Latest news with #lobster
CBS News
2 days ago
- Business
- CBS News
Massachusetts seafood market uses unique system to serve up fresh lobster and fish
Nestled inside iconic Marblehead Harbor sits Little Harbor Lobster Company, a seafood market serving up what might be some of the freshest seafood in all of New England. Michaela Johnson heads to the North Shore to learn about their unique open saltwater system and the benefits of working directly with local fisherman. Rachel Holt Rachel Holt is a lifestyle reporter for WBZ-TV.
Associated Press
4 days ago
- Business
- Associated Press
Cousins Maine Lobster Celebrates 2025 Nationwide Growth
Nationally Acclaimed Lobster Concept Approaches 100 Units through Openings and Signed Deals PORTLAND, Maine, June 6, 2025 /PRNewswire/ -- Cousins Maine Lobster (CML), the industry-leading fast-casual brand nationally recognized for serving authentic Maine lobster, is surging into the second half of 2025 with major momentum. Fresh off its 13th anniversary in April, the brand has celebrated key milestones, including new truck launches, signed development agreements, and surpassing $1 billion in systemwide sales. CML continues to accelerate its nationwide expansion, now operating 85 units across 35 states, with plans to open its 100th location by the end of 2025. Cousins Maine Lobster has strengthened its national footprint in untapped territories while doubling down on its presence in existing markets. In April, the brand celebrated its 85th unit opening in Grand Rapids, MI, further extending its Michigan reach westward from Detroit. CML also relaunched in Oklahoma City through existing operators who are actively expanding across Oklahoma, Arkansas, and Texas. Additional openings have included two trucks in Central Illinois, as well as new units in Pittsburgh, PA; Syracuse and Albany, New York; and Southwest Pennsylvania/West Virginia. Looking ahead, the brand will break new ground this month with its first-ever launch in Milwaukee, WI, and Minneapolis, MN, followed by further expansion in West Michigan with a new truck in Kalamazoo. These new trucks reflect the growing demand for the brand's premium, wild-caught Maine lobster served in approachable, fast-casual formats. In addition to recent openings, CML has development agreements with new franchisees in California and Wisconsin. Existing operators continue to grow with CML, committing to additional units in North Carolina, South Carolina, Florida, Georgia, New Mexico, and Arizona. With expansion opportunities still available, Cousins Maine Lobster is actively seeking franchise partners in select territories throughout the Midwest, Southeast, and West. 'We're incredibly proud of the brand's momentum so far in 2025,' said Jim Tselikis, co-founder of Cousins Maine Lobster. 'From coast to coast, we're seeing growing excitement for our one-of-a-kind concept, and that demand is a direct reflection of the hard work and dedication of our incredible operators. Each one brings a true taste of Maine to their community, whether it's through our food trucks or brick-and-mortar locations, with authenticity, energy, and heart. Their commitment to quality and genuine hospitality is what continues to set us apart and drive our brand nationwide.' Menu innovation has been a key priority for CML, introducing a new lobster roll offering this spring for the first time in brand history. The Garlic Butter Lobster Roll features warm, wild-caught Maine lobster coated in rich garlic butter and served on a toasted split-top roll. The item has quickly become a customer favorite, offering a bold flavor addition to the brand's core menu. In addition, CML is leaning into seasonal flavors with its limited-time Pink Lemonade Whoopie Pie, a fun, refreshing twist on a classic dessert. Now one of the fastest growing seafood concepts in the US, Cousins Maine Lobster is on track to open 20 units this year, with their sights set on becoming a 100-unit brand by the end of 2025. In addition to their recent Company-led expansion in markets like Kansas City and Louisville, the brand has executed more than 30 development agreements with franchisees. They value the role that their franchisees play in consistently delivering an elevated customer experience, driving deeply connected local marketing, and enabling new unit expansion. Within the brand, the average Cousins Maine Lobster franchisee currently owns 6 units, drives a food truck AUV of $1.3 million, and has been launching additional new units based upon multi-year growth plans. 'As we approach the 100-unit milestone, our mission remains the same – connecting people through memorable experiences and real Maine lobster,' said Sabin Lomac, co-founder of Cousins Maine Lobster. 