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'This is the result of trying to duplicate a seafood-chain's recipe. Comes close enough, they're gone the minute they hit the table!' |
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No rice, just good sweet corn, shallots, herbs, bacon, asparagus and Maine Lobster. |
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Frittata is an Italian-style omelet, almost like a quiche with no crust. My friend Kyra Alex, owner of Lily’s Café in Stonington, makes a delicious frittata with mashed potatoes, green onions and feta cheese. I have adapted her recipe to include Maine lob |
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Christopher Russell of Boothbay Harbor, a former Maine Lobster Chef of the Year, prepares Grilled Maine Lobster Tails with Thai Curry as part of an entrée. I utilize frozen Maine lobster tails and have adapted his recipe to serve as an appetizer. |
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I made these for an Asian themed party at my house, and they were a delish! Crispy and full of flavor, these are sure to be a treat at your next social event! |
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These savory cheesecakes are made with Chèvre, or goat cheese. I like to use award-winning Chèvres from Appleton Creamery here in Maine. Be creative vary the fresh herbs and seek out Chèvres from your local farmers' market. |
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This was one of three winning recipes from the 1999 Maine Lobster Promotion Council recipe contest. |
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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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From The Alpenhof Lodge, Teton Village, WY. They taste much better than they look. |
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Very rich, Very Pricy, Very Good. I have no idea where this originally came from. I found it in my Dad's recipe collection. Hand written, but not in his hand. |
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Creamy Maine lobster filled pastries which can be served in either appetizer or dinner size. |
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Roasted Maine Lobster with garlic, pepper flakes, lemon, and fennel seed tops a velvety bean puree on grilled country bread. |
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Roasted garlic and fresh herb polenta with Shiitake mushrooms, plum tomatoes, medallions of Maine lobster tail in a port wine demi glaze drizzled with white truffle oil |
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Several times a year, the Lobster Institute asks me to prepare a few selections featuring Maine Lobster for cocktail parties and receptions. They provide the product, usually 20 – 30 live lobsters, and in exchange, I supply refreshments for their celebrat |
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The Chinese always seem to have a knack when cooking fresh Maine lobster, they get the flavors and texture just right. Truth be told it is all about simplicity, freshness and a good understanding of their ingredients. Too often the flavor of Maine lobster |
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I was inspired to create these delicious finger hors d'oeuvres after eating a Vietnamese salad by Jasper White, a Boston chef and James Beard Best Chef of the Northeast. Don't be overwhelmed by the ingredient list, the preparation is quite easy. Summer sq |
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Maine Lobster meat rolled with grilled shitake mushrooms, stir fried greens, and asian herbs in a rice paper wrapper. Served warm drizzled with sesame, ginger and lime. |
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The Downeast old-timers tell of eating lobster with nothing but vinegar -- it was just the way it was done along the Maine coast years ago. This is our contemporary variation of an old theme. |
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