First of all, need I say more? This is the lovely view from our hotel in York, Maine. All we had to do was step out the front door and take this in. It is the epitome of a quaint, New England seaside town. This particular day was a bit dreary and the tide was coming in, so it feels a bit smaller than it actually is. I don’t mind that at all. It feels very cozy and intimate. Never fear though, the next day it was 80 degrees and sunny and quite crowded.
We stayed at the Union Bluff Hotel in the Annex, which is slightly more motel than hotel, as the rooms open up to the outside. Don’t let that deter you because every room in the Annex faces the ocean and has this view. We were extremely lucky as we booked on a Monday for a stay starting on Tuesday. I advise you not to wait until the last minute though. You could easily miss out on the opportunity to stay at this beautiful place. Rooms book a year in advance, sometimes three years in advance. We booked for next summer as we were checking out.
I can’t say enough about this property. The staff is friendly, accommodating, and helpful.
Now let’s get to the food. Lobster, lobster, lobster… Yes. I ate lobster every day, but not your everyday steamed lobster with drawn butter and a baked potato – not that there’s anything wrong with that. I was really impressed with the innovative ways in which I enjoyed lobster. There was the lobster taco that I enjoyed at Gaskin’s Barbecue and Lobster. I don’t care for aioli or mayo in any way, shape, or form, so I skipped the coleslaw and chipotle aioli, and had them put avocado sauce and kimchi on mine. Yes kimchi. It was awesome and didn’t over power the lobster meat at all. My daughter enjoyed the pulled pork very much and my husband loved the brisket. They get extra points for having gluten free rolls and clearly labeling the gf items on the menu. They also had an array of bbq sauces to try, ranging from vinegar based to tomato based. All were delicious.
Here is my take on a lobster taco.
Lobster Tacos
Ingredients
Corn Tortillas – 8
Lobster Meat – 1 lb.
Avocado Spread (recipe follows)
Quick Kimchi Slaw (recipe follows)
Directions
- Heat corn tortillas in the oven, in a dry frying pan, or microwave.
- Spoon a thin layer of avocado spread on the tortilla.
- Pile with about 2 oz. of lobster meat and top with kimchi slaw.
- Enjoy. Serves 2-4 people depending on how much you like to eat.
Avocado Spread
Ingredients
Avocados – 1-2 (ripe – soft to touch but not mushy)
Cilantro – 2 tbs. (finely chopped)
Fresh Lime Juice – 1-2 tbs. (to taste)
Salt – at least 1 tsp. or more to taste
Hot Sauce – a few dashes or to taste
Directions
- Cut open avocados and scoop flesh into a bowl.
- Add in lime juice and salt.
- Mash together until you get a smooth paste.
- Add cilantro and hot sauce.
- At this point, you should taste and adjust seasonings.
Really Quick Kimchi Slaw
Ingredients
Cole Slaw Mix – 1 bags
Radishes – 8
Scallions – 4
Garlic – 3 cloves
Ginger – 1 inch piece
Soy Sauce – 1 tbs. + 2 tsp.
Chili Sauce or Chili Paste – 1-3 tbs.
Sugar – 1 tbs.
Rice Vinegar – 3 tbs.
Directions
- Thinly slice the radishes and scallions and toss them with the cole slaw mix in a large bowl.
- Grate the garlic and the ginger and whisk together with the soy sauce, chili sauce, sugar, and rice vinegar.
- Toss together the dressing and the veggies and hold at room temperature until ready to serve.
- Store in refrigerator for up to one week.
RealishFood 