Justin Libby was a finalist in this year’s Maine Lobster Festival Seafood Cooking Contest with his recipe for Buzzy’s Lobster Casserole. He shared the following information with us about his life.
Justin Libby interviewed by Allison Fishman Task, one of the contest judges and host of Yahoo! Blue Ribbon Hunter.
Captain Justin “Buzz” Libby is a 33 year old, lifelong, 3rd generation groundfisherman/scalloper/shrimper from Port Clyde. His boat, the 50-foot dragger the F/V Capt’n Lee, is based out of Port Clyde and is a bit of a local celebrity. A couple years ago, Kenny Chesney shot a country music video on it. It was also the star of the local movie, “The Fish Belong to the People.”
Justin is one of the founders and owners of Port Clyde Fresh Catch, a fish processing and retail store that sells sustainably caught seafood and supports local fishermen. Port Clyde Fresh Catch is an outlet for customers to buy “net-to-plate” seafood. Seafood is caught sustainably, and processed and sold locally so you get only the freshest, highest quality product from the Gulf of Maine.
A member of the Port Clyde Groundfish Sector/Midcoast Fishermen’s Association, Justin is also working with the Gulf of Maine Research Institute to bring underutilized fish species that are considered healthy stocks in the Gulf of Maine to the table. His efforts include educating people on the importance of having a healthy fishery in Maine through the “Out of the Blue” campaign.
Buzz says his love of cooking is more of a love of eating. He enjoys shows, and his girlfriend urged him to enter this year’s cooking contest.
The origins for his Buzzy’s Lobster Casserole recipe came from a Christmas dinner he had as a child. His father was always away fishing, so it was usually him, his mom, and his sister at home together much of the time. Buzz would cook this and bring it to family events, and it became his casserole. The lobster meat was his personal touch that he added to the recipe in recent years, but the dish originally contained no seafood. He says his family and friends love this casserole. For the contest, he served it with an unusually delightful kelp salad, which he harvested himself, of course.
So we had to ask. Where did he get the name “Buzzy?”
“Well, I was always buzzing around with my matchbox cars as a kid. Always active, always on the move.” Looks like he’s keeping the momentum going. There’s no sign of slowing this hardworking Mainer down, unless it’s long enough to stop by the kitchen to make his signature dish.
Buzzy’s Lobster Casserole
Justin Libby, Port Clyde, ME
4 cups cubed potatoes
1 can cream of mushroom soup
1 pint sour cream
2 cups shredded cheddar cheese
1 pound diced lobster meat
1 large onion, diced
1 stick butter
1 Tablespoon salt
Box of corn flakes
Preheat oven to 400º. Prepare potatoes, lobster meat, and onion. Mix all ingredients (leave 1/2 stick of butter and cornflakes out) in a large mixing bowl with 1/2 stick of melted butter. After mixing, put in a large casserole dish.
Crunch up cornflakes and put a decent layer over the top. Melt other 1/2 stick of butter and drizzle over cornflakes. Cover with tin foil.
Bake for 45 minutes. Take tin foil off and bake for another 15 minutes. Let stand for 15 minutes and serve.
Yields about 6 servings.