'We're focused on smart growth, innovative menu additions and franchisee support to ensure long-term success. We're proud of how far we've come, and we're thrilled by the opportunities that lie ahead as we look forward to the rest of the year.' Cousins Maine Lobster is seeking operators who are passionate about delivering high-quality food and exceptional customer service. With a proven business model that offers flexibility, operators can launch food trucks in as little as three to six months. Low overhead and labor costs allow operators to enter each market efficiently and cost-effectively. The brand is targeting markets with strong demand for high-quality, fast-casual seafood, including San Diego, California; Reno, Nevada; and areas across the Midwest, including St. Louis, Missouri; Des Moines, Iowa; and Fort Wayne, Indiana. About Cousins Maine Lobster Cousins Maine Lobster is a premier seafood franchise bringing authentic Maine lobster to communities nationwide through its fleet of food trucks and brick-and-mortar restaurants. Founded in 2012 by cousins Jim Tselikis and Sabin Lomac, the brand started as a passion project and quickly gained national recognition after securing an investment from Barbara Corcoran on Shark Tank. Since then, Cousins Maine Lobster has become a leading franchise, delivering high-quality, wild-caught Maine lobster with a commitment to consistency, hospitality, and an unforgettable guest experience. Whether serving seafood lovers from its iconic food trucks or expanding into new markets with restaurant locations, Cousins Maine Lobster continues to set the standard for premium lobster offerings. To learn more about franchise opportunities with Cousins Maine Lobster, visit To find a location near you, visit DISCLAIMER: This news is provided for informational purposes only and does not constitute an offer to sell or a solicitation to buy a franchise. Any actual offer or solicitation can only be made through a Franchise Disclosure Document. If you reside in California, Connecticut, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Rhode Island, South Dakota, Virginia, Washington, or Wisconsin, we may not be able to offer you a franchise until it has been registered in your state. View original content to download multimedia: SOURCE Cousins Maine Lobster
CBC
03-06-2025
- Business
- CBC
N.S. lobster harvesters reflect on challenging season amid tariffs
With the end of the spring lobster season in Nova Scotia over the weekend, some harvesters say U.S. and Chinese tariffs had them struggling to keep their heads above water. Josh Hoffman has the story.
Irish Times
24-05-2025
- General
- Irish Times
Lobster Thermidor: A Donegal family recipe for a seafood classic
Serves : 2 Course : Dinner Cooking Time : 10 mins Prep Time : 30 mins Ingredients 1 whole live lobster (600g-800g) Sea salt 1tbs vegetable oil 2 shallots, finely diced 30ml brandy 100ml white wine 200ml double cream 1tbs wholegrain mustard Juice of half a lemon Sea salt 1/2tsp Tabasco 30g grated parmesan or gruyere cheese To garnish: Handful fresh chervil Handful dill 1tbs olive oil 1tbs lemon juice Place a large pot of hot water on the hob, season heavily with salt and bring to the boil. To humanely kill the lobster, keep it in a cold fridge until just about to use. Remove it from the fridge and place on a chopping board. Then, using a sharp chef's knife, quickly and firmly insert the tip into the lobster's head, just behind the eyes, pressing down to split the head in half. Immediately place the lobster in the boiling water and blanch for five minutes. Remove the lobster from the water and place on a large chopping board. Remove the claws by twisting them off at the base, then place the claws back in the boiling water and cook for another three minutes before removing and setting aside, to be served with the finished dish. Use a sharp, heavy knife to split the lobster in half lengthways, keeping the shells intact. Remove the dark vein from the tail meat, along with the meat from the head and any tiny pieces of broken shell, and discard. Pick the tail meat out and slice into small pieces, then place the pieces in a bowl. Heat a nonstick pan and add some vegetable oil. Add the shallots and sweat them down for three to four minutes, then add the brandy and white wine and reduce the liquid by half. Stir in the cream and allow to reduce until the liquid has reduced by half and thickened slightly, then lower the heat. Finish by adding the mustard, lemon juice, salt and Tabasco, then stir back in the sliced lobster tail meat. Preheat the grill to high. Spoon the mixture back in to the lobster shells, then place on a tray. Sprinkle on the grated Parmesan and place under the grill until golden brown. While the lobster is under the grill, make the fine herb salad. Pick the chervil and dill and place in a bowl. Lightly dress with the olive oil and lemon juice, then add to a serving plate. Serve immediately with the grilled lobster Thermidor, garnished with a lemon wedge. Lightly hit the claws with a heavy rolling pin to crack the claw shells and expose the meat, and serve them alongside.
