About Maine Lobster
Guilt Free Indulgence!
Maine lobster is wholesome, nutritious and delicious! It is lower in fats, calories and cholesterol than even the light meat of chicken. Maine lobster, truly the world's ultimate white meat, comes from the cold waters of the North Atlantic ocean. Its' distinctive flavor is a natural delicacy for any occasion year round. Lobster meat is tender, firm-textured and slightly sweet. The tail is the meatiest and has a more firm texture than that of the claws, body and legs. Maine lobster contains 0.1 grams of Omega-3 fatty acids per 3.5 ounce serving. It is now widely recognized that omega-3 fatty acids are required for the optimal development of the nervous system and maturation of visual acuity in preterm and term infants. It also helps protect against heart disease, thrombosis, hypertension and inflammatory and autoimmune disorders. According to the American Medical Association, an intake of 5.5 grams of Omega-3 fatty acids per month was associated with a 50 percent reduction in the risk of primary cardiac arrest. Lobster is also high in amino acids, potassium, magnesium, vitamins A, B12, B6, B3 and B2, calcium, phosphorus, iron and zinc.
A live lobster is greenish-brown because of the many different color pigment chromatophores. When cooked, all the pigments are masked except for the red background pigment.
Home-made Maine wild blueberry pie
Favorite Dish: BLUEBERRY PIE
3 cups all-purpose flour
3/4 cup plus 2 Tblsp cold butter, cut into bits
1 large egg
6 Tblsp ice water
1/8 tsp salt
6 cups fresh blueberries
1 cup plus 1 Tblsp sugar
1/4 tsp ground cinnamon
2 tsp finely grated lemon
1 tsp vanilla extract
1/4 cup cornstarch
1 large egg white, lightly beaten with 1 Tblsp water
1. Combine flour and salt in a large bowl. Add butter and mix with fingertips or pastry cutter until the mixture resembles coarse meal.
2. Break the egg into a small bowl and add the ice water. Add to the flour mixture and mix gently until the dough just comes together. Do not over mix.
3. Divide the dough in half, form into two thick disks, and cover with plastic wrap. Chill for 1 hour or more.
4. When dough has chilled for at least one hour, roll it out on a lightly floured surface to fit a 9-inch pie pan. Press it into the bottom and sides of the pie pan. Trim the dough around the edge of the pan, leaving a 1-inch overhang. Chill until ready to use.
5. Roll out the second piece of dough for the top crust, then fold into quarters and place on a plate. Cover with plastic wrap and refrigerate until ready to use.
6. Lightly rinse the blueberries in a strainer and gently pat them dry. Toss with 1 cup sugar, the cornstarch, cinnamon, grated lemon, and vanilla.
7. Remove the pie shell from the refrigerator and brush the bottom and sides with the egg-white mixture to prevent sogginess.
8. Spoon the blueberry mixture onto the pie shell.
9. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. Moisten the edges where they meet, then press them together lightly while turning them under.
10. Make two or three slashes in the top crust to allow steam to escape, then brush lightly all over with water.
11. Sprinkle with the remaining tablespoon of sugar.
12. Bake in oven preheated to 400 degrees F, in the lower third of the oven, approximately 1 hour or until the filling bubbles and the crust is golden brown. Cool on a rack until warm, or serve at room temperature.
Favorite thing: If you're longing for a place free from the trappings of tourism with true grit working class types, you can't find a more authentic location than the lobstering communities of Jonesport and Beals Island. You can camp with the locals right next to the ocean and with a view of the harbor in the town run campground for ten dollars a night.
Favorite thing: The Downeast lobsterman is a rare and perhaps dying breed of independent character. My maternal grandfather and three uncles lobstered out of Owls Head when I was growing up. They built their own wooden boats and traps and worked together in a family business. There were long days of back breaking labor in all types weather and there was NO EeeZzz Money, but there was quiet pride in their hard work,stoicism,family loyalty and a special brand of dry Downeast humor.
Favorite thing: In Jonesport and Beals Island, lobstering rules and there sure is no shortage of lobsters here. Go down to the wharf and buy them directly off the boat for three dollars a pound. Don't forget your lobster pot so you can boil them up for dinner along with some just picked Maine corn. Some Maine wild blueberry pie would be a nice finishing touch.