This week on Moveable Feast with Relish we’re in Ogunquit, Maine—a true natural wonder. Host Alex Thomopoulos joins two James Beard award winning chefs, Mark Gaier and Clark Frasier, whose restaurant, MC Perkins Cove, helped solidify Ogunquit as a culinary destination. The chefs source Maine’s famous cold-water lobsters aboard the Finest Kind with local lobsterman, Goat Hubbard, and pay a visit to Woodland Farms Brewery to source and sample some of the best beer in the region. Then it’s back to Mark and Clark’s private home, nestled in the woods, for an intimate lobster feast. On the menu: Chilled Lobster Salad with Tarragon Vinaigrette; Maine Mahogany Clams with Dark Beer; Thai-Style Grilled Lobsters, and a Wild Blueberry Tart.
Ogunquit, Maine (809)
Recipes from this episode
Mahogany clams are small quahogs that are local to coastal Maine. They might be small but their flavor is big, making them perfect for steaming in a broth packed with bold flavors like fermented black beans, dark beer, and prosciutto. You'll want some crusty bread to sop up this delicious sauce.
The tarragon vinaigrette in this salad has been on the menu of MC Perkins Cove restaurant for a long time because it's one of those outstanding recipes that goes with many things, including this sweet and succulent lobster salad.
Maine is known for its wild blueberries, which are smaller than the cultivated variety, but pack more concentrated flavor. Baking them into a tart is a favorite Downeaster way to enjoy these sweet-tart and abundantly juicy berries.
These split grilled lobsters are basted with a compound butter flavored with fresh ginger, chile, lime, and fish sauce, which gives them a delicious Thai spin. One half of a grilled lobster is perfect as a main course. Serve with steamed rice and scallion pancakes. And don’t ditch the precious shells when you’re finished, instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.