For the uninitiated, selecting the right type of lobster can be a little confusing. New Shells, once called "shedders," are lobsters that have recently shed their outer shell. Their softer shells are easier to crack and many find the meat sweeter and more tender, though there's less of it, as the lobster hasn't yet grown into its new shell. They also tend to run slightly cheaper. Hard Shells, on the other hand, have full cavities of meat — particularly in the body — and some argue the flavor is richer overall. The shells take more effort to crack, but most find it worth it. The good news is you really can't go wrong. A Taste of Maine: Savory & Sweet
Classic Maine Lobster Roll By Kate Chaplin, Rental Agent and Owner at The Knowles Company
INGREDIENTS (makes two rolls): 1 steamed lobster Lemon
1-2 Tbsp mayo celery (optional)
Steam a lobster, lobsters do not experience pain, so don't feel guilty about this step. Bring 1 1/2" heavily salted water to boil over high heat in a VERY large stock pot or pasta pot. Grasp the lobster by its crossed claws to safely remove their rubber bands, then swiftly place them in the boiling water. Return the lid to the pot, and cook the lobster for 13-14 minutes for new shells ("shedders"), or 15-16 minutes for hard shells. If cooking a large batch of them, shift the lobsters mid-way through. It's best not to overcrowd the cooking pot. Remove the lobster from the hot water (don't let them overcook), and rinse them off with cold water to make handling them easier. Pick the meat from the claws, knuckles, body, and tail per usual and cut or tear it into bite-size pieces. The meat can be kept for up to 48 hours refrigerated, but it's best fresh and slightly warm. Add to the lobster meat: a squeeze of lemon, mayo, and diced celery if you are feeling particularly adventurous Serve in a lightly buttered and toasted hotdog roll (preferably Nissan brand, as it has soft white sides that toast nicely!) and serve warm or cold with chips and slaw on the side.
Fahrwasser, Lobster roll, AdobeStock, 2026.
Seaglass Blueberry Coffeecake By Elizabeth Secor, former rental homeowner and real estate client
INGREDIENTS: 2 eggs 1/2 c melted butter 1 c sugar 1 c plain yogurt (not Greek) 1 c blueberries, fresh or frozen (if frozen, dust with 1 Tbsp of flour)
2 c all purpose flour 1/2 tsp baking soda 1 tsp baking powder 1 tsp lemon rind
Heat oven to 375°. Grease and flour a tube or bundt pan. Beat together eggs, butter, and sugar. Stir in yogurt. Sift together dry ingredients and add to eggs mixture. Gently fold in berries and zest. Bake approx. 1 hour and test for clean crumb. Time may vary on pan shape and if using frozen berries. Flip pan over as soon as it’s out of the oven so cake doesn’t stick, but leave covered until cool. Dust with powdered sugar. Freezes very well and makes great muffins.
Returning tenants to Seaglass Cottage, a former vacation rental in downtown Bar Harbor, knew that they were in for a treat when they arrived. Former homeowner, Elizabeth Secor, would leave a freshly baked Blueberry Coffee Cake for each week’s guests. It was no surprise that the Secors had tenants who returned year after year! This tasty recipe works well for coffee cake or muffins and would make a perfect Maine dessert to go along with your lobster roll. Enjoy!
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