Maine’s Lobster Chef of the Year tied for third place Saturday at the Great American Seafood Cook Off in New Orleans.
Mackenzie Arrington, 23, was the youngest competitor.

Despite his title as Lobster Chef of the Year, Arrington chose to go in another direction for the contest. Instead of Maine lobster, he prepared Pan-seared North Atlantic Red Crab Cakes with Citrus Aioli, Roasted Red Pepper Coulis, and Micro Okra and Tangerine Greens.

Arrington tied for third with Peter Fischbach of Gourmet Dining Services in Newark, N.J., who prepared a dish called “Jersey Coast” – a trio of Jersey-caught lobster, black bass and sea scallop.

The winner of the cook-off, which stresses the importance of cooking with domestic seafood and products from sustainable fisheries, was Dean Max of 3030 Ocean at Marriott Harbor Beach and Spa Resort in Fort Lauderdale, Fla.

Wesley True of True Restaurant in Mobile, Ala. took second place.

Arrington is a recent graduate of the Culinary Institute of America and works for Morrison’s Maine Course in Portland.

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