A Maine Lobster Suppah: Grilled Corn on the Cob

Memorial Day Weekend is the official kick-off to summer! Danimal and I packed up our zoo and drove to his parents house in Maine for the weekend. We spent one afternoon at their camp opening it up for the summer and letting the dogs run around and take their first summer swim. Later in the weekend, we had a family suppah of lobstah, steamahs and lots and lots of buttah.

I'm going to highlight a few different recipes this week from our dinner... previews below! Stay tuned for more posts this week to elaborate on our meal!


The center attraction of our suppah:



Some warm honey yeast rolls:

Delicious Blackberry Cobbler:



And our supper table, minus our lobster crackers (much needed as these were the hardest shelled lobsters we'd had in a long time).



Below is my instructions for grilling corn... I love it this way and haven't been able to eat steamed corn since. Grilling the corn in it's husks brings out it's natural sweetness and makes for a delicious side dish to a supper. I'm pretty sure that once you try this, you'll never go back either!

Grilled Corn on the Cob

Soak corn in the husks in water for about 20 minutes. I place a lid on a pot with a weight to keep the corn submerged under water.

Place corn (still in their husks) on a grill at medium temperature. Keep an eye on the husks and rotate when it gets toasted (estimating about every 5 minutes).

It takes about 20 minutes total for the corn to be thoroughly cooked. Let corn cool a little before husking. If you desire, you can pull the husks back, tie it in a knot and use it as a handle to eat the corn or discard husks (preferably outside as it makes a mess).

I eat the corn without butter or any toppings as the grill brings out the natural sweetness.

Grilled Pizza

Have you ever grilled pizza before? Will you ever go back to cooking it in the oven again? I doubt we will! Holy amazingness. Danimal was manning the grill outside and kept saying how amazing it smelled as well as that it smelled like a pizzeria.

Grilling pizza is a quick, great solution for dinner. The only thing that takes some time is prepping the toppings. Most of my ingredients for this pizza needed to be cooked ahead of time so it took a little bit of time. Otherwise, it moves fast and is just incredible.

In absolutely love the toppings I chose for this pizza too. They complimented each other and it was a great treat. We decided on pizza at the last minute, but next time, I'm going to make sure I have homemade dough on hand. The dough I used was pretty good though-- it's from Portland Pizza Co or something. It was easy to work with and had a great flavor.

Danimal wouldn't let me photograph his pizza but he had regular white pizza dough, chicken, artichokes, red peppers and garlic. He thoroughly enjoyed his too! I see this as a regular part of meal during the grilling season!


Grilled Pizza with Chicken, Red Peppers, Eggplant & Carmelized Onions

diced chicken, cooked
carmelized onions
thiny sliced red pepper
sliced, roasted eggplant
1 wheat pizza dough (I used dough from the deli section)
pizza sauce
mozzerella cheese


1) Place dough on the counter to rise and come to room temperature

2) Dice chicken and sautee until cooked

3) Slice onions and sautee on medium-low for 20-30 minutes. Add a splash of balsamic vinegar and sautee for another couple of minutes.

4) Slice eggplant in 1/2 inch rounds and roast at 400-425 for 20 minutes. I then sliced each eggplant round in half so they were half-circles.

5) Preheat grill around the medium setting and oil the grates.

6) Roll or stretch the dough out until thin- mine was the size of a cookie sheet

7) Make sure you have all toppings prepared and at the grill as the dough cookes fast. The grill has to be warm enough so that the dough cooks fast and doesn't stick to the grates.

8) Place the dough on the grill, making sure it's stretched out. Close the grill cover and let cook for 1-2 minutes. Flip the dough and add the toppings on to the cooked side.

9) Let the pizza cook for another minute or so in order for the cheese to melt.

10) Remove, slice and enjoy!