Lobster defines coastal Maine. For generations, the state’s fishing communities have passed down a deep respect for the sea and for the crustacean that built their economy, shaped their identity, and fed their families. In this episode of America the Bountiful, Capri Cafaro visits Midcoast Maine to explore the intricate network of relationships that sustain the lobster industry, from the families who fish the waters to the chefs who give lobster new life on the plate. Together, they share a story of heritage, resilience, and the commitment to preserve a treasured way of life.

When we tell the story of lobster in Maine, we’re telling a story about:

• multigenerational communities sustaining a way of life through careful stewardship; 
• the push and pull of economic pressures, regulation, and environmental change; 
• the blend of cultural legacies, like West African flavors reinterpreting local catch, that continue to define American cuisine; 
• and the pride of place that unites people through food, whether they’re hauling traps at sea or preserving a recipe from home

A Crustacean Celebration in Rockland

Capri begins her journey at the Maine Lobster Festival in Rockland with Cathy Billings, author of The Maine Lobster Industry: A History of Culture, Conservation and Commerce. Cathy spent her career building partnerships across New England and Atlantic Canada, bringing together lobstermen, scientists, processors, and policymakers to support a shared goal: long-term sustainability. As a former associate director of the Lobster Institute at the University of Maine, Cathy helped guide conservation research and outreach efforts that still shape the fishery today. (Read about the V-notch system, a practice developed by lobstermen to protect egg-bearing females, and how Maine’s laws require both large breeding males and marked females to be returned to the water.) Capri and Cathy stroll the festival grounds, where lobster is served steamed and simple, and eat lobster roll among the booths celebrating the culture and pride of Maine’s working waterfront.

Life on the Water with Krista Tripp

Capri then heads out to sea with Krista Tripp, a third-generation lobsterman from Spruce Head who fishes 800 traps aboard her 36-foot boat, Shearwater. Krista learned the trade working alongside her father and grandfather, and still uses the boat her grandfather left her when he passed. Capri joins Krista as she sets and hauls traps, measures her catch, and talks about how her daily work at her trade is informed step-by-step by family tradition. 

Krista Tripp shows what it takes to haul lobster in Maine’s cold coastal waters, beginning with securing a buoy using a gaff and hauling in traps connected by a special rope. That rope is engineered to break under 1,700 pounds of pressure, protecting whales and other large marine animals from entanglement.

She explains how each lobster is measured using a gauge placed behind the eye socket and down the carapace. Lobsters that are too small or too large must be returned. 

Krista identifies a nearly hatched female, showing the telltale black spots in her eggs. She teaches how to notch and release the lobster back into the sea. Then she bands the claws of legal-sized lobsters using a hand tool called a bander. She also explains the difference between soft shell and hard shell lobsters, noting that soft shells, more common in the summer, have sweeter, more tender meat.

Her work reveals the depth of knowledge, attention, and physical effort required to bring in each lobster while protecting the fishery for the future.

On Tommy’s Island, the Tripp family prepares a traditional lobster boil that reflects the deep cultural roots and pride of Maine’s lobstering communities. The boil begins with a giant pot of seawater, drawn straight from the nearby ocean, heated over a brand-new propane burner. Cooking in natural saltwater, rather than adding salt to freshwater, brings out the lobster’s flavor in a way that feels connected to the landscape itself.

Lobsters are boiled whole for about 15 minutes, then arranged over a bed of seaweed for serving. The spread includes fresh corn on the cob, potato salad, green salad, and generous amounts of melted butter. Guests gather around long tables and eat with their hands, pulling apart sweet, soft-shell lobster with ease and sharing stories between bites. The setting, on a private island with friends and family, captures a sense of celebration rooted in place and tradition. The lobster boil is a ritual that honors the labor of harvest and the bounty of the coast. It reflects both the pride of the working waterfront and the joy of gathering at the table. This way of eating, with the sea in sight and salt on your fingers, is how generations in Maine have marked the summertime.

Spice and Storytelling at Me Lon Togo

The final stop brings Capri to Camden, where chef Jordan Benissan brings new flavors to Maine lobster. Jordan is originally from Togo in West Africa and came to the United States in the 1990s to teach polyrhythmic drumming and music theory at Colby College. Longing for the food of his childhood and inspired by the generosity of his new community, Jordan began hosting dinner parties, serving dishes that blended West African spices with local ingredients. With the encouragement of friends and supporters, he opened Me Lon Togo, a restaurant that draws locals and visitors alike. Jordan shows Capri how he reimagines classic Maine lobster in dishes like jollof rice and lobster cioppino, using techniques and seasonings that highlight the ingredient’s versatility. His kitchen tells a story of migration, belonging, and the many ways immigrant chefs continue to shape American cuisine.

