Originally Posted by Wine & Swine
That's funny Greg, I actually made lobster cakes last night with fennel and chiles to test the product, but the pasturized meat has a pronounced flavor that I wasn't keen on. So that is why is want to incorporate more and cook it out a bit. What about a lobster corn chowder with a spicy crab fritter garnish?
Good luck. Don't forget the pron!!
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