EBOOK
About
A love letter of a cookbook that captures the allure of Maine and its iconic food and bounty of ingredients, from Devin Finigan, chef-owner of Aragosta, named one of Food + Wine's best restaurants in 2024 and 2025.
There is an allure to Maine that captures the imagination of so many: it's a longing for a simpler pace of life, it's the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine's pristine seafood and seasonal fruits, produce, and grains, Maine is also a magical place to cook. From a kitchen on a rugged coastline in Deer Isle, Maine, chef Devin Finigan uses Maine's iconic ingredients-from lobster and clams to honey and fiddleheads-to make incredible meals. Her Lobster Rolls, Scallops with Wild Ramp Sauce, Mussel Chowder, Duck Breast with Peach Sauce, Tomato Galette, and Whoopie Pies draw thousands of visitors each year who book tables months in advance to dine at her restaurant Aragosta, which was named the #2 best restaurant in the U.S. by Food & Wine. Finigan's first book captures everything about Maine that makes it the destination that 37 million people choose to visit each year. With 75 recipes for classic Maine dishes and new spins on old favorites, plus 100 gorgeous photos, this will be the Maine cookbook to transport fans, foodies, and tourists alike to this unspoiled region. The foreword will be written by Erin French, chef and bestselling author of The Lost Kitchen.
Devin Finigan grew up in the Green Mountains of Vermont, learning her love of cooking from her dad who was a chef. On chance visit to Deer Isle, Maine, she decided to give up her dream of becoming an Olympic snow boarder and make her life in the picturesque Maine island.
She founded her restaurant Aragosta in 2013, in a small oceanfront space in Stonington. Over the following six years, she developed her unique vision for modern fine dining with a pronounced Maine accent, honing her skills as stagiere in the celebrated kitchens of The French Laundry, Per Se, Blue Hill at Stone Barns, and Single Thread. In 2019, she moved her restaurant and two daughters to a stunning 22-acre forest overlooking Goose Cove. In 2024 Food & Wine recognized Aragosta as the # 2 restaurant in America and in 2025 Food & Wine named it the #2 Hotel for food and drink. Follow along @aragosta.maine.
Foreword by Erin French
The Magic of Maine
My Main Ingredients
Lobster
Lobster Rolls
Smoked Cream Lobster Bisque
Lobster Toast
Lobster Salad with Buckwheat Ployes
Lobstah & Pastah
Penobscot Paella
Lobster Bake
Crab
Crab au Kevin Casserole
Crab Gazpacho
Crab Dumplings in Tidal Broth
Oysters
Oysters with Wild Strawberry Mignonette
Oysters Sugar Kelp Mignonette
Grilled Oysters with Garden Vegetables and Dulse
Oysters with Apple and Bacon Mignonette
Scallops
Scallop Ceviche with Pickled Blueberries and Sorrel
Scallops with Wild Ramp Sauce
Scallops with Warm Dulse Butter
Mussels
Beer Broth Mussels
Mussel Chowder
Mussel Salad with Saffron Aioli
Mussels Swimming in Fish Broth
Clams
Littleneck Fritters with Pickled Blueberry Sauce
Littlenecks in Smoky Spicy Tomato Sauce with Linguine
Littlenecks and Beans in Parmesan Broth
Littleneck with Seaweed Oatcakes
Fish
Haddock Cakes
Haddock Fillets and Deer Isle Succotash
Penobscot Seafood Stew
Cod Poached in Fish Broth
Grilled Swordfish Steaks with Summer Salsa
Seared Bluefin Steaks with Tonnato Sauce
Charred Caesar Salad with Smoked Bluefish
Halibut and Fiddleheads
Butterflied Mackerel with Beet Relish
Meat and Poultry
Tomahawk Steak with Chanterelles
Duck Breast with Peach Sauce
Roast Chicken with Anadama Stuffing
Anadama Bread and Anadama Buns
