Featured recipe · Early summer
Brown butter lobster rolls with lemon & chives
Sweet Maine lobster, butter cooked until it smells of toasted hazelnuts, and a split-top bun crisped in the pan. Twenty-five minutes, one skillet, and the best thing you'll eat all July.
On the boats this week
- Soft-shell clams
- Maine shrimp
- Haddock
- Sea scallops
- Peas & early corn
Fresh from the stove
Six suppers for the salt-air season
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Steamed clams with white wine & parsley
Soft-shell clams, a splash of dry white, a lot of garlic, and a broth you will want to drink.
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Brown butter lobster rolls on split-tops
The Maine argument settled: warm lobster, nutty brown butter, and a bun toasted until it crackles.
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Smoked haddock chowder with new potatoes
Thyme, salt pork and a glug of cream. Better on day two, if there is a day two.
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Pan-roasted halibut with peas, mint & lemon
Crisp skin, sweet spring peas and a bright green sauce that comes together in the blender.
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Oysters on ice with shallot-cider mignonette
Shucking lesson included. The mignonette is nothing but vinegar, shallot and patience.
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Wild blueberry cornmeal cake with salted honey
Tiny Maine blueberries, a tender crumb, and a finish that works for breakfast too.
Meet your cook
Hello, I'm Nora. The kettle's on.
I grew up hauling traps' worth of opinions about chowder and now cook for a living—mostly at my own kitchen table in Port Clyde, with a view of the harbour and a dog who believes every scallop is for him.
Saltwater Kitchen is where I write down what I actually cook: whatever came off the boats that morning, whatever is ripe in the garden, and a few rules I learned the hard way, like never crowd the pan.
“Good seafood needs very little. Mostly it needs you to stay out of its way.” Nora Hale
- 14years cooking on the coast
- 180+tested recipes
- 1very opinionated dog