Tips and tricks from a 4th-generation lobster family
Ahoy, culinary adventurers! Lost in the sea of food trends on social media? With so many dishes and trendy menus, deciding what to try next can be a challenge!
Enter the dynamic duo: Katie and Thom Werner. These guardians of authentic flavors advocate for a dish that’s the epitome of freshness, sustainability, and versatility. At the heart of Peaks Island, Maine, these two run the beloved Island Lobster Co. restaurant. With Thom braving the oceans as a commercial fisherman, every lobster that lands on your plate is a testament to his dedication.
The Werner heritage is deeply entwined with the rhythms of the Maine Lobster fishery. Thom’s adventures began at the tender age of six, and their family whispers tales of generations who honored the sea’s bounty. If the lobster seems like a daunting culinary challenge, fret not. With the Werners’ wisdom, you’ll realize how “lobster is easy to prep, delicious and supports communities up and down the coast.”
“Lobsters are always sustainably harvested and handled with care by the fishery,” Katie shares, her voice echoing the pride of generations. “It’s so important to know where your food comes from and with local lobster, it’s something you can feel great about enjoying that also directly benefits so many families like ours.”
Ready to embark on your lobster culinary voyage?
For the purists: Thom insists on the age-old classic. “Steamed with some melted butter is always perfect,” he confides. “You can’t beat the sweet, succulent flavors of fresh lobster with that punch of salty butter.”
For the daring souls: Katie beckons you towards a modern classic from their eatery – the BLT Lobster Roll. “It’s a savory and sweet combination of crispy bacon, juicy tomatoes and tender lobster meat, all served on a buttery roll,” she describes, painting a mouth-watering picture. “It’s a great way to enjoy sustainable trap-to-table fare.”
Whether you choose tradition or innovation, the Werner family dreams of one thing: sharing their heritage with the world.
“To me, Maine Lobster is a taste of home,” Thom reflects, his voice laden with memories. “I’ve always enjoyed it with friends and family. Now I get to share that legacy with my own kids and our community at the restaurant. I feel incredibly lucky, and I hope everyone – whether you’re a Mainer or on the opposite side of the country – can enjoy it as a celebration of such an iconic industry.”
Dive deeper into the Werner lore, discover more recipes, and champion this iconic industry at lobsterfrommaine.com.
Chef Katie’s BLT Lobster Roll
Recipe courtesy of the Werner family of Island Lobster Co. on behalf of the Maine Lobster Marketing Collaborative
Yields 1 roll
- 3 crisp slices of bacon
- 1/4-pound luscious lobster meat (or perhaps, from a 1-pound lobster if you’re feeling bold)
- 1 tablespoon golden butter
- 1 fluffy brioche bun, halved and awaiting its filling
- 1 tablespoon smooth mayonnaise
- 3 juicy tomato slices
- 1 crunchy leaf of romaine or butter lettuce
- Heat your oven to 400°F. Lay the bacon on a parchment-adorned baking sheet. Cook about 10 – 15 minutes, or until desired crispiness.
- Summon a pot, add 2 inches of salted water, and let it dance to a boil. Add the lobster, and steam for 12 minutes. Midway, lift the lid and give the lobster a gentle shift to cook evenly.
- Breakdown/Extract the lobster treasure from its shell. Aim for 4 ounces of sheer delight. Chop into hearty morsels.
- On a skillet, let the butter waltz over medium heat. Toast the brioche buns for about 30 seconds until they’re gold and crispy. Remove from pan and set aside.
- Mix your lobster with mayonnaise.
- Assemble! Layer the bacon, tomatoes, lettuce, and the hero – lobster mix, onto your toasted bun.