The Maine Windjammer Association
August 2016
 / VOLUME 15  / ISSUE 7  
Fresh from the Galley – Lobster Dip, Bisque and Quiche!

Maine’s cold waters make for the sweetest lobster meat in the world. Hot or cold, these iconic crustaceans are the mainstay for many of Maine’s iconic and delicious meals and that’s why Maine’s windjammer captains always cook more than they need to when creating a beachside lobster bake – they want to make sure the galley chefs have plenty of sweet lobster meat on hand for dishes like lobster dip, bisque and quiche.

We hope you enjoy these recipes as much as we do!


LOBSTER DIP from Lewis R. French

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

Mix together all ingredients and chill until use. Serves 6 – 8.



1 28-ounce can crushed tomatoes
½ small onion
2 tsp vegetable oil
1 tsp baking soda
1 T honey
1 can evaporated milk
2 cups half & half or heavy cream
2 cups milk
1-2 cups leftover lobster, cut into bite-size pieces
dill & basil, to taste

Sauté onion sliced in ½ circles in vegetable oil. When translucent add crushed tomatoes and lobster pieces and move to cooler place on stove or turn down heat. Add spices and let simmer for 20-30 minutes. Add baking soda and honey. (This will make the tomatoes froth.) Stir until froth has calmed down. Add evaporated milk, half & half, buttermilk or cream and milk.



1 unbaked pie crust
3 eggs
2 T flour
1 cup milk
½ cup cream or half & half
1 – 1 ½ cups lobster meat, chopped
1 cup grated cheese, mild cheddar or Swiss
salt & 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.

For more information about recipes from the galleys of the Maine Windjammer Association click here.

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