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Filed Under: On the Road

Maine Lobster Pound? Yes, please!

August 25, 2014 By Robin King 12 Comments

Did you know that approximately 40 million pounds (nearly 90 percent) of the nation’s lobster supply is caught off the coast of Maine? Many of those lobsters come to the coast through lobster pounds. What is a lobster pound? Initially, one may think that the name must have something to do with the weight of the lobster since we’re accustomed to buying and ordering lobster by weight, or, by the pound. That’s not it. While driving along the coast of northern Maine, you start to see “lobster pounds” along the road. You soon realize that the pounds are waterfront, as opposed to the restaurants, cafes and diners in towns and along the roads, also offering lobster bisque, lobster rolls and lobster dinners, steamed or boiled. So what’s the difference? To get the full picture, we need to go back nearly a century and a half when Maine lobstermen creatively modified their small vessels, called essex_smack_-_b15 “smacks”, so that they could keep their carnivorous catch alive. They drilled holes in a tank, or “pound”, inside the smacks, holes that allowed the cold sea water to swirl through, which kept the lobster alive while they fished for more lobster, and made it back to shore.

So the catch was alive upon returning to shore. Now how could they be kept alive, and fresh, once off the boat and until sold? The same lobstermen designed seaside “pounds” out of lumber and nets, where the lobster could be held alive right at the shoreline, and as the tide washed in, so did the cold sea water, bringing food to the lobsters, and then taking out deposits as the tide swept back out. Cleaning and refreshing the holding areas. Brilliant!

The first such lobster pound was built in 1875 on Vinalhaven, a small island off the coast of Rockland, Maine. Since then, they’ve evolved, of course, now cooking onsite, also offering clams, mussels, chowder, corn, and sometimes fried potatoes, cole slaw and potato salad. There are many pounds to try, and we’ve had delicious lobster at a few, but this August, our favorite has been the Trenton Bridge Lobster Pound, 493186bd362863069fab3c39c2db161clocated at 1237 Bar Harbor Road in Trenton, on route 3, just before the bridge to Mount Desert Island, home to Acadia National Park. As you approach, you’ll both see and smell the roadside vats fired by wood where the lobster are boiled, the only way to prepare a lobster, according to the crew at TBLP. Because everyone else has heard about it too, parking can be a bit of a challenge, but once you’ve found a spot, you’ll get in line inside to first choose your lobster; hard shell or soft shell; 1.5 to 2 pounds, 2.5 pounds, 3 pounds, etc. Once weighed, your lobster(s) will be put in a net sack and swept off for boiling. You’ll meet again in about 20 to 25  minutes. You’re given a number, that corresponds with the tag on your bag of lobster, and a laminated order form, with all your add ons: beer, wine, pop or boxed water (yes, boxed water, “’cause it’s better”); chowder or stew; clams or mussels; potato salad, cole slaw or corn; butter, lemons or hot sauce. Now you move to the second line to place the remainder of your order, and pay. You’ll get your drinks, and chowder, at this time, on a tray, and you now go find a picnic table, inside or out. There’s no table service.

“We aren’t fancy, just traditionally tasteful.”

10407987_890600950967259_5896767527681115207_nNo table cloths, just bibs, picks, and plenty of napkins. Enjoy your beer and chowder ’til you hear your number, then you’ll go to the counter and retrieve a blue speckled enamelware roaster pan full of your boiled food; lobsters, clams, mussels, corn, etc., along with bibs, melted butter, lemon, crackers and picks.1620441_890600974300590_3811902160494238447_n

We’ve had delicious lobster while here in Maine; cooked at home, pickled, in a roll, steamed and boiled, but there’s something about the lobster at the Trenton Bridge Lobster Pound, a 50 plus year old family business, that sets it apart, and just a step above, the rest. The blueberry pie and cake are delicious too! Did you know that Maine produces 99% of all the blueberries in the country making it the single largest producer of blueberries in the United States? (As an aside, 90% of the country’s toothpick supply is produced in Maine as well. Just thought that I’d throw that in there).

