Just like what you’ll find along the winding highways and byways of coastal Maine–a toasted bun cradling supple mayo-swaddled lobster.
Kathy Gunst is a food writer whose work has appeared in a number of publications, such as Bon Appétit, the New York Times, O, Better Homes and Garden and Food & Wine among others. She's also the author of 14 cookbooks, her most recent being Notes from a Maine Kitchen. Kathy is the resident chef for WBUR radio’s award-winning program, "Here and Now," and she has taken home two James Beard awards for her work. Kathy and her husband live in South Berwick, Maine. You can find her at KaHer website is kathygunst.com