The Maine Windjammer Association
Maine Windjammer Association Newsletter
February 2018
 / VOLUME 18 / ISSUE 2
Fresh from the Galley

What to do with leftover lobster & what to serve for anyone who doesn’t want lobster. We know… two very unlikely events!

credit: Andrew Edgar


Lobster bakes are the highlight of every cruise. These recipes are about what to serve as well, or what to do with the leftovers—in the odd (and very unlikely!) chance you might have some!


Captain Linda’s Lobster Dip from the Heritage

1 cup cooked lobster, chopped
1/2 tsp each garlic powder and worcestershire sauce
1 tsp horseradish
1/2 cup mayonnaise
1 cup sour cream (or lowfat plain yogurt)
dash pepper

Mix sour cream & mayonnaise, add spices to taste. Stir in lobster. Chill for an hour. Makes about 2 1/2 cups, serve with crackers, serves 10.


Sambal Chicken from the Stephen Taber
(for people who may not want lobster…)

1/2 cup rice vinegar
1/4 cup fish sauce
1/4 cup Sriracha
1/3 cup sambal oelek
1/2 cup (packed) brown sugar
2 tsp finely minced peeled ginger
1-1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

In a 2-cup measuring cup, measure in order the vinegar, fish sauce, Sriracha and sambal. Then add the sugar and ginger and mix to dissolve sugar.

Place meat in a ziplock bag and add marinade. Let marinate for two hours or overnight.
Put meat on bamboo skewers and grill till done. Charcoal grill is best.
Garnish with basil, Thai basil, cilantro or a mixture of these herbs.

Cooked chicken also makes a wonderful pasta salad.
Toss cooked chicken with 1lb cooked pasta (shape of choice) and 1/2 cup diced celery.
Mix together 3/4 cup mayo with 2-3 tablespoons Sriracha. Mix with chicken and pasta and garnish with lots of basil.


Lobster Chowder from the Victory Chimes

1-2 lb. lobster
1-1/2 cups diced potatoes
2 Tbs. butter
1 small minced onion
2 Tbs. flour
4 cups scalded milk
salt and pepper
minced parsley

Boil lobster (15 minutes), drain and cool. Remove meat from shell (reserve liver) and cut into small pieces. Cover body with cold water and simmer 15 minutes. 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.

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


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