Maine Lobster Jollof Rice

Chef Jordan Benissan’s signature dish combines the sweet, delicate meat of Maine lobster with the warm, aromatic flavors of West Africa. Whole lobster tails are gently poached and served atop jollof rice—long-grain rice simmered with tomato paste, fresh peppers, onions, garlic, ginger, and a blend of spices including smoked paprika and thyme. A final garnish of green onions and hot pepper sauce brings heat and brightness to this comforting and celebratory dish.

Recipe: Lobster Jollof Rice 

Ingredients

For the spice blend:

• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ancho chili powder
• ½ teaspoon cayenne
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the rice base:

• 2 cups parboiled long grain rice (or jasmine)
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, whole (for flavor, remove after cooking)
• 1 bay leaf
• 2½ cups seafood or chicken stock
• 1 teaspoon of the mole-Cajun spice blend
• 2 tablespoons vegetable oil or butter

For the lobster:

• 2 whole cooked lobster tails, shelled and chopped into large chunks
• 1 tablespoon butter
• 1 teaspoon mole-Cajun spice blend
• Zest of 1 lime
• Juice of ½ lime

Optional garnishes:

• Chopped cilantro
• Fried plantains or sweet corn
• A swirl of mole-style sauce (if desired, mix a spoonful of mole paste with butter or broth)

Instructions

1. Make the rice: In a large skillet or Dutch oven, heat oil over medium heat. Sauté onions and bell peppers until soft. Add garlic and tomato paste, cook until it darkens and becomes fragrant. Stir in crushed tomatoes, spice blend, bay leaf, and scotch bonnet. Simmer 5 minutes.
2. Add the rice: Stir in rice and toast briefly. Pour in broth, bring to a boil, then lower heat and cover. Simmer on low until the rice is tender and the liquid is absorbed, about 20–25 minutes. Remove scotch bonnet and bay leaf.
3. Prepare the lobster: While the rice cooks, toss the lobster in melted butter, mole-Cajun spice, lime zest, and juice. Sear quickly in a hot pan for 1–2 minutes until warmed through and lightly caramelized.
4. Assemble: Gently fold lobster into the cooked rice or pile on top when serving. Garnish with fresh herbs or additional spice, if desired.

Recipe: Seafood Cioppino

Base Sauce (from jollof rice)

Use about 1½ to 2 cups of the leftover tomato-pepper sauce from jollof rice. This should include:

• Crushed tomatoes
• Tomato paste
• Garlic
• Onion
• Bell pepper
• Scotch bonnet or chili
• The mole-Cajun spice blend
• A touch of thyme

If you’re starting from scratch, sauté those ingredients together with oil and simmer into a rich, thickened base before proceeding.

• ½ pound shrimp (peeled and deveined)
• ½ pound scallops (patted dry)
• 1 lobster tail, chopped into large chunks (or use cooked lobster claw meat)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove garlic, minced
• ½ teaspoon whole anise seeds
• ¼ teaspoon red pepper flakes or cayenne
• 1 cup seafood or chicken stock
• ½ cup white wine (optional)
• Juice of ½ lime
• Salt and black pepper to taste
• Garnish with chopped cilantro or parsley
• Crusty bread or rice, for serving

Instructions

1. Warm the sauce: In a wide sauté pan or Dutch oven, add a tablespoon of oil. Toast the anise seeds gently for 30 seconds, then add the leftover jollof sauce and garlic. Cook over medium heat until aromatic and bubbling.
2. Deglaze and simmer: Pour in the white wine and scrape any bits from the pan. Simmer for 2–3 minutes. Add the seafood stock and bring to a gentle boil. Reduce to low and let simmer for another 5 minutes to develop flavor.
3. Add seafood: Season the scallops, shrimp, and lobster with a pinch of salt, pepper, and cayenne. Add to the simmering sauce in stages—shrimp and scallops first. Cook for 2 minutes, then add the lobster chunks. Simmer gently until all seafood is opaque and just cooked, about 5–7 minutes total.
4. Finish: Swirl in butter and lime juice. Adjust seasoning to taste.
5. Serve: Spoon into bowls, top with fresh herbs, and serve with grilled bread or over steamed rice. This dish honors the jollof base by turning it into a rich, spicy seafood stew with soul. The anise seed adds a haunting aromatic note that lingers with the heat and sweetness of the seafood.