Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1941 The tS ate of Maine's Best Seafood Recipes Maine Development Commission Maine Department of Sea and Shore Fisheries Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Development Commission and Maine Department of Sea and Shore Fisheries, "The tS ate of Maine's Best Seafood Recipes" (1941). Agricultural and Seafood Marketing and Cook Books. 18. https://digitalmaine.com/food_marketing/18 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. THE STATE OF MAINE LOBSTER The State of Maine takes a great deal of pride in the very high quality of its seafoods. Coming as they do from the cool, pure waters just off the Maine coast, they have a fine, delicious BAKED MAINE 4 fresh Maine lobsters 2 egg yolks texture that is to be found nowhere else. The fame of these food LOBSTER DE LUXE 3 small fresh Maine I cup lobster stock delicacies has been spread far and wide by the people who lobsters I cup small toasted bread spend their vacations in the State of Maine. The Maine house­ 2 tablespoons butter cubes wife has developed an art in preparing these seafoods. The recipes have been 1f2 cup cream 2 tablespoons sherry passed down from mothers to daughters for generations. The Maine Deve l op me:-~t Drop lobsters into kettle of boiling salted water-boil I 0 minutes . Set 4 large Commission and the Maine Department of Sea and Shore Fisheries have spent much time in gathering together these fine recipes. They have put them in this lobsters to one side, belly up so juice does not run out of she ll. Remove meat little recipe book for the lovers of fine food to enjoy. It is with a great deal o f from 3 small lobsters. Cook she ll s with ce l e1·y ~ t JUarsley and seasoning for 15 pleasure that this book is passed on to you. m inutes- strain. This gives you your lobst er st<Pck. In double b0iler melt butter, INDEX OF RECIPES add cream, yolks of eggs-stir as thi s thickens; add lobster stock. Cook until the consistency of cream sauce. Remove f rom fire, add lobster meat and toasted bread cubes, sherry. Page Pag e N ex t split your large lobsters. Remove intest inal vein, stomach and liver, cut BAI<ED Clam Stew . 8 Baked Lobster Deluxe .. .. .. .. .. .. .. .. .. .. 3 Crab Stew . 9 un der-shell fro m tail so meat will show, crack large claws, fill body cavity with Baked Maine Lobster . 3 Mussel Stew . 10 Stuffed Crab . 9 Shrimp Chowde r . 12 dressing-be generous-sprinkle with bread crumbs. Ba ke in hot oven 500° F. Baked Scallops . 14 Sca llop Stew . 14 for I 0 minutes- set under broiler to brown crumbs if needed. Can be fixed all Baked Stuffed Mackerel . 16 Baked Salt Mackerel . 17 BROILED but cookin g in oven several hours before ready to serve. Serve with melted but- Maine Lobster . Baked Stuffed Pollock .. .. .. .. .. .. .. .. .. 18 4 t e r. Serves 4. Baked Pollock Creole .. .. .. .. .. .. .. .. 19 Broiled Sa rdines on Toast . 12 Baked Pollock with Oyster Dressing . 19 Broiled Mackerel . 16 Stuffed Halibut Steak .. .. .. .. .. .. .. .. .. 24 Pl anked Pollock . 18 BAKED MAINE Take four fre sh Maine lobsters, place on backs and with Baked Fish Turbot . .. .. .. .. .. .. .. .. .. .. 26 Broiled Hal i but . 22 Haddock Fillets and Oyster Stuffing and LOBSTER sharp knife split them open; remove stomachs and back veins, Sauce . 27 CASSEROLE AND SCALLOPS Stuffed Baked Fish Sticks . 29 Scalloped Mussels . 10 leaving all f at, tomalley and "juice." Have ready a dressing Three Way Fish Pie .. .. .. .. .. .. .. .. .. .. 29 Mackerel Sheepscot Bay Style . 17 made as f o llows: Baked Ro sefish in Tomato Sauce . 30 Halibut au Gratin .. .. .. .. .. .. .. .. .. .. .. 23 Halibut Loaf with Lobster Sauce . 24 Roll or grind 16 round old-fashioned ("common") crackers into fine crumbs; BOILED Creamed Codfish in Potato Ring . 25 season with salt and pepper. Mix crumbs w ith lj4 cup melted butter or mar­ Maine Lobster . 4 Yankee Codfish in Gravy .. .. .. .. .. .. .. 25 Boiled Shrimp . 11 Creamed Fi sh . 26 garine, lj4 cup whole milk, then moisten to proper consistency with cooking Finnan Haddie Casserole . 28 Salt Cod Fish Dinner . 20 sherry. Stir in I to 2 pounds fresh crabmeat and stuff lobsters as full as possible. Groundfi sh Maine Style . 22 Haddock Rarebit . 28 Steamed Halibut with Creole Sauce . 23 CANAPES AND SPREADS Pour melted butter ove r them and sprinkle liberally with grated Parmesan Boiled Cod with Oyster Sauce . 26 ""r Sard ine Canapes . 