Traditional recipes

National Lobster Day

National Lobster Day


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Today, June 15th, is National Lobster Day. In reverence of this tasty occasion, editorial assistant Matthew Moore recounts his first lobster-cooking experience.

Jim Morrison and Robby Krieger (so named at the behest of my friend Tiffany) arrived at my desk in a box labeled "Shipped Overnight From Maine".

Eating healthy should still be delicious.

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I couldn't contain my excitement. After alerting several coworkers what was now on the lunch menu, I rushed Jim and Robby down to the Test Kitchen. As was appropriate, I flipped on "This is the End" by The Doors, recruited the formidable tutelage of TK chef Adam Hickman, and got to prepping.

First, a large stock pot, filled about halfway up with hot tap water (to expedite the boiling process), a cup of white wine (flavor), and a pack of Maine Sea Salt (expedite boiling and add flavor). While waiting for that mixture to come to a rolling boil, Adam instructed me in the ways of butter clarification, what with this being my maiden voyage into cooking crustaceans. After what seemed like decades, the water came to a nice boil. It was now time to say my hellos—and goodbyes—to Jim and Robby.

Skewers were inserted in the base of the tails to prevent them from curling up during cooking. Thanks were given for their providing sustenance, and then into the water the lobsters went. Fourteen minutes in the stock pot (about 10 minutes/lb.) later and—voila!—bright red, boiled lobster perfection for all. I followed these helpful tips on extracting the meat, and then we were in business. Lobster dipped in clarified butter = divine morsels of melt-in-your-mouth happiness. Total time spent with cook and preparation: 30 minutes. End results: priceless.

Get your lobster fix on this National Lobster Day by boiling as I did, making a nice lobster chowder, or preparing the American-as-apple-pie Picnic-Perfect Lobster Rolls (recipe below). Pair with one of these whites for a pallet-pleasing combination, and enjoy!

Kaiken Terroir Series Torrontes 2012: This Argentine white, made from 100% Torrontes grapes, is refreshing and great with lobster. It's bright, slightly tart, and pleasantly crisp on the finish, with fruity and floral aromas.

Montes Limited Selected Sauvignon Blanc 2013: Notes of passion fruit and pineapple greet the nose as you sip this clear, light Chilean sauvignon. It's incredibly bright and gives the impression of a delightful mineral water masquerading as a fruit-forward go-to on those really hot midsummer days.

  • 1/3 cup chopped celery
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons chopped green onions
  • 1 tablespoon finely chopped fresh tarragon
  • 3 tablespoons canola mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 3/4 pound lobster meat, steamed and chopped
  • 4 (1 1/2-ounce) New England-style hot dog buns, toasted

Celebrate National Lobster Day With Spaghetti Aragosta Recipe From Chef Dave Pasternack

NEW YORK (CBSNewYork) — Saturday is National Lobster Day.

Whether you like it boiled with melted butter or in a lobster mac ‘n’ cheese, there’s so many ways to enjoy this maritime fare.

Dave Pasternack, executive chef and partner at Esca in Midtown and Barca and Surf restaurants on Staten Island, joined CBS2 to celebrate and offer his recipe for Spaghetti with Lobster.

Spaghetti with Lobster – Serves Four

Ingredients:

  • 4 1 to 1 ¼ lb fresh Maine Lobster
  • 1 cup fennel large dice
  • 1 cup leek large dice
  • ½ cup tomato paste
  • 1 cup brandy
  • 4 cups lobster poaching water
  • 1 cup lobster stock
  • 1 cup cooked tomato sauce (over the counter is fine, just no additional flavor
  • 2 serrano chilis blistered, peeled and chopped
  • 1 cup picked basil
  • 1 lb spaghetti
  • Evoo
  • Salt

Spaghetti Aragosta (Credit: CBS2)

Instructions:

Remove the tail, knuckles and claw from the lobsters and reserve the heads. If you ask, your fish monger will happily help you with this. Bring a large pot of water to a boil and cook the knuckles and claw for minutes and let rest on a cooling rack in the refrigerator. Once cool, take all the meat from the knuckles and put aside. Using the back of a heavy kitchen knife, crack the claw and leave half the shell on, exposing half of the cooked claw. For the tail, again using a heavy kitchen knife, carefully split the raw tail down the middle, leaving the shell on.

