On Sunday we had a lobster feast with steamed clams and fresh corn. I volunteered for the lovely job of cracking the remaining lobster. I smelt like a seaside fish shanty for the better part of the day.
But that meant having the pleasure of purusing the Maine Lobster Council's website for recipes for last evening's dinner.
I chose to make an Italian Lobster Pie - with rice, ricotta, mozarella, lobster, onion. Was very good, but needed something in the seasoning department. A little fresh parsley and tarragon or chervil might have been nice. Also made a Meditterean Linguine with Lobster dish that had sundried tomatoes, kalamata olives, feta cheese, etc. dressed with a rosemary infused olive oil. That was good. And there are leftovers in the fridge for today.