There are a lot of ways to get your hands on fresh lobster (especially in Maine). You can order a roll, wait in line at a dockside shack, or, if you’re lucky, find a local with traps and spend a morning learning how it all works for yourself.
A few weeks ago, we did just that aboard Doghouse, a sturdy little fishing vessel out of Portland, with Lauren from Dockwa and a few other teammates. Lauren and her partner Jack keep three registered recreational traps in Casco Bay (fun fact: Maine law permits up to five for non-commercial lobstermen).
It was one of those perfect summer mornings when we departed Lauren's homeport marina: the bay glassy as we left the docks, the air salted, seals popping up to see what we were doing. Trap by trap, we pulled lines, tossed back the crabs, checked our catches, and quickly learned that lobstering is equal parts tradition and regulation. In Maine, every lobster gets measured to make sure its body is in that sweet 3¼ – 5 inch slot, egg-bearing females are always returned to the sea, and v-notching protects future stocks. It’s a culture built as much on stewardship as it is on the fresh catch.
By the end of our fishing trip, we had four keepers clattering around in our bucket as we headed back towards Portland Harbor, satisfied with the yield of the day. We had worked up an appetite for lunch, too!
Pro Tip: As much as we love cooking aboard, we also know better than to let the smell of lobster haunt the galley for the next decade. Instead, we fired up the grills at Lauren’s homeport marina, which was a perfect excuse to take advantage of those shoreside amenities. Got a rail-mounted grill on board? That works too. Just think twice before cooking lobster down below!
Serves: 2 (or 1 very lucky person)
Prep Time: 15 min
Cook Time: ~12-15 min
Main Ingredients:
Make the Chili Butter: In a small cup, melt butter with AP chili seasoning.
Prep the Veggies: Slice zucchini or eggplant into ¼ planks and Toss with olive oil. Season with salt, and pepper to taste.
Grill the Lobster:
Split and place shell-side down on the grill first (5-6 minutes).
Brush flesh with chili butter (save some for serving), flip, and cook 1-2 minutes flesh-side down.
Grill the Veggies: Grill planks for 2-3 minutes per side until tender and marked.
To Serve: Plate lobster with grilled veggies. Mix mayonnaise with remaining chili butter, zest of lemon, and 1 tsp of lemon juice and drizzle over lobster. Sprinkle generously with the saltine crumb.
This one is pure East Coast summer luxury:
It’s the kind of meal that doesn’t even need a table setting. Eat it standing around the grill, elbows out, lemon juice dripping, a pile of shells growing higher with every bite. Or plate it on one big family-style platter like we did, and prepare to pick to your hearts delight until there's nothing left but bright red shells.
There’s something special about food that tells the story of the day.
This one starts with a boat named Doghouse, a few good friends, and a handful of recreational traps. It ends with lobster shells piled high and that perfect summer moment you only get by spending time out on the water.
Catch them (legally!) if you can. If not? Head to a local fish market, fire up the grill, and take your lobster bake to a whole new level!
Cheers,
Max & Theresa