The Making of a Five-Pound Stuffed Lobster

Chef Eric Houseknecht takes us into the kitchen at Thames Street Oyster House.

Meredith Herzing - October 2015

The Making of a Five-Pound Stuffed Lobster

Chef Eric Houseknecht takes us into the kitchen at Thames Street Oyster House.

Meredith Herzing - October 2015


"A special occasion means family and friends, and, of course, good food. At the heart of these gatherings is a dish that's big enough to feed everybody that's still extraordinary. I thought it would be great to offer the stuffed lobster, a centerpiece fit for a celebration and a dish that could make a special moment truly memorable." -Eric Houseknecht, executive chef Thames Street Oyster House

For a complete list of Baltimore magazine's "25 Dishes to Die For" pick up a copy of the October issue, on newsstands now.






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