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)


 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.




Natasha Dame

 July 2010

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