Welcome to the Prow's Edge Cruise Magazine Blog where we keep you up to date with things about cruises that are part of cruise news, useful, interesting and even irrelevant but fun in the world of cruises and cruising.

Tuesday, August 14, 2012

Fresh Lobster on Your Cruise

Following the news from award winning writer, photographer and investigative journalist, Greg Latimer about Maine urging visiting cruise lines to buy local lobster, here is a reminder about some of our favorite lobster recipes from respected cruise chefs collected by Prow's Edge Cruise Magazine.

Grilled Lobster Asian Style presented by Chef Prom Nhorn of Pandaw River Cruises

Fresh Scottish Lobster offered by Chef de Cuisine Marc Calderbank of Hebridean Island Cruises

Galapagos Spiny Lobster Ceviche described by Chef Angel Choez, executive chef aboard the M/Y Grace of Quasar Expeditions

Pan Seared Maine Lobster detailed by Georges Blanc – one of France's most revered and recognized master chefs

Take a look at the other pages of the Prow's Edge Cruise Magazine food section for even more tasty recipes.  See : www.prowsedge.com/cruise-food-cruises-chefs-recipes-news.html

Some of the famous chefs featured in this section include:

• Georges Blanc (Carnival)
• Marc Calderbank (Hebridean)
• Angel Choez (Quasar)
• Paul Dorr (Maine Windjammer)
• Dirk Helsig (Fred Olsen)
• Gregory Hoop
• Franck Jeandon (Regent)
• Palle Jorgensen
• Sudesh Kishore (SeaDream)
• Cara Lauzon (Maine Windjammer)
• Aimee LePage (Maine Windjammer)
• Chef Nader (Windstar)
• Daryl Neamtu (Windstar)
• Prom Nhorn (Pandaw)
• Jacque Pépin (Oceania Cruises)
• VR Purificacion (Costa Cruises)
• Walter Rosner (Silversea)
• Pedro Miguel Schiaffino (Aqua)
• David Shalleck (Windstar)
• Manfred Schaller (Crystal)
• Rudi Sodamin (Holland America Line)
• Sarah Swan (Maine Windjammer)
• Wolfgang Wasshausen (HAL)
• Stefan Wilke (Hapag-Lloyd)
• Ann Williamson (Maine Windjammer)
• Karl Winkler (Cunard)
• Chef Zoran (Elegant Cruises)
• Jean-Marie Zimmermann (Cunard)
• Bernhard Zorn (Uniworld)

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