From butter to beaches, Maine lobstermen share their go-to ways to enjoy lobster  

Whether it’s folded in mac and cheese or tucked into a split-top bun, there’s no shortage of ways to enjoy Maine Lobster, the sweetest lobster in the world. But no matter how it’s served, there’s one group that knows it best: Maine lobstermen. So we asked them, thirteen of them to be exact, how they like their lobster served, where it tastes best, and what they reach for first. Because when someone who has spent decades on the water tells you how they like their lobster, it’s not theory. It’s lived knowledge. 

Decades on the Dock

Maine lobstermen represent generations of stewardship, with careers that span decades, and in many cases, family lines. Many have spent 30, 40, even 50+ years hauling traps and riding tides in the fishery. When asked to describe lobstering in a single word, one answer stood out among the rest: generational. That kind of history speaks for itself. 

Dealers Choice

Turns out, when you go straight to the source, the sources don’t always agree. We started with a classic debate familiar to lobster enthusiasts everywhere: butter or mayo. “Both” came out on top, with butter close behind and mayo just a step back. Apparently, when it comes to butter vs. mayo, there’s room on the plate for more than one choice. 

We then asked which part of the lobster tastes best: claw, tail or knuckle. Each option had its loyalists, with the claw and tail ultimately tying for the lead. 

And then there was Bobby Ingalls. With more than 65 years in the industry under his belt, Bobby skipped the options altogether and wrote in his own answer. A reminder that after a lifetime on the water, everyone develops their own traditions – even if they don’t always fit neatly into a survey box.  

From Shoreline to Supper

Of course, how you like your lobster served is only part of the story. When it came to the best place to eat lobster, the answer was clear: home – whether it be their kitchen table, their dock or “straight outta the cooker.”

When Maine lobstermen head out for lobster, their picks span the coast, from Island Lobster Co. and McLoon’s to Archie’s, Islesford and Beals Island. Serving up lobster in seaside shacks and crowded bars, these spots carry the same spirit as a backyard boil – but with someone else doing the dishes. For some, the commute from pot to plate is measured in steps across the sand: on a Maine beach, by a fire. Which led us to the next question: what are Maine lobstermen’s favorite beaches? While Crescent, Gooch’s, Roque Bluffs and Sand Beach were honorable mentions, not every answer came with a name attached. Turns out, many lobstermen prefer to keep their hidden gems, well, hidden. 

Many Ways, One Lobster

The responses make one thing clear: even when you ask those who know lobster best, there is no consensus. No rulebook. Which may be the point. Taste is personal, and the beauty of Maine Lobster is that it has room for individuality. It can be dressed up or stripped down. Buttered, mayoed or something in between. Sometimes eaten by a fire on the beach, sometimes bib-less at home with butter stains to prove it. What matters is not how it is eaten, but that it is enjoyed for all of life’s sweetest moments.

Learn more about our Maine lobstermen and the people behind the fishery here!