To make the lobster stock, take the gills out of the heads and roast the heads at 350 degrees for 20 minutes until the heads become light pink in color. While the heads are roasting, saute the fennel and leek in a small saucepot. Once the vegetables are soft, add the roasted lobster heads and smash with a rolling pin until mostly broken apart. Add tomato paste and ½ of the brandy and cook for eight to 10 minutes until the alcohol has cooked off. Add four cups of the water used to cook the lobster (should be enough to cover what is in the pot so you an add more if needed) and simmer for 45 minutes. Strain off the veg and shells and reserve liquid. Lobster stock can be kept in the refrigerator for one week or in the freezer for one month.

Place pasta in a large pot of heavily salted boiling water and cook per instructions on the package. While pasta is cooking, place tail meat in a sauce pan with olive oil and chilis and cook for four to five minutes, turning over as needed. Deglaze the pan with the brandy, be sure to let the alcohol cook off and add tomato sauce and lobster stock. Add remaining lobster meat (claw and knuckle) and cook for another two to three minutes to allow sauce to reduce and meat to cook through. Add pasta and basil to the sauce, a good glug of olive oil and let cook together for another minute.

To plate, take the lobster that is in the shell and arrange on a large platter. Give the pasta a few more tosses in the sauce and arrange on the platter. Another finish of olive oil and enjoy.


Grilled Lobster Tail for National Lobster Day!

My anniversary is coming up this week and, since we will be out of town at our niece's wedding, I thought we would celebrate early so we could spend time with just the two of us. Believe it or not we are now coming up on our 43rd anniversary, I got married when I was just a baby (lol), and every year has been memorable. We have seen our two children grow up and mature into wonderful adults with families of their own, had rewarding careers and we still love spending time together. We are truly blessed.

So, our dinner of lobster and steak was fabulous and went off without a hitch, well, except for the rain. It seems every time we want to barbecue it rains. My husband even knew what we were doing when he walked in the door. It’s raining so we must be barbecuing. lol

We dined by candlelight and enjoyed our wonderful meal served alongside a Spinach and Strawberry Salad, rosemary potatoes, creamed spinach and a wonderful Merlot wine that reminded us of our vacation in Napa Valley. A meal fit for a romantic celebration! (by the way, sorry the pic issn't clearer but we didn't want to take any time away from our celebration)

Grilled Lobster Tail

Ingredients:

  • 1 1-lb. lobster tail
  • ¼ cup butter
  • &frac18 cup lemon juice
  • &frac18 teaspoon paprika
  • &frac18 teaspoon salt
  • &frac18 teaspoon pepper
  • ½ teaspoon minced garlic or about 1 fresh clove

Preheat grill to medium. Cut lobster tail almost in half and pull the meat out slightly.

Mix the remaining ingredients and brush over meat of lobster. Spray grill grates lightly with a non-stick spray and place lobster, meat side down, onto grill. Cook for 16-18 minutes, or about 1 minute per ounce, turning halfway through cooking time. Check to see if done before turning off grill as different sizes of lobster may take more time to cook through. Serve hot with the remaining butter mixture or just plain melted butter on the side.

Wine Pairing: It all depends on what you are having with your lobster. Since we had a steak as well, and the lobster was grilled, I opted for our favorite, the smooth & rich 2008 Markham Merlot. Sticking to red wines, you could also pair with a Tempranillo or a nice Garnacha. If you are only having the lobster, I would stick with a white wine that is less fruity and more mineral such as a toasty Chardonnay, an Albarino or a Sauvignon Blanc.


