Lobster is not kosher: Jewish Scriptures prohibit eating all shellfish. Nevertheless, Maine\u2019s Jews have developed a pronounced fondness for one of this state\u2019s signature dishes. Many Jewish Mainers eat lobster even though they would never eat pork, another forbidden food. Others have abandoned kosher food practices entirely. Even those\u00a0who keep kosher sometimes find ways to enjoy \u201clobster.\u201d In this family recipe from Barbara Small Fishman of Rockland, the tomatoes give haddock a lobster-like redness.<\/p>\n
as published in Joan Nathan\u2019s Jewish Cooking in America<\/em><\/p>\n 2\u00bd pounds haddock 1. Place the fish and tomatoes with their juice in a saucepan and 2. Dice the celery. Break the fish into bite-size pieces and mix with the 3. Serve on a lettuce leaf garnished with fresh cut-up tomatoes or in
\n16-ounce can stewed tomatoes, broken up
\n2 stalks celery
\nSalt and freshly ground pepper to taste
\n\u00be cut mayonnaise, or to taste
\nPaprika<\/p>\n
\nsimmer for 10 minutes, covered, or until done. Drain in a colander and
\ncool.<\/p>\n
\ncelery, salt, pepper, and mayonnaise. Sprinkle with paprika.<\/p>\n
\nthe Down East fashion in a toasted hot-dog roll with mayonnaise.<\/p>\n