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Sustainable Lobster Workshop

  • Restaurants

Time Out says

Get schooled on the ins and outs of modern lobster farming at an alfresco taste-talk hosted by Luke’s Lobster cofounder Ben Conniff. Using Maine lobsters—the variety that fill the signature Luke’s roll—as an exemplar of sustainable fisheries, the workshop will cover all things crustacean, from ethical practices to kitchen preparation. That newfound knowledge will soon come in handy—you’ll be cracking into your own clawed creatures for a summer meal complete with crisp white wine pairings. Ready to try it at home? The new Luke’s cookbook Real Maine Food will be available at a generously discounted rate.


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