Culinary News from The Culinary Institute of America

The CIA Introduces “The Professional Chef Discovers Maine Lobster” Online Learning Experience

Maine Lobster Risotto
Maine Lobster Smørrebrød-th

Media Contact:

Stephan Hengst

St. Helena, CA – The Culinary Institute of America has launched a free online learning course, The Professional Chef Discovers Maine Lobster.” Available at online, the program provides a crash course in all things Maine lobster, including chef-tested recipes, all downloadable and demonstrated in streaming HD video by CIA Chef Scott Samuel and some special guest chefs.

Sponsored by the Maine Lobster Marketing Collaborative, “The Professional Chef Discovers Maine Lobster” takes viewers to the coastal waters of Maine as lobstermen pull up their catch, and into the kitchens of The Culinary Institute of America’s Greystone campus.

“Maine lobster brings decadence to the menu, and is a treat for any chef to work with,” says Chef Scott. “I developed the recipes in this series to celebrate and complement Maine lobster’s famously sweet flavor.” Among the recipes demonstrated in this online culinary course are Lobster Bisque, Lobster Cakes, Lobster Rolls, Lobster Risotto, and Lobster Quesadillas.

The course also explores how to tell the difference between hard and soft shell lobsters, how to shell a lobster and extract the meat, how to find and use lobster roe, how to pair wine with lobster, and how to prepare a variety of contemporary lobster dishes. The content is designed to be suitable for both foodservice professionals and food enthusiasts.

“The Professional Chef Discovers Maine Lobster” was produced by the CIA’s Digital Media team, which has won two James Beard Awards for Best Webcast. View the module at

Photo Captions and Hi-Res Images

Photo 1 (top photo): Maine Lobster Bisque. (Photo credit: Kristen Loken/CIA)
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Photo 2: Maine Lobster Risotto with English Peas and Tomato Concasse. (Photo credit: Kristen Loken/CIA)
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Photo 3: Maine Lobster Smørrebrød. (Photo credit: Kristen Loken/CIA)
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, applied food studies, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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