INGREDIENTS:
(8 servings)
2 (1.5 pound) Eddy Maine lobsters
1 pound dried, Great Northern Beans
1/8 pound dried cranberry beans
1/8 pound dried red kidney beans
1/8 pound dried black beans
1 sprig fresh thyme
1 bay leaf
2 cloves garlic, peeled and chopped
1 quart chicken stock
1/8 cup olive oil
1/2 cup onions, diced
1/2 cup carrots, finely diced
1/2 bacon, crumbled
4 cloves garlic, minced
1 pound plum tomatoes, peeled, seeded, and chopped
1 tablespoon thyme, dreid and crushed
2 cups bread crumbs
DIRECTIONS:
Soak the beans for at least 6 hours but best if soaked overnight. Soak the black beans separate from the rest. Cook and pick your Maine lobsters. Saute the beans in a pan with the herbs and stock for 30 minutes. Heat the oil in a large pan and saute the onions, carrots, bacon, and garlic until the onion is translucent. Add the tomatoes and thyme and cook for 5 more minutes. Add the beans to the veggie mixture and cook for another 10 minutes. Add the Maine lobster meat and remove from heat. Ladle the mixture to oven safe bowls and top with bread crumbs. Bake at 375 degrees for about 10 minutes or until browned. Serve immediately.
