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Emily Hanhan's dish came with Queen Bey-style creativity. Her Cheddar 'Bey' BLT featured lobster, bacon, tomato and aioli--no lettuce--nestled on a cheddar biscuit.
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Rounding the corner of the L-shaped contest, attendees were still just as excited to be stuffing their faces as they were in the beginning.
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Bryan Gittleman dished up lobster chimichurri, a lobster meatball slathered with a lemony herb-forward sauce.
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Nikki Bartlett of Texas-style smoked sausage company, Saltette, threw some Lone State State smoke into the mix.
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Bartlett's Redneck Lobster was cold-smoked, then dressed in a lemon-jalapeño-Serrano vinaigrette, placed atop a chive parmesan grit cake, smothered in prickly pear sauce.
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Contestant number nine made a lobster etouffee ball that was described as a creole-style arancini. The individual balls were made from a combination of lobster, rice, celery, onion, pepper, seafood stock, spices and herbs, held together with egg and panko, then fried. It was finished off with a delicious, slightly spicy sauce.
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Tonye Wokoma (right) and his friend Rita served buttery, flavorful lobster grits with sausage, chorizo and peppers that got Wokoma Royal Shuffleboard Club's pick for top dish of the competition. Partner Ashley Albert said, "It was one of the best things I've ever tasted at any food event here."
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Labeled dish number 13 (it was really number 11), the final shellfish-centric recipe of the competition was called Fried Pablo, a meaty lobster ball topped with whipped butter, placed above a sweet cabbage slaw.
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Piles of lobster were consumed by all.