Lobster Rolls on the Grill

By Katie Barreira

Everyone knows that the best thing to do with leftover lobster is make lobster salad. It’s so good, in fact, that when shopping for my annual Cape Cod lobster boil I always buy a couple extra crustaceans just to make sure there’ll be enough pickins for a lobster roll lunch the next day.

Served hot or cold, with creamy mayo or drawn butter, lobster rolls have captured New York foodies in their tasty clutches. Having partaken in a gut-busting lobster crawl across the island of Manhattan, I can tell you that I’m partial to Luke’s Lobster, which serves Maine style rolls – a butter-toasted bun piled with chunks of chilled claw and knuckle meat, topped with a light smear of mayo and a hit of their “secret” spice blend.

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In the Mood for Chowdah

By Lori Powell

I seem to be in a fish mood as of late. And sometimes, what is available to me as “fresh” is not looking all that great… or that fresh.

Not all fish keeps well frozen but some companies do get it right. One is Cozy Harbor of Maine’s frozen lobster meat, It’s the perfect dinnertime solution for making fish cakes, lobster salad or yes, lobster chowdah.

Also, since all of the work is done for you (cooking, shelling and cleaning), you have more time to actually enjoy this delicious concoction.

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Talkin’ Lobster Tales!

By Lori Powell

Yippee, finally on vacation! Rolled into Wiscasset, Maine, super-hungry, at around 10 p.m. Sunday night on Route 1…and low and behold, one of the best lobster shacks in the world, Red’s Eats, was still open with no line. (It turns out they stay open until 11 p.m. during the summer.)

During the day, the line can reach up to 40 people and take about an hour to finally reach the window to place your order. Talk about seeing the pot of gold after a traffic-congested, eight-hour drive up from NY!

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