Lots’a Lobster II

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: Lobster and Asparagus Quiche, Corn and Lobster Chowder with Crisp Bacon, Potato Gnocchi with Lobster and Wild Mushrooms and Baked Artichoke with Maine Lobster and a Yogurt-Feta Cheese Dip.