Lobster is synonymous with luxury, right? The tender meat, whether it's drizzled with butter and cradled in a toasted bun or boiled in seawater and eaten straight out of the shell, is undoubtedly a treat. But it also happens to be the star of one of America’s great sustainable seafood success stories. For over a century, Maine fishermen have worked to preserve their state’s lobster population, and now employ conservation practices from boat to dock and down the supply chain.
Chef, author, advocate, and native Mainer Barton Seaver takes pride in the Pine Tree State’s top-notch fishery, which has become a model for sustainable seafood everywhere. Seaver calls out this stunning lobster rossejat as his favorite recipe in the whole of his fish-forward cookbook, Two If By Sea. Perfect for entertaining, this play on a Catalan dish combines toasted pasta with the succulent crustacean and a garlicky aïoli for a crowd-pleasing centerpiece that’s both visually and gastronomically appealing. Take a trip to Spain via New England, and make this recipe at your next seafood feast.
Learn more about JBF's sustainable seafood program, Smart Catch.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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