These are just a few of the reasons why Maine lobster harvesters proudly say, "Lobster from Maine is not only delicious and nutritious - it's eco-friendly!"

Ingredients:

• For Lobster
  • 6 each 1-1/4 lb. lobsters

Steam the lobsters and remove the meat from shells. Save shells for making lobster stock (below). Reserve lobster claw and tail meat for final presentation. Chop remaining meat to put into corn cake mixture.

• For Smoked Tomato Jam
  • 2 pounds fresh tomatoes
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon shallots (chopped)
  • 1/2 teaspoon lemon zest
  • 1/4 cup honey
  • 2 tablespoons chervil or parsley
  • To taste salt and pepper

Directions:

Peel tomatoes, seed and cut in half. Place on a pie pan in smoker with a sweet wood, such as apple, and smoke according to the manufacturer directions until you achieve the desired flavor. Chop the smoked tomatoes and combine with garlic shallots and lemon zest in a heavy skillet over medium heat.

Cook until thickened stirring frequently, about 15 minutes. Add honey and herbs, season with salt and pepper to taste. Reserve in a non-reactive container.

• For The Corn Cakes
  • 3 large eggs
  • 2 1/2 cups fresh corn kernels (divided)
  • 2 cups lobster meat (from above)
  • 3/4 cup corn meal
  • 1/2 cup milk
  • 2/3 cup flour
  • 1/2 tablespoon baking powder
  • 1/2 cup scallions, chopped
  • 1/3 cup red pepper, diced
  • To taste salt and pepper
  • 3 large egg whites

Place eggs and 1 1/2 cups corn kernels in food processor and mix until smooth. Place mixture in bowl and add remaining corn kernels, and the next eight ingredients. Whip egg whites to soft peaks. Fold into batter and adjust seasoning. In a large skillet over a medium heat, add oil.

Drop two ounces of batter and cook until golden brown, about two minutes on each side. Remove from heat and reserve.

• For The Lobster Stock
  • 6 lobster bodies and shells from picked lobsters above
  • 1/2 cup tomato paste
  • 2 onions, rough dice
  • 2 carrots, rough dice
  • 4 celery stalks, rough dice
  • 3 tomatoes, rough dice
  • 2 bay leaves
  • To taste basil and parsley stems
  • To taste black peppercorns
  • 1 pinch salt

Rinse shells and lobster bodies and coat with a thin layer of tomato paste. Roast in a 300-degree oven for 20 - 30 minutes. Allow shells to cool and combine with remaining ingredients in a large pot. Fill pot with cold water to about six inches above shells and vegetables.

Bring to a boil and reduce to a simmer. Skim off impurities, which will rise to surface and simmer for no longer than thirty minutes. Strain through a fine strainer and cheesecloth and return to stove to reduce to the proper strength in flavor before use.

For the Presentation

Heat lobster stock in a sauté pan, and season with salt and pepper. Reheat reserved claws and tail meat by gently poaching in the lobster stock. Place corncakes on warm plates; arrange warm lobster tails and claws against or on top of the corncakes. Drizzle some of the lobster stock onto the plate around the corncakes.