A Maine lobster captain shares his favorite way to eat a classic lobster roll

The daughter of a Maine lobster fisherman describes herself as “born to it.”

Sadie Samuels left the Pine Tree State for college across the country in California, but she continued to fish during the summers to pay for her education. After graduating in 2013, he started fishing full time – and has never looked back.

Samuels, 32, opened his restaurant, Must Be Nice Lobster – which shares the same name as his boat, the F/V Must Be Nice – in a permanent home in 2022.

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Previously, he sold lobster rolls at a farmer’s market, then from a food cart, then from a food truck, and finally, at a brick-and-mortar location in Belfast, Maine.

Samuel fishes off the coast of Maine, where he catches North Atlantic lobsters. These are different from the “spiny” or “rock” lobsters, which are found in the warmer, southern parts of the Atlantic Ocean.

There’s an easy way to tell the difference, Samuels told Fox News Digital: paws.

“We have claws on our lobsters, and, frankly, that’s where some of the best meat is on a lobster.”

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The colder waters off the coast of Maine and New England lead to tastier lobster, Samuels said.

“Our water is very cold. And I think anything that’s in the shell and the colder the water tastes better because it produces more glucose, but it just tastes better. So it’s better.”

‘Always on the boat’

By the time Samuel was 16 – the age when most girls her age were getting their driver’s license – he had been a lobster fisherman for two years trading with his own boat.

Samuels told Fox News Digital about lobsters, “I really think anything that’s in the shell and the colder the water tastes better because they produce more glucose, but it’s just tastier. So it’s better.” (Hannah McGowan)

“I always went with him on the boat [my father] when I was a child, I just wanted to do it,” he said.

When he was only 7 years old, Samuel received his learner’s license. At the age of 14, he got his commercial license – then went out on his own.

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“My father kicked me out of his boat because he could only fish 800 traps in the boat,” he said. “So as much as I wanted to fish, he couldn’t fish if I was fishing in his boat.”

“[My father] finally it was like, ‘Okay, you’re obviously interested in this. Go buy a boat,'” he recalls. “So that’s how it happened.”

‘Good, strong industry’

Although lobsters are not considered endangered, there are ongoing concerns about overfishing and the decline of the species’ population.

Because of this, lobster fishing in Maine is “one of the most sustainable industries — fisheries — in the world,” Samuels said.

“We throw away more lobsters than we keep in a day.”

“We throw away more lobsters than we keep in a day,” he said. “It’s very controlled.”

All lobsters they catch must be weighed using a gauge. Lobsters smaller than the gauge should be thrown back – as should those larger than the gauge.

In Maine, all lobsters caught must be weighed with the device Samuel is shown holding (above left). Lobsters that are too small or too large must be thrown into the sea. (Hannah McGowan)

The gender of the lobsters is also important, especially if the female lobsters have hatching eggs.

“If the lobster is female and has eggs, and the one that goes from right to right on the tail has no notch, you have to catch it so that the next person can catch it, even if they don’t catch it.” “If she doesn’t have eggs in her stomach, she’ll know she’s a ‘confirmed parent’ and she should go back,” Samuels said.

“So even if you pull a lobster, a female lobster without eggs in it, but with a mutilated wing, legally you cannot keep that lobster,” he continued.

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Keeping these spawning lobsters in the water – and out of the kitchens – ensures that the lobster population can survive into the future.

“That is why we have had a good and strong industry for many years,” he said.

‘Tons of lobsters’

Regarding the process of cooking and eating lobster, Samuel has his preferences.

In the document.

“My favorite way to eat lobster is the classic lobster roll. I think it’s just perfect — buttery, fried, light mayo. Tons of lobster,” he said.

In addition, “then you don’t have to deal with the shell part, which, you know – I deal with them all day, I hurt.”

Samuels got his first lobster license at age 7 and has had a commercial license since age 14. (Hannah McGowan)

And while some people may feel pressured to boil lobsters alive or kill live lobsters, Samuel believes from his experience that lobsters do not feel pain the way people do.

“Their mind is the size of a pea,” he said. “And I think if they felt pain like humans, they wouldn’t eat alone – and they do.”

Lobsters, he said, do not discriminate when it comes to their food.

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“When you catch a trap, you usually have to be quick to get it out because – especially if there’s a big female, with a hard shell and eggs in her – she eats everybody. [and] he follows everyone,” he said.

Lobsters, Samuels said, have the ability to break free and regenerate their limbs, something he often observes when removing lobsters from their traps. (Hannah McGowan)

Lobsters also have the ability to detach and regenerate their limbs.

“It’s one of the coolest things ever,” he said. “You tend to catch lobsters that have a big full claw and this little claw that grows back. They’re interesting.”

But what Samuel loves most about lobster is the freedom it gives him.

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“I really like being my own boss. And I like that it’s an industry where you can put in as much as you want – you get what you put in,” he said.

“So you can work full time and put everything into it, or you can just go part-time and still enjoy it.”

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“And you have the best office in the world.”