Summer in Maine — you got to have lobster. We feature many lobster dishes during the summer like lobster pad Thai, lobster summer rolls and lobster lemongrass soup just to name a few. The featured dish I most like to make, and by the way the biggest pain in the toosh to prep, is the “Wok-flashed Lobster.” It takes a lot of prep work, with many, many steps, but it’s so nice to cook something other than Pad Thai. This dish is similar to appetizers on the menu – spicy green beans, spicy calamari, spicy shrimp & spicy soft shell crab. The technique is quite similar, protein being wok-flashed (sauteed very quickly at high heat) with scallions, cilantro, sea salt, white pepper, garlic, chili relish & fried shallots. In this lobster dish we add ginger, onions & fresh bird chili which all add great flavor and dimension to lobster. This dish is actually inspired by a Shanghai cooking technique most Chinese restaurants label as “Salt & Pepper,” and is most often done with shrimp. This is definitely nothing like your typical lobster and clarified butter.