In Maine, the love for lobsters runs deep. Roger visits two places where piles of lobsters are cooked in the coolest, wood-fired cookers. In Searsport, a campground is home to a magnificent outdoor kitchen where the Maine event is a feast of lobsters, steamers, mussels and corn cooked in seaweed. In Trenton, a family-run lobster pound boils thousands of pounds of lobsters in pots of boiling seawater set over a wood fire. Roger gets a lesson in cracking lobsters like a true Mainer and helps prepare a classic lobster salad sandwich. recipes in this episode
Honey Date Pudding Cake
Lobster Salad Sandwich
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