Earlier this year, Swan sold two inns.
Smuggler’s Cove Inn, at 727 Ocean Point Road in East Boothbay, sold for $2 million in an off-market deal. Swan sold it to a group of partners that included her colleague Dana Moos, who is director of the Swan’s Agency’s lodging and hospitality brokerage.
The Captain Lindsey Inn, at 5 Lindsey St. in Rockland, sold for $750,000 to Eric and Raleigh Churchill. Moos and Swan brokered the deal.
Then Swan bought the Colony Cottages, at 20 State Highway 3 in Hulls Cove, for $3.7 million. Swan and Daniel Hickman with Exit Heritage Real Estate brokered the deal.
1 medium carrot, julienned or cut into matchsticks
4 mini brioche buns
12 ounces cooked lobster meat, cut into chunks (or poach in brown butter)
2 tablespoons Brown Butter Wasabi Mayo (see recipe below)
Preheat oven to 350°F.
1. Lay bacon strips flat on a sheet pan and spread brown sugar directly over each piece. Run the pepper mill over each piece to lightly cover.
2. Cook bacon, rotating pan if needed to cook evenly, until bacon is dark brown/burgundy in color, just shy of burned. Remove to clean pan (do not use a towel or paper towel, as the bacon will stick). It will harden as it cools to yield a crackling exterior like the top of crème brûlée. Cut each piece in half.