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Greenhead Lobster in Bucksport

Stonington’s Greenhead Lobster held a ribbon-cutting ceremony July 17 at its new Bucksport processing facility. The 15,000-square-foot plant will use new technology to extend the shelf life of lobster and employ 50 people during the peak season.

New technology

New technology

The hyperbaric machine that extends the shelf life of lobster, at Greenhead Lobster’s new processing plant in Bucksport.

Photo by Anne Berleant

Ribbon cutting

Ribbon cutting

Greenhead Lobster owner Hugh Reynolds cuts the ribbon on his new Bucksport processing facility on July 17.

Photo by Anne Berleant

Related story

New technology

New technology

The hyperbaric machine that extends the shelf life of lobster, at Greenhead Lobster’s new processing plant in Bucksport.

Photo by Anne Berleant

Lobster rolls!

Lobster rolls!

From left, Greenhead Lobster staffers Deanna Pfau, Lauren Davis and Lucy Bradshaw create lobster rolls for the ribbon cutting ceremony July 17 for a new Bucksport processing plant.

Photo by Anne Berleant