LEWISTON — Chef Scott Johnson and a buddy, fellow chef Steve Corson, are getting ready to prepare between 2,500 and 3,000 lobsters for the annual Dempsey Challenge on Oct. 8 and 9.

This is the duo’s third season running the challenge’s “Lobster Trap.” The guys lead a staff of more than 80 volunteers who prepare and serve lobster dinners to participants. Johnson agreed to answer a few questions for Face Time.

Name: Scott Johnson

Age: 36

Hometown: Turner

How did you get involved with the Dempsey Challenge? My involvement with the Dempsey Challenge began when my friend Steve Corson asked if I would like to be involved. Steve is a friend of the Dempsey family, and we wanted to help the Dempsey Center by reaching out to the community.  We do this by using great resources, including sustainable Maine lobster, provided by the people of the small, hardworking communities Maine is known for.

Have you or your family been affected by cancer?  I lost my grandfather to cancer.

What has made you come back for a third year? The mission of the Dempsey Center, providing cancer patients with services that are free. The Dempsey Center greatly impacts cancer patients’ lives at all levels, and being able to be a small part of that is so rewarding .

Where do you get your lobsters from? Lobsterman Proctor Wells and his family’s fleet of boats provide us with the lobsters right from the dock. He and his family also donate their time and labor by cooking the lobster over a wood fire the day of the event.

How do they get to Lewiston and where are they kept until they are cooked? On the morning of the Dempsey Challenge (at 2 a.m.),  they are loaded into a refrigerated box truck and delivered to the site, where they are kept until ready to be cooked . 

Besides lobsters, you must have lots of bibs and butter to serve them with and lots of shells when you’re done. What happens to all the waste? We implemented a green team last year, and we recycle all we can. The plates, cups, and lobster shells are all composted. In addition, the cans, bottles and plastics are recycled if possible. 

Have you learned anything new about cooking lobster by cooking so many? The one thing I have learned by cooking for so many is that our ocean is a great resource and we need to take care of it so it will sustain the growth of the world in years to come.

Any new lobster-cooking pointers to pass along? Cook lobster in a minimal amount of water to preserve the sweet briny taste unique to Maine lobster.

What’s the craziest lobster-eating method you’ve seen? I don’t think there is a crazy method of eating the lobster. It is the look on a person’s face who hasn’t seen or eaten a lobster — almost to say “Where do I start to eat this!”

Have you met Patrick Dempsey? Yes, Patrick Dempsey is gracious enough to thank the volunteers of the Lobster Trap.