How many times in your life have you said to yourself that what just happened is as good as it could ever be? It is simply as good as it gets. Well, tonight is one of those nights when it comes to eating lobster.

Folker and I were feeling pretty damn terrific about our campsite and the generosity offered to cyclists by this family owned campground. We used our private beach to launch ourselves into a pleasant afternoon swim followed by a walk to the campground store to grab some adult beverages for a nice happy hour.

During our time checking into the campground earlier in the day, the nice lady mentioned they were cooking some lobster tonight and would have some live music later. Folker and I already had a master plan to wait until Bar Harbor to have a celebratory lobster meal. So, we thought nothing about the details that were just given.

Meanwhile, we would drink our happy hour beers at the pavilion adjacent to where the cooking was going to take place. Hmmm, those barrels sure do look interesting along with all the bags of seaweed and stacks of wood. Curiosity setting in, we drank another beer.

Not too long after, a group of ladies starting bringing boxes of potatoes and onions wrapped in aluminum foil and the men started tinkering around the barrels. The men then asked the ladies to bring the potatoes and onions over and Folker jumped in and helped announcing he was free European help.

He came back from helping out and then we see those items being placed into the barrels along with corn. Then the large coolers come out and they start placing live lobsters and clams into the barrels. Some eggs were also added at this point. This just became very interesting. I was sent over by Folker to take some pictures.

We then both decide to sneak over and I can see Folker is very interested, he was a professional cook for sometime as a young man. I then realized it was time to make my move. I told Folker I needed to go take a quick bathroom break and off I went directly to the campground store to get our lobster bake tickets. This could be the perfect thank you dinner for Folker.

The store offered yet another treat as three young kids, about Caroline’s age, were in line in front of me all holding a sponge bob ice cream popsicle. They looked a little concerned as only one was holding a wallet. I asked if they were good and the one with the wallet said they were good as her mom had given her $7. She then said she didn’t even know how much these were, but they should be fine. I quickly looked at the price sheet and they were not good. At $3.75 a piece, there may be some tears flowing shortly.

We then played a little game of math and she realized the situation with a sad face coming on strong. I told her to never take money from strangers, but then ensured her that they are all good. I told her to put the ice creams all on the counter when it is her turn and give the lady the $7 and it will all work out.

When her time had arrived, she quickly had the other two put their ice cream on the counter and she gave the lady the $7 and told her immediately she was good. She quickly looked at me and said thanks and they got out of Dodge. As she walked out, I told her she is the best friend the other two kids could ever have! Kids are the best.

Now, back to what was about to go down outside. With my lobster bake tickets in hand, I walk back toward the pavilion to find Folker talking to the Head Chef of the entire operation. This chef has been apart of this style of lobster cooking since he could remember. He started actively participating since around the age of ten and he is now sixty years old. Fifty years of experience means he knows exactly how this is supposed to go down.

He explained the ultimate way to have this type of feast is to actually go to an island for a day with family and friends and set it all up on a beach using salt water to create the steam. The way it will be done today is how they have been doing this annual celebration for years and it is a close second. This all is sounding like music to our ears.

With all the lobsters and clams now in place, a wire screen is laid on top. A brown paper lining is added with the seaweed that was picked at 4:30 am this morning by Bill, the Sous-chef, then being placed on top. Did I mention the lobster was also caught this morning?

Then Bill uses a large blow torch to start the fire underneath and the cooking has officially started. Water is continuously added making sure water is flowing out of two holes on the sides of the barrels. Steam is being created in volume at this point.

The head chef tells Folker the way to know the lobster is ready is when you can easily pluck one of the large antennae off of the lobster. The clams are ready when they pop open. Folker was then given a glove and invited to do the antennae plucking.

It wasn’t long before Folker had successfully plucked an antennae and the feast was ready to begin. One of the other family members then came over and told us to grab a plate and enjoy and do not worry about paying. She told us we have to eat after that experience. I told her we had already gladly paid and thanks for the offer, another unexpected and friendly gesture by this amazing family.

We ate at the table with Bill and his wife and their friends. They welcomed us in and made us feel like family. Next thing we knew, we had finished every piece and part of the meal and was given a piece of a muffin like cake made from Maine blueberries.

What in the hell just happened? Folker and I were floored by this entire ordeal. We both agree that if we never eat another lobster from Maine, we would be alright. What is better than just being alright?