We have spent the last year traveling around the world, seeking out the very best chefs to create innovative and delicious dishes using our 'Whole Shucked' Raw Maine Lobster.
We have hosted competitions in Europe, Asia and the US, and the winner from each round won a trip to Maine for the Chef 'World Series' Championship and a three-day 'Maine Lobster Experience'. Portland's own, Chef Steve Corry, of Five Fifty-five and Petite Jacqueline, will be the Maine host chef for the event, and compete on the final day.
We're going Downeast to Stonington, Maine to catch lobsters on a working lobster boat and learn about why Maine's lobster industry is so incredible - and well-regulated, insuring a long, sustainable fishery.
After catching our own lobsters, we'll spend a day, touring Shucks' high-tech facilities. Each chef will be able to HPP process their day's catch and then personally hand-shuck their lobsters.
The final day in Maine, each chef will prepare their lobsters to create an outstanding dish of their choice for a panel of four judges including food and travel writer, Dez Bartelt; Annie Tselikis, education coordinator of the Maine Lobstermen's Association; Maine Boys who brought Maine Lobster to the streets of NYC, Luke Holden and Ben Conniff of Luke's Lobster. The chefs will serve their 'Whole Shucked' lobster any way they please. The prize awarded to the winner will be the prestigious 'Golden Buoy', and a check for $5,000.
Check www.ShucksMaine.com to read about each day of the World Series Championship!
WINNER: Chef Gerd Kastenmeier
We spent a week traveling around Europe, visiting with the best chefs in their restaurant kitchens. We bounced back and forth across the continent - Paris to Rome, to Madrid, back to Paris, to Dresden, Germany -- and then to Brussels, Belgium to announce the winner of the EU Championship of our Chef World Series.
Chef Massimo Riccioli at la Rosetta in Rome, Italy: Lobster infused linguine, four types of Italian tomatoes, fresh basil, and garlic baked Maine Lobster.
Chef Francesco Apreda at Imago, Hassler Roma Hotel, Rome, Italy: Fresh, micro-green salad with diced Lobster Knuckles, pureed garlic, garnished with three types of potatoes, fresh mozzarella, pepper basil and fresh blood oranges with blood orange and basil infused Maine Lobster Tails.
Chef Oscar Hernando at Restaurant Maracaibo, Segovia, Spain: Raw Maine Lobster carpaccio, topped with Gazpacho ice cream and flor de sal de ibiza.
Chef Gilles Choukroun at MBC in Paris, France: Guinea fowl stuffed with Maine Lobster meat, served with MBC & green radish salad with pureed green radish and lobster/guinea gravy.
Chef Gerd Kastenmeier at Kastenmeier Restaurant in Dresden, Germany: Raw Maine Lobster tartar over creme frais with a fried quail egg; Maine Lobster tail sausage over champagne kraut; scrambled egg with lobster knuckles topped with caviar.
A very special thanks to our friends at ElaFood for sponsoring these incredible chefs across Europe!
WINNER: Chef Chris Gould, Uni Sashimi
Chef David Quintana, Kobe's Kreations, Charlotte, NC: Inside-out Hickory smoked Maine Lobster hot dog.
Chef David MacLennan, Latitude 41, Columbus, OH: Maine Lobster Trio: Maine Lobster hot dog, Maine Lobster pot pie & Maine Lobster salad.
Chef Pascal Sauton, Milwaukie Kitchen & Wine in Portland, OR: Wild Mushroom & Foie Gras Macchiato with Butter Poached lobster and Mimolette Tuile.
Chef Chris Gould, Uni Sashimi, Boston, MA: Miso-butter basted Maine lobster with sun choke puree, roasted maitake mushroom ragout and lily bulb.
William McAdoo, The Boston Foodie
Carolyn Faye Fox, The Improper Bostonian
Jean Kerr, Northeast Flavor Magazine
WINNER: Chef Patrick Goubier, Chez Patrick
Chef Mak Kam Kui, Executive Chef of Western Cuisine at Hong Kong Disneyland Resort
Chef Danien Tam, Executive Sous Chef at Aqua Restaurant Group
Chef Patrick Goubier, Executive Chef at Chez Patrick
Chef Kelvin Pun, Executive Sous Chef at Sheraton Hong Kong Hotel & Towers
Chef Andrew Lee, Novotel Hong Kong Century Hotel
Adele Wong, Lifestyle & Dining Editor, Hong Kong Magazine
Tracy Griffith, Corp Exec Chef, New Gem Foods, San Francisco, CA
Stephanie Nadeau, Pres. The Lobster Company, Kennebunkport, Maine USA