Fun Food Holidays&tradeJune 15th, 2021 is National Lobster Day

The Cadillac of foods! The only item on the menu without a published price! You might even get to choose your own clawed critter from the tank to take to his great reward--and yours, because lobster is delish!

How fitting that today is a hallmark of the king of foods. But be careful, these crusty crustaceans can fight back if you're not careful! Happy National Lobster Day.

Made with wonton wrappers, water, egg, Parmesan cheese, lobster meat, mango, heavy cream, ricotta cheese, egg yolk, salt and black pepper, olive oil, garlic, tomatoes, fresh basil . get the recipe

Made with sea water, lobster . get the recipe

Made with paprika, sherry, crescent rolls, butter, lobster . get the recipe

Made with Parmesan cheese, seafood seasoning, fresh parsley, green onions, lobsters, linguine, butter, onion, garlic, mushrooms, white wine, tomatoes, plain yogurt . get the recipe

Made with salt, pasta, butter, lobster, heavy cream, garlic, Parmesan cheese . get the recipe

Made with green onion, orange juice, water, spring roll wrappers, lobster, shiitake mushroom, carrot, red bell pepper, cucumber, napa cabbage, mango, salt and pepper, sesame seeds, garlic, fresh . get the recipe

Made with parsley, lemon, cheddar cheese, whole live Maine lobsters, butter, flour, salt, ground nutmeg, paprika, half and half, white wine . get the recipe

Made with hoagie roll, lobster meat, mayonnaise, salt, lettuce . get the recipe

Made with lobster tails, salt, paprika, white pepper, garlic powder, olive oil, lemon juice . get the recipe

Made with lemon, fresh parsley, frozen sweet peas, littleneck clams, lobster tails, dried oregano, sweet paprika, kosher salt and freshly ground black pepper, chicken thighs, chicken legs, olive oil . get the recipe

Made with fresh parsley or green onions, fettuccine pasta, olive oil, lobster, red onion, bell pepper, white wine, garlic, fresh basil, heavy cream, Asiago or Parmesan cheese . get the recipe

Made with imitation lobster, lobster tail, velveeta cheese, Swiss cheese, cream of shrimp soup, milk, cayenne pepper, paprika . get the recipe

Made with milk, egg, frozen puff pastry, lobster meat, butter, leek, flour, half and half, paprika, salt and freshly ground black pepper, chives, parsley . get the recipe

Made with unsalted butter, vanilla extract, lobster tails, live Maine lobsters, lager beer, shallot, fresh thyme, kosher salt, white pepper . get the recipe


Crack Into 10 Succulent Recipes For National Lobster Day

“My inspiration for this lobster roll is 1) lobster rolls are awesome, I love them dearly and everything they represent (freshness, simplicity, quality of product, simple/subtle technique), 2) my family would always spend summers in Cape Cod,” chef Tae Strain says. “Obviously lobster rolls are a regional specialty, and whenever I was there I would eat them nonstop. And 3) it made sense to me to bridge the gap between something that was sentimental to me, something that was extremely relatable and loved by others, with ingredients that are slightly higher end and represent a different spectrum of food.”

Make these succulent shellfish pouches at home for a truly memorable dinner.

Recipe: Pan-Fried Lobster And Scallop Ravioli

Michel Roux Jr. is one of Britain’s most celebrated French chefs: He helms the renowned London restaurant Le Gavroche and is the author of the new cookbook The French Kitchen. Not for the beginner, yet not so advanced you’d need two Michelin stars like Roux to pull them off, these recipes honor the foundation of classic French cuisine while looking to the future. This fine French-Italian hybrid of delicate shellfish and handmade pasta will certainly impress the food critic in your life.

Ben Conniff of Luke’s Lobster in New York City shares his can’t-miss technique for cooking lobsters on the grill.

