How a Maine Restaurant Makes Browned Butter Lobster Rolls | Eater
"An offshore Maine lobster operation run by two brothers that produces up to 600,000 pounds of lobster each week, specializing in what it regards as some of the best lobsters in the country. Its catch is shipped around the world for retail and restaurant use. Curt Brown, a marine biologist and fisherman for the company, notes the work is grounding, reminding the crew that the lobsters they catch will be someone’s dinner within a week; Brown and his team handle catching and harvesting at scale to supply global markets." - Avery Dalal
