After relaxing on one of Nantucket’s beautifulbeaches,�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 seafood

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 fresh fish

offerings from your first (shark) bite to your last

savory (shrimp pizza) slice. Enjoy your hunt for

the best of the best!

Seafo odFinds

by Holly Finigan

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fresh lobster tossed withherb mayonnaise on a roll

lightly battered and fried, served with coleslaw and fries

Scallop Roll at Easy Street Cantina2 Broad Street • 508-228-5418

Lobster Roll at Sayle's Seafood99 Washington Street • 508-228-4599

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Class ACK’d Pizza at Sophie T's97 Daves Street • 508-325-6265

white pizza with scallops and bacon

freshseafood

Sophie T's

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Seafood Tower at the SeaGrille45 Sparks Avenue • 508-325-5700

freshlobster, shrimp,oysters andmussels

freshly made pizza doughshrimp,fresh garlic,tomato,basil andmozzarella

Gambella Pizza at Pi Pizzeria11 West Creek Road • 508-228-1130

finds

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The Bloody Mary dates all the way back to the 16th century, and although there have been many adaptations of the traditional recipe overthe 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 pepperand horseradish-infused Stoli vodka, along with Brant Point Grill’s classic Bloody Mary mix, you can eat your brunch and drink it too!

Brant Point Grill Bloody Mary Recipe(Yields 4 servings)

1 quart Bloody Mary Mix (see recipe)1 live 2 lb lobster1 lemon4 sprigs of parsley4 oz. Horseradish-Infused Vodka4 oz. Pepper-Infused Vodka4 pint glasses filled with ice4 12” skewers

In a large pot bring one gallon of salted water to a boil. Add the lobster and reducethe heat to a simmer. Cook the lobster for 10 minutes, remove from the water andshock 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 intofour portions and set aside.

Cut the lemon into eight pieces. Place two ounces of meat on the skewer then a lemonwedge; repeat. This will complete one of the lobster skewers that will be used as agarnish. 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 eachglass. Top with the Brant Point Grill’s Bloody Mary Mix and stir. Place the lobsterskewer inside the glass and top with the parsley. We like to dip the lobster into thecocktail for extra flavor. Enjoy!

Brant Point Grill Bloody Mary Mix1 quart of tomato juice2 tblsp. Brant Point Grill Steak Sauce (youmay substitute your favorite steak sauce)¼ tsp. celery salt1 lime juiced and 1 lemon, juiced¼ tsp. Tabasco Sauce1 tsp. black pepper2 tblsp. grated fresh horseradish

Combine all the ingredients in a large bowlor blender and mix until evenly distributed.

Fresh Seared Tuna at Dune

Lobster Bloody Mary atBrant Point Grill,White Elephant50 Easton Street508-325-1320

Pan Roasted Lobster atLanguedoc Bistro

20 Broad Street508-228-5550

24 Broad Street508-228-2552

fresh lobster skewer

fresh lobster with white cornpolenta and asparagus

seared yellowfintuna with whitebeans and pancettawith shaved fenneland Parmigiano-Reggiano