Lobster fricassee from Bradley Ogden's Breakfast, Lunch, and Dinner: Savory American Fare for Contemporary Cooks by Bradley Ogden

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Notes about this recipe

  • kbrooks on March 25, 2025

    I'd give this 6 stars if I could. The sauce is incredible! Maine lobsters aren't readily available here, so I steamed pacific lobster tails for the cooked lobster and it was perfect. The recipe says to serve on blue corn cakes or buttermilk biscuits but I served over mashed potatoes.

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