By Nancy English

If lobster were a canvas, how would a chef paint it? The mild, sweet, tender meat of Maine lobster stars on most restaurant plates with a simple side of melted butter. But some Maine chefs work world cuisines into their creations.
A favorite pairing is beurre blanc, a luscious sauce of butter emulsified with white wine, a first cousin
to steamed lobster with butter accompanied by a glass of minerally white wine.

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