The Maine Windjammer Association
Maine Windjammer Association Newsletter
July 2013
 / VOLUME 12  / ISSUE 7  
Fresh from the Galley: Lobster Leftovers!

Captains usually order a few too many lobsters to ensure that meals the day after include at least one lobster dish – maybe it’s a quiche or a dip or a whole new entrée – the “Ayuh Paella.” If you’ve got lobster lovers, you’ll want to try these delicious recipes from the Stephen Taber, the Mary Day and the Lewis R. French.

“Ayuh Paella” from the Stephen Taber – serves 6 – 8

  credit: Courtesy Stephen Taber
  "Ayuh Paella" is a popular dish aboard the Schooner Stephen Taber.
2 boneless chicken breast halves cut into pieces
¼ cup olive oil
2 Tbs paprika
4 Tbs coarse salt
2 1.5 lb lobsters
¼ lbs chorizo
1/3 lb. pork loin
1/3 cup onion
1/3 cup minced garlic
1 lb Maine shrimp
1 lb Maine scallops
1 green pepper
1 cup peas
1 cup chopped tomatoes
1 dozen mussels
8 cups lobster broth
4 cups long grain rice
½ cup brandy
1 tsp saffron
1 lemon

Coat chicken with some oil (save some for browning meats), paprika and salt and let sit covered in refrigerator for at least two hours. Bring large pot of water to boil and cook lobster for 10 minutes. Remove lobster from shell and cut into bit size pieces. Heat remaining olive oil in pan and cook chicken until browned. Add pork and sprinkle with salt and pepper and cook until browned. Add chorizo and cook for about 2 minutes. Add onion and garlic and cook for about 3 minutes more. Add lobster and shrimp and scallops, green pepper and cook again for a short while. Add peas and tomatoes and mussels and 3 cups of broth. Sprinkle rice over whole pan and add 12 cups of broth and brandy. Grind saffron, combine with remaining broth and pour over rice. Season with black pepper. Reduce heat and cook until almost all of liquid is absorbed and rice is al dente. This should take about 15 to minutes. Add stock a little at a time as needed. Arrange artfully on a big platter. Squeeze lemon over paella before serving.

Lobster Dip from the Lewis R. French – serves 6 - 8

1 cup lobster meat, chopped
1 8-ounce package of cream cheese, softened
¼ tsp garlic powder
½ cup mayonnaise
1 tsp powdered mustard
1 Tbs lemon juice
1 Tbs minced onion
Salt to taste

Mix together all ingredients and chill until use.

Lobster Quiche from the Mary Day

1 unbaked pie crust
3 eggs
2 Tbs flour
1 cup milk
½ cup cream of half and half
1 – 1 ½ cups lobster meat, chopped
1 cup grated cheese, mild cheddar or Swiss
salt and pepper to taste
sliced scallions, optional
crumbled bacon, optional

Beat together the eggs, flour, milk and cream. Pour a bit into the crust, enough to coat. Put in the lobster meat, sprinkle the scallions and/or bacon on top, then the cheese. Pour the rest of the egg mixture over all. Bake at 425 degrees until the edges of the crust just begin to brown. Reduce the temperature to 375 degrees and bake about 30 minutes more until filling puffs up and is set. Cool a few minutes before cutting.

Discover more recipes from the award-winning galleys of Maine’s windjammers by visiting our website.

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