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Down East Lobster Scampi a la Campfire |
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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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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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Rich Maine Lobster broth with tarragon provides the creamy backdrop for delicate truffled Maine Lobster stuffed pasta. |
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Legend has it that eggs Benedict originated at Manhattan’s famous Delmonico’s Restaurant. Here it Maine, we substitute Maine Lobster for the Canadian bacon, and sometimes embellish the toasted English muffins with steamed asparagus spears. |
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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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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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This Asian lobster chowder is bright with lime, aromatic with fresh herbs and satisfying enough to become a meal in itself. |
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Joe Pirkola, a three-time Maine Lobster Chef of the year, taught me how to make this mouthwatering delicacy featuring Maine lobster. It is my family’s favorite, and often part of our Christmas holiday dinner. For best results, use uncooked Maine Lobster t |
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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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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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