The Food & Wine section in today’s Press Herald includes an article on lobster bakes, traditional and otherwise.
Sandy Oliver, a food historian who lives on Isleboro, says she’s willing to bet that in every Maine coastal town there’s still two or three people who are known for throwing a lobster bake the old-fashioned way, but most people just don’t want to go to the trouble anymore.
“It’s very labor-intensive,” she said. “You’re hauling rocks, you’re hauling wood, and you have to go out and harvest seaweed and haul that to wherever it is you’re going to have this bake. You could have it in somebody’s field. It doesn’t have to be at the beach.”