Lobster and Shrimp in a Wine and Lemon Butter Sauce

Lobster Deviled Eggs

Lobster Sous Vide Poached in Butter and Tarragon

Shannon's Unshelled - Lobster Roll Superb!

Good morning, Maine!

From Boat to Plate at Robinson's Wharf

We had a great lunch at Robinson's Wharf on Southport Island, Maine. It was the second time we visited. The fun part was sitting on the dock at a table under an umbrella watching the lobster fisherman pull in with the days catch.

 The lobsters are sorted and placed in large plastic containers on the deck.

They are then hauled up to the dock, just feet from where we were eating. The lobsters are brought back to the Seafood Market which is part of Robinson's Wharf.

Most lobster 'shacks" boil their lobsters, but Robinson's steam them. The flavor is sweet and intense with no flavor lost to the boiling cauldrons.

Surf and Turf Maine Style--Lobster Bacon Cheeseburger

It's really good you should try it!

Lobster Bacon Cheeseburger

The ingredients

Medium rare burger topped with cheese, lobster lightly tossed in homemade mayo with cilantro, bacon, sliced  Kumato tomato and red red onion on an English muffin

Lobster, Crab and Shrimp Louis

Shrimp and Crab Louis

When I was a kid on vacation in San Jose California, my Uncle Joe took my Dad and I to Santa Cruz where, on a dock overlooking the ocean, I had a Shrimp Louis (pronounced Louie) for the first time.

When we returned  to New York although I was never able to find those tiny shrimp in that uniquely flavored Louis sauce, I was able to have sauce that tasted similar to the one I had years before. It  was at a small restaurant on Lexington Avenue and about 87th street. That restaurant is long gone but I remember the  "egg a la rouse" appetizer - a hard boiled egg sliced in half on bed of lettuce and sauced with a kind of Russian dressing. But different than Russian dressing

Many years later, while at a real state convention in San Francisco I had lunch at Scoma's on Fisherman's Wharf.  Their shrimp or crab Louis was outstanding and immediately reminded me of the Shrimp Louis I had had many years earlier in Santa Cruz. My wife and I visit Scoma's whenever we visit the beautiful city of San Francisco.

My variation is this fresh summer dish is Maine Crab, Lobster and Shrimp Louis. I used larger shrimp here because fishing for the small Maine shrimp was suspended in 2014 because their population was the lowest in 30 years. Hopefully this conservation precaution will increase the shrimp population in Maine next year

Louie (Louis) Sauce

Ingredients

• 2 Tbsp home made mayonnaise
• 2 Tbsp cocktail sauce
• 1 tsp Bread & Butter pickle juice
• 1 tsp Chopped bread & butter pickles

Directions

1. Thoroughly mix all ingredients and set aside to combine flavors for at least 30 minutes

Grilled Lobster & Fries

Lobster "Roll" Croissant

Lobster Tostadas

Our Herb and Tomato Garden

We used these converted whiskey barrels to plant  parsley, sage, rosemary thyme, basil, spearmint, tarragon and tomatoes.

The basil (top left) was growing like crazy so wanted to know how best to "harvest". This video was very helpful. I'm using the same trimming technique for harvesting and pruning the spearmint, too.

Lobster Tacos

Ingredients

• 2 flat bottom taco shells
• 5 oz cooked lobster meat
• Iceberg Lettuce leaves
• Cilantro
• Chopped cherry tomatoes (red&yellow)
• Manchego cheese
• Salsa
• Micro greens

Directions

1. While taco shells are heating in oven (7 minutes) cut up lobster into chunks and grate cheese. Doctor store-bought salsa with chopped up tomatoes, cilantro etc.
2. Into bottoms of warm tacos sprinkle about. 1/2 of the cheese
3. Place lettuce leaf in taco to line (come up the sides ) Pile lobster, cover with some salsa top with micro greens and remaining half cheese

Good Morning, Maine