Monday, February 16, 2009

LEFTOVER LOBSTER? IF there is such a thing...

Make Lobster Bisque and a classic Lobster Roll!

We used a recipe adapted from the White Barn Inn, Kennebunkport, Maine. We started with our own homemade lobster stock (shells from our grilled lobster Valentine's dinner), adding cream, Cognac, Muscat, fresh tomatoes, onions and seasonings, let them simmer for a while, strain and add pieces of lobster meat just before serving. The lobster roll is a toasted, buttered bun and the lobster meat is simply tossed with just a touch of mayonnaise, salt, pepper and parsley. Like grilled cheese and tomato soup for dinner, Maine style!

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