Every summer since I was as young as my daughter Retaj, 10 months old,

our family goes go up to Kennebunkport, Maine. As a matter of fact, Alexander and Retaj are the fourth generation of our family to enjoy this beautiful coastal town.

When I was little I remember seeing the lobster boats coming back into the dock early in the morning and unloading their treasures. Now there is a large hotel built between the dock and the road. Thank God the lobster pound is still there.

Port Lobster has been operating on Ocean Avenue selling lobster and lobster rolls since 1953. My first lobster was enjoyed on Gooch’s Beach picnic style cooked by the Port Lobster. This year we enjoyed our lobsters from the Port Lobster on The Colony porch and Alexander ate his lobster roll on the dock.

After our wonderful vacation, I brought home two 1 1/4 pound cooked lobsters in a cooler. The inspiration for this recipe was an article in the Tourist News, 8/10/17 issue championing the nutritional values of lobster. Lobster meat without tons of butter, Newburgh sauce, or Thermidor is very good for you. There are 23 grams of protein in a 4 oz serving and only 1.7 grams of fat.

What better to go with the lobster than corn, which we got super fresh at the Farmer’s Market

near Grandma’s. I also thought what would really make this a great Maine recipe – blueberries! – rich in antioxidants. Alexander had great fun pulling apart the lobster, not to mention chasing me with it before de-shelling.

If you can’t get lobster where you live, the Port Lobster will ship you fresh Maine lobster alive or cooked anywhere with Fedex priority overnight delivery. http://www.shop.portlobster.com

Enjoy!

Avec Amour, Victoria and Alexander

Maine Lobster Gemelli Pasta Salad

Yield – 4 Servings

2 (1 1/4 pound) Lobsters, cooked and chilled

2 Ears of Corn (Great job for kids – shucking the corn)

1 Tablespoon Sugar

8 oz Gemelli Pasta (or you can substitute Bow Tie, etc.)

3 Tomatoes

1/2 Cup Fresh Squeezed Lemon Juice, extra Lemon wedges for garnish

1/2 Cup Canola Oil

1/4 Cup Extra Virgin Olive Oil

1/4 teaspoon Kosher Salt

1 Tablespoon White Wine Vinegar

1/2 Cup Blueberries

1. Bring a 2 quart pot of water with sugar to a boil and cook corn for 5 – 7 minutes, rinse under cold water and chill in refrigerator.

2. Bring a 4 quart pot of salted water to a boil and cook Gemelli pasta to al dente or desired doneness, rinse under cold water and chill in refrigerator.

3. De-shell

the lobsters,

cut up lobster claws and tails

into 1/2″ chunks.

Chop tomatoes into 1/4″ pieces.

Cut corn off the cob.

4. Whisk together lemon juice,

canola oil, olive oil, salt and vinegar.

Toss over pasta and stir in lobster, corn and tomatoes.

Serve in pasta bowls and sprinkle on blueberries.

Garnish with a lemon wedge.