Fore Street Restaurant: Potted Lobsters with Wild Mushrooms

Maine’s natural bounty is at its best with Fore Street’s sea-fresh lobster, woodsy mushrooms, and fresh herbs.

| January/February 2005

  • To make this recipe for potted lobsters and wild mushrooms, you'll need live Maine lobsters, fresh wild mushrooms, waxy potatoes and a shallot.
    Photo By Russell French
  • Maine's natural bounty is at its best with Fore Street's sea-fresh lobster, woodsy mushrooms and fresh herbs.
    Photo By Russell French
  • At Fore Street in Portland, Maine, chef Sam Hayward loves to use foods from—and support—local organic farms and sustainable fisheries and ranches.
    Photo By Russell French

Potted Lobsters with Wild Mushrooms
Serves 2 as a main course, 4 as a an appetizer

Maine’s natural bounty is at its best with Fore Street’s sea-fresh lobster, woodsy mushrooms, and fresh herbs.

2 live Maine lobsters (1 1/2 pounds each)
1/2 cup unsweetened sourdough bread, pulled into 1-inch chunks
4 ounces fresh wild mushrooms (chanterelles, boletes, or porcini) cut into 1-inch pieces*
3 small waxy potatoes (cherry-reds, bliss, carola, or German butterball) sliced 1/4 inch thick
1 medium shallot, minced
1 small clove garlic, peeled and minced
1 tablespoon chervil, chopped
1 tablespoon chives, sliced thin
3 tablespoons unsalted butter, melted
4 tablespoons cold unsalted butter
3 tablespoons bourbon whiskey
Sea salt and black pepper to taste

*Use reconstituted dried mushrooms if fresh aren’t available.



1. Preheat the oven to 450 degrees.

2. Toss sourdough pieces in 2 tablespoons of the melted butter. Toast in oven until golden, about 5 minutes.






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