Maine Lobster Rolls
6 years ago
We may be in Kansas (which isn't known for it's ocean), but we can still have REAL lobster rolls.
Our daughter sent us a McLoon Lobster Shack lobster roll kit and last night we enjoyed the real deal. I even made "Maine" coleslaw (different from either of my grandmother's -- it has mayonnaise in it) and served it with chips. DH had a glass of rose -- I had a beer. I could almost smell the ocean as we feasted on lobster rolls.
(And yes, we made them properly -- buttered and grilled the roll, spread it inside with a bit of mayo, then stuffed in the lobster. We had butter to dunk the roll in as we ate it!)
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6 years ago
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What to see in Maine...
Comments (26)Hi John, You have gotten lots of great advice. I would definitely wait for June at least for your trip if you want it to be warm(ish) most days. But the good thing about going before July is that hopefully you won't see many cruise ships docked in Bar Harbor and Portland. Portland is a wonderful city to spend your first night. So many nice restaurants, and the waterfront is a great mix of commercial fishing port and great shopping. If you spend more than a day there consider taking a ferry out to Peak's Island, renting a bike and doing the island bike circuit. It's a short, easy bike ride (2-3 hours with lots of breaks to enjoy the scenery)and very scenic. There is an old Victorian house along the way, the 8th Maine Civil War Veteren's Home. It is both a museum and a kind of B&B. Dick, the 80+ year old "innkeeper", has family ties to the 8th Maine and grew up spending summers on the island, and is one of the most colorful characters I've ever met. If you can get a tour from him, it would be something to remember. Did you know WWII came very close to us, right in Portland's Harbor? Dick will tell you all about it. Between Portland and Bar Harbor there are countless beautiful coastal towns that are smaller and less touristy, but still touristy enough to make you feel welcome and give your wife plenty to shop for. I would sleep a night or two on the way. As for the Bar Harbor area itself, I can't recommend accommodations since I always camp. But I definitely recommend driving into Acadia more than one day. In my opinion, it is one of this country's most beautiful national parks. The scenery is stunning. There are tons of short hikes, just ask at the ranger station where you get your pass. As for going south from Portland to Ogunquit and Kittery, I would personally not recommend the detour. I have walked the Marginal Way, and it is nice in a fairly developed, Southern Maine kind of way. But there is so much gorgeous scenery between Portland and Bar Harbor, I don't think it merits the detour. Just my 2 cents. Have a great time, and please report back!...See MoreNew Year's lobster story.
Comments (11)Yep, Kathleen, $3/pound! We bought two for dinner the first night. Went back and bought 12 more. Took them back to camp and cooked two for us to eat, then cooked and cleaned the rest and froze them. I kept the shells to make broth with. They are in the freezer. Maybe this week I'll find time to make it. Tami..who has never liked crab, but last night, DH gave me a taste of his crab leg and I liked it. Guess I just didn't like the crab stuffing in the flounder I had it in years ago!...See MoreGrilled Maine Lobsters
Comments (4)Absolutely! Recipe? Just Stab them in the head to kill, slice down the belly, fill the center with butter and lay on a medium grill until the meat is just opaque. Or steam them over the grill...fill a roasting pan that's OK for the grill...or use a disposable foil one, with about an inch of water and 2 or 3 lemons halved. Kill the lobster and put on the lemons, cover with foil and grill over indirect heat for about 12 minutes...or until done. I am seriously jealous!...See MoreI've got too much lobster (is that possible?)
Comments (13)There is no such thing as too much lobster. We have lobster earlier this week. I just made a cold plate with some prawns and avocado and serve it with a seafood/roumalade sauce. You could also cut the lobsters in half and brush with lemon or garlic butter and reheat on the grill. Save some to make Alexa's lobsters triangles. These are wonderful and freeze beautifully. Home Cookin Chapter: Recipes From Thibeault's Table ===================================== Posted by caliloo (My Page) on Mon, Dec 19, 05 at 16:04 Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped ¼ cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over. I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers. Home Cookin Chapter: Recipes From Thibeault's Table ============== Combination plate of Cold Shrimps, Crab meat, or crab claws, or lobster, slices of avocado. Drizzle with Homemade Seafood Sauce. Shellfish sauce - Remoulade sauce ================================= Source: My Own 1 cup Homemade Mayo, or 1 cup Hellmans mayo 1/4 cup Chile Sauce 1 garlic Clove minced 1 tablespoon horseradish 1 tablespoon dijon mustard (Coarse) splash of Worchestershire sauce 2 tablespoons HP Sauce (or A 1 Sauce) fresh squeezed lemon juice fresh dill salt and pepper . Mix all of the ingredients together. Taste and adjust to suit personal taste. If you like Horseradish, add more, or more mustard....See More
6 years agolast modified: 6 years agoLooks great! I only made lobster rolls once this summer, a recent record low. Yesterday we drove by a lobster roll landmark here on Long Island but the line looked too long so we passed. Anyway, I’m jealous!
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6 years agoAldi has a flash frozen raw whole lobster for those land-locked. Gets good reviews from another forum members. I think it is offered just once a year in the early Spring. Around 10 dollars. Nice to get the tender claw meat. And the shells make a nice pint of stock for a chowder/bisque. (bonus points). A one pound lobster will make two decent lobster rolls. (I prefer 1.5 lb)
It looks like this....
User thanked sleevendog (5a NY 6aNYC NL CA)- 6 years ago
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