Kathy Miller Time Tailgating Blog Entertaining and Travel » Southern Tailgating, Entertaining and Travel with Kathy Miller

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SUMMERTIME EATING…LOBSTERS, CLAMS AND FISH CHOWDERS

Last week I talked about the glories of Maine in the summertime.  The beautiful scenery, the lighthouses, the craggy coastline, and the cool temperatures. 

Let’s talk about the wonderful seafood Maine is known for.

Maine is most famous for lobsters, harvesting the most lobsters in the United States.  

“Maine has 3,478 miles of coastline – more than California (3,427), and over 5,000 miles of coast if you include all of the islands as well. Only Florida and Louisiana (mostly bayou) have more miles of coastline.” (more fun Maine trivia from Visitmaine.net.)

With all that winding, twisting coastline one knows the fishing, lobstering and clamming are the best!

Since I am fascinated with lobstering I would love to share some of my photographs…

My favorite Lobster Pound is Thurston’s in Bernard, Maine on Mount Desert Island.  This is usually the first place we hit!

Thurston

Thurston’s Lobster Pound

Thurston

The buoy wall next to Thurston’s.

The buoy wall beside Thurston

Lobster buoys piled up next to lobster traps on the pier.

Buoys piled on the dock outside Thurston

Lobster traps neatly stacked.

lobster traps outsid Thurston

This is a large working harbor and the lobsters are delivered right off the boat.

Harbor in Bernard next to Thurston

My first lunch in this wonderful place…lobster roll and lobster bisque….I am a happy lobster!

Lobster Roll and Lobster Bisque at Thurston

Another favorite lobster pound is Beal’s Lobster Pier in Southwest Harbor, Maine also on Mt. Desert Island.

Beal

The lobster roll and seafood chowder…delicious. 

Lobster Roll and Seafood Chowder at Beal

LOBSTER ROLLS
Serves 4
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Ingredients
  1. 2-3 live lobsters, cooked about 2 1/2 cups of lobster meat
  2. 3 tablespoons mayonnaise
  3. juice of one small lemon
  4. 1 celery stalk, finely chopped
  5. 1 tablespoon chives, chopped
  6. pinch of kosher salt
  7. freshly ground pepper
  8. 4 bakery hot dog buns or lobster roll buns if you can find.
Instructions
  1. Chop the lobster meat into large chunks.
  2. In a medium bowl, add mayonnaise, lemon juice, celery, chives, salt and pepper. Mix.
  3. Butter the sides of the buns and toast in a pan on medium high heat until golden brown.
  4. Pile lobster meat onto buns.
Kathy Miller Time Tailgating Blog Entertaining and Travel http://kathymillertime.com/tailgatingblog/

Trenton Bridge Lobster Pound just before arriving at Mt. Desert Island.

Trenton Bridge Lobster Pound photo by Kathy Miller

Lobster steaming at Trenton Bridge…Eat in, take out or ship lobsters here!

Trenton Bridge Lobsterman steaming the lobster photo by Kathy Miller

Our lobster boil at our Mermaid Cottage….

Maine Lobster Boil, from Trenton

 Perry’s Lobster Shack, just down the street from our rental cottage.  

Perry

People come by land or sea to dine under the umbrellas…or to take home dinner.

Perry

 We took home lobster to enjoy on our deck, overlooking East Blue Hill Bay with views to Mount Desert Island.

Lobsters from Perry

Stonington, Maine is considered to be the lobster capital of the world by many.  I don’t know about that, but the town is cute as can be and serves up many a good lobster.  

Stonington, Maine with many mansard roofs photo by Kathy Miller

Opera House in Stonington, Maine photo by Kathy Miller

Stonington Harbor with hundreds of boats photo by Kathy Miller

We decided to try the Fried Haddock and Fish Chowder instead.

Fried Haddock, Stonington, Maine photo by Kathy Miller

Haddock Chowder 

Haddock Chowder in Stonington, Maine photo by Kathy Miller

I found this Haddock Fish Chowder recipe New England Today/Food and thought it sounded easy yet delicious.  Helen’s Restaurant is in Machias, Maine

HELEN'S ORIGINAL HADDOCK FISH CHOWDER
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Ingredients
  1. 4 tablespoons unsalted butter
  2. 1 medium-size onion, cut into 1/4-inch cubes
  3. 4 cups water
  4. 2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes
  5. 2 1/2 - 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks
  6. 2 cups heavy cream
  7. 2 teaspoons kosher salt
  8. 1/4 teaspoon white pepper
  9. 1/4 teaspoon dried dill
Instructions
  1. In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside.
  2. Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside.
  3. Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir.
  4. Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot.
Notes
  1. Kathy's tip: If you can't find haddock, any firm, white fish will do. I also think a stalk of celery finely chopped would be a nice addition.
Kathy Miller Time Tailgating Blog Entertaining and Travel http://kathymillertime.com/tailgatingblog/

Monhegan Island’s Fish House and Fish Market

The Fish House and Market Monhegan Island, Maine photo by Kathy Miller

Monhegan Island a working lobster and fishing village

Lobster equipment, buoys and traps photo by Kathy Miller

Love the patterns here….maybe a painting to be made?

Rope for working fishermen and lobstermen photo by Kathy Miller

With all the wonderful lobster, fresh fish, and clams available we sometimes forget that Maine is also known for their blueberries.  

Beginning each morning we indulged in this other Maine specialty.

Maine blueberries!

Maine blueberries for breakfast photo by Kathy Miller

Hope you make a summertime trip to Maine!

Come celebrate with me.  I’ll save you a seat at the lobster pound!  

  • Aurora Ave - Kathy, your gorgeous, mouth-watering photos remind me of perfect
    summer days spent at my sister’s cottage in Kennebunk..a two- minute walk from Parsons Beach. Thanks for the memories, RoryReplyCancel

    • KathyMillerTime - Rory, so glad you enjoyed this post. I love Maine!!! How fortunate for you to have a sister with a cottage in Kennebunk. We loved Kennebunkport when we visited. We stayed in the old carriage house at The Old Fort Inn, now part of Cape Arundel Inn & Resort. Great historic neighborhood with short walk to the main house overlooking the Atlantic on Ocean Avenue.
      Thank you always for your comments!ReplyCancel

  • Bob - You really know how to tell a story in pictures, Kathy. Each one is better than the last.ReplyCancel

    • KathyMillerTime - Thank you Bob! I know you love the east coast as much as Dave and I do. Looking forward to the next time we get to visit Maine and Vermont!ReplyCancel

  • Janet Kolar - We are headed up next Thursday.
    Can’t wait to try these recipes.
    Your pictures are absolutely gorgeous . You should start painting them all.
    Are you going back this summer?
    Love your BlogReplyCancel

    • KathyMillerTime - Thanks Janet for all your compliments!! Wish we were coming up to your neck of the woods this summer. Just loved your Camp Winape. Have a great summer in your special place!!!ReplyCancel

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