From Eastport, Maine to Greenwich, Connecticut, the coast of New England is as varied as the rock ledges of Mt. Desert, Maine to the sandy beaches of Rhode Island. There are small towns and big cities, but the one common denominator is great food. Be it a clam fritter from Flo’s Clam Shack in Middletown, Rhode Island, a lobster roll in Rockport, Maine or Durgin Park in Boston, food is an intricate part of the New England psychic. The Taste and Tales of Coastal New England has over 180 recipes from the many inn, bed & breakfasts, restaurants, cookbooks and historical cookbooks. I had a wonderful time researching the many tales from all five states. I served the Lemon Tart at Easter and it was voted my best dessert ever and the Blueberry Lemon Bread is loved by all who have tried it. Once again my dear friend, Louise Minks, painted the cover of Bass Harbor Head Lighthouse in Maine.

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The Light House of Maine

In 1855, the Lighthouse Board stated that a light was needed to assist vessels entering Bass Harbor on the southwest tip of Mt. Desert Island in Maine. Congress allocated $5,000 for the purchase of land and to construction of the light house, Two acres of land were purchased for $80.00 and upon completion $16.65 was returned to a surplus fund. The lighthouse was automated in 1975 and remains an active aid to navigation. It earned its nickname, “The Little Lighthouse of Maine” because it is only 32 feet high, but 56 feet above sea level thanks to the granite bluff on which it sits. Since automation it has been the quarters for the Commander of the Coast Guard of Southwest Harbor.

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Grill Lobster Sandwich

Skipper’s Dock Restaurant • Stonington, CT

Ingredients:

6 to 8 ounces lobster meat, cooked and cut into ½-inch pieces
4 slices white or whole grain bread, buttered
4 slices American or Swiss cheese
1 tablespoon butter
1 tablespoon sherry
sea salt and pepper
parsley sprigs

Directions:

1. Place 2 slices of bread, buttered side down, in a skillet. Top with cheese and other 2 bread slices, as with a grilled cheese sandwich.
2. In a small skillet, melt the butter with the sherry and warm gently for 1 minute. Add the lobster meat and toss.
2. Grill sandwiches on one side until nicely browned and turn. Gently open sandwich and divide sherry lobster meat evenly. Recover sandwich and cook until bottom is browned. Remove to warm plates; cut in half diagonally and garnish with parsley sprigs.

Cook’s Note: Serves 2

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ISBN#978-0-9755794-4-2
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