Beyond the Lobster Roll
From mac and cheese to BLTs, Maine's favorite crustaceans are showing up in some odd - and delicious - recipes, thanks to the wild imaginations of Maine's top chefs.
By Hilary Nangle
Lobster. The word conjures images of Maine's craggy coastline; of oilskins, bait buckets, and stacked traps; and of steaming cauldrons and wharf-side picnic tables laden with trays of glistening red crustaceans, cobs of corn, bags of steamers, and cups of liquid gold butter. Listen to the word, and hear gulls shrieking, boats chugging, and the rhythmic lap of waves.Or not.
Increasingly, the background is jazz, the setting is toned with wood and tile, the tabletops are covered with linens, and the tasty crustacean is a shell-less version of its former self.
