At our Claw to Tail Lobster Cooking Class, guests learned how to make the most of Maine’s beloved lobster at our hands-on class with our friends from Megunticook Market. Folks got their hands dirty breaking down a lobster from claw to tail and mixing and rolling out fresh pasta dough. Everyone enjoyed the fruits of their learning with a four-course dinner paired with Cellardoor wine. FYI, lobster ravioli pairs beautifully with our bone-dry rose, Theron.
