Source: By Anne Dolce – www.thedailymeal.com
The people behind the world’s best lobster shack, Red’s Eats, share their favorite parts of Maine cooking
The Water Club’s Aaron Bashy shows his tricks for storing, scoring, and boiling lobsters
Since its opening in 1938, Red’s has made quite the impression on locals and visitors alike because of its down-home, comfort food that is ordinary yet tastes extraordinary. This is the case for all menu items, but most specifically the lobster roll, which has garnered national attention for its enormous size, simplicity, and amazing taste. It is, after all, the subtle yet impactful touches that make Red’s Eats so famous, and that’s because of Al “Red” Gagnon, owner of Red’s Eats for more than 31 years, who placed an emphasis on simple yet good food and personal relationships.
The book paints a picture of Red’s Eats that spans far beyond the lobster roll, and tells the story of how the humble roadside shack in Wiscasset, Maine, fell into Gagnon’s hands and its story since then. Filled with adoring quotes, celebrity sightings, recipes, some fun lobster facts, and the truth behind heavy mayonnaise, the book is a way to bring a personal relationship with Red’s to many of its fans that have been worshiping the place for years. The Daily Meal spoke with Cronk about her book, her favorite aspects of Maine cooking, and how to build the famous Red’s lobster roll.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce