PORTLAND — Seafood eaters who love lobster but hate the mess can take heart in a newly developed platter that captures the unwanted liquid from Maine’s king of seafood.
The “Platter Ensemble” consists of a plastic slotted oval plate placed over a deep-dish platter that captures the juices that can squirt out when cracking a claw or tail. It was unveiled today at DiMillo’s Restaurant in Portland followed by a sit-down boiled lobster lunch served on the platters.
The platter was invented by T.J. “Lats” Latvis, who said it should make eating lobster more enjoyable for people who don’t like the splatter.
“A 2¾-pound lobster yields approximately 12 ounces of liquid,” said Latvis, a New England native who now lives in San Francisco. “This is equivalent to a can of Coke that diners otherwise would have to deal with.”
The platters are sold online through a company called Lobster Gram and the University of Maine’s Lobster Institute, which gets a portion of the proceeds. The platters can also be used for shrimp, crab and other food and in time will be sold through retail stores and to restaurants, Latvis said.
Lobster Institute Executive Director Bob Bayer said the platter provides a “no-glop approach” to lobster-eating.
“With this product, I can enjoy a lobster and not have to change my pants when I’m done eating,” he said.
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