Lobster filled with scallops, shrimp, and fresh mushrooms
in creamy Newburg sauce, topped with provolone and Parm,
then baked to perfection.
A New England secret---top chefs use crushed Ritz crackers
in seafood stuffing.......in stuffed clams, lobsters, shrimp.
Mabel oughta be in jail, doin' that to a lobsta. Tourist clue: The fancier the recipe, the deada the lobsta was when they started.
Ya want fancy? Get an enormous lobsta, 5-8-10 pounds, somethin' 'bout the size of a big woman's leg, cook'im live in light spicy tomato sauce, serve in one piece on a bed of spaghetti. Invite small group good friends in old clothes. Each to bring a big bottle of dry white somethin' or other, ice cold. Attack! (No knives, please.)
Yes, Mabel’s is the best!!!
And Cape Porpoise pier for lobster rolls....