{"id":5916,"date":"2012-05-11T12:19:21","date_gmt":"2012-05-11T19:19:21","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=5916"},"modified":"2012-06-15T08:24:54","modified_gmt":"2012-06-15T15:24:54","slug":"lynch-extras","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/lynch-extras\/","title":{"rendered":"Savoring Maine (extras)"},"content":{"rendered":"

Summerguide 2012<\/p>\n

I use the same lobster salad [as the Lemon A\u00efoli Lobster Rolls] to make my signature lobster BLT, serving the lobster on toasted ciabatta rolls and topping it with a couple of slices of crisp bacon (preferably Niman Ranch applewood smoked bacon) and a few pieces of the tomato confit. Instead of fries, I serve the BLT with homemade potato chips.<\/p>\n

4 lobsters, each about 1 \u00bc pounds
\n1 cup Lemon A\u00efoli or 1 cup Hellmann\u2019s mayonnaise mixed with 1 teaspoon fresh lemon juice
\n1\/2 cup peeled, very finely chopped celery Kosher salt and freshly ground black pepper
\n4 top-split hot dog rolls (I like Pepperidge Farm)
\n4 tablespoons (\u00bd stick) unsalted butter, at room temperature
\n1 tablespoon finely chopped fresh chives
\nBring a large pot of water to a boil and fill a clean sink or very large bowl with ice water.<\/p>\n

Cook the lobsters, covered, for about 10 minutes. Plunge them into the ice water to halt the cooking. Twist the tails off the bodies. Cut each tail lengthwise into 2 pieces, removing the intestinal tracts. Remove the claw meat by snapping off the little pincers first. Using the back of a heavy chef\u2019s knife or good kitchen scissors, crack open the claws and remove the meat. Remove the knuckle meat too. Cut the meat into generous bitesized pieces. Gently toss the lobster meat with the a\u00efoli and celery. Season to taste with salt and pepper and refrigerate until ready to serve.<\/p>\n

Source: Stir: Mixing It Up in the Italian Tradition<\/em> (Houghton Mifflin Harcourt, 2009), by Barbara Lynch<\/p>\n

\"\"<\/a><\/p>\n

Barbara Lynch\u2019s Awards and Recognitions:<\/h3>\n

Awards, Titles & Activities<\/strong>\u2013<\/p>\n

James Beard Award-winner in 2003 \u201cBest Chef Northeast;<\/p>\n

Only female in the United States to hold the distinguished title of Grand Chef Relais & Chateaux;<\/p>\n

In 2009 Barbara received the Crittenton Women\u2019s Union\u2019s Amelia Earhart Award. Past recipients include Doris Kearns Goodwin, and Julia Child;<\/p>\n

Member of Bocuse d\u2019Or USA\u2019s culinary Council, Women Chefs and Restaurateurs, and Les Maitres Cuisiniers;<\/p>\n

Judged the Bocuse d\u2019Or Commis and Finalist Competition in 2012;<\/p>\n

Women Chefs & Restaurateurs presented her with the 2011 Barbara Tropp President\u2019s Award;<\/p>\n

Panelist and speaker at events including The Ad Club\u2019s Women in Leadership Forum, the Massachusetts Conference for Women, and Women Chefs & Restaurateurs\u2019 National Conference;<\/p>\n

In 2011, she and the Gruppo team launched an initiative dedicated to cultivating healthy, sustainable eating habits through hands-on learning in gardens and classrooms at Boston\u2019s at-risk schools.<\/p>\n

Publications<\/strong>\u2013<\/p>\n

Recipes featured in Saveur, Boston Common, Bon Appetit, The New York Times<\/em>, and Inc.<\/em> magazine;<\/p>\n

No. 9 Park, in the Boston Beacon Hill neighborhood, named one of the \u201cTop 25\u201d;<\/p>\n

No. 9 Park was named \u201cBest Restaurant, General Excellence\u201d by Boston Magazine<\/em>. Gourmet<\/em> included it as one of \u201cAmerica\u2019s Top 50 Restaurants\u201d in 2006;<\/p>\n

New Restaurants in America\u201d by Bon Appetit<\/em>, and \u201cBest New Restaurant\u201d by Food & Wine<\/em>;<\/p>\n

Menton received several accolades including being named one of Bon Appetit<\/em> and Esquire<\/em> magazines best new restaurants in 2010 and\u00a0a 4 star review from The Boston Globe<\/em> in 2012 and AAA\u2019s Five Diamond Award and Forbes Travel Guide\u2019s Five-Star Award;<\/p>\n

Travel & Leisure<\/em> proclaimed No. 9 Park one of the \u201cTop 50 Restaurants in America\u201d;<\/p>\n

In 2007, Boston Magazine<\/em> named Barbra \u201cBest Chef\u201d;<\/p>\n

Her first cookbook, Stir, Mixing It Up in The Italian Tradition, <\/em>was published by Houghton Mifflin in fall 2009 and immediately received a prestigious Gourmand award for \u201cBest Chef Cookbook\u201d for the United States.<\/p>\n

Television<\/strong>\u2013<\/p>\n

Profiled into the ABC-TV documentary series Boston 24\/7<\/em> and she\u2019s the subject of a documentary film entitled Amuse Bouche\u2013A Chef\u2019s Tale<\/em>;<\/p>\n

She\u2019s appeared on Today<\/em> and as a judge on The Food Network.<\/p>\n","protected":false},"excerpt":{"rendered":"

Summerguide 2012 I use the same lobster salad [as the Lemon A\u00efoli Lobster Rolls] to make my signature lobster BLT, serving the lobster on toasted ciabatta rolls and topping it with a couple of slices of crisp bacon (preferably Niman Ranch applewood smoked bacon) and a few pieces of the tomato confit. Instead of fries, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-5916","post","type-post","status-publish","format-standard","hentry","category-extras"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=5916"}],"version-history":[{"count":8,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5916\/revisions"}],"predecessor-version":[{"id":6158,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5916\/revisions\/6158"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=5916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=5916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=5916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}