s d n i d F
by Holly Finigan
After relaxing on one of Nantucket’s beautiful beaches, blazing the bike paths and basking in the Surfside sun, you must make room in your stomach for some gifts from the sea and indulge in
Nantucket’s local seafood. On
our small island, 30 miles at sea, we are surrounded by the gamut of fresh fish, from bass to bluefish and bonito to bluefin tuna.
Seafood has always been a staple on Nantucket, with
freshly caught fish
brought from the
wharfs to the cooks’ hands and then by the servers to your table nightly. And whether you are on the epic quest to find the Grey Lady’s best lobster roll, interested in trying local tuna in a variety of ways or even contemplating quenching your daytime thirst with the ultimate Bloody Mary enhanced with an extraordinary
skewer, the only trouble you may have is in choosing among the fantastic menu selections around the island.
Nantucket is here to expand your palate and to present you with a full array of
offerings from your first (shark) bite to your last savory (shrimp pizza) slice. Enjoy your hunt for the best of the best!
Scallop Roll at Easy
2 Broad Street • 508-228-5418
Class ACK’d Pizza at Sophie T's 97 Daves Street • 508-325-6265 white pizza with scallops and bacon lightly battered and fried, served with coleslaw and fries
Lobster Roll at Sayle's
99 Washington Street • 508-228-4599
fresh lobster tossed with herb mayonnaise on a roll
Seafood Tower at the
45 Sparks Avenue â€˘ 508-325-5700
fresh lobster, shrimp, oysters and mussels
Gambella Pizza at Pi
11 West Creek Road â€˘ 508-228-1130 freshly made pizza dough shrimp, fresh garlic, tomato, basil and mozzarella
Pan Roasted Lobster at 24 Broad Street 508-228-2552
Fresh Seared Tuna at Dune 20 Broad Street 508-228-5550 seared yellowfin tuna with white beans and pancetta with shaved fennel and ParmigianoReggiano
fresh lobster with white corn polenta and asparagus The Bloody Mary dates all the way back to the 16th century, and although there have been many adaptations of the traditional recipe over the years, the Brant Point Grill’s Lobster Bloody has to be one of the most daring. Consisting of fresh poached lobster, spicy salt rim, chili pepper and horseradish-infused Stoli vodka, along with Brant Point Grill’s classic Bloody Mary mix, you can eat your brunch and drink it too!
Lobster Bloody Mary at
Brant Point Grill, White Elephant 50 Easton Street 508-325-1320
Brant Point Grill Bloody Mary Recipe
Brant Point Grill Bloody Mary Mix
(Yields 4 servings)
1 quart of tomato juice 2 tblsp. Brant Point Grill Steak Sauce (you may substitute your favorite steak sauce) ¼ tsp. celery salt 1 lime juiced and 1 lemon, juiced ¼ tsp. Tabasco Sauce 1 tsp. black pepper 2 tblsp. grated fresh horseradish
1 quart Bloody Mary Mix (see recipe) 1 live 2 lb lobster 1 lemon 4 sprigs of parsley 4 oz. Horseradish-Infused Vodka 4 oz. Pepper-Infused Vodka 4 pint glasses filled with ice 4 12” skewers
Combine all the ingredients in a large bowl or blender and mix until evenly distributed.
In a large pot bring one gallon of salted water to a boil. Add the lobster and reduce the heat to a simmer. Cook the lobster for 10 minutes, remove from the water and shock in cold water to cool the lobster rapidly. Using a lobster cracker, carefully remove the meat. This will yield one pound of lobster meat. Divide this meat into four portions and set aside.
fresh lobster skewer
Cut the lemon into eight pieces. Place two ounces of meat on the skewer then a lemon wedge; repeat. This will complete one of the lobster skewers that will be used as a garnish. Repeat with the other three skewers. Set these aside in the refrigerator. Ice down your four pint glasses and pour one ounce of each of the vodkas into each glass. Top with the Brant Point Grill’s Bloody Mary Mix and stir. Place the lobster skewer inside the glass and top with the parsley. We like to dip the lobster into the cocktail for extra flavor. Enjoy!
After relaxing on one of Nantucket’s beautiful beaches,,blazing the bike paths and basking in the Surfside sun, you must make room in your s...