This summer, I traded the beloved Mediterranean for the Atlantic Ocean for a new experience across it. And upon visiting the region that prides itself on (some of) the best lobsters in the world, I didn't hesitate to embark on an exploratory cruise to see how the famous lobsters of Maine are harvested and to learn a great deal about these delectable crustaceans considered a true delicacy.
I had my first lobster roll several years ago (let's not count), while living in Paris. It was winter, the weather was dreary, and my birthday was approaching, so I decided to change the atmosphere and treat myself to a lobster roll and champagne at Kong. Naturally, I loved it, and as expected, upon returning home, my curiosity drove me to research the crustaceans I had just indulged in. That’s how I learned about Maine lobster, hailed as one of the best in the world.
As always happens when I read fascinating stories, my imagination began to soar, and I remember wondering what it would be like to taste it right at home in Maine, on the New England coast—a thing that back then seemed far off, if not utopian.
But, as the saying goes, life works in mysterious ways, and so it happened that August of this year took me exactly there, in Maine. And just as when in Rome, you do as the Romans do; when you're in Maine, you seek out lobsters, which the New England locals proudly claim are indeed the best in the world.
When I mentioned that I was planning a trip to the United States, all I could hear back, without exception, “you won’t like it” and “America = fast food.” But I knew I was heading to a special area, not only rich in historical significance but also known for its famous dishes, with Maine lobster being at the top of my must-try list. 🦞
What could I possibly dislike? Fresh out of the ocean, with a taste that still carries the salt of the sea, lobster meat could only be good for someone like me, who has repeatedly stated that I could easily live solely on seafood for the rest of my life and be a happy person.
But this hypothesis must be reaffirmed from time to time, so when I arrived in New England, the tickets for the lobster harvesting cruise were already booked. I began the adventure in the charming Kennebunk Port—the day was sunny, and I was still shaking off the jet lag.
We boarded Kylie’s Chance, which gently took us offshore, leaving behind the idyllic white American cottages, each with its flag (including the Bush Compound, the famous family estate). It wasn't my first time at the Atlantic Ocean, but it was my first time waving at Europe from the other shore.
However, there wasn’t much time for philosophical reflection, because soon enough Captain Bob (or was it Bill? 🤔) began sharing stories about lobsters and got down to action, demonstrating the process by which lobsters are harvested. Not with nets, but with a type of trap already placed offshore and marked with a specific color based on the operator, making them easier to locate and identify.
Unfortunately, my day wasn’t too lucky—we only caught small lobsters, about 500g, in both attempts.
But they were enough to learn about them, and I enjoyed the experience, which I shared extensively on Instagram—I even made a reel for those who follow me there.
No lobsters were harmed during the filming; on the contrary, all the lobsters caught were released back into the ocean, much to the delight of some British tourist children, who shouted with all their might, “See you later, little lobster!” as they swiftly sent them back into the sea.
A few things I learned about lobsters directly from Captain Bob (or was it Bill? 🤔):
👉 Initially, Native Americans used lobsters as natural fertilizer for their soil or even as bait for fish. Lobsters, which were abundant everywhere, were seen as valueless.
👉 When European colonists arrived in America, they took it a step further but not by much: instead of fertilizing soil, they began using lobsters as food for slaves and prisoners. As we say around here, that’s all they could do. 🤷🏻♀️
👉 Eventually, lobsters were preserved and served to soldiers during wars. Soldiers were surprised to realize that lobsters didn’t taste bad at all! 😄
👉 But in fact, lobsters gained their fame (well-deserved, of course) very late, only in the 19th century. Since then, however, the popularity of lobsters has been inversely proportional to their availability: demand has increased, but lobster populations have decreased, making lobster a luxury product appreciated as such.
With my knowledge enriched by Captain Bob’s (or was it Bill?) and my appetite already whetted, I couldn’t miss the chance to complement my lobster harvesting cruise with a traditional lobster roll made with freshly caught Maine lobster—scientifically named Homarus Americanus (I kid you not, that is its scientific name—you can look it up on Google if you don’t believe me).
And what a flavor from Homarus Americanus, especially savored eagerly alongside the seagulls in the port of Kennebunk, under the August sun! I know it's said that the first lobster roll is never forgotten, but to my delight, countless other portions of lobster rolls followed in the name of taste research: sometimes hot, with melted butter, Connecticut-style, and sometimes cold, with lettuce, celery, and mayonnaise, Maine-style.
And each new lobster roll seemed even better than the last.
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