We have been dry camping for 6 days now. In other words, no water or electric hookups and we have had essentially no cellular coverage. As you would imagine, the campsites here in Maine are thickly forrested, so our solar panels on the roof have been useless to us. Hence, the need for a gasoline powered generator. Now we are able to recharge our batteries in order to use the water pump, keep our phones and computers charged, and to use small appliances. Ahhhh, life is good!
Last night Randy and I decided to give the fresh, local lobster another try. The lobster roll we had in Freeport was somewhat of a disappointment. It was the size of a ballpark hotdog but was priced anywhere from $15-$20. This time, we bought the lobster from a local lobster pound and prepared it at home. The lobsters were 1 1/2 lbs each and cost $44. Not what I would consider inexpensive, but certainly the freshness of the lobster was incomparable to what can be purchased at a seafood market anywhere else outside of Maine. It was much more flavorful than what I have sampled before and now I am a fan (but only if it is locally caught)!
This is my favorite meal we have prepared so far while on the road. I hope you will give it a try. I found the recipe online on Yahoo.
Rich, herbal cilantro butter spiked with chiles is the perfect dressing for elegantly simple grilled lobster.
SERVES 2–4
INGREDIENTS:
4 oz. unsalted butter, softened
3 tbsp. minced cilantro
4 Fresno or Holland chiles, stemmed, seeded, and minced
1 lime, zested and quartered
2 2-lb. live lobsters
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS:
1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
INGREDIENTS:
4 oz. unsalted butter, softened
3 tbsp. minced cilantro
4 Fresno or Holland chiles, stemmed, seeded, and minced
1 lime, zested and quartered
2 2-lb. live lobsters
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS:
1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12” cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.
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| Our site at Blackwoods Campground |
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| Resting while on a bike ride circling Acadia National Park |
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| Picking wild blueberries |
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| Seashore when the tide is out |
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| Some photos taken while hiking up Cadillac Mountain |
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