ON THE LOBSTER TRAIL

There’s another reason for loving the USA’s east coast: lobster, often served in a bread roll with mayo. And stuffies: chopped clams, onions, celery, bacon and spices with crumbs, baked and served in a large quahog half-shell. It’s served with a bowl of golden yellow liquid.

“What’s that?” I had asked.

“Melted butter.”

Old timber houses and melted butter on the side. Perfect.

But I was here to go sailing with Peter Nielsen, editor of Sail Magazine. We’d worked through his job list for Minx, his Pearson 39, prior to a shakedown cruise to Maine and back, before he took the yacht on a 500-mile delivery south. Basically, the more problems we found and fixed, the better.

After a week of sunshine working on the boat, we set off into a blurry day and average