Jul 20, 2012
How about a little lemon with that LOBSTAH?
Above: Chef Toby checking on a batch of fresh local "LOBSTAH" from Gloucester that he was cooking to perfection on a hot night in July - over 90 degrees HOT.
We were hosting over 725 college & university dining professionals from around the country and serving them a traditional New England Clambake on the academic quad here at Tufts. Even though it was steaming hot, it was fun, and our guests were very satisfied with their "LOBSTAH"!