Why Maine is doing lobster right
Dan and Andrea Reny
Muscongus Bay Lobster Company
Round Pond, Maine
How many locally-sourced lobster shacks are in Maine? Our rough estimate is somewhere around infinity. This one is different, we swear. The Renys’ commitment to local, seasonal sourcing goes beyond just catching lobster straight from their dock — although they do that, too.
Why we chose this restaurant:
The Renys’ offerings — scallops, crab, clams, mussels, haddock, and, of course, lobsters — are 100 percent local. “Nothing comes from more than 10 miles away,” says Dan. Their produce, such as corn, comes from local farms when it’s in season. Even the bread for the lobster rolls is made by a local woman.
What’s more “organic” than wild?
According to Dan, Maine is trying to create an organic label for lobster to help market the clawed critters, but he doesn’t see the point. “What isn’t organic about baiting a trap and having [lobsters] crawl in and end up on your plate at the end of the day? It’s a weird designation for seafood.”
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