Archive | July, 2013

The Guided Bite on the Road: Maine

18 Jul

As the heat-filled the sun-drenched Boston the week of the Fourth of July, we headed north to Maine for the weekend, in search of a breeze and some fresh air. The heat followed us, but so did a lovely, fun, and relaxing adventure. In short, we drove up and down the Maine coast, and hit all of the little towns in between. On our way back, I clutched the Boston Globe with the winner of “Best Lobster Roll in New England”: The Clam Shack in Kennebunk, ME. By this point on Sunday, all of my meals had involved lobster: I couldn’t get enough. So, we were lucky enough to find a parking spot down the street from the famous Clam Shack, and waited in line. If you go, it’s cash only! Their lobster roll was very unlike any other – it’s all meat, fresh, sweet and succulent – piled high on a simple bun. Add your own lemon and mayo, if you like, and settle in. Adjacent to the Clam Shack is their sister shop, which features fresh seafood to take home. If We splurged on lobster meat, packed on ice, to take home. Out of just over 1/2lb of lobster meat, we got 2 lobster rolls, and lobster risotto. The recipe is below.

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The Clam Shack, Kennebunkport, ME

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Lobster Risotto (Makes 4, entree portions)

2 Tbs butter
¼ cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
1/2 lb lobster meat, chopped
2 tablespoons minced basil
1/2 c frozen peas
½ cup grated Parmesan
Freshly ground black pepper (optional)

In a medium pot, heat the stock and keep warm. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes. Stir in the lobster meat and peas until heated through, then add the basil and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.
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