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Aaron Nurse adds hazelnut brown butter to Lobster in Foliage, a creation of Nathaniel Adam, executive sous chef at Boothbay Harbor Country Club, during the annual Harvest on the Harbor contest in Portland on Friday.
Many hands put together cups of lobster and corn chowder served Portugese stye – a creation of chef David Squillante of Shipyard Brew Pub in Eliot.
Server Kendal Anderson of The Black Tie Co. carries a tray of lobster and corn chowder.
Attendees wait for the next sampling of lobster dishes.
Food 
