A quick catch from the week with Mark, Founder of Get Maine Lobster
Every Friday, I take a minute to share five things worth knowing—straight from the docks, the kitchen, and the heart of Maine.
You'll find a little behind-the-scenes, what’s trending, a recipe or idea to try, a fun Maine fact, and a weekend perk if you’re ready to roll (or tail).
Let’s dig in... |
|
| 🧠 Mark's Musing of the Week |
It was around this time in 2009 that I started thinking about Get Maine Lobster as a service. Reminders kept popping into my Facebook feed...blasts from the past.
This is how I found the very first Get Maine Lobster video I ever posted on YouTube.
CLICK HERE to view this gem of a video > |
|
| 📈 Most Popular Product of the Week |
TWIN MEGA TAILS 14-16 oz each is the big winner over the past 7 days. However, you lobster lovers cleaned us out...no more Mega tails for now.
I was able to score some more 10-12 oz Imperial Lobster Tails...just made them available.
CLICK HERE to view get YOUR Imperial 10-12 oz Lobster Tails > |
|
| 🦞 Fun Maine Fact / Lobster Lore |
Lobsters, believe it or not, have a built-in escape plan. If they’re in a pinch (literally), they can ditch a claw and grow a new one. It’s called autotomy—nature’s version of “I’m outta here.”
Here’s how it works: they shed their shell (a process known as molting), and underneath, like a backup plan with nerve endings, a fresh claw starts to take shape. It’s slow, deliberate, and kind of amazing. Proof that even in the wild, sometimes letting go is how you grow. |
|
| 🍽️ Culinary Prowess Challenge of the Week |
Sweet & Spicy Maine Lobster Seoul Roll
Are you in the mood for an adventurous, new twist on your next lobster roll experience? This "Seoulful" recipe from our friends at KneadGod is for you! We love this vibrant fusion of classic New England flavors with a spicy-sweet Korean kick. VIEW FULL RECIPE > |
Thanks for letting me drop into your inbox—and your life—for a few minutes. Whether you’re gearing up to host, cook, or just daydream about your next Maine moment, I’m grateful to be part of it.
Until next time, Stay curious, stay hungry, |
|