Recipe: Simple Grilled Whole Lobster

When it comes to grilled whole lobsters, I always endorse charcoal over gas, but either will work. About a pound and a quarter lobster is the sweet spot for the most tender, tastiest meat. If you want more of a complement to a meal, you can grill just the tails — same method. Still cut them in half lengthwise, but skip the parboil.

A club sandwich to end all club sandwiches.

Recipe: Zakary Pelaccio’s Lobster Club Sandwich

Everybody loves a club sandwich — if it’s a lobster one, even better. But to make sure we brought something new to the pressed-and-creased world of club sandwiches, my crack (addicted) team of cultural anthropologists, market-research analysts, and focus groups got together and determined that the best way to inject a little ethnic fire into the beloved sandwich was to fuse it with that bastardized Chinese suburban specialty: shrimp toast! But since this is a lobster sandwich, we swapped one crustacean for the other, and thus a new American classic was born.

Barton Seaver knows his shellfish, so feel free to rely on his skills for all your impressive entrée needs.

Recipe: Barton Seaver’s Stuffed Maine Lobster

The lobster shells should be filled with warm stuffing if made ahead, gently reheat with a little water prior to stuffing. The addition of rosemary is a wonderful touch as it slightly chars and adds a delightful aroma that permeates the shell (and your kitchen). However, this is not necessary, and bunched tinfoil can also serve to stabilize the shells.

Photo: Kevin Carpenter Maher

Recipe: Chilled Lobster Salad With Lemon Thyme Madeleine

You shouldn’t hit Baltimore’s fast-growing fine-dining scene without first consulting the Baltimore Chef’s Table, a smart guide to the restaurant dishes you need to experience written by two of Baltimore’s most dedicated food enthusiasts. This sweet and savory lobster salad arrives from executive chef Tom Devine at Linwood’s in Owing Mills, Maryland.

Recipe: John Dory Oyster Bar’s Lobster Roll

The John Dory Oyster Bar’s lobster roll is April Bloomfield and chef de cuisine Josh Even’s take on the classic sandwich. It’s made with fresh Maine lobster meat warmed in lobster roe butter and tossed with celery-seed mayo, dill, celery, red onion and white wine vinegar piled on a buttery, toasted roll from Orwasher’s Bakery, made especially for the restaurant.

You haven’t had schnitzel like this.

Recipe: Olive Oil–Poached Veal With Lobster Schnitzel

Schnitzel is making a comeback. I walk by the schnitzel truck in NYC all the time — it’s always busy, and I love schnitzel! I had the idea to try a lobster schnitzel in a veal Oscar dish, which is traditionally veal and crabmeat, but I thought the pan-fried lobster with smooth extra-virgin olive oil from Chile would be extra-rich and delicious.

Start your day off with the most luxurious scrambled eggs. (Photo: Jeff Fried.)

Recipe: Lobster Scrambled Eggs

This lobster scrambled eggs recipe comes from chef David Burke, whose whimsical and dramatic take on modern American cuisine drew us to SoHo’s David Burke Kitchen, his newest venture. The key to this dish is using the best eggs you can find, free range and fresh from the coop if possible (scope out the egg scene at your local farmers’ market). Very ripe summer tomatoes will also work wonders. Do that lobster justice.

Learn to masterfully stuff a lobster.

Recipe: Ben Pollinger’s Crab-Stuffed Roasted Lobster

Every fish house has some kind of fish — flounder, shrimp or sole — stuffed with crab. Here’s my take on that classic. The lobster is butterflied (split lengthwise but not quite in half), just enough to crack it open for stuffing. The crab is aggressively flavored with fresh herbs and lemon and topped with an herbed panko crust for texture. This is a special-occasion recipe but absolutely worth the trouble.


Red Lobster celebrates National Lobster Day with a lobster dream meal

Whether you are craving Cheddar Bay biscuits or are dreaming of a lobster tail, Red Lobster is giving guests the best reason to come into the restaurant for dinner. Isn&rsquot it time you turned that lobster dream into a tasty reality?

