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Day 28 - Augusta, Maine

It was a long flight to Augusta, Maine. They served up some of the usual snacks on the flight up there. We didn't have anything though because we had our hearts set on lobster. As we walked the grounds of the Capital Building of Maine, I kept Ziggy entertained with some facts about Maine.

As we sat on a bench, I told Ziggy, "The area was first explored by members of the ill-fated Popham Colony in September 1607. It was first inhabited by English settlers from the Plymouth Colony in 1625 as a trading post. The settlement was located on the Kennebec River at highest tidal eddy. Around that time, it was given the name "Cushnoc" (or "Coussinoc" or "Koussinoc"). The oldest wooden fort in America is located on the Kennebec River in Augusta. The fort was built in 1754 and is called Fort Western."

I continued, "Maine was the 23rd state in the USA and it became a state on March 15, 1820 . Augusta was officially designated the state capital in 1827. However, the Maine State Legislature continued to meet in Portland until completion of the new capitol building in 1832. Augusta was chartered as a city in 1849."

I looked over at her and she was sound asleep.

OK! It;s time to eat I said. That's when she perked up and put her Maine hat on.

We then headed south to meet up with Charlie Bourbon and his two cousins, Matt and Harley. We're not only going out on his lobster boat and watch them catch some lobsters, but Cahrlie promised to make us some of the best lobster we'll ever have anywhere. Oh, did I tell you? Ziggy and I love lobster!!

As took they boat out into the bay, Charlie started singing. 'Oh no!' I thought to myself. Ziggy will start singing and we won't catch anything. Sure enough, just when he began to sing, Ziggy started singing as well. Of course, I recorded it.

Ziggy and Charlie

Within the first 30 minutes of checking their traps, he had a bunch of lobsters. When Ziggy saw the claws and grabbin', she went a runnin'. hahaha. He said, "Well, boys and girls, let's go have lunch!

This is a great recipe if you love to make lobster. Red Lobster has some great deals though during the week. My mouth waters just at the mere mention of Lobster. Here's the recipe.

Maine Broiled Lobster With Lemon-Chervil Butter
Serves 2

4 quarts water
2 teaspoons salt
2 each 1 to 1¼ lb. live lobsters
6 Tablespoons butter, unsalted
4 Tablespoons fresh lemon juice
*8 sprigs chervil, leaves only, chopped (or substitute parsley)
**1 teaspoon Old Bay Seasoning
1 each lemon, quartered lengthwise

*Chervil (Anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb, usually used to flavor mild-flavoured foods such as poultry, some seafoods, and young vegetables.

** Old Bay Seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company. It named for the Chesapeake Bay area were it was invented by German immigrant Gustav Brunn in the 1940's. The seasoning mix includes celery, bay leaf, mustard seed, red pepper and ginger. It is traditionally used in New England to season crab and shrimp.

For Lobster:
In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil. Blanch the lobsters for 3 minutes. Immediately remove and chill in a large bowl filled with ice and water. In a couple of minutes, when the lobsters have cooled enough to handle easily, place them on their backs on a cutting board. With a large sharp kitchen knife or cleaver, cut each lobster lengthwise into two separate halves, completely through the shell. Remove the intestinal tract from the tails, and rinse halves under cold water to remove the tomalley.
Crack each claw and remove the meat. Cut the claw meat into bite-size portions and place it in the split body cavity.

For Lemon-Chervil Butter
In a small saucepan, melt butter slowly over low heat being careful not to let the butter brown. Add lemon juice, chervil and Old Bay Seasoning. Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both lobster halves.

With the broiler set on "high," cook lobster halves until the meat is opaque and nicely broiled, approximately 5 minutes. Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping.

Lobster and me,
Go together like water and air
And if I don't get enough,
It just ain't fair!


We caught a ride to Portland, Maine after saying our thank you and goodbye to Charlie and his cousins. But we couldn't leave before Charlie told us this joke.

He said:

A guy was down on Fisherman's Wharf in San Francisco when he saw a seafood restaurant and a sign on the Specials Board which read, "Big Lobster Tales, $5 each." Amazed at the great value, he said to the waitress, "$5 each for lobster tails ... is that correct?"

"Yes", she said, "It's our special just for today."

"Well", he said, "they must be little lobster tails."

"No," she replied, "It's the really big lobster."

"Are you sure they aren't green lobster tails - and a little bit tough?"

"No", she said, "it's the really big red lobster."

"Big red lobster tails, $5 each?", he said, amazed. "They must be old lobster tails!"

"No, they're definitely today's."

"Today's big red lobster tails - $5 each?", he repeated, astounded.

"Yes", she insisted.

"Well, here's my five dollars," he said, "I'll take one."

She took the money and led him to a table where she invited him to sit down. She then sat down next to him, put her hand on his shoulder, leaned over close to him and said, "Once upon a time there was a really big red lobster ..."

Hehehe. Of course, Ziggy didn't get it. Did you? See ya tomorrow in Montgomery, Alabama.


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