Maine Windjammer Association Newsletter

MAINE WINDJAMMER ASSOCIATION NEWSLETTER


Saturday, July 26, 2014 May 2007   VOLUME 6 ISSUE 5  
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Maine Windjammer Association Home Page

2007 Special Events

The Fleet


In This Issue
Early Season Sailing: Why June is a Great Month for a Windjammer Vacation
Meet Captain Kip Files of the Victory Chimes
Cruise of the Month: Weekend Getaway Cruises on the schooners Grace Bailey and Mistress
Fresh from the Galley
End of the Day
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Fresh from the Galley

Now that the weather is warming up here in Maine, lobstermen and women across Maine are busy getting ready for another summer. They work long days to bring us our favorite summer feast, and it’s worth the wait! Here are some recipes to keep nearby this summer for whenever you get the chance to lobster up.

SEAFOOD STEW from the American Eagle

Ingredients:
Meat from 2 boiled lobsters, chopped
1/8 c. olive oil
3 garlic cloves, chopped
3 large tomatoes, chopped
1-1/2 c. tomato juice
2 c. white wine
3 c. fish stock
15 (or more) clams, steamed and shucked
20 (or more) shrimp, shelled
2 bay leaves
1/2 c. fresh parsley, finely chopped

Directions:
Sauté lobster gently in oil for two minutes. Add tomatoes and juice. Cook for a few minutes, then add all other ingredients and simmer for 20 minutes.

LOBSTER CHOWDER from the Victory Chimes

Ingredients:
One 2 lb. lobster
1-1/2 c. diced potatoes
2 T. butter
1 small minced onion
2 T. flour
4 c. scalded milk
Salt and pepper
Minced parsley

Directions:
Boil lobster (15 minutes), drain and cool. Remove meat from shell (reserve liver) and cut into small pieces. Strain and add potatoes and cook until tender. In saucepan, sauté onions, then blend in lobster liver and flour. Pour milk in gradually, stirring until thickened. Add lobster meat, potatoes, stock and seasoning. Simmer 5 minutes. Sprinkle with parsley before serving. Serves 6.

TOMATO (LOBSTER) BISQUE from the Angelique

Ingredients:
One 28 oz. can crushed tomatoes
1/2 small onion
2 tsp. vegetable oil
1 tsp. baking soda
1 T. honey
1 can evaporated milk
2 c. half and half or heavy cream
2 c. milk
Dill and basil, to taste
(Leftover lobster meat, 1 lb.)

Directions:
Sauté onion sliced in half circles in vegetable oil. When translucent, add crushed tomatoes and turn down heat – add lobster with crushed tomatoes (if applicable). Add spices and let simmer for 20-30 minutes. Add baking soda and honey (this will make the tomatoes froth) – stir until the soup calms down. Add evaporated milk, half and half/cream and milk. Simmer until warmed through. With or without lobster, it’s a great tasting soup.

How Do I Cook a Lobster, Anyway?

According to “A Taste of the Taber: Classic Maine Coastal Cooking” by Ellen Barnes, this is the best way to make steamed lobsters at home:

“Bring about 1 inch of salted water to boil in a large pot. Place lobsters in the pot and cover. Steam for 15 to 20 minutes and serve with melted butter. It couldn’t be easier….”

Can’t wait to try our cooking? Check out our Galley webpage for dozens of tasty recipes you can try at home.


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