Tale 1:

All of us are born with a set of instinctive fears – of falling, of the dark, of lobsters, of falling on lobsters in the dark, or speaking before a Rotary Club, and of the words "Some Assembly Required.

Tale 2:

Lobsters are banded so they won't eat each other. When lobsters are in close quarters they become especially cannibalistic and will attack each other, therefore they are banded. Lobstermen use a special type of pliers to open the rubber band so it can be slipped over the lobster's claw.

Bar Harbor Inn Lobster Mac and Cheese

Ingredients:

2 cups uncoooked elbow macaroni
2 tablespoons floor
2 tablespoons butter
2 cups milk or half-and-half
8 ounces Cabot's grated Sharp Cheddar cheese
12 ounces cooked cleaned lobster meat cut into bite size pieces
4 ounces cracker meal
1 teaspoon paprika

Directions:

1. Preheat oven to 350 degrees.
2. Bring large pot of water to boil. Add macaroni and cook until al dente, about 10-12 minutes.
3. While macaroni is cooking, make white sauce by melting butter in saucepan and stir in flour to make a roux. Cook the roux for a few minutes, stirring continuously. Gradually add the milk; add 6 ounces grated Cheddar cheese, stirring constantly until melted. Add lobster to sauce. Add sauce to cooked macaroni.
4. In a separate bowl mix cracker meal and paprika. Place macaroni mix in glass or ceramic casserole dish and top with cracker meal mix and remaining cheddar cheese.
5. Bake for 1 hour or until top is golden and bubbly.
6. Serve with fresh field green salad and crisp white wine.

- Courtesy of Executive Chef Louis Kiefer

Cook Note: Serves : Four (4)
Al dente means cooked firm but not hard. If you want a richer sauce use a heavy cream. I made mine with fat-free half-and-half and it was delicious. I used Orion (5 ounce) container of frozen lobster meat.