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

Baked Artichoke with Maine Lobster and a Yogurt-Feta Cheese Dip