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( , Sun 1 Apr 2001, 1:00)
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( , Thu 22 Nov 2012, 16:44, 1 reply, 13 years ago)

you'd need to be careful not to use too much vanilla, and it would probably need to be in a cream-based sauce, but yeah, vanilla is subtle enough to complement the flavour of lobster.
( , Thu 22 Nov 2012, 16:48, Reply)
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