Lobster Rolls and Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine

Lobster Rolls and Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine


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From the celebrated chef and owner of New York City's Pearl Oyster Bar comes Lobster Rolls & Blueberry Pie, which transports readers to the Maine seashore of the past, where summer vacations stretch out forever during long, golden days and food is the stuff from which memories are made.

The story begins with Rebecca Charles's grandmother, Pearle Goldsmith, a Metropolitan Opera singer, who began a love affair with the coast of Maine. She passed down her passion for Maine and its food to her daughter, Eleanor, and granddaughter, Rebecca, whose Maine cuisine has New Yorkers waiting in line for hours at Pearl Oyster Bar.

Lobster Rolls & Blueberry Pie is a warm and wonderful book, filled with more than seventy delicious recipes, beautiful, nostalgic photos, and moving family stories.

Product Details

ISBN-13: 9780060515836
Publisher: HarperCollins Publishers
Publication date: 03/28/2006
Edition description: 1ST
Pages: 240
Sales rank: 1,244,749
Product dimensions: 7.37(w) x 9.12(h) x 0.61(d)

About the Author

Rebecca Charles is the owner and head chef of Pearl Oyster Bar in Greenwich Village, New York. In Maine she was awarded four stars at the White Barn Inn before returning home to Manhattan to work as Anne Rosenzweig's sous chef at her landmark Upper East Side restaurant, Arcadia. She opened Pearl Oyster Bar in 1997 to enormous critical and popular acclaim. She lives in New York City.

Deborah DiClementi is a former television producer and freelance writer who has written for Cooking Light, Marie Claire, and Mademoiselle.

Read an Excerpt

Lobster Rolls and Blueberry Pie

Three Generations of Recipes and Stories from Summers on the Coast of Maine
By Rebecca Charles

HarperCollins Publishers, Inc.

Copyright © 2006 Rebecca Charles
All right reserved.

ISBN: 006051583X

Blueberry Crumble Pie

Serves 8 to 10

This recipe is best served warm with a scoop of vanilla ice cream.


For the crust

2 cups all-purpose flour
1 tablespoon salt
2 sticks cold butter, cut into tiny pieces
1/4 cup ice water

For the crumble

1 1/2 cups flour
1 cup firmly packed dark brown sugar
1 1/2 sticks sweet butter, cut into little pieces

For the filling

3 pints blueberries, wild Maine if you can get them
1 cup granulated sugar
4 teaspoons cornstarch
1 teaspoon finely chopped lemon zest
Pinch of freshly ground black pepper


To make the crust, combine the flour, salt, and cold butter in a food processor by pulsing until the mixture has the consistency of sand. Add the cold water while pulsing until the mixture comes together; don't overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl and on a lightly floured counter or board, shape it into adisk about 1 inch thick. Wrap with plastic film and refrigerate for at least 1 hour before rolling it out.

To make the crumble, mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it.

To make the fruit filling, in a large bowl, mix all the ingredients well. Crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the pie, preheat the oven to 350° F. Roll out the dough on a floured surface, place in a pie plate, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Cover with a piece of parchment paper and fill it with dried beans. Bake for 8 minutes, or until the crimped edges are firm. Remove the paper and beans and bake for 3 to 5 more minutes to firm the bottom. Fill the crust with the berry mixture, spread out the mixture, and top the pie generously with the crumble. Bake for 1 hour, or until the filling starts to bubble. Cool on a rack.

Pan-Seared Scallops

Serves 2

I like to serve scallops on a bed of risotto in the winter or on a vegetable ragout in the summer. They are great on the Sweet Corn Ragout (page 69).Anything with tomatoes, which compliments the sweetness of the scallops perfectly, and they are also lovely with roasted vegetables and bacon. When I was cooking in the early 1990s, I served my version of a BLT in which I put caramelized scallops on a bacon and potato tart with tomato butter sauce.


4 scallops per person, U-10 size (10 per pound)
Kosher salt and freshly ground black pepper
Peanut or vegetable oil for sauteing


Cooking scallops can be difficult at home because it is hard to get a pan as hot on your home stove as we can get it on a restaurant stove. Some of the newer model stoves, however, are now being made with one burner that has a higher BTU output, so eventually home cooks will be able to prepare seared foods in the same way a restaurant does.

Season the scallops lightly on both sides with salt and pepper. Put your pan on very high heat. Do not add the oil until you're certain the pan is hot. When you add the oil it should shimmer and you might see wisps of smoke -- too much smoke means the pan is too hot. Immediately put your scallops in the pan, flat side down. After 2 minutes, lift the edges gently. When the scallops are caramelized and a mahogany brown color, turn them over and reduce the heat by half. When they are firm to the touch, which should take another minute or two, they're done. Serve them immediately, as scallops tend to lose their juice once they're cooked.


Excerpted from Lobster Rolls and Blueberry Pie by Rebecca Charles Copyright © 2006 by Rebecca Charles. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Part IKennebunkport Bound
It Happened One Night3
Brooklyn, 19197
Part IIMy Grandmother
A Scottish-Jewish Suffragette19
The Jazz Age27
Objectionable Strangers45
The Forest Hill House53
A Summer Table73
The Darling of the Gods81
Low Tea at High Tide99
Twilight Time115
Part IIIMy Mother and Me
The 1950s129
Pearle's Gift141
Smackmen and Lobster Gangs159
Red Dogs and Whoopie Pies177
Pearle and Pearl195
Back to Gooch's Beach217

What People are Saying About This

Beverly Sills

“I remember Rebecca’s grandmother Pearle...made the best shortbread cookies, and Rebecca’s book is just as delicious as those cookies!”

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