the Harvest on the Harbor Festival celebrated in Portland, Maine in late October. When you add “bold and innovative” to “fresh and local,” you’ve described the spirit of the event, according to festival organizers. All recipes must be original and include Maine Lobster. And based on past submissions, these folks do not fool around.
A quick reading of past recipes is enough to bring both cooks and seafood lovers to their feet with a cheer.
|2010 Winner Lobster Tail Arugula (Source: Maine Lobster Council)|
The 2010 winning recipe was Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi &Corn Milk. The recipe was from Chef Kelly Patrick Farrin from the Azure Café in Freeport, Maine. At Azure, Chef Farrin boasts creative Italian cuisine using fresh Maine Lobster and other local ingredients. Farrin was educated at the New England Culinary Institute (NECI) in Essex, Vermont.
The deadline for submissions is June 30, 2011, and must include a written original recipe and photo of the dish. Judges will select the finalists and there will be a $1,000 prize to the winner of the cook-off.
The Maine Lobster Council promotes the cook-off as part of the larger event sponsored by the Portland Convention & Visitor’s Bureau. The finalists will compete for the title before an audience of 200 lobster enthusiasts, journalists and industry representatives. The audience will watch each of the chefs demonstrate their recipes, taste a sample of each and will vote for their favorite.
Last year, more than 5,000 people attended the three day event. But if you are not planning on being in Maine for the festival, well perhaps a little of Maine can come to you to help out you out with your own favorite lobster recipe.
“No matter where the cook calls home, fresh Maine lobster is the key ingredient to all winning lobster recipes,” said Wayne Howe, manager of the LobsterOnline web site. “Since 1997 we have been providing chefs of all types, from Boston to Hawaii, with live lobster and New England seafood. From our docks and facilities in Maine and Cape Cod, we can ship to chefs everywhere.”
“Simply order today by 2:30 p.m. and live lobster can be at your door the next day,” Howe said. “That will help to make all chefs winners.”
© Wayne Howe 2011