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Joseph DeLeo
Baked Stuffed Lobster
by Martha and Linda Greenlaw
This mother and daughter duo do delicious, low-maintenance lobster.
Lobster Thermidor and Lobster Newburg are two of the most famous baked lobster dishes and never fail to connote images of luxury, decadence, and perhaps a trans-Atlantic steamer ship from the 1940s. But really, what’s so great about those fancy baked and stuffed lobsters? This dish calls Thermidor (defined by the inclusion of mustard and gruyère) and Newburg (cayenne and cream) on their hype. Simple, easy, and totally fuss-less, this is the down-home version of the classic baked lobster.
Click here for the recipe.
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Paul Schrodt is a writer living in New York City. He has contributed to New York magazine, Radar, and Esquire.com.
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