Archive for the ‘Maine’ Tag

Maine Men

In October 2009, two twenty-something guys opened up Luke’s Lobster— a seafood shack in New York’s East Village. Less than a year later, they expanded, setting up a second, larger Luke’s on the city’s the Upper East Side. Here, in a new GQ blog series, Ben Conniff reveals why he and Luke Holden quit their day jobs to dive into the shark-infested waters of the N.Y.C. restaurant business—and how they’re scrapping their way to the top of the heap

from GQ, July 29, 2010

One afternoon in July of 2009, my cell phone started buzzing. I had recently sent an article to a popular food magazine, and my editor’s name was blinking on my screen. I’d been freelance writing for some decent publications in New York, but money was still tight. My editor was writing to say she loved the story. She was even going to pay me this time. As soon as the story ran. Sometime in 2010. Exactly one year ago today, I opened my laptop and turned to the place where everyone goes when they discover something missing in their lives: Craigslist.

I was ready to stop writing about food and start making it. But no restaurants were looking to hire an Ivy League keyboard pecker whose only food-service experience was seven teenage years spent eating the merchandise at a Connecticut doughnut shop. Surfing Craigslist was a real Hail Mary, and that day it paid off: I came across an ad for a nascent lobster-roll business looking for someone smart, talented, and hardworking to help create something special. I was none of those things. But I was sure I could learn.

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Luke’s Lobster roll

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Sails and Tails

Throw a proper Maine lobster bake–anywhere

from Tasting Table Everywhere, Jun 23, 2009

windjammer-lgThe water in New England is still a bit chilly for swimming, but no matter: When Yankees get sand between their toes, their first thoughts are not of sunscreen and snorkels, but of lobster and lemon butter.

Well-timed to coincide with the recent plunge in lobster prices, a new cookbook features a lobster-bake tutorial from the masters: schooner captains from Maine, the lobster capital of America.

Windjammer Cooking, by Jean Kerr and Spencer Smith, is a collection of recipes from the state’s windjammers: old fishing schooners that have been repurposed for passenger cruises. On every cruise, the captain anchors at a swath of sand and fires up an all-you-can-eat lobster bake.

Here’s how it’s done:
1. Cover the bottom of your largest pot or a galvanized-steel kettle with 2 to 3 inches of seawater (or lightly salted water). Position the pot over an open fire. Bring the water to a boil and add lobsters. Pile clams, mussels or other shellfish on top. Next, add a layer of onions, garlic and potatoes. Cover with a thin layer of seaweed and add corn (in the husk, but with the ends trimmed to save space).

2. Cover everything with a thick layer of seaweed, cover the pot and let steam for about 20 minutes. When finished, the potatoes should be tender, the shellfish should be open and the lobster meat should be white and firm. Serve with melted butter and lemon wedges.