The story of how lobster became the symbol of Maine

The Rockefellers, a smart marketing campaign and the ritual of cracking into one all played roles in making lobster intrinsic to the state's identity.

Given the price of lobster, smart cooks know to use every last bit of the bug

Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.

Lobster recipes from local cooks and restaurants

Think you know the truth about lobster? Here are some common misconceptions

We tell 'em and dispel 'em.

No crabs, no scallops: Seafood is vanishing from U.S. restaurants

A pound of halibut that cost up to $16 pre-pandemic is now $28. Blue crab has gone from $18 to $44 a pound.

Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall

Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.

Can you eat Maine bluefin tuna with a clear conscience?

It's complicated, but here's a hint to tuna lovers: the news is good.

The Wrap: New restaurants for golfers, clean eaters

The Grill Room reopens, and the Maine Oyster Trail gets a reboot.

The Halibut Project at Chaval restaurant brings mouth-to-tail-fin eating to diners

For the length of local halibut season, chef de cuisine Kirby Sholl is featuring halibut on the menu from head to rib to 'wing.'

Can lab-grown lobster compete with Maine’s most lucrative catch?

A food tech company in Wisconsin plans to commercialize cultured lobster meat, but industry leaders in Maine say they don't see it as an immediate threat.