Cape Cod Lobster Chowdah

Over the years the East Bay Lodge in Osterville was one of  the great places to have dinner on the Cape.  Many celebrities who performed at the Melody Tent in Hyannis or who were appearing in summer stock at some of the Cape’s great playhouses, could be spotted having a late dinner with fellow actors and friends at the East Bay Lodge during their stay on Cape Cod. It is difficult to believe that their menu selections did not include this Cape classic. So here is a recipe that may not be the same as the renowned East Bay Lodge’s Lobster Chowder but you can take credit for making it yourself and more importantly eating it yourself.

Cape Cod Lobster Chowdah
Serves 4

Ingredients:
2 c. lobster meat
4 tbsp. butter
1 c. water
2 c. milk or half and half cream
2 c. diced raw potatoes
1 small onion, sliced
salt & ground pepper to taste
paprika

Directions:
Simmer the lobster meat in the butter over low heat for 7 – 8 minutes. Combine potatoes, onion, water and boil until tender.  Add hot milk or half and half and lobster mixture.

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Seafood Fra Diavolo

Many of you who are long time Cape Codders and Osterville residents will remember the East Bay Lodge on East Bay Road.  The East Bay Lodge closed in 1998. For a great history of bygone Cape restaurants like East Bay Lodge pick up a copy of Historic Restaurants of Cape Cod by Christopher Settlerlund. For information on purchasing this wonderful book contact the author at Amazon https://www.amazon.com/Historic-Restaurants-Cape-American-Palate/dp/1467119431/ref=sr_1_1?s=books&ie=UTF8&qid=1533594551&sr=8-1&keywords=Historic+restaurants+of+Cape+Cod&dpID=51jME6taImL&preST=_SY291_BO1,204,203,200_QL40_&dpSrc=srch Here is a recipe for a dinner special many summer evenings ago.

Seafood Fra Diavolo
(Serves 6)

Ingredients:
2 tbsp olive oil
2 garlic cloves, minced fine
1 onion, minced medium fine
4 cups crushed canned tomatoes
2 tbsp freshly chopped parsley
1/2 tsp oregano
1 tsp fresh or dried basil
1/4 tsp red pepper flakes
salt and pepper to taste
2 lbs. mussels
1 lb shrimp 26 – 30, peeled and deveined
1lb  calamari, cleaned and sliced
2 lbs linguini pasta

Directions:

Saute garlic and onion in olive oil 2 – 3 minutes. Add crushed tomatoes, parsley, oregano, basil and red pepper flakes. Stir well. Simmer for one hour covered. Add salt and pepper to taste. Add mussels and cover. When mussels start to open, add shrimp and continue to cook 5 minutes.

Serve over linguini pasta.

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East Bay Lodge’s Calamari Salad

This is a second recipe we discovered from the legendary East Bay Lodge in Osterville.  The East Bay Lodge has been gone for almost 20 years.

Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge.  It had an elegant dining room with a beautiful view of East Bay.   Some of the former diners still remember the outstanding service and the incredible meals (the Chateaubriand, Tournedos Homard, Veal Francaise, Lobster Thermidor, and more) served at the East Bay Lodge.  We understand that Calamari Salad was a menu offering that was a must for the summer visitors and was always in demand.  We have been able to discover a recipe for this uniquely East Bay Lodge menu offering.

Enjoy the nostalgia.

East Bay Lodge’s Calamari Salad

(Serves 6)

Ingredients:

8 cups water
2 lbs. calamari, cleaned, rinsed and cut in 1/4 inch pieces
1 lemon
1/2 medium red onion, diced
2 stalks of celery, finely diced
1/2 red pepper, diced
1/2 green pepper, diced
1 bunch of scallions, white and green parts, chopped
1 tsp. herbs de Provence
3-4 garlic cloves, finely chopped
1/2 cup Italian parsley, chopped
1 cup extra virgin olive oil
1/2 cup Balsamic vinegar
1 tsp. red pepper flakes
Salt and pepper to taste

Directions:
Bring 2 quarts of water to a boil with 1 teaspoon of salt.  Place the calamari into the boiling water for 1 minute. Drain and rinse under cold water.  Squeeze fresh lemon juice over cooled calamari.

In a large mixing bowl, combine the remaining ingredients and refrigerate overnight.

Serve on bed of crisp greens.

Enjoy!!!

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A Recipe from the Past – East Bay Lodge’s Oysters Moscow

Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge.  The East Bay Lodge has been gone for almost 20 years.  It had an elegant dining room with a beautiful view of East Bay.   Some of the former diners still remember the outstanding service and the incredible meals (the Chateaubriand, Tournedos Homard, Veal Francaise, Lobster Thermidor, Seafood Platter and more) served at the East Bay Lodge.  But the menu item offering that is still remembered today is the Oysters Moscow.  In our research of the East Bay Lodge we were able to find their recipe for Oysters Moscow.  Enjoy the nostalgia – and the oysters!!!

Oysters Moscow
Servings:  3 dozen oysters

INGREDIENTS
Creme Fraiche:  1 cup heavy cream and 1 Tbsp. buttermilk

3 dozen oysters
1/4 to 1/3 cup high-quality vodka
2 oz. caviar
Smoked sea salt
Chives (optional)

Directions
Crème Fraîche
(Today you can also purchase Creme Fraiche at most supermarkets and specialty stores.)
• Heat the cream to 105 degrees. Remove it from the heat, add the buttermilk and mix.
• Cover loosely with plastic wrap and store at room temperature for 24 for 48 hours, lightly mixing every 6 to 8 hours until it is thick.

For the oysters:
• Shuck the oysters, place them on the half shell and dash each with a few drops of vodka.
• Top each oyster with 1 to 2 teaspoons of the crème fraîche and about 1/4 teaspoon of caviar. Finish with a pinch of smoked sea salt and fresh chives.

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