“What are you going to make with the leftover lobster?” Schooner cooks hear that question at the end of almost every Lobster Bake, as guests watch—and help—the galley crew pick the remaining crustaceans clean and store the delectable meat in a Zip-loc bag or plastic container. While the beach is being cleaned up and the fire is being doused, helpful suggestions and queries abound: "Are we going to have lobster rolls for lunch tomorrow?" "How about lobster bisque?" "My sister makes a great lobster quiche . . ." "I know an awesome recipe for a lobster salad dressing . . ." occasionally someone will try to play "Stump the Cook" by suggesting Lobster Thermidor!

Often, on the night of the picnic, the cook hasn't decided yet how he or she will use up what hasn't been consumed at the Lobster Bake. A windjammer cook is flexibility personifi>ed; the quantity of leftover lobster after a picnic is unpredictable—so preparing a second taste of the famous Maine treat is a challenge to the cooks' versatility, and a well-stocked galley offers many possibilities. Whether chunks of delicate meat "claw" their way into a risotto, a curry, or an Alfredo, or delicious morsels "knuckle"-down onto a garlic toast point, you'll surely enjoy the "tail" end of the captain's generous supply of the Best Lobster in the World, before your windjammer cruise has ended!

Maine Lobster Roll:
There's often debate about what makes a lobster roll a GREAT lobster roll. Every spring, food writers from magazines and newspapers write articles about where to find the best lobster rolls.
It's not rocket science; the recipe is simple: leftover lobster, with mayonnaise, and the tiniest squeeze of fresh lemon, seasoned lightly with salt and pepper. The further you get from the Maine coast—the further you get from where Lobster is King—the more "innovations" and additions you'll find in a lobster salad roll. Celery, onion, or perhaps a bit of mustard whisked into the mayonnaise . . . chopped herbs, chipotle mayonnaise . . . red pepper flakes . . . chopped green pepper . . . even grapes! . . . Indeed! No way! The Best Lobster in the World needs no flavor cover-up or "fillers"; any "Mainah" will tell you, the point is to taste the lobster! The best lobster rolls are simply—but amply—prepared—the way you'll find them on a windjammer cruise!

Following are some schooner recipes that feature a second sampling of the Best Lobster in the World:

From the Mary Day:
Lobster Quiche
1 unbaked pie crust
3 eggs
2Tbsp flour
1 C milk
½ C cream or half and half
1 to 1 ½ C lobster meat, chopped
1 C grated cheese; mild cheddar or Swiss
Optional: sliced scallions, crumbled bacon
Salt and pepper to taste

Beat together the eggs, flour, milk and cream. Season with salt and pepper. Pour a little bit into the bottom of the pie shell, just enough to coat. Put in the lobster meat, the scallions and/or bacon, and the cheese. Pour the rest of the egg mixture over the top of all. Bake at 425˚ until the edges of the crust start to brown. Turn temperature to 375˚ and bake for 30 minutes or until filling puffs up and is set. Cool a few minutes before slicing.

Served on the Grace Bailey, Mercantile, and Mistress:
Warm Lobster Dip:
1 C lobster meat, diced
8 oz. cream cheese, softened
¼ C assorted cheeses, shredded
½ C mayonnaise
1 tsp mustard
!/4 tsp salt
1 Tbsp confectioner's sugar
1Tbsp minced onion
1 tsp garlic powder

Heat all ingredients together in the top of a double boiler, stirring constantly until cheese melts.
Serve with crackers or on garlic toast rounds.

The guests of the Lewis R. French enjoy a
Chilled Lobster Dip
1 C lobster meat, chopped
1 8-oz. pkg cream cheese, softened
¼ tsp garlic powder
½ C mayonnaise
1 tsp powdered mustard
1 Tbsp lemon juice
1 Tbsp minced onion
Salt and pepper to taste

Mix all ingredients together and chill until ready to serve. Serve with crackers or slices of fresh baguette.

A traditional Lobster Newburg, served over toast, is always a welcome addition to a brunch buffet on the final morning of a cruise:
4 Tbsp butter
2 C lobster meat, diced
¼ C sherry or Madeira
½ tsp paprika
¼ tsp nutmeg
3 egg yolks
1 C cream
Salt and pepper to taste
(Optional: sliced scallions, sliced mushrooms)

In a double boiler, or heat-proof bowl over boiling water, melt butter. Add lobster (and mushrooms and scallions, if using) and heat gently for 2 to 3 minutes. Add sherry and seasonings. Whisk together thoroughly the yolks with the cream and then add to the lobster. Heat, stirring constantly, until mixture thickens. Salt and pepper to taste, and serve warm over toast.

One of the above recipes is featured in Windjammer Cooking: Great Recipes from Maine’s Windjammer Fleet. Which one? Turn to page 102 to find out!

To order a copy of Windjammer Cooking: Great Recipes from Maine’s Windjammer Fleet, contact any of the captains in the fleet or purchase a cookbook online from the Maine Windjammer Association.