Episode 609 of Weekends with Yankee: The Coast

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Weekends with Yankee Episode 609: “The Coast” From Connecticut’s soft sandy beaches to Maine’s rugged granite shores, our Atlantic coastline is a place of beauty and wonder, lapping along five of the six New England states and drawing visitors from around the world. This week, we start in Ogunquit, Maine, named by Yankee magazine as the best beach town in New England. Next, we travel north to a rocky cove in Acadia National Park, where we create an authentic Maine clambake (right down to the Red Snapper hot dogs). And then it’s back to New England basics with a lesson in traditional boatbuilding in Newport, Rhode Island. [WATCH NOW]( [Eventide Oyster’s Brown Butter Lobster Roll]( Photo: Mark Fleming Eventide Oyster’s Brown Butter Lobster Roll We love the rich brown butter sauce that the team at Eventide Oyster Co. in Portland, Maine, makes by cooking powdered milk with unsalted butter until it takes on a walnut hue. This butter is the base of Eventide’s signature brown-butter lobster roll, a departure from Maine tradition served on a Chinese-style steamed bun. We’ve adapted their recipe to serve on regular [New England hot dog buns]( but that addictive butter is well worth a try. Total Time: 30 minutes Hands-On Time: 30 minutes Yield: 4 servings Ingredients 8 tablespoons (1 stick) unsalted butter 2 tablespoons nonfat dried milk powder 1 tablespoon fresh lemon juice Sea salt or kosher salt, to taste 1 pound cooked Maine lobster meat, cut into medium chunks 4 New England hot dog buns, steamed Minced chives Instructions: - In a medium skillet over medium heat, melt the butter. - Whisk in the milk powder and cook, stirring often, until the solids begin to brown and take on a nutty aroma. - Pour the butter into a bowl and add the lemon juice and salt. - Wipe out the skillet and add the butter and lobster meat, cooking until just heated through. - Divide lobster evenly among the buns and top with chives; serve warm. SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](