We were looking forward to all things lobster on this trip and our many lobster rolls did not disappoint. However, my favorite #lobsterfest experience was our impromptu lobster broil on the beach. We were getting an epic lobster roll from the 5 Islands Lobster Company (found through this wsj review on the best lobster rolls in Maine). The location is probably a postcard somewhere. It was beautiful, hard to find and quintessentially Maine. The marina had a fry shack, creamery stand and a lobster shack at the end of the dock where you could buy the “bugs” fresh from the boat. Something new that we saw throughout Maine was the soft shell lobster (only available fresh because they can’t be shipped). The meat inside is sweeter and a bit smaller than the traditional hard shell and it surprised us how easy it was to just break open the shell when cooked.
Maggie and Doug picked out the lobsters in the back room. We found a fantastic recipe online as our foundation and added some of our favorite ingrediants, and picking up some fresh clams, sausage, corn, garlic, beer, potatoes and onions. And in about an hour, we had the makings of our feast.
We cooked the boil in our condo (because open fires weren’t allowed on the beach). We were only a few steps away from the beach so we packed up the finished product in a box with two wine glasses, some fantastic Vermont Cider and our beach bag.
Maggie had a peanut butter and jelly sandwich and played in the sand while we had quite the feast while watching the sunset. It was a gorgeous night and the lobster was some of the best I have ever tasted. It was the perfect vacation moment. I felt loved, fulfilled and happy to be with those I love most in one of the most beautiful places in America.
Recipe: Beer Lobster Boil
2 Live Lobsters
1 Pound of Clams (Make sure to clean them properly)
3 Garlic Gloves, sliced
Medium Onion, diced
1 Tbsp Butter
1 Can (tall boy) of Pilsner Beer
2 Ears of Corn (Cut in halves)
1-2 Pounds of Small Redskin Potatoes
Half Pound of Andouille Sausage
Salt and Pepper to taste
In a large boil pot, sautee onion and garlic in the butter until translucent. Add quartered sausage and sear for about 3-5 minutes. Add the beer and deglaze the pot. Add corn and potatoes to the pot. Layer the clams and Lobsters on top. Squeeze half a lemon’s juice into the pot. Cover with a tight fitting lid. Steam for about 15-20 minutes or until the lobsters are bright red (make sure they are fire-engine red in order to be done). The clams should also be open (if there are some that are not – be sure to discard). Remove the corn, potatoes, sausage, clams and lobster from the pot and reduce the liquid in the pot for about 3-5 minutes. Reserve a cup of liquid for dipping sauce. Assemble all the elements into a picnic basket with shellfish crackers/kitchen shears. Take a white wine or great craft beer and enjoy boil on the beach with a beautiful sunset view.