Lobster, Lobster, Lobster
A trip to Maine should be based around eating as much lobster as one can. This class will help you achieve that goal! Chef Michael will
share his techniques for cooking and “breaking down” lobsters, and guide you through four very diverse preparations.
Recipes include:
- Maine Lobster with a Vanilla Beurre Blanc
- Lobster and Gruyere Soufflé with a Grilled Corn Cream
- Maine Lobster and Asparagus Salad with a Tangerine Dressing
- Avocado and Lobster Cakes with a Chive Sour Cream and Roasted Tomato Jus.
| Date |
Course Topic |
Course Instructor |
Course Status |
| 2012 |
| Saturday, June 2nd, 1-3 pm |
Asian Flavors |
Michael Salmon |
Open |
| Sunday, June 3rd, 1-3 pm |
Asian Flavors |
Michael Salmon |
Open |
| Monday - Friday, June 4th-8th |
Tradition and Innovation in Tuscan Cooking |
Benedetta Vitali |
Open |
| Saturday, November 17th, 1-3 pm |
Autumn Dinner |
Michael Salmon |
Open |
| Sunday, November 18th, 1-3 pm |
Autumn Dinner |
Michael Salmon |
Open |
| Saturday, December 1st, 1-3 pm |
Pasta, Pasta, Pasta |
Michael Salmon |
Open |
| Sunday, December 2nd, 1-3 pm |
Pasta, Pasta, Pasta |
Michael Salmon |
Open |
| Saturday, December 8th, 1-3 pm |
Gingerbread House Decorating for Adults |
Patricia Moroz |
Open |
| Saturday, December 15th, 1-3 pm |
Holiday Hors d'Oeuvres I |
Michael Salmon |
Open |
| Sunday, December 16th, 1-3 pm |
Holiday Hors d'Oeuvres I |
Michael Salmon |
Open |