This sounds fantastic. Oddly enough, though I’ve lived in Maine …

Comment on Maine Lobster Dip by Elsa.

This sounds fantastic. Oddly enough, though I’ve lived in Maine on-and-off for most of my life, I’ve never been served this by a friend, or even noticed it on a restaurant menu. What a simple, great way to stretch a lobster to serve a crowd.

I’d be tempted to stretch it even more: pick the lobster meat ahead of time, make stock from the shells, reduce it to a thick few spoonfuls, chill it, and add it to the cream cheese mix. I hate to throw out any part of the lobster without squeezing every possible drop of flavor from it.

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.