Brian Hill at Francine Bistro in Camden does an amazing job with seafood, and this recipe is no exception. The marinade is pungent without being overbearing, and roasting the lobster after boiling it adds extra flavorful goodness. Be sure to get soft shell lobsters so you can easily slice the shell and crack the claws, allowing the marinade to seep in. I found beautiful fresh chanterelles at Rosemont Market & Bakery in Portland, but if you have trouble finding them, you could substitute another fresh wild mushroom.
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