Crispy Skin Chicken Thighs
Stuffed Double-Cut Pork Chops
Pork Belly Sliders on Anadama Buns
Coffee-Rubbed Ribs with Bla
There is an allure to Maine that captures the imagination of so many: it's a longing for a simpler pace of life, it's the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine's pristine seafood and seasonal fruits, produce, and grains, Maine is also a magical place to cook. From a kitchen on a rugged coastline in Deer Isle, Maine, chef Devin Finigan uses Maine's iconic ingredients-from lobster and clams to honey and fiddleheads-to make incredible meals. Her Lobster Rolls, Scallops with Wild Ramp Sauce, Mussel Chowder, Duck Breast with Peach Sauce, Tomato Galette, and Whoopie Pies draw thousands of visitors each year who book tables months in advance to dine at her restaurant Aragosta, which was named the #2 best restaurant in the U.S. by Food & Wine. Finigan's first book captures everything about Maine that makes it the destination that 37 million people choose to visit each year. With 75 recipes for classic Maine dishes and new spins on old favorites, plus 100 gorgeous photos, this will be the Maine cookbook to transport fans, foodies, and tourists alike to this unspoiled region. The foreword will be written by Erin French, chef and bestselling author of The Lost Kitchen.
Devin Finigan grew up in the Green Mountains of Vermont, learning her love of cooking from her dad who was a chef. On chance visit to Deer Isle, Maine, she decided to give up her dream of becoming an Olympic snow boarder and make her life in the picturesque Maine island.
She founded her restaurant Aragosta in 2013, in a small oceanfront space in Stonington. Over the following six years, she developed her unique vision for modern fine dining with a pronounced Maine accent, honing her skills as stagiere in the celebrated kitchens of The French Laundry, Per Se, Blue Hill at Stone Barns, and Single Thread. In 2019, she moved her restaurant and two daughters to a stunning 22-acre forest overlooking Goose Cove. In 2024 Food & Wine recognized Aragosta as the # 2 restaurant in America and in 2025 Food & Wine named it the #2 Hotel for food and drink. Follow along @aragosta.maine.
Foreword by Erin French
The Magic of Maine
My Main Ingredients
Lobster
Lobster Rolls
Smoked Cream Lobster Bisque
Lobster Toast
Lobster Salad with Buckwheat Ployes
Lobstah & Pastah
Penobscot Paella
Lobster Bake
Crab
Crab au Kevin Casserole
Crab Gazpacho
Crab Dumplings in Tidal Broth
Oysters
Oysters with Wild Strawberry Mignonette
Oysters Sugar Kelp Mignonette
Grilled Oysters with Garden Vegetables and Dulse
Oysters with Apple and Bacon Mignonette
Scallops
Scallop Ceviche with Pickled Blueberries and Sorrel
Scallops with Wild Ramp Sauce
Scallops with Warm Dulse Butter
Mussels
Beer Broth Mussels
Mussel Chowder
Mussel Salad with Saffron Aioli
Mussels Swimming in Fish Broth
Clams
Littleneck Fritters with Pickled Blueberry Sauce
Littlenecks in Smoky Spicy Tomato Sauce with Linguine
Littlenecks and Beans in Parmesan Broth
Littleneck with Seaweed Oatcakes
Fish
Haddock Cakes
Haddock Fillets and Deer Isle Succotash
Penobscot Seafood Stew
Cod Poached in Fish Broth
Grilled Swordfish Steaks with Summer Salsa
Seared Bluefin Steaks with Tonnato Sauce
Charred Caesar Salad with Smoked Bluefish
Halibut and Fiddleheads
Butterflied Mackerel with Beet Relish
Meat and Poultry
Tomahawk Steak with Chanterelles
Duck Breast with Peach Sauce
Roast Chicken with Anadama Stuffing
Anadama Bread and Anadama Buns
Crispy Skin Chicken Thighs
Stuffed Double-Cut Pork Chops
Pork Belly Sliders on Anadama Buns
Coffee-Rubbed Ribs with Bla