Gerald, Chief of the Lobster Cooking Indians

The one surprise for us at the Maine Lobster Festival was that all the lobsters are cooked at one central permanent brick building. In a scene reminiscent of the Industrial Revolution a small team manages eight huge containers of boiling water. Lobsters arrive by ruck in large plastic totes. These are lifted by an overhead crane and immersed in one of the gas fired tanks for cooking and a timer is set. Once time has elapsed the totes are again lifted by crane and the lobsters are removed and loaded into another tote on a handcart for delivery to the lobster and shore dinner tent or the lobster roll tent.

It was interesting to watch as Gerald led his crew in tending the boiling pots and loading and unloading the lobsters. 

Central Lobster Cooker	Gerald Calls the Shots

Taking the Orders	Rub Their Backs and Asleep They Go