In honor of National Lobster Day on September 25, Red Lobster is discounting its Lobster Lover&rsquos Dream meal by 15 percent. The offer is available now through September 25. It is available for dine-in, to-go or delivery.

If you aren&rsquot familiar the Lobster Lover&rsquos Dream Meal, the lobster dish features &ldquoroasted rock lobster tail, butter-poached Maine lobster tail and lobster-and-shrimp linguini Alfredo.&rdquo If this meal doesn&rsquot satisfy your lobster craving, nothing will.

Many people enjoy Red Lobster because of the variety of flavors that it puts on one plate. While you can get one signature dish, the various feasts give diners the opportunity to try different options. It is like having the best seafood sampler plate.

Even on the Lobster Lover&rsquos Dream meal, the combinations show lobster&rsquos various flavors and textures. From the richness of the butter poached lobster to the sweetness of the rock lobster to the decadence of the Alfredo, this meal is a true lobster feast.

Given the current climate, restaurant discounts help entice diners to come in or place an order. While people might be overwhelmed my work, virtual school and life, they are still money conscious. Restaurant discounts do make a difference and are well received by guests.

While the new MTN DEW Cocktail, the DEW Garita, might not yet be on the menu, this Lobster Lover&rsquos Dream Meal is a tasty reason to visit Red Lobster by September 25. Are you hungry yet?


National Lobster Day - Recipes

June 15th is National Lobster Day.

Oh how we love lobster. Every time our mother broiled lobster tails, we sighed and told her, “We could eat every day.” Her response: “I wish I could afford to make them for you every day.”

Yes, lobster is pricey, although some years, if the catch is abundant, the prices go down.

Believe it or not, when Europeans first came to America they wouldn’t eat lobster for free.


THE HISTORY OF LOBSTER

Lobsters roamed the Atlantic Coast many millennia before the Algonquin natives arrived about 8,000 years ago.

The native Algonquins on the coast depended on lobster as a source of protein. After a storm, hundreds of lobsters would wash up onto the shore.

If they quickly gathered and cooked them before they had the chance to spoil*, the people had a nutritious meal.

But the Pilgrims who arrived in [what is now] Massachusetts in 1620 turned their nose up at the abundance of lobsters, calling them the “cockroaches of the sea.” They used them as fertilizer, livestock feed and fish bait. As the colony grew, they were later fed them to prisoners and slaves.

Lobster was known as poor man’s food because the fact that people who could buy or grow food made it easy for people with no money or crops to eat.

As you may recall, during the first few years in Massachusetts, food for the Pilgrims was scarce. Many died of hunger. The living would have eaten lobster almost constantly, and the smell of thousands of dead lobsters rotting on the beach could have understandably made them see lobster as a wretched food.

Lobster was a subsistence food, something only to be eaten out of desperation.

Prisoners complained that constant meals of lobster constituted “cruel and unusual punishment” [source].

Today, lobster is one of the most common last-meal requests among Death Row inmates. How times change.

Lobster Becomes Popular

However, in the 1860’s, with the advent of canned food that was transported by train, lobster became one of the most popular canned products on the market.

By the 1880s, it was so in demand that restaurants and markets were able to mark up the prices significantly. It became a pricey food.

By World War II, lobster was considered such a delicacy that what was once a poor man’s food became rich man’s food [source].


FAVORITE LOBSTER RECIPES

*When a lobster dies, its stomach enzymes seep out into its body, which makes the meat go bad quickly. This is why lobsters are cooked alive. A dead lobster has begun to rot, and it can make you sick [source]. Once the lobster is dead, harmful bacteria can rapidly multiply and release toxins that may not be destroyed by cooking [source].


[1] Caught, banded and ready to cook (photo © Lobster From Maine).


[2] Lobster rolls (photo © CB Crabcakes).


[3] Lobster Cobb Salad. Here’s the recipe from Skinnytaste (photo © Skinnytaste).


