The Lobster Bake Aboard a Maine Windjammer

Aside from 11 year-old Mary Beth, who loved swimming and paddleboarding in the Atlantic, the highlight for most of us aboard the Schooner Mary Day was the first night lobster bake. Captain Barry anchored near a quiet beach with no other boats in sight and proceeded to row us over to the shore. The crew built a fire, then placed two massive pots brimming over with lobsters, corn on the cob, potatoes, onions, and a healthy top layer of seaweed. We swam and drank wine as the pots boiled, anticipating the feast. When ready, Captain Barry threw off the layer of seaweed and grabbed his tongs to place all the lobsters and fixins in a circular design. We each grabbed our lobster and plopped it on a tray, next to hot butter, corn, potatoes, and found a spot on the beach to dine. 

The lobster opened easily without the need for crackers, as large pieces of tender claw meat was soon dipped into the butter, washed down with a nice, dry sauvignon blanc. Sublime. After polishing off the tail and leaving a puddle of water on my shirt and bathing suit, I could start all over again. See, the best part of a lobster bake aboard a Maine windjammer is that you can eat as many lobsters as you want. Captain Barry tells me that his record is a college student who devoured 13 lobsters in one sitting. Content with my big 2-pounder, I was happy to make the first of several s’mores over the hot wood. Quite sated, four of us decided to swim back to the schooner instead of rowing. A wise decision. The water was clean, cool, refreshing. The dinner far more memorable than all those James Beard-award winning restaurants I dined at this year. 
(Photo by Melanie Jermanok)