The Maine Windjammer Association
Maine Windjammer Association Newsletter
July 2013
 / VOLUME 12  / ISSUE 7  
Lobster Bake with Every Cruise!

credit: Jim Dugan
Maine's cool waters make lobster meat sweet!

There’s nothing like the sweet tender meat of a fresh Maine lobster right out of the ocean drenched in fresh, melted butter!

While each windjammer captain has perfected his or her own special lobster bake, most captains follow similar guidelines: first, buy more lobsters than you can eat from the local lobsterman. Why? Because you want them fresh out of the ocean and leftovers are a must! (See this month’s Fresh From the Galley feature for leftover lobster recipes!)

courtesy: Stephen Taber
Captain Noah's favorite question is "Who would like another lobster?"

Next, sail to a pristine spot along Maine’s coast – one of thousands – where you can row ashore and explore or beach comb while the crew lays a fire. Once the coals are hot, you’ll set a large washtub containing layers of lobster, seaweed, clams, mussels, and corn, just over the coals where the whole thing will steam in sea water for about 20 minutes. Lobsters are done with they turn red, the clams and mussels are done when they open and the corn is done when it’s warm and sweet and still crisp.

Finally, set up all your guests with their own lobster, heaps of clams, corn, lots of melted butter, a bib and a spectacular view of Penobscot Bay. It doesn’t get any fresher or better than this! Don’t forget to save room for dessert!

 credit: Courtesy Stephen Taber
 
 Lobsters were once harvested by hand and considered to be "poverty food."

For more information about sailing aboard one of these captains’ vessels visit www.sailmainecoast.com or call 800-807-WIND.


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