The food of the New England coast: lobster rolls served warm with butter the Connecticut way or cold with mayonnaise the Maine way, a stovetop clambake, baked stuffed lobster and clam shack fried clams.
Add a bowl of creamy clam chowder or seafood chowder, a pot of steamers, and from the pub side of the menu, marinated steak tips.
Connecticut Lobster Roll (Warm with Butter)25 min total | 4 rollsChunks of sweet lobster warmed in melted butter with a squeeze of lemon and piled into a toasted, buttered split-top bun. The warm Connecticut-style roll. Makes 4.
Maine Lobster Roll (Cold with Mayo)50 min total | 4 rollsChilled lobster meat lightly dressed with mayonnaise, lemon, celery and chives, served in a toasted, buttered split-top bun. The classic Maine roll. Makes 4.
Baked Stuffed Lobster55 min total | 2 servingsWhole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.
Broiled Lobster Tails with Garlic Butter23 min total | 4 servingsLobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
New England Clambake (Stovetop)1 hr 40 min total | 4 servingsA whole New England clambake layered in one big pot: red potatoes, onions, sausage, corn, lobsters, steamers and mussels, steamed together and served with melted butter. Serves 4.
Cajun Seafood Boil55 min total | 6 servingsShrimp, snow crab legs, corn, red potatoes and smoked sausage boiled in a spicy Cajun-seasoned broth and tossed with garlic butter. Serves 6.
Fried Whole-Belly Clams30 min total | 4 servingsShucked whole-belly clams soaked in evaporated milk, dredged in a corn flour and flour mix and fried crisp and golden. A New England clam shack favorite. Serves 4.
Steamers (Steamed Clams)2 hr 20 min total | 1 pound of clamsNew England steamers: soft-shell clams soaked to purge the sand, steamed for 15 minutes, and served with their broth, drawn butter and lemon.
New England Clam Chowder1 hr total | 6 servingsCreamy New England clam chowder with tender clams, potatoes, onion, celery and smoky bacon, lightly thickened and finished with milk and cream. Serves 6.
New England Fish Chowder50 min totalA simple New England fish chowder of haddock and potatoes simmered until the fish flakes, with sauteed onion and evaporated milk stirred in at the end.
Slow Cooker Seafood Chowder4 hr 55 min total | 6 servingsA creamy New England-style chowder of potatoes, bacon, onion and celery slow-cooked in clam juice, finished with cod, shrimp and scallops. Serves 6.
Baked Scallops with Ritz Crumbs40 min totalNew England baked scallops: large scallops under a buttery topping of crushed Ritz crackers and garlic, baked at 350°F for 30 minutes, with optional sherry.
Baked Stuffed Fillet of Sole50 min total | 20 rolled filletsFillets of sole rolled around a stuffing of Ritz cracker crumbs, sharp Cheddar, parsley and sauteed garlic and onion, dotted with butter and baked at 350°F for 15 to 20 minutes.
Crab Cakes with Lemon Remoulade1 hr total | 8 crab cakes, 4 servingsCrab cakes packed with lump crab and just enough crackers and mayonnaise to hold them together, chilled, then pan-fried golden and served with a quick lemon remoulade. Makes 8.
New England Marinated Steak Tips4 hr 27 min total | 4 servingsSirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
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