Quinn, the Midcoast Sales Manager for Blueberry Broadcasting LLC, one of Lobsterpalooza’s sponsors, said: “One of the things Blueberry Broadcasting does each year is run spots on the radio that gives the history of the lobster industry. “It was really unique and fresh,” said Quinn. Then, there was the “lobster taco” which was a taco made out of pasta with lobster, feta and blueberry. In addition, a macaroni and cheese with lobster sausage was a hit, made by Twisted Iron Grill, a food truck from Wiscasset. “The only requirement for the competition is that the dish needs to contain pasta lobster and cheese and some chose to interpret that as a cold pasta salad,” she said. Other dishes that Quinn found notable this year included two cold dishes. We also gave Graffam Brothers a plaque for being part of the event all five years.” It’s a lot of work and we wanted to recognize that.
“He changes things up every year with different flavors to his dishes. “It really had a distinctive, subtle flavor to it and Maynard also won another plaque for having participated in the last four of the five years,” said Quinn. This year’s amateur chef award went to longtime Lobsterpalooza participant Maynard Stanley for his recipe that he made with a Mornay sauce. “It was kind of smoky with bacon,” said Marilyn Quinn, one of the event volunteers.
RECIPE FOR MAC AND CHEESE FOR 150 PEOPLE PROFESSIONAL
In the end, the professional chef win went to Husson University’s chef Nick Andrei for his beautiful presentation of lobster mac and cheese inside a lobster tail shell. On Sunday, September 17, more than 150 people attended the annual event held at the Rockland Elks Club featuring five professional and five amateur chefs.
ROCKLAND - It was Lobsterpalooza’s fifth year celebrating the venerated lobster mac and cheese dish and the chefs did not disappoint.
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