The KahBang Festival, which started Friday, Aug. 6, hosts an array of music, art and performance events all over the city of Bangor through Aug. 14. The film festival element of KahBang offers a number of fantastic, unique movies from Maine, the country and the world — including one that will appeal to wine lovers of all stripes. The film “Blood Into Wine” will screen at 7 p.m. Thursday, Aug. 12, at Bangor Opera House. It tells the story of the northern Arizona wine company Caduceus, co-founded by Maynard James Keenan, lead singer of the band Tool. Keenan set out to prove that the region of Arizona where he makes his home eventually can be a new Napa Valley. After the movie, audience members ages 21 and older will get a rare Maine opportunity to taste Caduceus wines, with a wine tasting courtesy of Bangor Wine and Cheese Co. Admission is $5, though KahBang festival pass holders will get in with their badges. For information, visit www.kahbang.com.
Who brought home the big claws at this year’s Maine Lobster Festival Seafood Cooking Contest, held Friday, Aug. 6, in Rockland? First-place honors went to Sue Jobes of Davie, Fla., who won with her recipe for Lobstah Puff. The other contestants were Chris Oliver of Rockland, who prepared Maine Lobster Stuffed Steak; Jessie Grearson of Falmouth, who made Crunchy Maine White Fish Tacos with Caramelized Onions and Sriracha Lime Cream; and Carolyn Cope of Allston, Mass., with her recipe for Lobster Pie Wontons. Jobe’s winning recipe is listed below.
8 ounces fresh lobster tail meat, divided
1 cup whole milk
4 cloves of garlic, lightly smashed
1 cup white bread cut into ¼ inch cubes – use hearty bread, not white sandwich bread
3/4 cup freshly grated Reggiano Parmesan cheese, divided
½ cup freshly grated Gruyere cheese
4 egg yolks
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh parsley
½ teaspoon finely chopped fresh thyme
2 teaspoons sherry
¼ teaspoon pepper
2 pinches salt
Lettuce spring mix and your favorite light tasting dressing
Lobster claw meat (optional)
Preheat oven to 375 degrees. Place milk in a sauce pan and bring to a simmer. Remove from the heat. Add the smashed garlic. Let the garlic steep in the milk for 15 minutes. Allow the milk to cool and then strain to remove the garlic. Spray four ramekins with nonstick cooking spray. Coat the inside of each ramekin with Reggiano Parmesan cheese.
Place 2 ounces of the lobster meat in a food processor and pulse until finely chopped. Add the four egg yolks and pulse until the yolks and the lobster are well blended. Pour the mixture into a glass bowl. To the egg mixture, add the milk and whisk to combine. To the egg and milk mixture, add the remaining ingredients except for the bread cubes and stir to combine. Cut the remaining lobster meat into small pieces.
In each ramekin, place one quarter of the bread cubes. Using a ladle, add a small amount of the egg and milk mixture to cover the bread. On top of the bread, place one-quarter of the remaining lobster pieces. Divide the remaining egg and milk mixture among the ramekins. Using a spoon, lightly press down on the mixture to ensure all ingredients are covered with the liquid.
Place the ramekins on a cookie sheet and place in the oven. Bake for 20 minutes or until lightly golden brown and firm on top. Remove ramekins from the oven and let the dish rest for 10 minutes. Using a paring knife, go around the outside of the ramekin to loosen the puff. Place a small plate on top of the ramekin. Holding the plate and the ramekin (be careful as the ramekin will still be hot), flip the plate over and shake until you hear the puff release itself from the ramekin. Flip the puff right side up (golden side up).
On a luncheon plate, place your spring mix lettuce and lightly drizzle with your favorite dressing. Place the Lobstah Puff on top of the lettuce and serve.
Optional: dress the puff with a lobster claw draped on the side.
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