The Edge Restaurant: Oceanfront Dining | From Our Kitchen To Yours Seasonal Recipes from Chef Bryan Dame

"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."
'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)

Mussels

From Our Kitchen to Yours

Chef Bryan Dames' Maine Lobster Salsa as printed in the July Issuse of Yankee Magazine

2 cups poached lobster meat, diced small (from 3 1-1/4-pound lobsters)
2 cups fresh tomatoes, diced small
1 small red bell pepper, diced small
1 large shallot, minced
1 garlic clove, minced
1/4 bunch flat-leaf parsley, chopped
1 teaspoon fresh thyme, chopped
Zest and juice of 1 large lemon
1 teaspoon champagne or sherry vinegar
2 teaspoons extra-virgin olive oil
Pinch cayenne pepper
Kosher salt and freshly ground black pepper, to taste

In a medium bowl, combine all ingredients. Cover and refrigerate 2 hours. Serve chilled with corn tortilla chips or in a warmed flour tortilla with fresh baby greens.

Enjoy!

Natasha Dame

July 2010

The Edge Restaurant

"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy." 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)

From Our Kitchen to Yours

"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."
'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)