Irish Times
22-05-2025
- Business
- Irish Times
The Lobster Pot review: This Ballsbridge classic still flames on – but you'll pay to watch it burn
If you're going to charge €69.50 for a plate of lobster, prawns, and scallops, you'd better set something on fire. Not metaphorically. Actually on fire. Table-side. With brandy . And ideally a bit of Grand Marnier. Which, to be fair to The Lobster Pot , they do. Twice. The prawn bisque is finished with a good glug of Cognac and flambéed with the sort of conviction you want from a place that's been open since 1980 and still sees no reason to do much differently. Later, the Crêpes Suzette arrive with an arsenal of bottles and a flame fit to light a cigar across the room. It's old-school, over the top and impossible to resist. The problem is what happens in between. We start strong. The prawn bisque (€11.50) arrives steaming and is finished theatrically with a ladle of flaming Cognac at the table. It tastes of shells – toasted, strained, and simmered until the flavour clings to the spoon. There's depth and richness. You can taste the brandy, not just the idea of it. READ MORE There's a deliberate simplicity to the Dublin Bay prawn salad (€22.50). It's all about the quality of the produce, but the quantity is more surprising: 16 hand-shelled prawns – you can tell by the clean tails and intact texture. A light Marie Rose sauce is spooned over the crustaceans which are arranged over rocket, fine slices of avocado, tomato and a whisper of chervil. It's a dish that's quietly assured, even if nobody's setting it on fire. Gary Crean, owner of The Lobster Pot restaurant in Ballsbridge. Photograph: Nick Bradshaw It goes well with a crisp, lemony Muscadet 'Domaine de la Noë', Sèvre et Maine Sur Lie, 2023 (€38.50), from a tightly curated, Bordeaux-heavy list with classic Burgundy names and safe global padding. There's barely a bottle under €40. Then the illusion cracks. The chef's special (€69.50) – half a lobster, scallops and garlic prawns – is introduced earlier with a promising platter of the evening's catch. What arrives is half a modest lobster, three scallops with the roe left on, and four prawns from the distant tropics – oddly not Dublin Bay prawns, given their abundance in the starter. The Lobster Pot opened in Ballsbridge in 1980. Photograph: Nick Bradshaw The Lobster Pot: Dover Sole. Photograph: Nick Bradshaw The lobster tail is styled to look plumper than it is, padded out with a scallop topped with an enormous sac of coral roe, concealing the paltry amount of lobster meat tucked back into the shell. There's no clarity of flavour, no finesse – just seafood sweating it out on a plate, most of it soft, some of it chewy. It's a cynical plate at a high price. [ Great places for sunny outdoor dining around Dublin Opens in new window ] The Black Dover sole, grilled on the bone (€48.95), is golden, doused in butter, and quietly magnificent. The spine lifts clean, the flesh flakes perfectly. It's a good piece of fish, cooked with care, served without fuss, and actually worth the money. Compared to the special, it feels like it came from another kitchen entirely. A side of creamed spinach (€5.95) holds its own. And then, the finale. Crêpes Suzette (€29.95 for two) rolls up on a well-worn trolley, with a waiter who clearly relishes the show. The sauce builds: butter, sugar, a squeeze of orange juice – reducing to a rich, sticky syrup. The booze hits the pan – Cointreau, Grand Marnier, Hennessy – and the whole thing ignites in a blaze of glory, the kind of flambé spectacle you thought died out with steak Diane and cigar ashtrays. The crêpes are a touch thick, more like pancakes, but they hold the sauce like champions. The syrup is deep, sharp, and unapologetically alcoholic. It's theatrical, excessive, absurd – and completely brilliant. The Lobster Pot still smoulders with the charm of another era. Gary Crean has run it since 1991, taking over from his father Thomas, who opened it in 1980. While the rest of Dublin's dining scene has remodelled, rebranded or given up entirely, this one has held its line – an unchanged island in a sea of small plate restaurants and natural wine bars. But even the most beloved institutions can burn through their own goodwill if they push their prices too far beyond what the plate can carry. The chef's special isn't special. It's a flashy misdirection – like someone trying to slap credibility on to an empty shell. [ Fireaway Pizza takeaway review: Forgettable pizzas with little hint of fire Opens in new window ] With Shanahan's now shuttered, The Lobster Pot is one of the last of its kind: white tablecloths, French sauces and silver service. There's comfort in its refusal to change. It should feel like the grand old blaze of Dublin hospitality – but you can't taste nostalgia. Not even under a ladle of brandy. Dinner for two with a bottle of wine and 13 per cent inclusive service charge was €227.40. The Verdict: 7/10 Good food, but the chef's special burns trust at €69.50 a plate. Food provenance: Mourne Seafoods, Glenmar Seafood, Wrights, Glinvalley Free range chicken, and beef from Sysco. Vegetarian options: No main course option. Starters of grilled grapefruit, melon, corn on the cob, vegetable soup and French onion soup. Wheelchair access: No accessible room or toilet. Music: Background piano music.
