That’s great to know! Thank you! …

Comment on Maine Lobster Dip by Malcolm.

That’s great to know! Thank you!

Malcolm Also Commented

Maine Lobster Dip
Thanks, Jesica! If you’re not lucky enough to live in a place where lobster is four bucks a pound, you can also try substituting about two and a half cups of cooked chopped shrimp.

Maine Lobster Dip
I’ve definitely been known to eat a bread bowl.

Maine Lobster Dip
I agree, Elsa! I’ve been here on and off for most of my life, too, and don’t remember coming across it until recently. Then, all of a sudden, it’s everywhere! Go figure!

I really like the idea of working in some lobster stock. Or how about a little tomaley? Now you’re talkin’.

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I soak. You don’t have to soak. You do you, player.

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Thanks so much, Sophie. Definitely give it a try!

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Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!

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There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.

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I wish you had, too. There’s plenty to go around.

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.