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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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Maine lobster is one of the most tasty shellfish to cook on a barbecue. You will need live Maine lobsters or alternative raw Maine lobster tails for this dish. When buying your Maine lobster make sure that your Maine lobster has all its legs and claws a |
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'A beef tenderloin filet is stuffed with Maine lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.' |
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This recipe was selected for the 2009 Maine Lobster Chef of the Year competition. |
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Down East Lobster Scampi a la Campfire |
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Lobster meat, avocado, mango, mixed greens, and jícama served with a citrus-chipotle mayonnaise based dressing. |
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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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'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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'Grilled Maine lobster tails stuffed with celery, green onion, and crabmeat seasoned with cayenne pepper and dry mustard. Delicious served with warm garlic lemon butter.' |
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Low country pan stew of Oyster mushrooms and Chanterelle, tomato confit and Maine Lobster essence over white corn grits. . |
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Chef Rob Evans prepares this lobster bisque with a flavorful stock made from lobster shells. You can add bits of lobster meat as a garnish. |
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' This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there. ' |
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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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Gazpacho is the famous cold Spanish soup from Andalusia, traditionally made with fresh tomatoes, tomato juice, garlic and green bell pepper. In Gazpacho with Maine Lobster, I use Maine Lobster stock and garnish the soup with pieces of Maine lobster. |
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Whole lobster grilled and dressed with lime, chilies and cilantro butter. Wrapped in a tortilla with melted Teleme and jack cheeses. Served with roasted tomato and serrano salsa. |
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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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Fresh Maine lobster make a special meal out of any meal. For this dish you will need to purchase live Maine lobsters or Frozen Maine lobster tails. When purchasing your live Maine lobster make sure all the claws are attached and they are lively. |
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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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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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A roasted and chilled poblano pepper stuffed with Maine Lobster meat on a salad of pickled vegetables (cauliflower, carrot, onion, garlic) drizzled with avocado crema. |
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This dish combines one sustainable ingredient - Maine Lobster - with a traditional Narragansett Indian dish of fava beans, corn, spring carrots, and other seasonal vegetables. |
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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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This salad was adapted from a recipe by a former Maine Lobster Chef winner, Alan McGrath, and uses cooked Maine lobster. It is a perfect summer picnic salad. |
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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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From The Alpenhof Lodge, Teton Village, WY. They taste much better than they look. |
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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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I love Maine lobster. This recipe is from New England Recipes. |
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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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First Floor –Arugula, heirloom tomatoes, bacon, house-made Maine Lobster mayo. Second Floor – Maine Lobster salad, avocado. |
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Variation on a famous French dish known as Coquille St. Jacques. |
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'Individual servings of Maine lobster baked with a bread crumb topping. Similiar to a dish that used to be served at Red Lobster.' |
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This is Shamna K.V.'s recipe from the Thursday magazine dated 9/11/06. Enjoy! |
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Fairly easy to prepare yet elegant presentation. Use ready made crepes or prepare your own from your favorite recipe. You can can also substitute flour tortillas for the crepes. |
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I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat. |
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'I made up this recipe because my hubby wanted to try lasagna made with Maine lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo sauce and fresh spinach and ricotta. Cheddar and Parmesan cheeses. Se |
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These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaurant in NYC that serves this dish, and was intrigued. Found this on Epicurious.com. a perfect side dish for a romantic dinner or special event, such as Va |
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Minestrone is a thick Italian vegetable soup that is topped with grated Parmesan cheese and is hearty enough for a one-plate meal. Maine Lobster Minestrone develops it flavor from lobster stock. The vegetables listed are only a guide, and traditionally wo |
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'Served over rice or pasta, this rich, creamy Maine lobster and mushroom sauce is a seafood lover's dream come true!' |
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'Use fresh Maine lobster if available, but 2 (6 ounce) cans of Maine lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.' |
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Jasper White is the inspiration for these crisp pizzas. He rolls the crust super-thin and cooks them in a 450-degree oven, while I prefer the smoky flavor from grilling. To make preparation even easier, purchase pizza dough from your local supermarket. |
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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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This hearty ragout makes a wonderful supper. The stew can also be frozen and defrosted in the refrigerator overnight. Be careful not to boil, it will toughen the meat. |
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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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This came to me via email and I had to share! I dont think it can get any better than this! |
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Whoo-hoo! Who wants to impress at the next dinner party? I haven't tried this one yet, but it sounds beautiful! A gourmet main course served at the York Harbor Inn-- |
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A family member requested this dish after having it at a restaurant. I experimented in the kitchen and thankfully I wrote everything down I did because it was a huge hit. The sauce is light and perfect for angel hair pasta. Hope you enjoy it as much as we |
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'Steamed Maine lobster tails with a hint of beer. Goes great with melted butter, lemon juice and garlic.' |
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This marinade is easy to prepare and will keep for up to a week in the refrigerator. It can be used on shrimp or chicken with similarly tasty results. |
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'This stunning Maine lobster dish is surprisingly simple to make. Mane lobster shells are stuffed with cooked Maine lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.' |
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Creamy Maine lobster filled pastries which can be served in either appetizer or dinner size. |
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