This weekend I spent two days in Maine and the second day we went to a whale watch in Boothbay, Maine. I was excited to sail out over the open waters of the Atlantic once again. We didn’t see any whales though near the end of the furthest point we did spot a spout but we couldn’t locate the whale or any of the pod. I was not disappointed regardless because I just loved being out at sea and tasting the salty spray of the ocean on my lips.
We disembarked back at the pier and scoured the many choices of restaurants offering mouth watering treats, this being Lobster Fest. We decided on Mine Oyster in Boothbay, Maine because of the specials on Lobsters and the greeter showed us the Oyster selections. One of the delectable choices that caught my eye was the Glidden Point Oysters. He said it was a local oyster and it has a nice briny taste. Needless to say, as a oyster lover I just had to get a taste of these delightful mouthfuls.
Glidden Point Oysters, Mine Oyster, Boothbay, Maine
A dash of horseradish, cocktail sauce and lemon juice on each one, you simply put the shell up to your mouth and slurp the wonderful briny meat into your mouth and savor the taste. Uninitiated people have this misconception that oysters are slimy. Freshly shucked and clean oyster are tasty and do not have a fishy smell or taste. It should have a briny taste of the waters it came from and once you’ve had a raw oyster I think you agree it is one of the best treats the sea has to offer.
Another thing you do when you come to Maine is to eat lobster. We’ve come at the perfect time of the lobster season because this is the time when lobsters molt out of the old shell and grow a new shell. If you get one that have recently molted you’ll have a nice soft shell lobster. People will happily pay a little more for the soft shelled lobsters because the meat will be a little sweeter due to the seawater soaking into the lobster. The shell when it’s new is porous and seawater will make the lobster a bit heavier and the meat sweeter. I was lucky enough to have two of these lovely creatures during my stay in Maine.
Maine Lobster, Mine Oyster, Boothbay, Maine
Each person have their own method of eating a lobster. My method is to break the body or carapace and eat the soft green stuff called tomalley. It’s considered a delicacy and true aficionados of lobsters will tell you the great enjoyment when eating lobster is the tomalley. Then I work on the tiny legs and the body of the lobster right above the tail. I slowly break each leg off and squeeze and pull up to get each little leg meat out. Then I break off the body part and slowly extract the juicy meat from the body. Next comes the claws. Each section I slowly crack or break off the shell and extract the meat and savor the large part of the claw last, dipping in melted butter and having it drip down my chin for each claw.
The last and final is the tail. Pinch the base of the tail and using a fork glide the meat right out of the shell and you have yourself one mouth watering, sweet lobster meat. Dip in butter and savor the sweetness of the lobster as you chew and give your Thanks to the sea. Being a soft shelled lobster I was able to peel the shell right off and afterwards I was happily licking my fingers of all the butter off my fingers.
So, when in Maine, eat lobster and any other seafood that pleases your palate because nothing is better then food taken right out of the water and onto your plate.