Anyway, now you know what a lobster pound is, and I highly recommend adding this experience to your bucket list. The Trenton Bridge Lobster pound is open Monday through Saturday, first orders are in at 10:30 am, and last orders accepted at 7:30 pm. Dine in or carry out. Can’t get your fill while visiting, or really love someone back home? Well no worries ’cause they’ll ship live lobster for you, overnight via FedEx.

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Filed Under: On the Road

Comments

  1. Kelly Ison says

    August 26, 2014 at 1:12 am

    Excellent Blog on Maine and Trenton Bridge Lobster Pound. Thanks for sharing!!! Kelly

    Reply
    • Robin King says

      August 26, 2014 at 4:29 am

      Thank you for reading, Kelly!

      Reply
  2. Susan Goldcamp says

    August 26, 2014 at 8:37 pm

    Thanks again for more great info. I learned some new stuff, as usual. <3

    Reply
    • Robin King says

      August 26, 2014 at 11:33 pm

      Thank you for reading, Susan. I’m happy that you learned something and hope you’ll continue to read, and share with me.

      Have a lovely evening,

      Robin

      Reply
  3. Carol Hoffman says

    August 27, 2014 at 12:33 am

    I enjoyed reading this! I’ve been to Maine, and saw the lobster pounds ( which now equates to dog pounds, in my mind!) but did not know what they really were, as we chose to dine at a “fancier” place off the waterfront. Next time, I’ll certainly visit this establishment! My Key West born hubby and I argue about Maine vs Florida lobster, but we both agree that Three Birds is one of our fav local spots!

    Reply
    • Robin King says

      August 27, 2014 at 12:49 am

      Thank you for reading, and sharing, Carol. The history is fascinating, and I’ve certainly learned that “fancier” does not equate to better food, especially when it comes to fresh lobster in the Down East of Maine. The hard shell v. soft shell lobster is another story worth sharing . . . I’ll have to write more.

      We love Florida lobster, and Caribbean lobster, but I must say, the soft shell lobster here in August just may be the best lobster I’ve ever had. A nice topic to debate. 😉

      So happy you enjoy Three Birds! It’s a special property that we’ve felt honored to own for five years now. Hope to see you there soon.

      Have a great week,

      Robin

      Reply
      • Billie Jo Bell says

        August 27, 2014 at 1:21 pm

        Wow! That is fabulous. I have never been to Maine, but now it is one of the places that I must go!!! I thought once I had been to Boston, I had been far enough north – apparently not.

        Thanks Robin for the interesting and fun facts.

        Reply
        • Robin King says

          August 28, 2014 at 12:31 pm

          You should add it to your list of places to go, Billie Jo! It’s amazingly beautiful, very quiet and relaxing, with delicious fresh seafood on every corner and bend in the road. Thanks for reading, and sharing.

          Have a fabulous day,

          Robin

          Reply
  4. Ken Zimmerman says

    January 15, 2015 at 2:58 pm

    Robin,

    Educational, entertaining, engaging and inspiring. I have a project I would love for you to consider. Please contact me directly.

    Ken

    Reply
    • Robin King says

      January 15, 2015 at 3:11 pm

      Oh, interesting. And I know what you are involved with, so this intrigues me. I will be in touch. You inspire me.

      Robin

      Reply
  5. Tanya says

    August 2, 2015 at 1:04 pm

    This is great Robin! One day we’ll get there. We were booked at the campground right near the entrance to Mt. Desert Island, near Trenton. Would have been super close to experience this but plans changed:(. But Vermont is treating us nicely! Sharing this! Hugs!

    Reply
    • Robin King says

      August 2, 2015 at 1:38 pm

      Too bad, Tanya. But I’m sure you all will make it back up North. Vermont is delightful as well! I’ve been following your 2015 adventures and it looks as though you have had another great adventure. Can’t wait to hear more.

      Thanks for reading, and sharing. See you soon!

      Reply

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About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

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