PORTLAND, Maine — Raw lobster tartar over creme frais with a fried quail egg. Miso-butter basted lobster with sunchoke puree, roasted maitake mushroom ragout and lily bulb. Lobster sashimi ballotine with chevre hazelnut stuffing and roasted beet emulsion.
Those are three of the elaborate dishes that helped take four chefs to this week’s lobster chef world series championship, where they'll create and prepare food with Maine lobster meat, fancy names and sophisticated ingredients.
Three of the chefs earned a trip to Maine by winning lobster competitions in Asia, Europe and Boston. The fourth chef, who works at Portland restaurants, will serve as the host and hold the final cooking competition Wednesday at his home in Scarborough.
The chefs spent Monday in Stonington hauling lobster traps with local fishermen. On Tuesday, they visited the Shucks Maine Lobster processing plant in Richmond followed by dinner in Portland. Shucks is sponsoring the event.
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