We are big on lobster for a lot of reasons. We come from a small island community on the coast of Maine called Georgetown and many of its residents wake up well before sunrise and head out to haul traps in our chilly waters. It's a tough living and commands respect, and we all have friends and family tied to the industry. One of my childhood best friends is a lobsterman, some of us are married to them, we drink a beer now and then with them, we trade biscuits for lobsters with them. Our local politicians are lobsterman. They are a part of us, just as we are a part of them.
Our favorite place to eat lobster is at Five Islands Lobster Company, a co-op that buys from many of the local boats. They call your order by shouting out the name of one of the boats that hauls the traps. It's nice to hear the familiar names, often those of wives and daughters we know. There's nothing like that first crack of the claw, slightly burning the tips of your fingers to get at that precious knuckle meat as fast as you can (my favorite part).
Here's a nod to our neighbors, a tasty recipe using the catch of choice in Maine. (We're sure they would celebrate the addition of some bacon and a biscuit.)
- The Biscuit Girl
- 6 Robinhood Meetinghouse Cream Cheese Biscuits
- 1 pound lobster meat (dry) cut into 3/8ths by 3/8ths chunks
- ½ cup finely diced onion
- ½ cup finely diced celery
- salt and pepper to taste
- mayonnaise to taste
- 1 ripe tomato, sliced
- romaine lettuce leaves
- 6-8 slices of bacon, fried
Preheat oven to 350 degrees. Bake Cream Cheese Biscuits for 25 minutes or until golden brown on the outside and flaky inside. While biscuits are baking, prepare remaining ingredients aside from the tomato, lettuce and bacon. Combine just before serving. Top Cream Cheese Biscuits with lobster mixture and layer tomato, lettuce and bacon to taste.
- Do not cut lobster too small
- Be sure to mix ingredients just before serving
- Also works nicely as an open face sandwich