Firefly chef Paul Shoemakerrsquos lobstercentric riff on eggs benedict
Firefly chef Paul Shoemaker’s lobster-centric riff on eggs benedict.

Chefs play with lobster's versatility

With peak lobster season beginning as early as April, menus across the country will soon be crawling with the spiny crustacean. Most restaurants will serve it in traditional forms, such as steamed with drawn butter, in creamy bisque, or diced and smothered in mayonnaise on a bun. But a number of chefs are reimagining lobster, creating innovative dishes that play on its unique texture and extreme adaptability.

“The versatility of lobster makes for a fun thing for chefs to use

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TAGS: Food Trends
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