How to: A Traditional Maine Lobster Bake

Post lobster bake I am not sure if we should be happy or sad. 

Happy because we had an amazing feast after a very rough day of sailing or sad because we quite literally may have had the best lobster we will ever have in our entire lives to come. I know this sounds like a bold claim but where in the world do they have better lobsters than in Maine? 

Within Maine they have one particular area that is coveted as producing the best lobsters in Maine, yes you guessed it, Ragged Island. Which is where we had found ourselves. Fresh lobsters are the best, no one will argue that, so we literally had to row out to the lobster boat and they handpicked us the delicious creatures right out of that hours catch. Did I mention that it was 40 knot winds that was funneling into the cove where our boat was moored amongst the lobster boats that RJ and our new friend Derek (worked for the lobster boat) had to row through?

Finally cooking the lobsters in a pile of kelp gathered minutes before and thrown on a driftwood fire is the undisputed best way to cook. Enjoy our photo's highlighting how to do a real lobster bake and hopefully someday you to will get a chance to enjoy!
 

Due to the heavy winds and chop in the harbor we had to carry our dinghy around to launch above the lobster boat and get pushed down wind to meet it.

RJ and the stern man rowing back for the lobster boat.

Not drive thru.

Acer

Those who know me know my love of maple. I have in the past spent a lot of time working in a sugar house so for this first Winter back in a long time I figured I would at least tap a few trees and enjoy the rewards.

Nothing is as good as fresh maple syrup and like most things homemade is best.

Have a Sandwich

Decided to make a up some stuffed chicken breast sandwiches. With bacon, Cheddar cheese, caramelized onions and chicken on a roll its hard to go wrong.

Buon Appetito!

 Nick and I decided to undertake a Tortellini making adventure this past Sunday! Fact: I have a soft spot for home-made pasta -- there's nothing like it. Close your eyes and savor the moment with me. Mmmm.

We sautéed up up some Italian sausage to later combine with some fresh ricotta cheese for a delicious filling.

Oh Snap

Another fish getting smoked:

Decided to go with two red snappers in the 3lb range. Left in a brine bath for about an hour while I made a marinade out of 3 tbs fresh mint, 1 tbs fresh parsley,  1 fresh orange zest, 3 tbs organic olive oil, 1 tbs sea salt, 1 tbs cracked pepper, 1 tsp Cinnamon and 1/2 tsp ginger. Applied this liberally to all sides and interior of the fish then threw a slice of orange in the cavity and mouth to open up the smoke flow.

Happy T-Day

Trout Day! Decided to smoke up some trout for the Thanksgiving feast.

1 to 1 1/4 lb trout. Brine bath for about an hour then drizzled the inside with some local honey, lemon/garlic seasoning and a sprig of organic rosemary.

Snowday Smokeout

Been working on making a smoker the last few weeks on and off.