National Lobster Day - Recipes

When life gives you lemons, order the lobster tail. ” – Ziad K. Abdelnour

Ah, yes…lobsters. Those funny-looking crustaceans with the big claws and long bodies. And while they may look funny – they taste delicious. Whether you like they steamed and served with butter or made into a lobster roll or, perhaps, a bisque – there’s no denying their tastiness.

And this year, on September 25th, you can celebrate National Lobster Day and enjoy this delicious seafood. While boiled and served with drawn butter may be the most classic way to eat it, there are lots of recipes that showcase its delicate flavor, and here are a few if you want to give one a try.

    : If you’ve ever had lobster rolls, you know that there are two distinct types of rolls. There are Maine Lobster Rolls and Connecticut Lobster Rolls – and this Garlic Butter Naked Lobster Roll recipe is the Connecticut style. It completely showcases the lobster and is served in a warm garlic butter that’s amazing. : On the other side of the aisle when it comes to lobster rolls are the Maine Lobster Rolls . With this recipe, the lobster is cold, and you create a type of “lobster salad” (like chicken salad). Be sure to pick up the New England style hot dog rolls to make it truly authentic! : There’s still time to head out to the grill, and if you’ve never grilled lobster tails – give it a try. They’re extremely simple to prepare, and you can always pick up some steaks to create “Surf & Turf.” : Do you want a dish that’s both decadent and “homey” at the same time? Then Lobster Mac and Cheese is the recipe for you. With two types of cheese and loads of lobster meat, you’ll be going back for a second helping for sure. : Lobster bisque can be found on lots of restaurants’ menus, but there’s no need to dine out when you have this recipe. It’s rich and creamy, and you’ll taste all of the different flavors from the herbs to the tomato to the lobster. : You may not think of eating a salad when it comes to lobster, but this Lobster Cobb Salad will have you changing your mind. It’s a great change from chicken and works well with all of the flavors you expect to see in a traditional Cobb Salad. : Need a special occasion dish? How about Butter Lobster Risotto? It can be a meal in itself or serve it in smaller portions as a side dish. : Lobster Newberg can probably be considered another special occasion recipe, but if you make it on a Wednesday night, the only complaints you will hear is how they wished you’d made it sooner. The heavy cream makes this very rich, but oh, so worth it! : Deep frying lobster is definitely not a traditional way to prepare it, but it sure is tasty! The tempura batter is nice and light, and the cayenne adds just the right amount of “kick.” While this recipe recommends dipping in clarified butter, a spicy remoulade would work equally well. : Need a showstopper? Then Baked Stuffed Lobster is the way to go. It’s stuffed with a cracker and seafood stuffing and baked in the oven. And there are not many things more impressive than bringing a whole lobster to the table.

When National Lobster Day comes around on September 25th – SPLURGE! Buy the lobster and prepare one of these great recipes. It’s a great way to say goodbye to summer!


Like Everything Else, National Lobster Day Became Super Political This Year

The Trump administration claims its policies have been great for Maine's lobster industry, but fishermen and dealers have been feeling the negative effects of trade disputes for years.

Maine Senators Angus King (I) and Susan Collins (R) seem to spend so much time thinking about lobster that they should probably both be served with a side of Cheddar Bay biscuits. Three years ago, King started a politely aggressive campaign encouraging the Unicode Consortium to add a lobster emoji to our phone keyboards, arguing that "neither the existing crab nor shrimp emoji" would accurately represent that other crustacean in our lobster-related text messages. A year later, Unicode complied.

Meanwhile, every year since 2015, King and Collins have introduced a resolution to designate September 25 as National Lobster Day, which they believe is an appropriate way to "honor the economic, historic, cultural, and culinary contributions of lobsters." Although the past few years have been filled with countless challenges for both humans and lobsters𠅋oth Senators vocally opposed a proposal that would&aposve opened the Gulf of Maine for offshore drilling—it&aposs nothing like what we&aposre dealing with now.

