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Pros - delightful regional recipes, beautiful photography
Cons - some items are VERY regional, but most are available nationwide
When you pick up a cookbook, do you open it with all the enthusiasm of opening the refrigerator when looking for a late night snack? So often this happens to me, because I am used to opening a cookbook only to be disappointed with what is inside. The Maine Summers Cookbook did not disappoint me; in fact, it may have rekindled the old cooking flames in my heart again.
This book is a delightful trip not only to Maine and its delicious local delicacies, but to the Isle au Haut and its special island flair. The book weaves insights into island life in Maine while including many of the recipes for the food that always binds friends and family to their roots. Don’t misunderstand me, this is not full of old fashioned dull same old same old recipes. This mother and daughter team have some of the most inventive creative twists on all my favorite Maine ingredients.
Having spent my entire life in Maine, I may be a little partial to those things that make Maine special, our succulent lobster, fresh fish, clams, small but flavorful Maine shrimp, blueberries and all the other wonderful things Maine has to offer. This book uses them all. It begins with cocktails and goes on to divulge recipes for scrumptious appetizers, main, and side dishes, and elegant desserts, and ALL with that special Maine flair.
The photography not only highlights the food but also captures some glimpses of island life at its finest. The food pictured makes each dish a tempting sight, but the island pictures make you want to be there to experience the lovely view. These are simple people living the good life.
I highly encourage you to purchase a copy of The Maine Summers Cookbook. You won’t be disappointed. If you are “from away” ,as we Mainers say, you may just find that, after reading this book, you are planning a trip to sample some of Maine and it fine food for yourself. It’s “WICKED” good! Ayuh.
Stuffed Lazy Lobster
1 heaping cup salted pretzel sticks, crushed
One 10 ounce can plain bread crumbs
2 teaspoons salt
¼ cup fresh lobster tamale
4 pounds fresh lobster meat
1 ½ pounds (6 sticks) unsalted butter
½ teaspoon sugar
Preheat the oven to 425 F.
Mix together the crushed pretzels, bread crumbs, 1 ½ teaspoon salt, and lobster tamale in a medium bowl. Mix until all the lumps disappear.
Cut lobster meat into bite sized pieces. Heat 1 pound of the butter in a large skillet and add lobster meat, sugar, and the remaining ½ teaspoon of salt. Sauté for 15 minutes, keeping the heat rather low. The liquid will turn rosy yellow.
Divide the hot lobster among twelve 6 ounce ramekins. Place the ramekins in a large boiler pan. Pour the lobster liquid over each dish. Top each with the lobster stuffing. Bake for 10 minutes, or until the stuffing browns.
When ready to serve, melt the remaining ½ pound butter and pour it over the browned tops.