Maine Lobster Everyday originally published on Food and Fond Memories on April 15, 2011 by sandyaxelrod 3 Comments (Edit)
Maine Lobster Everyday
Me at Boothbay Harbor in Maine
Me at the Lobstermen’s Co-Op in Boothbay, Maine
Most anyone who knows me knows that next to chocolate Maine lobster is my favorite food. Years ago at a local restaurant while dining on the succulent crustacean I noticed that I had itchy welts on my arms and legs. OH NO!! Could I be allergic to lobster? I actually prayed that that was not the case. Of course I continued to eat until every last morsel was gone. I figured if I died of anaphylactic shock at least I would die happy. Fortunately for me it turned out that being a cool night they owners of the restaurant decided to leave the doors open and let the fresh breezy air in – along with mosquitos! Yeah no allergy to lobster for me. So when we went to Maine and Steve delivered on his promise of lobster everyday I was a very happy girl indeed.
One night on that trip to Maine I decided to prepare the luscious seafood with a sauce recipe called Daufuske Sauce that I got from a restaurant in Margate, New Jersey many, many years ago called the Margate Fishery. I don’t think they are still in business. They used this sauce on flounder but I’ve used it on other fish, seafood and even chicken with great success. For an RV we had a pretty well equipped galley but refrigeration was limited so we bought produce almost daily. On that particular night all I needed was crimini mushrooms, onion and garlic. First I sautéed minced garlic and chopped onion in a little olive oil until softened and golden. Then added the divine lobster meat to the pan and cooked it until it was opaque. After removing the lobster I added the crimini mushrooms to the pan and browned them. In a small bowl I blended 1/2 cup prepared mayonnaise, a 1/4 cup coarse grained mustard and a splash of dry Vermouth. I added this mixture to the pan along with the cooked lobster chunks and al dente linguine, stirred to coat all of the ingredients and heat the sauce. Unfortunately I have no pictures of this dish because it was long before I started writing about food and photographing everything I ate so you will have to trust me that it was awesome. Lobster Daufuske may be my favorite way to eat this gift of the sea.
