66th Annual Maine Lobster Festival
Quote for Today: “A truly destitute man is not one without riches, but the poor wretch who has never partaken of lobster.” Anonymous
The 66th Annual Maine Lobster Festival will be held in Rockland, Maine this July 31- August 4, 2013. Located along the coast in Rockland’s Harbor Park, it is one of New England’s premier events serving over 20,000 pounds of lobsters annually. When you have the world’s greatest lobster cooker, top notch entertainment and fun activities for the whole family, it is a winning combination.
The fest offers arts & crafts, a road race, fun walk and run, parades, amateur and professional cooking contests, Lobster crate races, crowning of the Sea Goddess and music from most genres. Seafood however is the focus of the festival.
Lobster Festival – Rockland, Maine
Fresh hot Maine Lobster served with award-winning Cabot Butter and fresh summer corn tops our list. Other options include steamed and fried clams, fried marine shrimp, as well as steamed mussels. This is a seafood lover’s dream come true.
During my cooking career, I had the chance to serve over one hundred chick lobsters every day. A chick is the smallest lobster allowed to be taken from the ocean and they average 1-1/4 lbs.
In our slow season which happened to be the summer months, we advertised a lobster special with the headlines “The World’s Largest One Pound Lobster.” Anytime we had extra lobsters, which mean the ones we had cooked and didn’t use, I created a new recipe; this is one of my favorites.
Linguine with Lobster Medallions in a Coconut Curry Cream Sauce
1 lb dry linguine
2 11/4 lb Maine Lobsters
1 tbsp butter
1 tbsp fresh garlic, minced
1 shallot, small diced
1/3 cup dry white wine
½ cup coconut milk
1/3 cup heavy cream
2 tbsp fresh cilantro, chopped
1 tsp vanilla
1 tsp curry powder
½ tsp curry paste (Masaman/Yellow)
1 tsp corn starch
1 tbsp water
Salt and white pepper to taste
Sriracha Sauce to taste
Cook pasta according to package directions until just under al dente. Drain, and spread out on parchment lined sheet pan to finish cooking. Do not rinse! As pasta cools, it will continue to cook the natural starches will stay on the product and allow your sauce to adhere to it.
In a large stock pot, bring 2 gallons of salted water to a rapid boil. Place lobsters in boiling water for 6-8 minutes until lobsters are almost cooked through. Remove lobsters and plunge into ice bath to stop the cooking process. Remove meat from the claws and tail. Cut tail meat into medallions and leave claw meat intact if possible. Use a spoon and scoop out the green tamale from the head and reserve. In a large sauté pan, melt butter and cook shallots over medium heat until translucent, add garlic until its aroma is present. Add white wine and reduce by half. Add coconut milk, heavy cream, vanilla, curry powder, and curry paste and whisk until combined. Reduce again until slightly thickened, add lobster medallions and claw meat, heat until cooked through and hot. Be gentle when stirring to keep this treasure from the sea intact. Squeeze in juice of ½ lime and add cilantro. If necessary, mix corn starch and 1 tbsp water and add to sauce to thicken. Season with salt and white pepper to taste and add Sriracha sauce if desired. Toss pasta with sauce and serve immediately. Bon Appétit, Chef TJ
Chef TJ & CJ
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