Last week I talked about the glories of Maine in the summertime. The beautiful scenery, the lighthouses, the craggy coastline, and the cool temperatures.
Let’s talk about the wonderful seafood Maine is known for.
Maine is most famous for lobsters, harvesting the most lobsters in the United States.
“Maine has 3,478 miles of coastline – more than California (3,427), and over 5,000 miles of coast if you include all of the islands as well. Only Florida and Louisiana (mostly bayou) have more miles of coastline.” (more fun Maine trivia from Visitmaine.net.)
With all that winding, twisting coastline one knows the fishing, lobstering and clamming are the best!
Since I am fascinated with lobstering I would love to share some of my photographs…
My favorite Lobster Pound is Thurston’s in Bernard, Maine on Mount Desert Island. This is usually the first place we hit!
The buoy wall next to Thurston’s.
Lobster buoys piled up next to lobster traps on the pier.
Lobster traps neatly stacked.
This is a large working harbor and the lobsters are delivered right off the boat.
My first lunch in this wonderful place…lobster roll and lobster bisque….I am a happy lobster!
Another favorite lobster pound is Beal’s Lobster Pier in Southwest Harbor, Maine also on Mt. Desert Island.
The lobster roll and seafood chowder…delicious.
Serving Size: 4
- 2-3 live lobsters, cooked about 2 1/2 cups of lobster meat
- 3 tablespoons mayonnaise
- juice of one small lemon
- 1 celery stalk, finely chopped
- 1 tablespoon chives, chopped
- pinch of kosher salt
- freshly ground pepper
- 4 bakery hot dog buns or lobster roll buns if you can find.
- Chop the lobster meat into large chunks.
- In a medium bowl, add mayonnaise, lemon juice, celery, chives, salt and pepper. Mix.
- Butter the sides of the buns and toast in a pan on medium high heat until golden brown.
- Pile lobster meat onto buns.
Recipe by KathyMillerTime
Recipe Printed from www.kathymillertime.com
Trenton Bridge Lobster Pound just before arriving at Mt. Desert Island.
Lobster steaming at Trenton Bridge…Eat in, take out or ship lobsters here!
Our lobster boil at our Mermaid Cottage….
Perry’s Lobster Shack, just down the street from our rental cottage.
People come by land or sea to dine under the umbrellas…or to take home dinner.
We took home lobster to enjoy on our deck, overlooking East Blue Hill Bay with views to Mount Desert Island.
Stonington, Maine is considered to be the lobster capital of the world by many. I don’t know about that, but the town is cute as can be and serves up many a good lobster.
We decided to try the Fried Haddock and Fish Chowder instead.
I found this Haddock Fish Chowder recipe New England Today/Food and thought it sounded easy yet delicious. Helen’s Restaurant is in Machias, Maine
Helen’s Original Haddock Fish Chowder
- 4 tablespoons unsalted butter
- 1 medium-size onion, cut into 1/4-inch cubes
- 4 cups water
- 2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes
- 2 1/2 - 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks
- 2 cups heavy cream
- 2 teaspoons kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried dill
- In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside.
- Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside.
- Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir.
- Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot.
NotesKathy's tip: If you can't find haddock, any firm, white fish will do. I also think a stalk of celery finely chopped would be a nice addition.
By Helen’s Restaurant in Machias, Maine via New England Today
Recipe Printed from www.kathymillertime.com
Monhegan Island’s Fish House and Fish Market
Monhegan Island a working lobster and fishing village
Love the patterns here….maybe a painting to be made?
With all the wonderful lobster, fresh fish, and clams available we sometimes forget that Maine is also known for their blueberries.
Beginning each morning we indulged in this other Maine specialty.
Hope you make a summertime trip to Maine!
Come celebrate with me. I’ll save you a seat at the lobster pound!
Kathy, your gorgeous, mouth-watering photos remind me of perfect
summer days spent at my sister’s cottage in Kennebunk..a two- minute walk from Parsons Beach. Thanks for the memories, Rory
Rory, so glad you enjoyed this post. I love Maine!!! How fortunate for you to have a sister with a cottage in Kennebunk. We loved Kennebunkport when we visited. We stayed in the old carriage house at The Old Fort Inn, now part of Cape Arundel Inn & Resort. Great historic neighborhood with short walk to the main house overlooking the Atlantic on Ocean Avenue.
Thank you always for your comments!
You really know how to tell a story in pictures, Kathy. Each one is better than the last.
Thank you Bob! I know you love the east coast as much as Dave and I do. Looking forward to the next time we get to visit Maine and Vermont!
We are headed up next Thursday.
Can’t wait to try these recipes.
Your pictures are absolutely gorgeous . You should start painting them all.
Are you going back this summer?
Love your Blog
Thanks Janet for all your compliments!! Wish we were coming up to your neck of the woods this summer. Just loved your Camp Winape. Have a great summer in your special place!!!