Shucks Maine Lobster
150 Main Street
Richmond, ME 04357
http://www.shucksmaine.com
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Margaret Salt Mclellan is corporate chef for Shucks Maine Lobster and Maine Lobster Chef of the Year 2008. Chef McLellan has studied culinary arts at both the Culinary Institute of America and Le Cordon Bleu, and has received a degree from the University of Florida in Nutrition. She has been working as a professional chef for over 25 years, acting as Executive Chef for kitchens of all sizes, coordinating events and shows, and teaching. As corporate chef for Shucks Maine Lobster, Margaret spends a lot of time creating innovative lobster dishes possible with their unique raw Maine lobster meat. She recently won her title of Maine Lobster Chef of the Year in a highly competitive contest culminating in a cook-off at the Governor’s Mansion. In her spare time Margaret acts as Corporate Chef for Native Maine Produce, writes a food/restaurant column, and is also very active in the Slow Food and Sustainable and Local Foods movements. In addition to her gourmet culinary training and experience, Margaret has lobster in her blood—she was raised on the wharves and fishing boats of Boothbay, Maine by a family with a long and proud history of fishing Maine’s pristine waters. |
Recipe Day 1
Maine Lobster Ceviche
Shucks Raw Maine Lobster Ceviche over Peashoots with Coral Oil
Maine Lobster Ceviche
2 pounds Shucks Maine Lobster Meat
2 ounces of chopped chives
4 ounces of skinned and diced tomatoes (meat only)
8 ounces fresh lime juice
½ teaspoon of extra virgin olive oil
½ teaspoon of Tabasco sauce
1 ounce Top Shelf Tequilla
Salt and pepper to taste
24 ripe avocado slices
1 pound pea shoots or micro greens
Roughly chop lobster meat. Combine in a bowl with chives, tomatoes, lime juice, olive oil, Tabasco sauce, Tequilla, salt and pepper. Mix and form into 8 medallions using ring mold. Chill for 1 hour. Place each medallion on bed of pea shoots or microgreens, with avocado slices, drizzle with coral oil.
Coral Oil
½ pound Lobster Roe
1 pint Grapeseed oil
Simmer lobster roe until bright red, strain. Pulverize lobster roe and combine in saucepan with grapeseed oil. Steep mixture over low heat for 1 hour. Strain through cheesecloth. |
Recipe Day 2
Butter Poached Maine Lobster Roll
Butter Poached Maine Lobster Roll
4 pounds Shucks Maine Lobster Meat
3 tablespoons cold water
½ pound of Kate’s Homemade Salted Butter
8 New England Style Hot Dog Rolls
Mayonnaise
Heat butter over medium heat, whisk in water to make an emulsion. Add raw Maine Lobster meat. Poach at medium heat, five to six minutes. Drain off butter. Toast rolls in sauté pan with butter.
Dress rolls lightly with mayonnaise and fill with generous portions of warm lobster meat. |
