It was in 2014 that two Senators from Maine, Angus King, and Susan Collins, drafted a joint resolution making September 25 National Lobster Day. It's a day to celebrate and recognize the men and women who work hard, all year long, to provide us with lobster from sea to table. This will be the third year in a row Maine has officially recognized the industry and its rich heritage.

Crustaceans from the great state of Maine have become an American icon, bringing satisfaction to chefs, and diners, around the world, for hundreds of years.

The perfect excuse to indulge

National Lobster Day gives us all a great excuse to indulge at our favorite seafood restaurant. You can also indulge by cooking at home. Mouth-watering seafood that has been boiled and dipped in melted butter sounds almost too indulgent. There are many recipes that can be made at home without too much fuss.

Chefs are constantly coming up with new and inventive ways to incorporate seafood into our diets and our menus.

Lobster Newberg

This is a delicious and succulent recipe that can also be made with a variety of seafood choices.

For this recipe, you can use two, six-ounce, cans of lobster if fresh is not available. Also, if spicy food isn't your thing, just replace the cayenne pepper with paprika.

Start by whisking together two egg yolks - beaten and one-half cup of heavy cream until well blended - set aside. Then, melt one-quarter cup butter in a saucepan over low heat. Stir in the egg yolk mixture and two tablespoons of either dry sherry or Madeira. Cook, constantly stirring until the mixture thickens, but do not boil.

Remove from heat, and season with a one-half teaspoon of salt, one pinch of cayenne pepper or paprika, and one pinch of nutmeg.

Add the fresh or canned lobster. Return pan to a low heat and cook gently until all the ingredients are heated through.

While still hot, serve over slices of buttered toast or rolls.

Maine After Midnight

"Maine After Midnight" was a restaurant industry event inspired by Maine Lobster. The event, which took place in New York City, ahead of National Lobster Day, was attended by culinary professionals, chefs, and the media. The evening focused on honoring the historic American seafood industry. The variety and versatility of the crustacean through culinary techniques were brought to life by Chef Jonathan Waxman, the cohost of the event. The evening also made sure to highlight the centuries of sustainable fishing practices of the Maine Lobstermen.

Chef Waxman said Maine lobstermen take pride in what they do and are among the hardest working people he has had the privilege to meet.