Since humanity is still enduring a global pandemic, you&aposd think that remembering National Lobster Day wouldn&apost be at the top of anyone&aposs To-Do list, but Senate Majority Leader Mitch McConnell (R-Ky.) seems to disagree. Last week, McConnell asked that the Senate "proceed the consideration" of Senate Resolution 688, which again designates September 25 as National Lobster Day.

This resolution, which was presented after McConnell has dragged his feet or flat-out refused to consider other—one might say more important—measures, was also the latest chapter in an unexpectedly political summer for the lobster.

In August, eighth-generation lobsterman Jason Joyce addressed the Republican National Convention in a pre-recorded segment. Joyce said that he did not vote for Donald Trump in the 2016 election, but would do so this year, partially because of the president&aposs support for Maine&aposs lobster and fishing industries.

But not everyone shares Joyce&aposs enthusiasm, especially when considering how the lobster industry has been affected by the past four years. According to the Portland Press Herald, the president&aposs ongoing trade war with China caused the country to add a 25-percent tariff to U.S. lobster imports, which jumped to 35 percent before being reduced to 30 percent. Before the tariff, China was the biggest importer of U.S. lobster, buying $128.5 million worth in 2017, the last year before those levies went into effect. That number dropped to $86.9 million for the first half of 2018, and fell to $26.1 million for the first six months of 2020. (China hasn&apost stopped eating lobster it&aposs just buying most of them from Canada now.)

In June, the President wrote a memorandum, asking the U.S. Department of Agriculture (USDA) to provide assistance to those in the lobster industry who "continue to be harmed by China&aposs retaliatory tariffs." He gave the USDA a 60-day deadline to take action, although it took closer to 80 days for any financial help to arrive. Last Wednesday, the USDA announced its $527 million seafood trade relief program, a taxpayer-funded bailout that provides "species-specific" compensation to licensed fishermen. Individual payouts are capped at $250,000.

"Maine’s hardworking lobstermen did not create these trade issues, but for too long, have had to live with the consequences,” Patrice McCarron, the director of the Maine Lobstermen’s Association, said after the program was announced. "Lobstermen have been doing all they can to keep their businesses viable only to be met with weakened markets in 2020 due to the pandemic. Federal relief will help keep Maine’s fishermen solvent so they may continue following their proud traditions."

But lobster dealers, seafood processors, and other essential parts of the supply chain aren&apost eligible for any financial benefits under the program, which they&aposve taken issue with. “While we do appreciate recognition of the seafood industry at a time when we are facing many challenges domestically and internationally, we believe the USDA has failed the U.S. lobster industry by not allocating funds to the supply chain," Annie Tselikis, the director of the  Maine Lobster Dealers Association, told the Press Herald.

With just under 50 days left until the election, this might not be the Trump administration&aposs last attempt to curry favor with Maine&aposs lucrative lobster industry𠅎specially since Hilary Clinton took three of Maine&aposs four electoral votes in 2016. (Maine splits its electoral votes: two go to the statewide winner, and the other two go to whichever candidate wins each of its two congressional districts.) The last Republican presidential candidate to win the state was George H.W. Bush in 1992.

"[I]f you aren’t registered to vote, change that today. And make sure your voice is heard on Nov. 3," Dave Sullivan, a representative of the Maine Lobster Union, urged in a Bangor Daily News op-ed last month. "Because the future of lobster fishing here in Maine𠅊nd let’s be honest: the future of all small businesses here in Maine—is on the ballot."


Watch the video: ΑΟ ΤΡΙΤΩΝ - ΑΟ ΑΓΡΙΝΙΟΥ Β ΕΘΝΙΚΗ ΜΠΑΣΚΕΤ 2018-19, ΑΓΩΝΑΣ ΚΑΤΑΤΑΞΗΣ 2952019 (May 2022).