A Little Taste of Cape Cod is a small, illustrated cookbook featuring the classic neighborhood dishes of Cape Cod. Acting as both cookbook and guidebook, A Little Taste of Cape Cod offers readers recipes for signature dishes celebrating the flavors of everyone’s favorite cape.
Exploring the sweet and savory dishes of Cape Cod has never been easier. This exquisitely prepared guide through the classical and modern flavors of this prime beach territory will take you on an adventure that will surely become a memorable exploration of Cape Cod’s food and history.
Bloody Mary with a Coastal Twist
Appetizers & Small Bites
Garlicky Mussels with Linguiça and Grilled Bread
Oysters with Mignonette Sauce
Classic Shrimp Cocktail
Smoked Bluefish Dip
Soft-Shell Clams Steamed in Beer with Drawn Butter
Soups, Sandwiches & Sides
New England Clam Chowder
Portuguese Kale and Sausage Soup
Fried Clam Roll
Baby Back Ribs with Cranberry Barbecue Sauce
Pork Vinha D’alhos
Broiled Cod with Bread Crumbs and Lemon Butter
Jamaican Jerk Chicken with Rice and Beans
Mussels with Spaghetti & Red Sauce
Pan-Seared Scallops with Avocado and Salsa
Desserts & Baked Goods
Blueberry-Lemon Pound Cake
Portuguese Sweet Bread
There are many ways to make a lobster roll. This one is straightforward, with no mucking about—the point is to be able to taste the lobster, the distinct sweet flavor of which is also subtle and shouldn’t get lost among stronger flavors or too much mayonnaise. It is important to use New England–style hot-dog buns. These soft, straightsided, flat-bottomed rolls are ideal for buttering and toasting on both sides, which lends a lot of flavor and texture to the lobster roll.
MAKES 6 SANDWICHES 2 pounds cooked lobster meat, coarsely chopped 3 tablespoons chopped fresh flat-leaf parsley 3 tablespoons coarsely chopped fresh celery leaves About ¾ cup mayonnaise 2 tablespoons unsalted butter, at room temperature 6 New England–style hot-dog buns 6 large butter (Bibb) lettuce leaves
1 In a bowl, combine the lobster meat, parsley, and celery leaves. Add half of the mayonnaise, fold gently to combine, and taste. The lobster should be the predominant flavor, but there should be (just) enough mayonnaise to hold the ingredients together; add more mayonnaise if necessary.
2 Spread the butter on both sides of the hot-dog buns. In a large sauté pan over medium heat, toast the buns, turning once, until deeply browned on both sides, about 2 minutes per side. Lay a lettuce leaf inside each bun and divide the lobster mixture evenly among them. Serve right away.