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Bangor Area Lobster

Okay, I went to Bar Harbor and Camden and had 3 lobster dinners, of which only one was outstanding. When I get back from Canada to Bangor in 4 days from now, I have only one last chance for a final outstanding lobster meal before I return to Hawaii. Will someone please tell me where to go? I don't want soggy and I surely don't mind shedders. I just want the real thing and I want it to be good.

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  1. Captain Nicks is about the only place in Bangor to get a lobster dinner. For a lobster roll I recommend Rt 9 diner,
    Coach House in Brewer, or Capt Nicks.

    1. Weathervane on Wilson Street in Brewer, but stick to the lobster dinner, NOT the lobster roll.

      1. Are you driving ? Flying in ? Walking..? What ? Do you want inside dining or will you do Outside ? Weather permitting, of course.

        2 Replies
        1. re: Jimmy

          We have a car and any dining locale will do, as long as we don't freeze.

          Someone suggested a place near to the airport called The Muddy Rudder. Any info on that?

          1. re: ponocat

            Muddy Rudder --- do yourself a favor and skip over it.

        2. I had the best lobster of my life in bar harbor.
          I think it was called main street restaurant. Very family-style, but my god that lobster was cooked to perfection. Sweet and not overcooked. Just right. Yum.

          1. The Muddy Rudder is not near the airport, but across the river in Brewer. The food is not lousy, but at best is average...not what a Chowhound would like. Anyway, here is the scoop on Bangor dining....you can get a decent lobster dinner at Capt. Nick's which is right near the airport on Union St...the quality is uniform, but the rest of the menu is so-so..if you want my opinion, go to the New Moon Cafe at 47 Park St. in Bangor,,this place you will like alot..and if you want Lobster, go to McLaughlin's Seafood at 728 Main St. in Bangor..they will pack your lobsters to travel and you can bring home an entire lobster dinner. If you do not know how to properly cook a lobster , just ask.

            1. During the summer months, try Chauncy Creek Lobster Pier in Kittery. It's an outdoorsy BYOB establishment beside the above-mentioned creek, with picnic-style tables, some of which are under shelter. Dining there is a friendly and pleasant experience.

              Their main food item is whole steamed lobsters of all sizes, but they have other things on the menu, of which my favorite is the clam chowder (chowdah) in a bread boule.

              I know it isn't near Bangor, but hey it might be worth the trip one of these times. My wife and I drove several times from our home in Merrimack County, NH just to have lobster at Chauncy Creek.

              1. Based on comments, I skipped over Muddy Ruddar and went to Capt. Nick's. As said, it is not a great place for food, but fresh excellent lobster is to be had. And I had it. Although it was advertised to be 1.5 lbs, I am dead sure it was only 1, but it was perfectly cooked, not waterlogged, and the butter was truly drawn (no fat). Thanks for the recommendation.

                3 Replies
                1. re: ponocat

                  Your drawn butter reference reminded me of a funny story.

                  I live in a popular tourist destination on the coast. During the height of last season I stopped in the small local grocery for some lunch. I was standing in the line at the register when a middle aged tourist came in looking somewhat harried. After making a couple of passes around the 2 aisles he approached The clerk at the register. Please, he said, I just bought some lobsters and I have to hurry - where do you keep the drawn butter? You could have heard a pin drop...

                    1. re: irwin

                      What, exactly, is "drawn butter"?

                      When I make lobster I simply melt butter, using both the clarified oil and milky, salty portion that settles to the bottom.

                      Actually, that is what I used to do. Now I reserve the liquid that spills from the lobster when you crack it, reduce it with a litte white wine and lemon, and then mix in butter with some crushed chilies. V. good.

                  1. drawn butter is unsalted butter slowly melted. It separates the milk solids which sink to the bottom. The golden liquid on the surface(clarified butter)is skimmed off and is the "drawn butter". It isn't as rich as melted butter and doesn't overwhelm the lobster.