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’s Lobster Pound

The buoy wall next to Thurston’s.

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

Lobster traps neatly stacked.

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

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

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

The lobster roll and seafood chowder…delicious.

Lobster Rolls

Serving Size: 4

Print Recipe

Ingredients

• 2-3 live lobsters, cooked about 2 1/2 cups of lobster meat
• 3 tablespoons mayonnaise
• juice of one small lemon
• 1 celery stalk, finely chopped
• 1 tablespoon chives, chopped
• pinch of kosher salt
• freshly ground pepper
• 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.

Recipe by KathyMillerTime

Recipe Printed from www.kathymillertime.com

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

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

Our lobster boil at our Mermaid Cottage….

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

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

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

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.

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

Haddock Chowder

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

Serving Size:

Print Recipe

Ingredients

• 4 tablespoons unsalted butter
• 1 medium-size onion, cut into 1/4-inch cubes
• 4 cups water
• 2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes
• 2 1/2 - 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks
• 2 cups heavy cream
• 2 teaspoons kosher salt
• 1/4 teaspoon white pepper
• 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

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.

By Helen’s Restaurant in Machias, Maine via New England Today

Recipe Printed from www.kathymillertime.com

Monhegan Island’s Fish House and Fish Market

Monhegan Island a working lobster and fishing village

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

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!

Hope you make a summertime trip to Maine!

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