11 cheese and paprika. Bake in a very hot oven for exactly 19 minutes and serve. COCKTAILS Sardine Appetizer . 11 Sardine and Tomato Sandwich . 10 Shrimp Cocktail .. .. .. .. .. .. .. 13 FRIED U sing only the Maine lo bster, cut in pieces the size of a sma ll egg. Lobster Cocktail . 6 Sardi ne Spirals .. .. .. 10 Deviled Sardines .. .. .. .. .. .. .. .. .. .. .. .. 10 LOBSTER Roll lightly in a mixture of flour, salt and pepper, then dip in beaten FRIED NEWBURG Fried Lobster . .. .. .. .. .. .. .. .. .. .. 3 egg . Roll again in fine toa sted bread or cracker crumbs. (A pre- Lobster Newburg 6. Clam Cakes . 7 pared pancake flour can be used fo1· ihis final rolling.) Fry in deep fat, like Fried Clams . 7 SALADS Fried Clams in Batter .. .. .. .. .. .. .. .. .. 8 scallops. Lobster Salad . 6 Clam burgers . 8 To prepare lobsters for this dish: Break tails from bodies. Cut the last joints French Fried Mussels . 10 Sardine Salad . 9 Fried Shrimp . .. .. .. 13 Sardines with State of Maine Sauce . 11 from tail, then run a sharp knife around inside of the tail shell; the meat will drop Fried Scallops . .. .. .. .. .. 14 Scallop Salad .. .. .. .. .. .. .. .. .. .. .. .. .. 14 Fillets of Mackerel . .. .. .. .. .. .. .. .. 17 Halibut Salad Mold .. .. .. .. .. .. .. .. .. .. 25 from the body end of the tail. Fish Balls .. .. .. .. .. .. .. .. 20 H ere is a novel method for utilizing all the tail meat in the lobster. It's worth Fish Hash . 28 MISCELLANEOUS Fried Maine Smelts .. .. .. .. .. .. .. .. .. 30 Lobster Roll . .. .. .. 6 noting-especially for the times when several lobsters are on hand , and are Steamed Clams . 8 STEWS-CHOWDERS Crabmeat Stuffing . 9 being served in other ways. Lobster Stew . 4 Steamed Mussels . 10 Clam Chowder . 7 Curried Fish . .. .. .. .. .. .. .. .. .. 20 f 3 LOBSTER BOILED Place live Maine lobsters in a kettle of briskly boiling STATE OF MAINE salted water. Boil rapidly for twenty minutes for 11/4 pound LOBSTER lobsters. longer for larger sized o nes. Remove from the water and wipe dry. Then place each lobster on its back, split lengthwise with a heavy knife and crack t he large c laws. Serve whoie lobster with a side dish of melted butter. LOBSTER Bo il 2 one pound Maine lobsters and remove the meat immediate ly, STEW saving also the tomalley or liver, the coral. and the thick wh ite sub- stance, o r b lood, from in side the shell. Simme r the t oma ll ey and coral in 1f2 cup butter or margarine 7 or 8 minutes. Use a very heavy kettle. Th en add the lo bster meat, cut into fa irly large pieces. C ook all together I 0 minutes over low heat. Rem ove from he at, or push ke ttle back on stove, and cool slightly. Th en add, very slowly, I quart rich milk, stirring constantly. Allow the stew to sta nd 5 or 6 hours before re heating for se rving . This is one of the secrets of truly fine fl avor. Serves 4. Note: You do not nee d sa lt or pepper whe n stew is prepared in this manner. FOR THE PERFECT LOBSTER STEW: Stirring is most important in this master­ p iece, otherwise it will c urdle. A ccording to experts o n fine Maine cookery, the important steps to success in creating the perfect nectar (Lobster Stew) are first, this partial cooling b efore gently adding t he milk--a mere trickle at a time , the consta nt stirring until the stew blossoms a rich salmon under your spoon, and finally, the " aging," since every hour that passes improves the flavor. Two days is set up by masters of Lo bster Stew for "aging ." But 5 or 6 hours is usually the maximum in ho me preparation. BROILED For 4 people split four lv1aine li ve lobste rs . To do this STATE OF MAINE use a sharp pointed knife. Cross the large claws and LOBSTER hold firmly with the left hand. Make a deep incision with the s harp knife at the mouth end and draw knife quickly through the entire le ngth of body a nd tai l. Open lobster flat. Remove intesti na l vein, stomach and li ve r. Crack claws. Prepare a dressing of 1112 cups cracker crumbs o r cracker mea l, and 1f2 t ea­ spoon salt, moistene d with two tablespoons of Worcestershire sa uce and four tablespoons melted butter. Spre ad dressing ger.erously in cavity from which li ver and stomach have bee n removed. Cut off four of the sma il c la ws f rom each lobster and press into the dressin g . Place o n buttered bro iler and broil 8 to I 0 minutes on flesh side, turn and broil 6 t o 8 minutes o n s hell side. Serve with melted butter. One lo b ster for each person.