Time to Feast – (vegetarians beware)

Conference done and it’s time for holidays.

We caught the red-eye to Boston and then drove the coastal road to Maine. It’s a raggedy, craggedy coastline, with sea on one side and spiralling green trees on the other. Along the way there was the occasional lowering of car windows (I was going to type winding down but we don’t do that!) to fill the nostrils with the fragrances filling the air. The coastal road where we are driving through some of the wonderful coastal towns (many ports along here – Freeport, Seersport, Buckport … not Anyport though) is way more fun than driving the Interstate. There are some quite amazingly large homes. Most are painted white or whiter white, many proudly flying the flag and many with huge gardens and soft spongy grass (good for tired feet that have been walking on hotel floors for a week) that would require quite a deal of mowing! It’s easy to spot the main street of these towns – there are beautifully pointed brick buildings.

Bar Harbor

Bar Harbor

Bar Harbor lowtide

Bar Harbor lowtide

Tonight we are residing in glorious Bar Harbor and feasting on FRESH lobster! Oh how scrumptious – fresh, fresh seafood … cooked minutes before we dined! I love devouring crustaceans!

What's bini thinking?

What’s Bini thinking?

Dinner

Dinner

Dinner - close up

Dinner – close up

How to cook lobster:

  1. boil water in lobster pot
  2. add lobster head first,
  3. cook for 20 minutes, then
  4. feast on the freshest lobster smothered in butter.
Dinner is served

Dinner is served

Have found out that shells are soft at beginning of season (and the yummiest to eat) and before the shell has hardened after a moult (okay, so I knew that from my zoo days), and that the coloured elastic bands are not just to keep live lobsters from attacking those who are preparing them for feasting but also to protect other recently caught lobsters in the tank. I learnt too that it might be a good idea to allow cooked lobster to cool for a few minutes before beginning to feast and that a freshly boiled lobster has lots of water so break apart lobster over bowl (not clothes!) I already knew that lobster is scrumptious and delectable and just glorious to eat – as long as you don’t mind ripping them apart!

And if we had ordered pre-cooked lobster these are the boiling pots!

Pre Cooked Lobster

Pre Cooked Lobster

Pre Cooked Lobster

Pre Cooked Lobster

A stroll around this wonderful town after our very early supper was just what the body needed. We licked to oblivion fresh organic ice cream, did oodles of window shopping (the forerunner to buying) all while we soaked up the evening rays. Had we been more alive we might even have spent a little time on the village green watching the movie being screened in the outdoor theatre. But no sleep on the red-eye and lots of driving means early to bed!

movie

movie

Now the holiday has really begun!

 

4 Responses to Time to Feast – (vegetarians beware)

  1. looks glorious! Oh, I miss Maine and Baaaa Haabar! 🙂 Say hi to Sally!

    teresafannin August 9, 2013 at 12:10 pm Reply
    • it is! love this little corn of the world.

      Chris Cheng August 10, 2013 at 8:40 am Reply
  2. Just had four shedders between the four of us last night in South Bristol. Delicious. But try the crab meat if you get a chance. Plus the native blueberries sold along the roads. Plus the native scallops. And when you’re finished with them and the steamers (clams) don’t forget about the haddock. Much as I like the Sydney Fish Markets, I much prefer the cold water creatures in Maine.

    Duncan August 10, 2013 at 12:16 pm Reply
  3. done the crab meat, done the scallops, done the lobster, done the shedders, done the blueberries … oh how we lured feasting in Maine. the food from here is a glorious feast. yee hah – Duncan.

    Chris Cheng August 12, 2013 at 9:51 pm Reply

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