Lobsters live from Maine
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Lobster bisque - 21 Apr 2008
Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...
Lobster Ceviche - 25 Mar 2008
Graham Bartlett, chef of Zengo's recipe will stretch an expensive ingredient a long way, making a glamorous appetizer that's enough for 10 and doesn't involve any tricky cooking techniques. read more...
Lobster Fritters with a Spicy Lemon Mascarpone - 1 Mar 2008
This batter for Chef Pelt's Lobster Fritters works equally well with chunks of a firm white fish, which are given a zesty uplift with the unusual dip. read more...
Lobsters live from Maine - 26 Nov 2007
Lobsters arrive fresh from Maine weekly in the Washington area. read more...
Lobster, Cucumber, French Tomato and Mango Salad with Passion Fruit Vinaigrette - 9 Nov 2007
When Alexander Powell was chef of 701, he offered this recipe for accomplished cooks that stretches a lobster to feed a dinner party and marries it with unusual tropical fruits and flavors. read more...
Poached Lobster and Heirloom Tomato Salad - 9 Oct 2007
This is an elegant recipe from Massimo Fabbri, chef of Ristorante Tosca that's simple to achieve. And you can always buy your lobsters ready-cooked. read more...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
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