Click here to edit subtitle


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!

WATCH as Chef Chris Gould, USA CHAMPION prepares his winning dish!


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!

  • Chef Gerd's Maine Lobster trio.
    Chef Gerd's Maine Lobster trio.
  • Chef Oscar's Raw Lobster Carpaccio.
    Chef Oscar's Raw Lobster Carpaccio.
  • Chef Massimo, la Rosetta in Rome.
    Chef Massimo, la Rosetta in Rome.
  • Chef Massimo and Caitlin pose with a Shucks Maine Lobster buoy - at Rome's oldest seafood restaurant.
    Chef Massimo and Caitlin pose with a Shucks Maine Lobster buoy - at Rome's oldest seafood restaurant.
  • Chef Francesco's Michellin star restaurant, Imago.
    Chef Francesco's Michellin star restaurant, Imago.
  • Chef Francesco- Rome, Italy
    Chef Francesco- Rome, Italy
  • Chef Gilles plates @MBC.
    Chef Gilles plates @MBC.
  • Chef Gilles
    Chef Gilles
  • Our amazing sponsors, ELAFOOD
    Our amazing sponsors, ELAFOOD
Chef Gerd's Maine Lobster trio.
Chef Gerd's Maine Lobster trio.

USA CHAMPIONSHIP  Boston, MA  March 2012

  • Chef Chris
    Chef Chris
  • Judges capturing the moment.
    Judges capturing the moment.
  • Chef David Q
    Chef David Q
  • Chef Pascal's dish
    Chef Pascal's dish
  • Chef David M's trio
    Chef David M's trio

WINNER: Chef Chris Gould, Uni Sashimi 

Chef David QuintanaKobe's Kreations, Charlotte, NC:  Inside-out Hickory smoked Maine Lobster hot dog.

Chef David MacLennanLatitude 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 GouldUni 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

ASIA CHAMPIONSHIP Hong Kong, HK September 2011

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 WongLifestyle & Dining Editor, Hong Kong Magazine

Tracy GriffithCorp Exec Chef, New Gem FoodsSan Francisco, CA

Stephanie NadeauPres. The Lobster Company, Kennebunkport, Maine USA

  • Chef Daniel Tam
    Chef Daniel Tam
  • Chef Andrew Lee
    Chef Andrew Lee

Oops! This site has expired.

If you are the site owner, please renew your premium subscription or contact support.