This post was challenging for me to begin writing, which is not typically an issue. It’s just that so many memories came flooding back to me from when we were in Maine in October of 2021. But that’s exactly how this post came about, from an incredible day on a lobster boat.
Having never been to Maine before, a guide from Experience Maine recommended various activities, and one was spending a day with Linda Greenlaw on her working lobster boat. The day would end with cocktails, hors d’oeuvres, and a lobster feast. I was certainly excited about dinner, but I knew the day would also be educational.
So, who is this Linda Greenlaw? This can’t be answered in one sentence. She is a daughter of a lobster fisherman, born and raised in Maine, lives on Isle au Haut, and certainly one claim to fame is being America’s only female swordfishing captain.
Here she is – small but mighty – second from the left.
From her website, Linda Greenlaw Books, Greenlaw first came to the public’s attention in Sebastian Junger’s book The Perfect Storm, where Junger called her “one of the best captains … on the entire east coast.” She was also portrayed in the movie The Perfect Storm, played by Mary Elizabeth Mastrantonio.
But it doesn’t end there. She also wrote the following books:
The Hungry Ocean, 1999, about her life as a swordfishing captain.
The Lobster Chronicles, 2001, about her life on a very small island.
All Fishermen are Liars, 2004, true stories from real fishermen.
Seaworthy, 2010, an inspirational story of her return to the sea.
Lifesaving Lessons, 2013, a memoir about her experience as an “accidental mother”.
Then, Ms. Greenlaw wrote mystery books! Here I’ve photographed 3 of many…
Because this is a food blog, I’ll get to yet another one of Linda Greenlaw’s achievements. Actually, two. Here are cookbooks written with her mother Martha, on regional Maine cuisine. Recipes from a Very Small Island was published in 2005, and The Maine Summers Cookbook, in 2011. Now do you see how I wasn’t too sure how to start writing about Linda?! She does everything!
The actual name of this recipe, one of her mother’s, is Head Harbor Lobster & Haddock Casserole. And I guess if you are married to a lobster fisherman, you get very creative with lobster!
Or, just serve it steamed. On a boat. As the sun sets.
Head Harbor Lobster and Haddock Casserole
2 pounds haddock filets
4 ounces unsalted butter
1/2 cup white flour
3 cups half and half
3 tablespoons ketchup
1 tablespoon horseradish
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 ounces medium-dry sherry
4 tablespoons chopped parsley
3/4 teaspoons salt, or to taste
1 pound, about 3 cups, diced cooked lobster meat
1 1/2 cups fresh breadcrumbs
2 tablespoons butter, melted
Butter a shallow 3-quart casserole dish. Preheat the oven to 400 degrees F.
Place the haddock in a skillet, add water to cover, bring to a simmer, and cook gently until the fish is no longer translucent in the center, about 5 – 8 minutes. Remove with a slotted spoon to a bowl. When cool enough to handle, break the fish into small chunks.
I ordered lobster tails so I prepared the meat by boiling them for 1 minute per ounce, placed in iced water, then removed the meat.
In a large heavy saucepan, melt the butter. Add the flour and cook over medium to medium-high heat, whisking, for 2 minutes. Whisk in the half and half, bring to a boil, and cook, whisking for 1 minute. Whisk in the ketchup, horseradish, mustard, lemon juice, and Worcestershire sauce and simmer for 2 to 3 minutes to blend the flavors. Whisk in the sherry and parsley and season with salt. The sauce will be very thick at this point; it will thin out with the addition of the seafood.
In a large bowl, combine the haddock and lobster meat with the sauce. Taste for seasoning and adjust as necessary. Transfer to the prepared dish, sprinkle with the crumbs, and drizzle with melted butter.
Bake, uncovered, for 25 to 30 minutes.
I served the casserole with a cherry tomato salad in a zingy parsley vinaigrette with capers.
I love the flavors of the bechamel in this casserole. They were spot on. And what a delight to enjoy the fresh haddock and lobster in this way.
A nice green salad, perhaps with a lemon dressing, would also be good.