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Baked stuffed lobster is a classic dish that was served at many fine hotels. In Stuffed Maine Lobster Tails, the Maine lobster is partially cooked, the lobster meat combined with cracker crumbs and Maine shrimp, then stuffed back into the tail and baked. |
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Bisque has its origin in French cuisine, and was traditionally a sumptuous puree of small game birds or shellfish thickened with heavy cream. In Classic Maine Lobster Bisque I use rich Maine lobster stock, fresh vegetables and round white potatoes to crea |
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When I was in the restaurant business, my friend Hugh used to come east from California every spring to market his wines. Hugh loved Maine Lobster stew, but was on a reduced fat diet, so he couldn’t enjoy traditional stews filled with butter and cream. Th |
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Traditional crab cakes are usually fried in oil, and although delicious, are extremely high in fat. Maine Lobster and Crab Cakes are coated with Panko, a Japanese crumb that is seasoned in garlic butter. These cakes made a delicious supper, or they can be |
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In the late 1800’s when the Maine Lobster canning industry was in full swing, every frugal Maine housewife had a recipe for Lobster Casserole. Today, chunks of Maine Lobster baked in a savory casserole are an easy way to delight your family and guests! |
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First Floor –Arugula, heirloom tomatoes, bacon, house-made Maine Lobster mayo. Second Floor – Maine Lobster salad, avocado. |
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Pilot's Grill Restaurant, a Bangor landmark for almost 60 years, used to serve a similar version of this savory potpie. Traditionally Maine Lobster Potpies are topped with biscuit dough, but I often use puff pastry for an even richer version. No mushrooms |
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Maine cookbooks feature dozens of recipes for lobster salad, combined with mayonnaise and often flavored with dill or tarragon, celery, even chopped dill pickles. My family prefers their Maine lobster without mayonnaise, so I prepare Maine Lobster Salad w |
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Whenever we have a lobster feed, I save the bodies and carcasses to make Maine Lobster Stock. For an even more concentrated flavor, some chefs use the bodies of uncooked lobsters. Freeze Maine lobster stock in pint containers, and then you have a ready su |
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Traditional bisque comes for the word “bisquit” as the liquid was thickened with bisquits (a.k.a. biscuits) or crackers. |
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