Brian Feulner for the Boston Globe
Fried Maine lobster caramel is both strange and strangely compelling. Nuggets of tail and claw meat swim in a caramel sauce, augmented with cheddar cheese, green onions, and chilies. There is no way this dish should work. Yet, somehow, the flavors swirl into a cosmic weirdness that seems inspired equally by Vietnam, New England, and the kingdom of Bong-landia.