A taste of lobsters and some tales too…


Who doesn’t love lobster?  Growing up our big decision was whether to have steamed, boiled, broiled, or baked (stuffed or unstuffed).  Today, you can have Lobster Spanikopita, Lobster Nachos, Lobster Eggs Benedict, Lobster Corn Chowder, or Lobster Mac and Cheese. Our lobster cookbook has over 100 recipes and over 50 interesting tales, quotes and tidbits.



Tale 1:

All of us are born with a set of instinctive fears – of falling, of the dark, of lobsters, of falling on lobsters in the dark, or speaking before a Rotary Club, and of the words “Some Assembly Required.

Tale 2:

Lobsters are banded so they won’t eat each other. When lobsters are in close quarters they become especially cannibalistic and will attack each other, therefore they are banded. Lobstermen use a special type of pliers to open the rubber band so it can be slipped over the lobster’s claw.


Bar Harbor Inn Lobster Mac and Cheese

Ingredients:

2 cups uncoooked elbow macaroni
2 tablespoons floor
2 tablespoons butter
2 cups milk or half-and-half
8 ounces Cabot’s grated Sharp Cheddar cheese
12 ounces cooked cleaned lobster meat cut into bite size pieces
4 ounces cracker meal
1 teaspoon paprika

Directions:

1. Preheat oven to 350 degrees.
2. Bring large pot of water to boil. Add macaroni and cook until al dente, about 10-12 minutes.
3. While macaroni is cooking, make white sauce by melting butter in saucepan and stir in flour to make a roux. Cook the roux for a few minutes, stirring continuously. Gradually add the milk; add 6 ounces grated Cheddar cheese, stirring constantly until melted. Add lobster to sauce. Add sauce to cooked macaroni.
4. In a separate bowl mix cracker meal and paprika. Place macaroni mix in glass or ceramic casserole dish and top with cracker meal mix and remaining cheddar cheese.
5. Bake for 1 hour or until top is golden and bubbly.
6. Serve with fresh field green salad and crisp white wine.

– Courtesy of Executive Chef Louis Kiefer

Cook Note: Serves : Four (4)
Al dente means cooked firm but not hard. If you want a richer sauce use a heavy cream. I made mine with fat-free half-and-half and it was delicious. I used Orion (5 ounce) container of frozen lobster meat.


a taste of lobsters

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