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Seafood Cooking Contest

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The Maine Lobster Festival Seafood Cooking Contest

Each year, amateur chefs compete in the annual Maine Lobster Festival Seafood Cooking Contest. The event attracts visitors and contestants from all over the world, as well as print and broadcast media channels.

Amateur chefs age 18 and older compete for $525 in prize money during this popular event. A panel of judges select the winner based on creativity, suitability of the seafood to the recipe, and simplicity. The recipes can be any dish and must contain seafood found in Maine waters.

The contest begins at 9 a.m., Friday, August 3, 2018 in the North Entertainment Tent on the festival grounds. Judging begins at 11:30 a.m., with prizes announced and awarded around 12:30 p.m. First prize is $200, second prize is $175, and third prize is $150.

The contest audience will have the opportunity to sample the prepared recipes in the cooking area and pick up the contestants’ recipes after the awards are presented.

For additional contest details, contact Celia Knight by e-mail at celia@knightmarineservice.com or call 207-542-1192.

Cooking Contest Form

Cooking Contest Information

Applications are due July 15.

2017 Winning Recipes

1st Place - Jim Stone (Baked Stuffed Scallops)

2nd Place - Sue Jobes (Maine Seafood and Grits)

3rd place - Maynard Stanley Jr. (Lobster Shiitake and Leek Spring Rolls)

Finalist-Bob Borger (Lobster Sformati)

Finalist-King Tsoi (Butter Poached ME Lobster Tails w/ fried lobster claws on noodles in a spinach sauce)

 

1st Place Winning Recipe: Baked Stuffed Scallops Recipe - Jim Stone

Ingredients:

12-10 Count Scallops Butter flied

1 tbsp Flavored Olive Oil 

Ingredients for Stuffing:

2 Racks Ritz Crackers (Crushed)

2 Sticks Salted Butter (Melted)

1 tbsp Parsley Flakes

Salt and pepper to Taste

½ tsp Garlic Powder

4 Oz. Fresh Lobster Meat Chopped Fine

4 Oz. Fresh Crab Meat

2 tbsp Grated Parmesan Cheese (Reserve)

Ingredients for Newburg:

5 tbsp of Butter

2 Cups Cooked Lobster Meat

2 tbsp Cooking Sherry

1 tbsp Flour

1 Cup All Purpose Cream

2 Egg Yolks Beaten

1 tsp Lemon Juice

Salt, Pepper, and Paprika to Taste 

Directions: Total Prep Time 20 minutes. Total Cook Time 23 Minutes

1. Preheat the oven to 375.

2. In a large Pyrex baking pan cover the bottom with the olive oil. Space the butter flied scallops in the pan.

3. Mix all ingredients together for the stuffing mix reserve the parmesan cheese.

4. Take the moist stuffing and divide between the 12 scallops I use my hands for this.

5. Sprinkle with parmesan cheese.

6. Place casserole dish in oven for 20 minutes and finish with a 3-minute broil to make a crispy stuffing.

7. There is no need to raise the rack up do not want to brown too fast.

8. While this is baking prepare the Newburg topping.

Directions For Newburg: 

In a skillet, melt 3 tablespoons of butter and heat thoroughly the lobster meat and sherry, being careful not to brown the butter. In another sauce pan, melt the remaining butter and blend in the flour to make a roux, add cream and stir constantly until the sauce boils and thickens, remove from heat and add the egg yolks, lemon juice, and remaining seasonings. Stir well, add lobster and stir again. Serve over cooked bake stuffed scallops and serve immediately.